These homemade coffee syrups only require a few easy ingredients, are easy to make, and make your coffee (or hot chocolate) taste amazing. You’ll never buy flavored syrups or creamers for your coffee drinks again when you have this coffee syrup recipe.
These coffee syrups make a great gift idea for the coffee lover in your life!
Ever since learning to make homemade flavored syrups I rarely purchase flavored creamer for our coffee. It is just so easy to make my own coffee syrup in whatever flavor we would like most.
These homemade coffee syrups only require a few easy ingredients, are easy to make, and make your coffee (or hot chocolate) taste amazing. You’ll never buy flavored syrups or creamers for your coffee again when you have this coffee syrup recipe.
These coffee syrups make a great gift idea for the coffee lover in your life!
Gifting homemade coffee syrups can be a thoughtful and creative present for the coffee lovers in your life! Here are some ideas on how to package and present them:
- Mason Jars: Fill small mason jars with the coffee syrups and decorate the lids with festive labels or ribbons. You can also attach a handwritten note with serving suggestions or recipe ideas.
- Gift Baskets: Create a coffee-themed gift basket by including the coffee syrups along with some gourmet coffee beans, a cute coffee mug, and maybe even some homemade cookies or chocolates. Wrap it all up with a bow and a personalized note.
- Bottles with Swingtop Caps: Pour the homemade coffee syrups into stylish glass bottles with swingtop caps. You can find these bottles online or at specialty kitchen stores. Decorate the bottles with customizable labels or tags, and add a personal touch with a handwritten message.
- Mini Liquor Bottles: If you want to give a variety of coffee syrups, consider using small, empty liquor bottles. Fill each bottle with a different flavor of coffee syrup and attach a label to identify the flavor. Arrange them in a cute gift box or basket.
- Test Tubes or Spice Jars: Fill small, clear test tubes or spice jars with the coffee syrups and seal them with cork stoppers or screw caps. Arrange them in a wooden tray or a rustic-looking box for a unique gift presentation.
Add a handwritten note, a recipe card, or even a coffee-themed bookmark to make the gift extra special. Personalize it for the recipient’s tastes and preferences, and don’t forget to include a little label or tag with the name of each coffee syrup flavor.
What is coffee syrup made of?
Homemade Coffee Syrup is simple. It’s basically sugar and water (to make a simple syrup) plus the flavoring you want.
How to use homemade syrups :
Remember when Shakespeare said something like, “What’s in a name? Coffee syrup by any other name would taste just as awesome”? OK, OK, that’s not exactly what he said, but he could have because this stuff could be called hot chocolate syrup, ice cream syrup, tea syrup…you get the idea. Don’t be afraid to use these syrups just about anywhere you need some extra flavor–shakes, pancakes, cocktails, drizzled on cake…OK, I’ll stop now.
Key ingredient list:
This coffee syrup recipe is simply flavored simple syrups. The recipe is the same for any simple syrup you might make for your favorite cocktail.
- Sugar. Traditional granulated white sugar is what you need. If you need a sugar-free version Splenda, coconut sugar, or similar products work well.
- Water. Nothing to say here…water.
- Peppermints. For the peppermint flavor you’ll need a handful of the old-fashioned peppermints. They will take a bit of time to melt into the syrup and then leave a delicious flavor (and color).
- Caramel sauce. Grab your favorite caramel sauce (try my homemade salted caramel sauce) for this one. Just a bit goes a long way!
- Spices. Warm spices add a ton of flavor to your morning coffee.
- Vanilla. My personal favorite is to simply add a bit of good quality vanilla extract or vanilla bean.
How to make the homemade coffee syrup:
- Add ingredients into a heavy, medium saucepan or pot(this will help it not boil over as easily!).
- Bring to a gentle boil on medium heat, stirring often, until the sugar dissolves.
- Add any flavor add-ins or extracts.
- Simmer on low to reduce the syrup until about half, or the consistency is thickened.
- Cool before putting into your jar or container.
Tips:
- Crystallizing is something that can happen when working with simple syrup. To avoid it be sure to have dry pans and utensils. Don’t introduce extreme temperatures to your syrup (cold spoons, pans…etc.).
