How to make coffee syrup with a video tutorial (2024)

149 Comments / By Janel Hutton / September 24, 2023

Thesehomemade coffee syrupsonly require a few easyingredients, are easy to make, and make your coffee (orhot chocolate)tasteamazing. You’ll never buy flavoredsyrupsor creamers for your coffee drinks again when you have thiscoffee syrup recipe.

Thesecoffee syrupsmake a great gift idea for thecoffee loverin your life!

Ever since learning to makehomemade flavoredsyrupsI rarely purchase flavored creamer for our coffee. It is just so easy to make my owncoffee syrupin whateverflavorwe would like most.

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Thesecoffee syrupsmake a great gift idea for thecoffee loverin 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, co*cktails, drizzled on cake…OK, I’ll stop now.

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How to make coffee syrup with a video tutorial (3)

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Keyingredient list:

Thiscoffee syrup recipeis simply flavoredsimple syrups. Therecipeis the same for anysimple syrupyou might make for your favoriteco*cktail.

Sugar. Traditional granulated white sugar is what you need. If you need asugar-free versionSplenda, coconut sugar, or similar products work well.
Water. Nothing to say here…water.
Peppermints. For the peppermintflavoryou’ll need a handful of the old-fashioned peppermints. They will take a bit of time to melt into thesyrupand then leave a deliciousflavor(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 offlavorto your morning coffee.
Vanilla. Mypersonal favoriteis to simply add a bit of good qualityvanilla extractorvanilla bean.

How to make the homemade coffee syrup:

Addingredientsinto a heavy,medium saucepanor pot(this will help it notboilover as easily!).
Bring to a gentleboilonmedium heat,stirringoften, until thesugar dissolves.
Addanyflavoradd-ins orextracts.
Simmeron low to reduce the syrup until about half, or the consistency is thickened.
Coolbefore putting into yourjaror container.

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Tips:

Crystallizing is something that can happen when working withsimple syrup. To avoid it be sure to have dry pans and utensils. Don’t introduce extreme temperatures to yoursyrup(cold spoons, pans…etc.).
Thecoffee syrup recipevariations I have usesingredientslike maplesyrup, caramel sauce, and peppermint candies because they bringingredientsthat will keep yourcoffee syrupfrom crystallizing. If you make your ownrecipeand don’t add in anything processed using only naturalflavoror spice, try adding a wee bit of cornsyrup, lemon juice, or cream of tartar to yoursyrupright before youpourit into your bottles to help solve your crystallizing problems.
Be sure to shake the spiceflavorbefore 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 ifhomemade syrupis bad?

When it comes tohomemade 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.
Tastetest: If the syruptastesoff, sour, or has an unpleasantflavor, 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 basichomemade coffee syruprecipeand made to my preference. I add about 2-3 tablespoons ofcoffee syrupto our perfect lattes (how to make a perfect stovetop latteHERE!) orcold-brew. Of course, that’s because I like my coffee with less coffee and more sugar. Create yourcoffee syrupsthe way YOU like them.

You have the basiccoffee syrup recipe, now go make it awesome!

The next cookie and coffee date can be at your house!

Homemade Coffee Syrup Recipe

| 16 servings

Prep Time | 5 minutes mins

Cook Time | 20 minutes mins

Print Recipe Pin Recipe

These homemade coffee syrups only require a few easy ingredients, are easy to make, and make your coffee taste amazing. You'll never buy flavored syrups or creamers for your coffee again.

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

Check out our Kitchen Reference Guide for help with unfamiliar terms.

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

Serving size is 1 tablespoon.

Nutrition is for the basic recipe before flavor additions.

Nutrition

Calories: 48kcalCarbohydrates: 12gSodium: 1mgPotassium: 1mgSugar: 12gCalcium: 1mgIron: 1mg

How to make coffee syrup with a video tutorial (10)

Some of our delicious coffee and latte recipes:

Cinnamon Roll Coffee Latte (no espresso machine)
Cardamom Caramel Latte Recipe
How to make a homemade latte (with free printable)
Cold Brew Concentrate Recipe (perfect for iced coffee!)
the BEST Irish Coffee recipe

About The Author

Janel Hutton

Janel Hutton finished Professional Cooking Fundamentals coursework in Sur La Table Culinary Institute, has been featured on many websites, magazines, and brands including Better Homes and Gardens, Woman's Day, Cottages and Bungalows, Country Living, Reader's Digest, she was a Stillwater Gazette Columnist, taught classes for Pinners Conference, and much more...AUTHOR OF: Spices, Sauces, & Condiments, Slow Cooker Essentials, and Creative Gift Ideas: 52 Unique Gift Sets

149 thoughts on “How to make coffee syrup with a video tutorial”

