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How to Make Coffee Syrups at Home

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All finished coffee syrups

If you’re a coffee lover who enjoys all the extras in your brew, flavored syrups are a familiar topic. Adding flavor is a fun way to jazz up your morning or breaktime. If you like a variety of different flavors, purchasing them all can add up in costs. Also, purchased syrups tend to be full of preservatives. If you’re interested in whipping up a fresh flavor with no chemicals, we’ve got you covered. Here, we’ll show you how to make syrups for coffee at home.

The base is a simple syrup with equal parts water and sugar. You may want to start with a small batch to sample and make adjustments. We’ll also show you how to make a few popular flavors.

Vanilla Coffee Syrup

Vanilla

Image credit: Ted Major, Flickr

Items needed:

  • Saucepan
  • Spoon or spatula
  • Storage container with lid

Ingredients:

  • 1 cup of granulated sugar
  • 1 cup of water
  • 2 teaspoons of pure vanilla extract or 2 vanilla beans split lengthwise

Guided steps:

  1. In a saucepan over medium heat, combine sugar and water.
  2. Bring to a boil, occasionally stirring until sugar dissolves.
  3. Add vanilla extract and stir well.
  4. Reduce heat to low and simmer to desired thickness.
  5. Remove from heat and allow it to cool.
  6. Store in an airtight container for up to a month.

All ingredients needed to make homemade coffee syrups

Cinnamon Brown Sugar Syrup

Cinnamon

Image credit: Marco Verch, Flickr

Ingredients:

  • 1 cup of water
  • 1 cup of brown sugar
  • 1 teaspoon of cinnamon

Guided steps:

  1. In a saucepan over medium heat, combine water, brown sugar, and cinnamon.
  2. Occasionally stir until mixture is bubbling, not boiling.
  3. Reduce heat to low.
  4. Cook approximately 1 to 2 minutes and remove from heat.
  5. Allow it to cool.
  6. Store in an airtight container for up to a month.

Hazelnut Coffee Syrup

Hazelnut

Ingredients:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 teaspoons of hazelnut extract

Guided steps:

  1. In a saucepan over medium heat, combine water and sugar.
  2. Bring to a boil, occasionally stirring until sugar dissolves.
  3. Add extract and stir to combine.
  4. Reduce heat to low and simmer to desired thickness.
  5. Remove from heat and allow to cool.
  6. Store in an airtight container for up to a month.

Caramel Coffee Syrup

Ingredients:

  • 1 cup granulated sugar
  • 3/4 cup of water, divided
  • 1 teaspoon pure vanilla extract
  • 1 pinch of salt (about 1/8 teaspoon)

Guided steps:

  1. In a saucepan over medium-high heat, combine sugar and 1/4 cup of water.
  2. Stirring occasionally, heat until sugar dissolves and come to a rolling boil.
  3. Continue to boil, without stirring, until it turns a dark amber color, about 2 minutes.
  4. Remove from heat.
  5. BE CAUTIOUS during this step. Carefully add remaining water, vanilla, and salt. The mixture will splatter as you add the water. Stir gently.
  6. Allow it to cool and refrigerate in an airtight container for up to six months.

Pumpkin Spice Coffee Syrup

Pumpkin spice

Image credit: Liz West, Flickr

Ingredients:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 1/3 cup of pumpkin puree
  • 1 teaspoon of pure vanilla extract
  • 2 teaspoons of pumpkin pie spice (or equal parts cinnamon, ground ginger, allspice, ground cloves, and ground nutmeg)

Guided steps:

  1. In a saucepan over medium heat, whisk all ingredients until well combined.
  2. Stirring occasionally, bring to a simmer.
  3. Continue to simmer until the mixture thickens, approx. 10 minutes.
  4. Remove from heat and allow it to cool.
  5. Refrigerate in an airtight container for up to a week.

There are many flavor possibilities when making syrups for your coffee. Be playful in the kitchen and see what happens.

Alternatively, if you want to make coffee-flavored syrup to use in recipes for ice cream, desserts, milk coffee, and adult beverages, we’ll show you how to do that too.

Coffee Syrup

Ingredients:

  • 1/2 cup of brewed coffee of your choice
  • 1/2 cup of granulated sugar

Guided steps:

  1. In a saucepan over medium heat, combine coffee and sugar.
  2. Stirring constantly, bring to a boil until sugar dissolves.
  3. Reduce heat, and simmer approximately 2-3 minutes, stirring often.
  4. Remove from heat and allow it to cool.
  5. Refrigerate in an airtight container for up to one month.

Extract or Emulsion

When shopping, you may have seen an emulsion on the shelf next to the vanilla extract. Here’s the difference: An extract is an alcohol-based mixture, and an emulsion is water based, i.e., alcohol-free. An emulsion is used at the same ratio of an extract. If a recipe calls for one teaspoon of an extract, you can use one teaspoon of an emulsion. Emulsions do not combine well with chocolate but will work fine for coffee syrups.

The key to making your own is to play with the proportions to your taste. If you want less sweet, adjust the amount of sugar. For more of your favorite flavor, add more of that flavor ingredient. It’s all up to you!