11 Delicious Homemade Coffee Syrup Recipes

Ever sip a drink at Starbucks and wonder, what’s actually in this? That was me a few months ago, while sitting there with a $6 vanilla latte, watching the barista pump syrup after syrup into cup after cup.

On the way home, I started thinking… could I make my own? That week, I pulled out a saucepan, grabbed some sugar and vanilla, and gave it a go.

I’ll admit, my first batch was too watery and barely had flavor. But once I got the ratios right? Fantastic!

Then I tried cinnamon, peppermint, brown sugar, even lavender. I began testing different flavors and sneaking them into my iced coffee, hot lattes, and even desserts.

Not only did they taste better than most store-bought syrups. But I also knew exactly what I was putting into my cup (no preservatives, no fake aftertaste).

In this guide, I’m sharing my favorite coffee syrup recipes from classics like vanilla and caramel to seasonal and creative twists like pumpkin spice and salted caramel.

You’ll learn how to make them, how to use them, and how to tweak them for your own taste. So let’s start brewing!

11 Easy & Quick Coffee Syrup Recipes

Here are my favorite and quick coffee syrup recipes. You can make them with a few ingredients and in under 15 minutes each.

1 – Vanilla Syrup

Vanilla syrup is one of my favorite classics. It’s sweet, smooth, and blends effortlessly into about any coffee drink without overpowering it. The flavor is mellow but warm, and it gives your coffee that subtle “coffee shop” feel, without the price tag.

Ingredients:

• 1 cup water
• 1 cup white sugar
• 1 tablespoon pure vanilla extract (not imitation!)

Quick Method:

In a small saucepan, combine water and sugar over medium heat. Next, stir until the sugar is fully dissolved and don’t let it boil. Lastly, remove from heat, stir in the vanilla extract, and let it cool before storing in a clean glass jar or bottle.

Suggested Uses:

I use this in everything. For example, hot lattes, iced coffee, and cold brew. It even works in mochas when you want a touch of sweetness to smooth out the chocolate.

Also, you’ll find it great in tea or drizzled into whipped cream if you’re feeling fancy. If you’re only going to make one syrup to start with, vanilla is the safest bet because it goes with practically everything.

2 – Caramel Syrup

Caramel syrup has this buttery, deep sweetness that makes any coffee feel like a treat. This syrup is richer than vanilla, slightly toasted, and adds a dessert-like flavor to drinks.

I like to think of it as the syrup that makes your latte taste like it came from a fancy café, even if you’re standing in your kitchen in slippers.

Ingredients:

• 1 cup white sugar
• ½ cup water (divided: ¼ for caramelizing, ¼ to finish)
• Pinch of salt (optional, but trust me—adds depth)
• ½ teaspoon vanilla extract

Quick Method:

In a small saucepan, heat ¼ cup of water and the sugar over medium heat without stirring. Afterward, swirl the pan gently until the mixture turns a golden amber color. Also, don’t walk away, it can burn fast!

Once it hits that rich caramel tone, carefully add the remaining ¼ cup of water (it’ll bubble like crazy) and stir until smooth. In the end, remove from heat, add vanilla extract and a pinch of salt, and let it cool before bottling.

Suggested Uses:

This one’s perfect for caramel lattes, mochas, or drizzling over iced coffee. I also love adding it to cold brew with a splash of cream. It has a caramel-like taste, similar to a caramel candy in coffee form.

If you’re into dessert-style drinks but don’t want them overly sweet, homemade caramel syrup gives you control over that balance.

3 – Mocha Syrup (Chocolate)

Mocha syrup is bold, chocolatey, and just the right amount of bittersweet. This recipe is rich without being too sugary, and it blends beautifully into hot drinks or cold brews.

Ingredients:

• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla extract
• Pinch of salt (optional, but enhances the chocolate flavor)

Quick Method:

In a small saucepan, whisk together the cocoa powder, sugar, and water over medium heat. Then keep stirring until it starts to bubble and the cocoa is fully dissolved (no gritty texture).