- The coffee syrup recipe variations I have uses ingredients like maple syrup, caramel sauce, and peppermint candies because they bring ingredients that will keep your coffee syrup from crystallizing. If you make your own recipe and don’t add in anything processed using only natural flavor or spice, try adding a wee bit of corn syrup, lemon juice, or cream of tartar to your syrup right before you pour it into your bottles to help solve your crystallizing problems.
- Be sure to shake the spice flavor before you use it as the spice likes to settle.
How long will homemade coffee syrup last?
You can keep your Homemade Coffee Syrups for about 2 weeks in the fridge. If you want them to last a little longer, adding a tablespoon of vodka (to kill the bacteria) extends the life to about 1 month–still in the fridge. If you do that, you may want to label that bottle “Adults Only”.
How do you store homemade coffee syrup?
Refrigerate your coffee syrups to limit bacteria growth. You want delicious coffee syrups–not a middle school science experiment.
How can you tell if homemade syrup is bad?
When it comes to homemade coffee syrup, there are a few signs to look out for to determine if it has gone bad. Here are just af ew ways to tell if the coffee syrup has gone bad.
- Mold or funky smell: If you notice any signs of mold growth or an unpleasant odor coming from the syrup, it’s a clear indication that it has gone bad and should not be consumed.
- Off color or texture: If the syrup appears discolored or has an unusual texture, such as clumps or separation, it is best to discard it as it may have spoiled.
- Taste test: If the syrup tastes off, sour, or has an unpleasant flavor, it is likely past its prime and should not be used.
To make a Sugar-Free Coffee Syrup:
Use Truvia Baking Blend as an exact swap out for the sugar. I have successfully made this recipe sugar-free many times with this swap out. I have heard from readers that Splenda and coconut sugar also works well.
To Use Homemade Syrups in and Iced Coffee:
To use these homemade coffee syrups in an iced coffee, follow these simple steps:
- Brew a fresh cup of your favorite coffee and let it cool. You can use your preferred method of brewing, such as drip coffee, French press, or cold brew.
- Fill a glass with ice cubes, leaving enough room for the coffee and syrup.
- Add 1-2 tablespoons of your desired homemade coffee syrup to the glass, adjusting the amount based on your preference for sweetness.
- Pour the cooled coffee into the glass, leaving a little space at the top.
- Stir well to mix the syrup and coffee together.
Let’s stop a moment and talk about the containers…
You don’t have to pay a fortune for fancy pants. These are from Dollar Tree for…yup, $1 each. I put a bit of black vinyl on them to create the chalkboard surface. A little bottle of chalkboard paint would work. As would modpodging a sweet piece of paper. Amazon does have a version…this Olive Oil Dispenser … that is similar to them, a bit more expensive. But…an option.
This is my basic homemade coffee syrup recipe and made to my preference. I add about 2-3 tablespoons of coffee syrup to our perfect lattes (how to make a perfect stovetop latte HERE!) or cold-brew. Of course, that’s because I like my coffee with less coffee and more sugar. Create your coffee syrups the way YOU like them.
You have the basic coffee syrup recipe, now go make it awesome!
The next cookie and coffee date can be at your house!
Homemade Coffee Syrup Recipe
Ingredients
Basic Syrup
- 1 cup sugar
- 1 cup water
- Caramel variation: 1/2 cup caramel sauce
- Peppermint variation: 20 peppermint candies
- Warm Spice variation: 2 tsp cinnamon 1 tsp nutmeg, 2 tsp cloves
- Maple Vanilla variation: 3 tablespoons vanilla 1/4 cup maple syrup
Instructions
- Put ingredients into a heavy saucepan (this will help it not boil over as easily!).
- Bring to gentle boil, stirring often. (watch carefully that it doesn't boil over!)If it starts to boil over simply pull it off the heat until it calms down.
- Simmer on low for 15-20 minutes, stirring occasionally.
- Cool before putting into a container.
Flavor variations:
- Caramel variation: add caramel sauce after water comes to a boil.
- Peppermint variation: add peppermints with water and sugar, stir often.
- Warm spice variation: add spices after water has come to boil.
- Maple Vanilla variation: add syrup with sugar and water, add vanilla after water comes to a boil.
Video
Notes
Nutrition
I have this as a recommendation because when a flavoring is added to the ingredients, and I don’t know what it is, it can sometimes go bad easily. Especially when using fresh herbs. So, as a precaution I recommend readers use it quickly. But, as always, use your best judgement.