Nellie
June 21, 2021 at 9:25 am

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.
Tara Taylor
June 19, 2021 at 6:47 pm

I am wondering why sugar and water would have to be refrigerated and used with a week.
Nellie
March 15, 2021 at 10:22 am

Thanks for letting us know. We will put this on the list of recipes to review and update.
Marilyn Lott
March 12, 2021 at 9:13 pm

The directions aren’t clear, or sequential! Please rethink. The end result, however, is great!
Frauke
May 11, 2020 at 11:01 am

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 :)
Nellie
September 28, 2019 at 12:19 pm

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.
Rebecca VanWatermeulen
September 26, 2019 at 4:31 pm

Can your Caramel Syrup be made sugar-free?
Nellie
June 6, 2019 at 7:14 pm

Yes, these were the super cheap ones :)
En
June 5, 2019 at 7:05 pm

Are the peppermints you use the round red/white striped “starlight” mints?
Nellie
October 29, 2018 at 5:25 pm

I don’t. I would probably use an extract for the Hazelnut flavor. Similarly to the vanilla.
Jean Greenhill
October 29, 2018 at 3:24 pm

Do you have a recipe for Hazelnut syrup?
Nellie
February 7, 2018 at 9:09 am

Honestly, I’ve never had any left after a few weeks. I know for sure several weeks.
Mahkeela
February 6, 2018 at 3:03 pm

How long does it last before expiration?
Nellie
September 12, 2017 at 10:27 am

#sorrynotsorry :). Us too! This stuff is so easy and delicious. Glad it perked up your coffee time like it does ours!
Katlyn
September 11, 2017 at 9:51 pm

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!
Nellie
August 4, 2017 at 11:51 am

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!
Nonarae
August 1, 2017 at 12:40 pm

I have seen other recipes using xanthum gum and stevia.
Nellie
December 16, 2016 at 6:37 pm

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!
Nancy Spoolman
December 16, 2016 at 11:56 am

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
Nellie
June 27, 2016 at 9:45 pm

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?
BN
June 24, 2016 at 6:28 pm

Do you think this would work using candy/ baking oils? Like cinnamon oil, bubble gum, etc?
Nellie
June 21, 2016 at 9:18 pm

They would! And I can’t wait to hear how you customize these to your favorite flavors…yum!
Melanie
June 21, 2016 at 12:37 pm

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. :)
Mary Jo
April 28, 2016 at 10:25 pm

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
Dorothy at Shockingly Delicious
December 7, 2015 at 6:05 pm

Wonderfully creative syrups!
Nellie
August 7, 2015 at 9:19 am

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 :).
Laura (Lolli) Franklin
August 5, 2015 at 10:59 pm

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!
Ashley Sears
August 5, 2015 at 5:31 pm

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!
the Bellie
March 17, 2015 at 9:36 am

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!
Abigail
March 17, 2015 at 7:19 am

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!
the Bellie
January 10, 2015 at 10:00 am
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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!
Donna
January 10, 2015 at 8:16 am

Have you tried Truvia that is what I use the others just have an awful after taste.
Nellie
December 27, 2014 at 1:42 pm

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!
tammie morgenstern
December 26, 2014 at 12:12 am

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?
the Bellie
December 19, 2014 at 8:38 am

Not a silly question…they will melt. So no worries!
Taylor Jackson
December 18, 2014 at 9:06 pm

This seems like a silly question but do I leave the peppermint candies in or strain them out? Will they melt?
the Bellie
December 12, 2014 at 11:01 am

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.
Mariah
December 12, 2014 at 10:50 am

If I wanted to make a mocha syrup, what do you think I should use and how much?
the Bellie
December 10, 2014 at 10:16 am

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.
Angela
December 8, 2014 at 8:06 pm

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?
the Bellie
November 25, 2014 at 3:29 pm

It makes about 6oz…we think.
Abby
November 24, 2014 at 8:53 pm

Hi! I love the idea of these syrups. How much does each recipe make? Thank you!
the Bellie
November 12, 2014 at 10:12 am

Stephanie, we used the larger starburst looking ones.
Stephanie
November 12, 2014 at 9:23 am

For the peppermint syrup – are the peppermint candies little or are they the large red and white striped starburst looking ones?
Kim
October 28, 2014 at 8:46 pm

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!
Nellie
October 27, 2014 at 5:58 pm

We used one we found in the ice cream toppings. But, a homemade one would be amazing!
Jasmine
October 27, 2014 at 3:00 pm

For the Caramel Syrup do you use a homemade caramel sauce or a shop bought one?
the Bellie
October 24, 2014 at 1:12 pm

Unfortunately, Kelsey, this recipe is a simple syrup. Which means, no, you can’t make this version easily sugar free. Sorry!
Kelsey
October 23, 2014 at 10:08 pm