Next, remove the mixture from the heat, stir in the vanilla (and salt, if using), and then let it cool before storing in a clean bottle or jar.

Suggested Uses:

I love using this in homemade mochas. You add only a few tablespoons to your espresso before adding milk. Plus, it’s fantastic in iced coffee, blended drinks, or even drizzled over whipped cream or vanilla ice cream.

If you’re a fan of chocolate and coffee together, this syrup is a must.

Bonus tip: mix it into cold brew with oat milk for a super smooth, chocolatey afternoon treat.

4 – Cinnamon Syrup

Cinnamon syrup brings that warmth that makes you feel like it’s fall, even if it’s the middle of July. I enjoy its spicy, slightly sweet flavor, which gives your drinks a comforting and nostalgic flavor.

It’s like the cinnamon sugar topping on toast or warm apple pie… but stirred into your coffee.

Ingredients:

• 1 cup water
• 1 cup sugar (white or raw cane both work)
• 2 cinnamon sticks (or 1½ teaspoons ground cinnamon)
• ½ teaspoon vanilla extract (optional, but adds depth)

Quick Method:

In a small saucepan, bring the water and sugar to a light simmer. You want to add the cinnamon sticks and simmer gently for about 10 minutes, stirring now and then.

Next, remove from heat, stir in the vanilla (if using), and let it cool before straining and storing. If you’re using ground cinnamon, reduce the simmer time and stir well so it doesn’t clump. It’ll be more textured, but still delicious.

Suggested Uses:

This syrup is ideal in lattes, cold brews, or chai-inspired drinks. It’s especially good with oat milk or almond milk, since the spice pairs nicely with nutty flavors.

I also like using it in warm drinks during the holidays or drizzling it into whipped cream for a spiced topping on iced coffee.

5 – Pumpkin Spice Syrup

Pumpkin spice syrup is warm and full of those classic fall flavors: cinnamon, nutmeg, cloves, and a little sweetness. It’s like fall in a bottle.

One sip of your latte and suddenly you’re wrapped in a blanket, even if it’s still 80 degrees outside.

Ingredients:

• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 cup sugar (white or brown sugar both work)
• 1 cup water
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon vanilla extract

Quick Method:

In a small saucepan, combine all the ingredients except the vanilla. Next, you want to bring it to a light simmer over medium heat, stirring frequently to make sure the pumpkin doesn’t stick.

After simmering for 5–8 minutes until it thickens slightly, remove from the heat and stir in the vanilla.

Then let it cool and strain it through a fine mesh sieve or cheesecloth for a smoother texture (totally optional, but nice).

Suggested Uses:

This syrup is made for pumpkin spice lattes, but I also use it in chai tea, hot cocoa, and even oatmeal when I’m feeling extra. In my experience, it also works great in both hot and iced drinks, and it pairs well with almond or oat milk.

Pro tip: swirl a little into whipped cream for topping your drinks. This makes your cream taste amazing!

6 – Peppermint Syrup

This syrup is cool and crisp, like a breath mint in latte form, but way tastier. It brings that classic candy cane vibe without being overpowering, especially if you balance it with the right milk or coffee base.

I love using it when I want something festive but still refreshing, especially in the middle of a hot afternoon or during the holidays.

Ingredients:

• 1 cup water
• 1 cup white sugar
• 1 to 1½ teaspoons peppermint extract (start with 1 tsp and adjust to taste)
• Optional: ½ teaspoon vanilla extract for extra depth
• Optional: a drop of natural red food coloring for that holiday café look

Quick Method:

In a small saucepan, combine water and sugar over medium heat. Next, stir until the sugar is fully dissolved, then remove from the heat and stir in the peppermint (and vanilla, if using).

You want to let it cool completely before storing. It’ll thicken a little as it chills. If you’re using coloring, add it after the syrup cools slightly to avoid breakdown.