I am wondering why sugar and water would have to be refrigerated and used with a week.
Thanks for letting us know. We will put this on the list of recipes to review and update.
The directions aren’t clear, or sequential! Please rethink. The end result, however, is great!
i made the caramel syrup, but it is very thick.. i let it cool down in the saucepan before i transferred it to my mason jar to store it and pour it..but it was a very thick consistency. i am not able to pour it out very smooth.. does anyone know what i did wrong and what i can do to make it more watery, more pourable? thank you in advance :)
You would need to find a sugar-free caramel to melt in and then your favorite sugar substitute. I haven’t ever made it with sugar-free caramel so I can’t be certain. But I imagine it would be good.
Can your Caramel Syrup be made sugar-free?
Yes, these were the super cheap ones :)
Are the peppermints you use the round red/white striped “starlight” mints?
I don’t. I would probably use an extract for the Hazelnut flavor. Similarly to the vanilla.
Do you have a recipe for Hazelnut syrup?
Honestly, I’ve never had any left after a few weeks. I know for sure several weeks.
How long does it last before expiration?
#sorrynotsorry :). Us too! This stuff is so easy and delicious. Glad it perked up your coffee time like it does ours!
I officially can’t have my coffee without this stuff now! I use a tsp of peppermint extract and have that flavor year round. I occasionally break it up with the cinnamon spice but always go back to the peppermint. Thank you for this recipe!
Yes, xanthum gum and stevia are especially useful for sugar-free versions. This isn’t meant to be a sugar-free version but a standard old-fashioned way to make simple syrups that are useful for so many things. I have use stevia quite successfully for the sugar-free kind. Still yummy!
I have seen other recipes using xanthum gum and stevia.
I have never tried xanthum gum and really couldn’t say if it would work. I believe I read in the comments some of the good options for sugar-free versions that were tried. I did use the baking Stevia with good success. I think roasting your own coffee is amazing and am super interested in trying that! Kudo’s, girl! I went and checked out your site and you have a full business going. In case you haven’t been around NellieBellie all that much…I’m a huge coffee girl. So, if I didn’t already have a great job I’d be trying to steal yours :). Have a wonderful weekend and be sure to tell me how it goes!
I am wondering if you could use xanthum gum to keep it from separating? I’ll have to try this, although I might have to go the sugar-free one. What about Stevia? I should try to make a chocolate mint one! I have many recipes I use for my iced coffees in the summer. I usually don’t mention this, but I do roast my own coffee and have some excellent coffee recipes for my customers I give out at Farmer’s Markets, etc. (Not to mention, I really do have some wonderful fresh roasted coffees from all over! I am always looking for new things.
Now, if only I could figure out how to make my own coffee bean flavoring! I am only a very small business and I have to buy huge amounts of commercial flavors for when I create Chocolate Mint coffee, or Macchiato, Cinnamon bliss, etc.
Nanc
You know, I think that it would cook properly but I’m pretty sure the oils would separate from the syrup. You could shake it prior to every use to combat that?
Do you think this would work using candy/ baking oils? Like cinnamon oil, bubble gum, etc?
They would! And I can’t wait to hear how you customize these to your favorite flavors…yum!
I can’t wait to make these! I’m a barista and just got an espresso machine. These will be the perfect addition to my little home coffee bar. :)
Found this for sugar free simple syrup AND it has recipes for flavored syrups as well.
http://www.food.com/recipe/sugar-free-simple-syrup-348854
Wonderfully creative syrups!
I bet they would! I make another version for “soda”. We put them into carbonated water and the kids get to flavor their own sodas while I control the sugar content :).
I’m not a coffee drinker (I know. I know!)….but I’m totally curious about trying these in hot chocolate. I bet they’d be fantastic!
I love coffee, I mean I drink it all the time (usually only in mornings that is). I just might need to make this stuff!
Abigail,
Thanks so much for letting us know your results! It’s so helpful to have other people test out variations so we all can know!
Hi there! I have a diabetic boyfriend, and I tried making this syrup (from your soda syrup post) last night with stevia (SweetLeaf brand), so I wanted to inform you of the results. Stevia “syrup” doesn’t thicken like a sugar syrup would. I have read that if you try making it from the leaves themselves, it will work. If using the powdered kind, perhaps adding a little cornstarch or gelatin pre-boiling would do the trick. In my case, the thickness isn’t an issue since it’s going into club soda anyway:)
Thanks for the simple yet clever recipes!