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
the Bellie
October 13, 2014 at 9:16 am

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 :)
Katey
October 12, 2014 at 8:56 pm

Do you have a pumpkin version of these syrups?
the Bellie
October 11, 2014 at 8:09 pm

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.
Cori
October 11, 2014 at 1:38 pm

Should say NOT the stuff in the canister. Sorry!
Cori
October 11, 2014 at 1:37 pm

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.
the Bellie
October 10, 2014 at 10:23 am

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/
Bonna
October 9, 2014 at 10:04 pm

Can you make fruit flavored syrup for Italian sodas using kool aid for the flavor?
Nellie
October 9, 2014 at 9:21 am

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!
Cheri
October 9, 2014 at 5:10 am

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!
the Bellie
October 8, 2014 at 5:17 pm

We haven’t, sorry. But if you do try it, and it turns out, be sure to let us know!
the Bellie
October 8, 2014 at 5:16 pm

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.
Helen
October 8, 2014 at 5:09 pm

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
chelsea
October 8, 2014 at 1:14 pm

how long is it good for and does it need to be refrigerated?
Nellie
October 7, 2014 at 9:56 am

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.
Helena Mitchell
October 7, 2014 at 6:42 am

Is there a way, that you know of, to make these sugar free? We have diabetics in our family. Thanks! They really sound yummy!
Nellie
October 4, 2014 at 10:42 am

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!
Tamara Taylor
October 3, 2014 at 11:09 pm

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!
Nellie
October 3, 2014 at 9:44 am

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.
Steve
October 2, 2014 at 11:04 pm

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.
Nellie
September 29, 2014 at 1:09 pm

Go for it! Glad you could use it! Thanks for linking back…we appreciate the credit! So glad you liked it!
Alison
September 29, 2014 at 12:50 pm

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.
the Bellie
September 29, 2014 at 11:26 am

That sounds like an absolutely fabulous version!!! Please let us know how it lasts…because we’d love to try it ourselves!
Alison
September 29, 2014 at 6:21 am

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. :)
Nellie
September 3, 2014 at 2:28 pm

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!
Colleen
September 2, 2014 at 8:02 pm

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 Bellie
August 29, 2014 at 12:15 pm

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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!
Becka
August 27, 2014 at 9:20 pm

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?
Nellie
August 21, 2014 at 5:42 pm

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!
Nellie
August 21, 2014 at 5:41 pm

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.
Jada
August 14, 2014 at 12:13 pm

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!
Jada
August 14, 2014 at 11:58 am

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!
Nellie
August 8, 2014 at 3:40 pm

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!
Nellie
August 8, 2014 at 3:39 pm

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.
Nellie
August 8, 2014 at 3:38 pm

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!
Nellie
August 8, 2014 at 10:53 am

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!
Maria Alison | Ten at the Table
August 7, 2014 at 7:02 pm

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
Elly W.
July 25, 2014 at 10:52 am

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).
Makaera
July 23, 2014 at 9:30 pm

Do you have any ideas for a peach syrup??
Veronica M
July 4, 2014 at 1:41 pm

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.
the Bellie
June 29, 2014 at 10:11 am

If you keep them in the fridge, they can last for several months. On the counter…just a couple weeks.
Hayliemae
June 26, 2014 at 10:30 am

What is the shelf/fridge life of these syrups?
the Bellie
June 25, 2014 at 11:07 am

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.
Kelvina
June 25, 2014 at 7:28 am

Lovely!
Would peppermint oil work in place of the candy?
the Bellie
June 23, 2014 at 10:04 am

Mmmm…that sounds fabulous!
Ohhh Snap
June 20, 2014 at 6:33 pm

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 : )
the Bellie
June 6, 2014 at 11:59 am

That sounds about right…
addie
June 5, 2014 at 4:36 pm

Do you think a butterscotch version would take 20 candies similar to your peppermint variation?
the Bellie
May 30, 2014 at 7:33 am

Ours were put into about 12oz bottles.
Annette
May 29, 2014 at 6:07 pm

Hi, I love this idea! but what size of bottle , do you put them in?
Brandi Johnson
May 14, 2014 at 7:19 pm

What about Toffee Nut or just plain vanilla
the Bellie
April 21, 2014 at 2:24 pm

We haven’t heard of one yet, but maybe another reader has something?
Rachel
April 20, 2014 at 7:41 pm

Has anyone tried this as a sugar free version with a sugar substitute?
postitmaster
March 25, 2014 at 8:42 am

Playing with flavors is always fun!
Holly Lefevre (@504Main)
March 25, 2014 at 12:06 am