Suggested Uses:

Peppermint syrup is amazing in mochas, iced lattes, and even hot chocolate.

I’ve also mixed it into cold brew with a splash of cream for a sort of peppermint iced latte that tastes like a nice holiday drink.

Pro tip: whip a little into heavy cream and use it as a topping.

7 – Honey Simple Syrup

This one’s for the people who like their coffee a little sweet but still natural. Honey syrup has a mellow, earthy sweetness that doesn’t overwhelm.

You’ll see that it’s subtle, floral, and blends beautifully into both hot and iced drinks. I started using it when I got tired of gritty sugar at the bottom of my cold brew and didn’t want the artificial taste of flavored syrups.

Ingredients:

• ½ cup honey (raw or regular works)
• ½ cup water
• Optional: a pinch of sea salt or splash of vanilla extract for depth

Quick Method:

Add honey and water to a small saucepan over low heat. You want to stir gently until fully combined. Don’t let it boil or bubble too much, just warm enough to blend. Once it’s smooth, let it cool and store in a glass jar in the fridge for up to 2 weeks.

Suggested Uses:

This honey simple syrup is amazing in iced honey lattes, cold brew, or even hot herbal teas. I’ve also drizzled it over Greek yogurt, mixed it into homemade lemonade, or added it to oatmeal.

Tip: Use it in place of regular syrup in your next espresso tonic.

8 – Brown Sugar Syrup

Brown sugar syrup has a deep and caramel-like flavor. It’s richer than white sugar and a little toasty. I first made it after trying a shaken brown sugar espresso at Starbucks and thinking, “I could totally do this at home for way cheaper.”

Ingredients:

• ½ cup brown sugar (light or dark—dark gives a more molasses-y depth)
• ½ cup water
• Optional: pinch of cinnamon or a splash of vanilla for extra warmth

Quick Method:

For this, toss the brown sugar and water into a saucepan and heat over medium-low. Next, stir until the sugar dissolves completely and don’t let it boil hard or you’ll end up with candy. Once it’s fully combined and slightly thickened, remove from the heat and cool before storing.

Suggested Uses:

This one’s killer in iced lattes, especially with oat milk (it brings out that baked-cookie vibe). I’ve also used it in shaken espresso drinks, and it gives such a good balance of sweet and bold.

A spoonful works great in hot coffee too when you want something a bit rounder than white sugar.

9 – Maple Syrup

Maple syrup has this rich, earthy sweetness that hits differently than regular sugar. There’s a hint of smokiness, a hint of warmth, like autumn leaves in flavor form.

I find it blends well into both hot and iced coffee, specifically if you’re trying to cut processed sugars.

Ingredients:

• ½ cup pure maple syrup (Grade A, preferably dark for a stronger flavor)
• 2 tablespoons warm water (optional, just to thin it slightly)

Quick Method:

Honestly, you don’t even need to cook anything for this one. If your maple syrup is thick, simply stir in a splash of warm water to loosen it up slightly.

That way, it’ll mix more easily into iced drinks without clumping at the bottom.

Suggested Uses:

I love this in lattes and cold brew, mainly when combined with oat or almond milk, which brings out those nutty undertones.

If you’re a fan of seasonal flavors, add a pinch of cinnamon and you’ve got yourself a nice maple spice latte. I also find it great in chai tea, drizzled over frothed milk, or even in a dirty chai for an extra hit of boldness.

And don’t laugh, but I’ve even mixed it into a cocktail or two. For some reason, it plays surprisingly well with bourbon.

10 – Lavender Syrup

Lavender syrup in coffee? Yeah, it sounds a little out there at first. I used to think it was for fancy tea shops or spa water. But once I tried it in an iced latte with oat milk? Total convert.