We haven’t. This is a simple syrup…which is sugar and water and a chemical reaction. We just aren’t positive that anything else will work. Try it, and let us know the results!
Have you tried Truvia that is what I use the others just have an awful after taste.
Are you looking for a coffee creamer? I’m thinking that’s what you are asking but making sure. We are currently working on a couple recipes and hope to get some out soon. A sugar-free one is in process. Fingers crossed. I am really, really not fond of the substitutions for sugar. We are anti-plastic, preservatives, and chemicals!
I like French Vanilla and out of all the homemade creamer’s I’ve tried to make I just can’t seem to get the French Vanilla flavor I like. I’m not fond of all the preservatives in store bought creamers, they have too much sugar (I’m pre-diabetic & I’m into using stevia because I don’t like saccharin and they have found that saccharin & equal is just not healthy for you),and there sugar free ones have too much fat, and they are way too expensive..This looks and sounds better for me along with good ole milk than the alternative. Any suggestions?
Not a silly question…they will melt. So no worries!
This seems like a silly question but do I leave the peppermint candies in or strain them out? Will they melt?
We actually really don’t recommend making a chocolate version of this syrup. It doesn’t turn out as well as simply using a regular, old chocolate syrup.
If I wanted to make a mocha syrup, what do you think I should use and how much?
It’s supposed to be a little darker and thicker than the others, but it is also possible that you are cooking your syrup for too long and allowing too much of the moisture to evaporate.
I’ve tried to make the spice coffee syrup twice and both times it comes out very thick and dark. Any thoughts on what I’m doing wrong?
It makes about 6oz…we think.
Hi! I love the idea of these syrups. How much does each recipe make? Thank you!
Stephanie, we used the larger starburst looking ones.
For the peppermint syrup – are the peppermint candies little or are they the large red and white striped starburst looking ones?
To make pumpkin syrup; 1 cup sugar, 1 cup water, 1 tablespoon pumpkin spice, 2 tablespoons pumpkin puree.
Bring water and sugar to a simmer add spice and puree, simmer ten minutes. Keeps 30 days. In my house a couple days!
It’s great to add to Lattes, Drip Coffee, and just hot water with a cinnamon stick. Next I want to try it in Hot chocolate. Need to make more first.
Enjoy!
We used one we found in the ice cream toppings. But, a homemade one would be amazing!
For the Caramel Syrup do you use a homemade caramel sauce or a shop bought one?
Unfortunately, Kelsey, this recipe is a simple syrup. Which means, no, you can’t make this version easily sugar free. Sorry!
I suppose this might be a silly question, but is there any way to make a simple syrup with a sugar free method? This will make a great Christmas present, but my family has sugar issues. Haha
We don’t, sorry! We aren’t sure how much the water in fresh pumpkin, or even puree, would mess with the recipe. You could almost certainly add a pumpkin spice to the syrup for the flavor (just know your syrup might not last quite as long, we aren’t sure). And you could maybe try to infuse puree into the syrup as it’s cooking and sift it out, but we haven’t tried it. So if it doesn’t work, don’t blame us :)
Do you have a pumpkin version of these syrups?
Cori, thanks for that! You’re right, the packets shouldn’t have any sugar in them, which means they should work. Not the canister Kool-Aid, that has the sugar in it.
Should say NOT the stuff in the canister. Sorry!
Actually, yes you can make them with kool aid packets. By the stuff in the canister but just the packets of flavoring. We’ve made our own syrups for snow cones that way and they have turned out great! I love making my own vanilla syrup too.
Bonna, kool aid won’t work because it is almost completely sugar. The syrups are a simple syrup, which is based on a specific sugar/water balance. If you’re looking for fruit flavors, we’ve shown a few ideas in our soda syrup post…basically the same thing, but with fruits infused in the syrup. https://www.nelliebellie.com/soda-syrups/
Can you make fruit flavored syrup for Italian sodas using kool aid for the flavor?
I would put in vanilla bean while cooking the sugar and water. Or, simply add a bit of extract to the cooling syrup. But, the vanilla bean would be delicious!
Is there a basic vanilla recipe? Maple in my coffe isn’t fav, but we love vanilla! Thanks fir the recipes! Can’t wait to try them!