Oh how delightful!I love making my own vanilla…but now have a whole bunch of new flavors to experiment with!
Rachel
March 24, 2014 at 3:35 pm

so if I wanted to make syrup with just vanilla extract, how much cream of tartar would I add?
Breeze
March 23, 2014 at 3:43 pm

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.
Anonymous
March 23, 2014 at 2:59 pm

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.
Breeze
March 23, 2014 at 1:26 pm

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!
Malia
March 23, 2014 at 9:33 am

You are brilliant!!!
debbie
March 22, 2014 at 4:32 pm

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?
postitmaster
March 12, 2014 at 6:59 am

Glad to help! Let us know how you like them, and if you come up with any new awesome flavors!
Azalea Rodriguez
March 12, 2014 at 4:59 am

Such a good idea and so simple! I’ll have to try this as soon as I can. Thanks so much for sharing.
miznelliebellie
February 22, 2014 at 2:39 pm

You are so very welcome…I hope you have success!
miznelliebellie
February 22, 2014 at 2:38 pm

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!
Hannah
February 20, 2014 at 3:59 pm

Can you make these sugar free?
Lianne♥
February 11, 2014 at 11:48 pm

Another beautiful recipe and so practical. Thank you for your gracious sharing! ♥♥♥
miznelliebellie
February 4, 2014 at 12:57 pm

Me too!!! I made these for ME. I’m glad you found us! Thanks for taking that extra time!
Wendy
February 3, 2014 at 10:22 am

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!
miznelliebellie
January 24, 2014 at 6:42 pm

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!
Colleen
January 23, 2014 at 10:58 am

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
miznelliebellie
January 19, 2014 at 7:49 pm

I would add the chocolate separate so that the mixture works best. That does sound yummy!!! I might have to try something like that!
missy
January 19, 2014 at 5:07 pm

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??
miznelliebellie
January 6, 2014 at 2:16 pm

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 :).
Penelope
January 6, 2014 at 4:30 am

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!
miznelliebellie
January 5, 2014 at 12:16 pm

let me know how it tastes so I can copy :).
miznelliebellie
January 5, 2014 at 12:12 pm

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!
amanda
January 2, 2014 at 10:43 am

Any suggestion on what ingrediants would work best for chocolate or hazelnut flavored syrup?
Robin
December 22, 2013 at 9:03 pm

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!
miznelliebellie
December 22, 2013 at 12:15 pm

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!
Lacy
December 22, 2013 at 10:17 am

I love the idea and the flavors but mine are crystallizing. Is there anything I can do differently to avoid this?
miznelliebellie
December 19, 2013 at 6:50 pm

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.
Robin
December 19, 2013 at 2:07 pm

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
Anne @ Unique Gifter
November 27, 2013 at 9:00 am

Those look gorgeous and appear to be really simple to make. I should attempt some variations, just to keep them all to myself! ;-)
miznelliebellie
November 21, 2013 at 7:00 pm

Thanks! I do too!
Tshanina @ Thrifty T's Treasures
November 19, 2013 at 2:47 pm

What a fabulous idea NellieBellie! I love your super simple recipe!
Anonymous
November 18, 2013 at 5:31 am

Thank- you!
miznelliebellie
November 16, 2013 at 9:16 pm

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!
Anonymous
November 16, 2013 at 8:45 am

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
miznelliebellie
November 14, 2013 at 7:44 pm

I found these at my local dollar store for… $1 a piece. YOu can find them at most big box stores.
miznelliebellie
November 14, 2013 at 7:43 pm

probably not. some are fine sitting out, others should be refrigerated. To be safe…keep them in the fridge!
miznelliebellie
November 14, 2013 at 7:42 pm

I just used caramel ice cream topping. The Peppermint candy is the inexpensive starlight version.
Phoebe
November 13, 2013 at 5:20 pm

So what do you mean by caramel sauce? and do you mean hard peppermint candy, like rock candy or??
thanks!
Lacie
November 13, 2013 at 12:43 am

Looks yummy! Just what I needed for my morning cup of wonderful goodness :) do they need to be stored in the fridge?
Christi
November 12, 2013 at 7:23 am

What do you use for the stopper/lid? Where could you find those?
Cool idea!
miznelliebellie
November 10, 2013 at 4:24 pm

I’m sorry, I forget that there are many kinds. I use extract.
Sen
November 8, 2013 at 6:11 pm

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
miznelliebellie
November 5, 2013 at 7:10 pm

now that is a good idea :). I should go set up a stand on the street:)
miznelliebellie
November 5, 2013 at 7:10 pm

now, that would be smart!!!!
Bliss
November 5, 2013 at 6:22 am

How long before you are selling your syrups to all the coffee shops in Stillwater?
Jillian @ Hi! It's Jilly
November 5, 2013 at 6:20 am

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