Homemade Coffee Syrups: Vanilla, Caramel, Brown Sugar and More

The basic coffee syrup recipe is simple syrup: equal parts sugar and water (1:1 by volume), heated until the sugar dissolves, then flavored with vanilla, caramel, brown sugar, spices or nuts. One cup of sugar and one cup of water makes about 1 1/2 cups of syrup, enough to sweeten 12 or more drinks, and it keeps in the fridge for a few weeks.

Once you know the base ratio, you can make almost any coffee shop flavor at home. Here are the core ratios, six tested flavors with US and metric quantities, and how to store them safely.

The Basic Coffee Syrup Recipe and Ratios

Two ratios cover almost every coffee syrup:

Rich syrup keeps longer because more sugar means less free water for microbes to use. It is also twice as sweet, so use roughly half as much.

Base method

1. Combine sugar and water in a small saucepan.
2. Heat over medium, stirring, until the sugar fully dissolves and the liquid turns clear. There is no need to boil hard.
3. Add your flavoring (see below), simmer or steep as directed, then cool.
4. Strain into a clean, airtight glass jar or bottle and refrigerate.

6 Homemade Coffee Syrup Flavors

1. Vanilla syrup

Make 1:1 simple syrup with 1 cup (200 g) sugar and 1 cup (240 ml) water. Add one split vanilla bean and simmer 5 minutes, then steep 30 minutes. Or stir in 1 tbsp (15 ml) pure vanilla extract once the syrup is off the heat. Perfect in lattes and iced coffee.

2. Brown sugar syrup

Use 1 cup packed (200 g) dark brown sugar and 1 cup (240 ml) water. Simmer 3–5 minutes with a pinch of salt and, if you like, a cinnamon stick. The molasses gives it a deep toffee flavor that pairs beautifully with oat milk and espresso.

3. Caramel syrup

This one works differently, because you cook the sugar first.

1. Spread 1 cup (200 g) sugar in a heavy saucepan with 1/4 cup (60 ml) water. Cook over medium heat without stirring, swirling the pan occasionally.
2. When it turns deep amber, about 8–12 minutes, remove from the heat.
3. Carefully pour in 3/4 cup (180 ml) hot water. It will bubble and steam violently, so stand back and use a long spoon.
4. Return to low heat and stir until any hardened caramel dissolves. Add a pinch of salt for salted caramel.

Hot caramel can cause serious burns, so keep kids away from the stove and never touch it.

4. Cinnamon syrup

Simmer 1:1 simple syrup with 3 cinnamon sticks for 10 minutes, then steep 30 minutes and strain. For a bigger punch, add 1/2 tsp ground cinnamon and strain through a coffee filter.

5. Hazelnut syrup

Toast 1/2 cup (70 g) hazelnuts, chop them and simmer in 1:1 simple syrup for 10 minutes. Steep 30 minutes and strain. Quick version: 1/2 tsp hazelnut extract per cup of plain syrup.

6. Maple spice syrup

Combine 1/2 cup (120 ml) pure maple syrup, 1/2 cup (120 ml) water, 1 cinnamon stick, 2 whole cloves and a pinch of nutmeg. Simmer 5 minutes and strain. Lovely in fall lattes.

How Much Syrup to Use in Coffee

Here is a starting guide for 1:1 simple syrup. Halve the amounts for rich 2:1 syrup.

• 8 oz (240 ml) hot coffee: 1–2 tsp
• 12 oz (350 ml) latte: 1–2 tbsp (15–30 ml)
• 16 oz (475 ml) iced latte or iced coffee: 2–3 tbsp (30–45 ml)
• Cold brew: 1–2 tbsp per 12 oz glass

Syrups shine in cold drinks because granulated sugar barely dissolves in iced coffee. Try them in our iced latte recipe or a glass of homemade cold brew made with our guide on how to make cold brew coffee at home.

How to Store Homemade Syrups

• Use clean containers. Wash glass jars or bottles in hot, soapy water, or run them through the dishwasher, and dry well.
• Refrigerate. Keep homemade syrups in the fridge, tightly sealed.
• Strain solids. Remove nuts, spices and fruit; solids can shorten shelf life. A vanilla pod can stay in.
• Label and date. Write the flavor and the day you made it on the jar.
• Watch for spoilage. Throw syrup away if it becomes cloudy, smells sour or fermented, or shows any mold.
• Optional boost: a tablespoon of vodka per cup of syrup is a traditional bartender trick for longer keeping. Skip it if you serve the syrup to kids or anyone avoiding alcohol.

Pairing Syrups With Coffee

Syrups taste best on a strong, balanced coffee that is not overly acidic. Some pairings we like:

• Caramel or brown sugar with a chocolatey medium-dark roast such as Brazil Santos.
• Vanilla or hazelnut with a bold espresso blend such as the 6 Bean Blend.
• Cinnamon or maple with a smooth cold brew from our Cold Brew Coffee blend.

Prefer flavor without added sugar? Our flavored coffees, such as Caramel, French Vanilla and Hazelnut, bring the aroma straight from the beans, and you can sweeten them as much or as little as you like.

Coffee Syrup FAQ

How long does homemade coffee syrup last?

A 1:1 simple syrup usually keeps 2–4 weeks in the fridge, while a rich 2:1 syrup can last up to about 1–2 months. Infused syrups with fresh ingredients spoil faster, so make smaller batches and watch for cloudiness or off smells.

Can I make coffee syrup with sugar substitutes?

Yes, with heat-stable sweeteners such as allulose or some monk fruit blends. Follow the package conversion, and expect a thinner syrup that may crystallize in the fridge.

Should I use white or brown sugar?

White sugar gives a clean sweetness that lets flavorings stand out. Brown sugar adds molasses and toffee notes, which is great in lattes but can mask delicate flavors like vanilla.

Why did my syrup crystallize?

Undissolved sugar crystals or a very high sugar ratio can trigger crystallization. Make sure the sugar is fully dissolved before cooling, and add a teaspoon of lemon juice or corn syrup to a rich syrup to help prevent it.

Sweeten Your Coffee Your Way

With one basic coffee syrup recipe and a few pantry flavorings, you can stock a café-style syrup shelf for a fraction of the price. Pair your syrups with freshly roasted beans: the 6 Bean Blend for espresso drinks or Brazil Santos for drip. Every Feel Espresso coffee order is roasted 1–5 days before delivery, so your sweet drinks start with great coffee.