We haven’t, sorry. But if you do try it, and it turns out, be sure to let us know!
How long it lasts depends on which version you create. We’ve been able to keep our vanilla version for more than a month when refrigerated. We recommend always refrigerating them, they’ll last much longer.
Any way you have tried this with chocolate? I would love to be able to finally make my own syrup for a mocha
Thanks
X
how long is it good for and does it need to be refrigerated?
Sorry, no. This is a sweet syrup base which is made with sugar. I’m putting the comment up hoping someone else that comes along has a good answer for you. There has been talk of splenda, agave syrup, and others. But, so far I haven’t heard of an answer.
Is there a way, that you know of, to make these sugar free? We have diabetics in our family. Thanks! They really sound yummy!
Oh no…how frustrating!! We love knowing too, which is why you see alot of recipes here that are homemade. There is something so soothing about watching where your food comes from!
Just made the maple vanilla syrup for the second time. The first time I left it in a container to cool and then knocked it over… nightmare to clean up. Ugh. This second attempt, so far so good! Waiting for it to cool and will then add it to some coffee.
I love knowing what’s in my food and drinks, so thanks for a recipe that lets me know what goes in my coffee syrup!
Can’t wait to hear how it goes. I haven’t tried making cold-brew yet. I always mean to but never quite get there.
Thanks for the recipes. I’ve started making cold brewed coffee at home. One batch will enough for several days. Making a coffee syrup at home looks easy too. Warm spice will be my first.
Go for it! Glad you could use it! Thanks for linking back…we appreciate the credit! So glad you liked it!
I am on my second batch, actually! The first one held up great for the month it took me to use it. I stored it in the fridge, but am going to try this one on the counter to see how that works. Do you mind if I post my variation on my blog? I will certainly link to yours as the base I used.
That sounds like an absolutely fabulous version!!! Please let us know how it lasts…because we’d love to try it ourselves!
Thank you for sharing this recipe! I love the Butter Pecan iced coffee that Dunkin has in the summer and was looking for a way to reproduce it. I used this as my base, and added 3 TBSP butter, 1/4 c chopped pecans, & 2 TBSP brown sugar by melting the butter in a saucepan and sauteing the nuts in it before adding the brown sugar. I added my pecan mixture between the boiling & simmering steps. I have a small metal strainer that was perfect for scooping out the pecans so there weren’t any chunks. I can’t wait to experiment more! Thanks, again. :)
Great questions!! We have successfully stored them in the fridge for up to 2 months. These syrups are simple syrups which in and of themselves are fine in a cool place for shorter times. It’s when you add flavors to them that can change that. That is why we have the recommendation of fridge…it’s hard to know what is being added. I hope that helps!
I would like to make and give these coffee syrups for Christmas gifts. What is the shelf life for them and can they be stored in a cool place, not the refrigerator?
The one we’ve made is a simple syrup, so it’s basically based on the fact that it has sugar. We know there are other ways to make a sugar free syrup, but our method just won’t work for that. Sorry!
I wonder if there is a way to make these sugar free? And maybe use peppermint extract or something? Trying to make these diabetic friendly…. thoughts?
Did it taste okay? It could simply be the spices are a bit different. I did use whole cloves which would be a bit lighter. But, as long as it tastes okay…don’t worry about it!
We’ve been about a month and still good. I do think it depends on what kind of ingredients you are using. If you add fresh fruit or spices it would shorten the time.
Also, When I made the Warm Spice Syrup, it got really thick and it appears to be way darker in color than the Warm Spice Syrup in your pictures. I made the simply syrup and added 2 tsp of ground cinnamon, 1 tsp of ground nutmeg, and 2 tsp of ground cloves. Did I do something wrong? was it supposed to be whole cloves and I strain them out? Just curious. Thanks!
I was just wondering how long you think these would last in the fridge. I’m thinking of making them for Christmas presents and was wondering how long to tell the recipients the syrups would keep in the fridge. Thanks!
Not that I know of. These are made by making a simple syrup which is just sugar and water. Sadly, I don’t know of an alternative to the sugar. I’ve heard some trying Splenda but not being successful. Sorry!
You know, if I had hazelnuts I would put them (a cup or so?) in with the water and sugar and take them out when the syrup is done. Or, just use hazlenut flavor.
mmmm….Yum!! Frankly, I think I would boil the peaches right in the simple syrup and see what happens. But, don’t hold me to that! Let us know!
