Homemade Brown Sugar Syrup Recipe (Starbucks Copycat)
One of my favorite drinks at Starbucks is the brown sugar shaken espresso. I remember the first time I tried it, I was hooked. But after a few too many $6 sips, I figured it was time to make my own version at home.
That’s when I started experimenting with a simple brown sugar syrup recipe that turned out to be even better than what I bought at the store.
In this post, I’ll show you exactly how to make it from scratch with just a few pantry staples. You’ll get the full breakdown: ingredients, step-by-step instructions, how to use it in coffee, and some fun flavor variations to try. So let’s start brewing!
Sweet, spicy, or sugar-free? We’ve got the syrup guide you didn’t know you needed.
Why Make Brown Sugar Syrup at Home?
Making brown sugar syrup at home is simple, fast, and way more affordable than constantly buying it from cafés or stores.
1 – Save money
Okay, those $6 iced brown sugar shaken espressos add up. However, a bag of brown sugar and a reusable glass bottle cost you less than $5 total. And you can use that same bottle for weeks. If you’re making coffee at home to save cash, this syrup is a no-brainer.
2 – Control the sweetness
I like my coffee strong and barely sweet, but Starbucks’ version was always a little too sugary for me. When I started making my syrup, I realized I could simmer it a little longer to deepen the molasses flavor or even add a pinch of sea salt for balance. You can go heavy on the vanilla, or skip it entirely.
3 – No preservatives or artificial flavors
Most store-bought syrups have preservatives I can’t pronounce (what even is potassium sorbate?), and they tend to have that slightly chemical aftertaste.
At home, it’s basically brown sugar and water. Sometimes I’ll toss in a cinnamon stick or a splash of real vanilla extract if I’m feeling fancy.
4 – Works in both hot and iced drinks
This syrup blends beautifully in both hot lattes and iced coffee. For instance, you don’t get gritty sugar at the bottom of your cup. I’ve stirred it into cold brew, mixed it with espresso, even used it in oatmeal and cocktails.
How to Make Brown Sugar Syrup (Step-by-Step)
Equipment
- Small Saucepan: to heat and simmer the syrup
- Spoon or whisk: for stirring until the sugar dissolves
- Measuring cups to get the right sugar-to-water ratio
- Glass jar or syrup bottle: for storing your finished syrup
- Funnel (optional): makes it easier to pour without spills
Ingredients
- Brown sugar: Light or dark both work. Light brown sugar has a milder, more caramel-like taste, while dark brown sugar has more molasses and gives the syrup a deeper and almost smoky flavor. I usually go with dark brown when I want that classic Starbucks-style brown sugar syrup flavor.
- Water: Regular water works. However, if your tap water tastes weird, then use filtered water. It makes the syrup taste cleaner and look clearer.
- Optional flavor boosters: A pinch of salt can balance the sweetness, vanilla extract gives it a bakery-like aroma, and a cinnamon stick adds cozy warmth. You don’t need all of them; use what you like.
Instructions
- Step 1) Combine and Heat: Start with equal parts brown sugar and water. I usually do 1 cup of each, which makes a good-sized batch. Next, pour them into a small saucepan and set it over medium heat. And stir a little to combine.As it heats up, don’t walk away. It can go from simmering to bubbling over fast if your stove runs hot. Once it starts to gently simmer, that’s your cue to move to step 2.
- Step 2) Stir Until Dissolved: Keep stirring until the sugar completely dissolves. You’ll notice that the syrup becomes smoother and slightly thicker.If you're adding vanilla or a cinnamon stick, now's the time. Afterward, drop it in, lower the heat, and let it infuse for 5 minutes (no longer or it might overpower the syrup).
- Step 3) Cool and Store: Once the mixture is dissolved and slightly thickened, remove the pan from the heat. Next, let the syrup cool for 15–20 minutes. It’ll thicken more as it cools.Then pour it into a clean glass jar or syrup bottle using a funnel (don’t pour from the pan unless you like sticky countertops). You should store it in the fridge, and it’ll keep for up to 2 weeks. I also suggest giving it a quick shake before each use, especially if you added spices.
Video
Notes
How to Use Brown Sugar Syrup in Coffee?
Once you’ve got your brown sugar syrup ready, you have many ways to use it in your daily coffee routine. So here are some recommendations:
1 – Iced coffee, cold brew, or espresso
This is my favorite when I want something sweet but not overpowering. You first add the syrup, then pour in your chilled coffee or espresso. It mixes way better than trying to stir in plain sugar, and you don’t get that gritty layer at the bottom of your cup.
2 – Hot latte or cappuccino
That molasses note works beautifully with espresso and steamed milk. I usually start with one tablespoon, give it a good stir, then taste. It’s rich, sweet, and has a kind of toasty depth that plain sugar doesn’t have.
3 – Use in brown sugar shaken espresso-style drinks
You can mix espresso shots with brown sugar syrup and a handful of ice in a jar or cocktail shaker. Afterward, shake it like crazy for 10–15 seconds, then pour over ice and add milk. You get a frothy, slightly sweet drink that’s way cheaper than the original.
4 – Pair with oat milk
The creamy texture of the oat milk and the warm sweetness of the syrup complement each other. You can do two shots of espresso, a tablespoon of syrup, and top it off with chilled oat milk—barista-style without the barista price.
Brown Sugar Syrup: Tips & Flavor Variations
Once you have the basic syrup down, you have several ways to tweak the flavor or consistency to suit your coffee style. So, here are some tips:
1 – Use dark brown sugar
If you want that syrupy, almost caramel-like taste you get in Starbucks drinks, go with dark brown sugar. It’s got more molasses in it, which gives your syrup a richer and slightly bolder flavor.
2 – Add a cinnamon stick or dash of nutmeg
When I’m making a batch for the fall (or just pretending it’s fall), I toss in a whole cinnamon stick while the syrup simmers. Just one adds that spiced flavor without being overpowering.
A tiny pinch of nutmeg works too. However, make sure to strain if you go the powdered route or it’ll clump at the bottom of your drink.
3 – Mix with maple syrup or vanilla
Sometimes I mix about 1–2 tablespoons of real maple syrup into the brown sugar syrup after it’s cooled. This gives the final result a rounder, more complex sweetness that pairs well with cold brew.
And if I’m out of maple, a dash of pure vanilla extract does the trick. Just don’t go overboard—½ teaspoon is plenty.
3 – Adjust ratio for thicker or thinner
If you want a thicker, more syrupy texture like the kind that clings to the inside of a glass, use a little less water. You may try 1 cup brown sugar to ¾ cup water.
For a thinner, more pourable version (great for iced drinks), stick with equal parts sugar and water.
Last Thoughts
Have you tried making your syrup yet? I’d love to hear about your favorite add-ins. Is your team cinnamon stick, vanilla, or something unique?
Just drop your ideas in the comments so we can all steal a little inspiration. And like that… your café-style drinks are only a spoonful of syrup away, voilà!