Frankly, we purchase the caramel (usually an ice cream topping version). Cheating, I know. We cheat on chocolate with coffee daily. Chocolate still loves us!
What caramel sauce recipe do you recommend??? Thanks! Can’t wait to try this. I love coffee. I think I may be cheating on chocolate with coffee. I am sure of it now that I can put caramel syrup in it now!!!! I am so sorry chocolate…..
Haha
Maria Alison
Ten at the Table
How could one make hazelnut-favored coffee syrup? I love the idea of making these and hazelnut is my flavor of choice (as I type drinking hazelnut coffee).
Do you have any ideas for a peach syrup??
Is there a way to make these Sugar Free or Light on the Sugar? I have a Sister-n-;aw that i would love to make these for but she is watching her sugar intact.
If you keep them in the fridge, they can last for several months. On the counter…just a couple weeks.
What is the shelf/fridge life of these syrups?
Peppermint oil should work…just remember it doesn’t have sugar in it like the candies, so you’ll want to add extra sugar to the syrup.
Lovely!
Would peppermint oil work in place of the candy?
Mmmm…that sounds fabulous!
I was just listening to someone lamenting the end of maple flavored coffee at the local shop, so this is at the top of the Christmas list. Thanks : )
That sounds about right…
Do you think a butterscotch version would take 20 candies similar to your peppermint variation?
Ours were put into about 12oz bottles.
Hi, I love this idea! but what size of bottle , do you put them in?
What about Toffee Nut or just plain vanilla
We haven’t heard of one yet, but maybe another reader has something?
Has anyone tried this as a sugar free version with a sugar substitute?
Playing with flavors is always fun!
Oh how delightful!I love making my own vanilla…but now have a whole bunch of new flavors to experiment with!
so if I wanted to make syrup with just vanilla extract, how much cream of tartar would I add?
I used to go to Hispanic stores but now have found it at Walmart! I prefer any brand Mexican vanilla but sometimes only find the blend. Either is fine. Molina is most common here. Smell & taste there’s no comparison. My friend in Mexico was always wondering why I’d ask her to send it or bring it.. So last time we were together I showed her the difference ;) so much better! It’s amazing.
Where do I het Mexican vanilla? A grocery store or specialty shop? Also, can you give me a brand name. Look forward to making it.
I make vanilla syrup all the time & my favorite is to add Mexican vanilla after removing from heat. Using vanilla beans as it cooks works as well but it’s not as strong of a vanilla flavor. Yum either way!
You are brilliant!!!
I can’t wait to try this. For a plain vanilla, would you recommend using the vanilla extract or simmering a vanilla in the syrup?
Glad to help! Let us know how you like them, and if you come up with any new awesome flavors!
Such a good idea and so simple! I’ll have to try this as soon as I can. Thanks so much for sharing.
You are so very welcome…I hope you have success!
That’s a good question. I don’t know, I’ve never tried. This is a simple sugar base and I’ve never made that from Splenda, or other versions. Let me know if you try it!
Can you make these sugar free?
Another beautiful recipe and so practical. Thank you for your gracious sharing! ♥♥♥
Me too!!! I made these for ME. I’m glad you found us! Thanks for taking that extra time!
The link from Pinterest produced a 404 error saying the page didn’t exist. But, I found you with a Google search just fine. My family never went for flavored coffees. Neither does my close friend. But, I do, so I’m interested for ME!
No, I didn’t sterilize my bottles in the traditional way. That isn’t a bad idea. But, usually I put something into my syrups that makes them not crystalize within themselves like syrup, peppermint candies, etc.
Yes, that could be the vanilla. You could strain it if you want…but, I think it’s kinda cool :) Unless it will freak someone out?
Can’t wait to hear how the large batches work out for you? I don’t tend to do them, no. I make about 4 flavors in an hour every few weeks. But, it sounds like a great idea!
Hello
Sounds like a great recipe.
It sounds like you don’t make them in large batches.
I was wondering if you do anything to “sterilize” your bottles?
We made a batch that filled 4 regular size “starbuck syryp” bottles.
We closed them, three of them had the type of old school lid that has a ceramic cap with a rubber seal and it is on a hinge…if that makes sense.
We used one bottle, when we went to use the 2nd bottle it had “something” in it. At first it looked like mold on the top, then when we got it out it looked like a gel ball and it was mostly the pieces of vanilla. Since the recipe is only sugar, water and vanilla could this just be because we used the vanilla bean and left it in there? Plus when we cooked it we added the vanilla bean so some of it broke off in tiny pieces, maybe we should strain that out?
Any suggestions would be appreciated.
We want to continue to make larger batches and store them…
Thank you
Colleen
I would add the chocolate separate so that the mixture works best. That does sound yummy!!! I might have to try something like that!
There is a small coffee shop by us that has a spicy chocolate latte. I LOVE it. I think they simmer chyanne pepper, cinnamon, and an orange slice to make the flavors. WOndering how you would make it. It is not too spicy at all. I didn’t think I would like it until I tried it. The spice is very subtle. Do you think I would have the spicy syrup and add the chocolate separate, or add the chocolate to the simple syrup??
Mine lasted about 3 weeks until they were gone. I really don’t know the shelf life because they have never lasted long enough to see :).
Hello! Great article here. I’d like to know though how long these syrup would last me from when I bottle them up and store them.
Thanks very much. Very helpful and I would really love to give these a try too!
let me know how it tastes so I can copy :).
Good question!! Honestly, I would use ice cream topping or chocolate syrup. This would help the syrup from crystalizing. You could also melt in some chocolate from the beginning? Nutella? oooooh…that might be awesome!
Any suggestion on what ingrediants would work best for chocolate or hazelnut flavored syrup?
Wonderful, thanks! I will have to give that a try then :) (though I think what I have right now is the artificial extract–the cheap stuff. I’d better check…and add real vanilla extract to my list!and real almond extract/flavor… and, and, and…)
I love simple syrups; so much fun!
Great question!!! The recipes I used add things like maple syrup, caramel sauce, or peppermint candies because this helps with the crystallizing that can happen with simple syrup. Short answer…the sugar is reacting to an element it doesn’t like. Usually, something cold when it was cooking. Easiest way to make it not happen is add a wee bit of cream of tartar, lemon juice, or corn syrup to the syrup right before you bottle it. Those ingredients throw a bit of chaos into the mix and will help alot! Don’t be discouraged…that was a great question!
I love the idea and the flavors but mine are crystallizing. Is there anything I can do differently to avoid this?
I didn’t use true. But, honestly, I want to. I used real vanilla extract—not the flavoring. I imagine that imitation would be fine, however.
Yay! more yummy things to do with simple syrups. For vanilla, did you use the “true” vanilla? I’ve been thinking of trying some other flavors using extracts, but wondered about the wisdom of using the imitation. almond, anyone? I hadn’t thought of using caramel ice-cream toping, either. Thanks.
Pinned. :D
Those look gorgeous and appear to be really simple to make. I should attempt some variations, just to keep them all to myself! ;-)
Thanks! I do too!
What a fabulous idea NellieBellie! I love your super simple recipe!
Thank- you!
I try to use them within 3 weeks. Honestly, they don’t last much longer than 2 depending on how many flavors I make. Hope that helps!
Hi there, absolutely brilliant idea! Thanks for the info and tips. Can I just ask, how long do you find the syrups last for? Not sure how early to make the syrups for a Christmas gift you see. Thanks! Gem
I found these at my local dollar store for… $1 a piece. YOu can find them at most big box stores.
probably not. some are fine sitting out, others should be refrigerated. To be safe…keep them in the fridge!
I just used caramel ice cream topping. The Peppermint candy is the inexpensive starlight version.
So what do you mean by caramel sauce? and do you mean hard peppermint candy, like rock candy or??
thanks!
Looks yummy! Just what I needed for my morning cup of wonderful goodness :) do they need to be stored in the fridge?
What do you use for the stopper/lid? Where could you find those?
Cool idea!
I’m sorry, I forget that there are many kinds. I use extract.
Can’t wait to try these! But you say to use 3 tablespoons of vanilla, but what type do you mean? Extract, essence or real vanilla scraped from a pod? Thanks so much! x
now that is a good idea :). I should go set up a stand on the street:)
now, that would be smart!!!!
How long before you are selling your syrups to all the coffee shops in Stillwater?
Smart! It’s funny, because when I first read this I thought you were making your own COUGH syrups! Ha ha! Probably just because my kids have been hacking up a lung the last few days. :D