You can expect a floral and slightly sweet aroma, with a calming tone that turns a basic coffee into something that feels like a treat. Also, it’s not overpowering when done right. Rather, this subtle, relaxing lift works great with espresso.

Ingredients:

• ½ cup water
• ½ cup sugar
• 1½ tablespoons dried culinary lavender (make sure it’s food-grade!)

Quick Method:

In a small saucepan, combine the water, sugar, and lavender over medium heat. Afterward, stir until the sugar dissolves and let it simmer for about 4–5 minutes.

You want to remove it from the heat and let it steep for 15–20 minutes. Then strain out the flowers, bottle it up, and store it in the fridge.

Suggested Uses:

I love adding lavender syrup to iced lattes with almond or oat milk. You can also use it in cold brew, mix a splash into lemonade, or even try it in a lavender London fog (Earl Grey + steamed milk + lavender = dreamy).

Pro tip: Don’t go overboard. I suggest starting with half a tablespoon and adjusting. The reason is too much and your coffee starts tasting like soap.

11 – Salted Caramel Syrup

If there’s one syrup that tastes like dessert in a cup, it’s salted caramel. The sweet, buttery, a little smoky, and that tiny hit of salt cuts through it all in the best way.

Honestly, it’s what I reach for when I want a sugary coffee treat. So here’s my favorite recipe:

Ingredients:

• 1 cup sugar
• ½ cup water
• 1 tablespoon unsalted butter
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract (optional)

Quick Method:

Start by adding the sugar and water to a saucepan over medium heat. You don’t stir, simply swirl it gently every now and then. Afterward, let it bubble and darken to an amber color (takes around 6–8 minutes).

Once it turns golden, take it off the heat and stir in the butter, salt, and vanilla. You should let it cool a bit before pouring it into a glass jar. It’ll thicken as it sits in the fridge.

Suggested Uses:

This salted caramel syrup is amazing in lattes, mochas, and cold brew. You only add 1 to 2 tablespoons, and it makes a huge difference. I’ve also drizzled it over vanilla ice cream, and yep, even used it in affogato (espresso + ice cream = heaven).

Pro tip: Frothy milk brings out the buttery notes. If you’re into sweet-and-salty combos, this one’s hard to beat.

Tips for Using Homemade Coffee Syrups

Once you’ve got a few homemade syrups in the fridge, the fun part is figuring out how actually to use them. I went overboard at first (like, way too much vanilla in my cold brew).

However, after playing around with different combos and ratios, I found what works. So here are a few tips:

1 – How Much to Use Per Drink?

If you’re starting out, I recommend 1 to 2 tablespoons of syrup per drink. That’s usually the sweet spot for most lattes or iced coffees.

But for lighter syrups like honey or lavender can get lost if you don’t use enough, so for those, I lean closer to 2 tablespoons.

Bolder ones like mocha or salted caramel? I stick to 1 tablespoon and taste as I go. If you’re using it in cold brew, keep in mind that cold drinks tend to mute sweetness, so add a touch more than you think.

2 – Best Milk Pairings for Each Flavor

I recommend oat milk for warmer, richer syrups like brown sugar, caramel, or cinnamon.

Meanwhile, almond milk pairs well with lighter syrups, such as honey or vanilla. However, it tends to clash slightly with peppermint (I’m not sure why, it just does).

For anything floral like lavender, I swear by whole milk or soy. The creamier texture balances the syrup without overpowering it. And for cold drinks, I love half-and-half when I want that velvety texture without having to froth anything.

3 – Some Fun Ideas

Okay, this part is where I let myself get a little extra. Do you have leftover mocha syrup? Stir a spoonful into whipped cream before topping your drink. That’s what I do when I want a homemade mocha that tastes straight-up café-level.

Now vanilla syrup works incredibly over vanilla bean ice cream with espresso poured on top (aka affogato).

I even used pumpkin spice syrup in a bourbon cocktail last fall. This makes for a cozy, spicy, and surprisingly smooth drink.

Bottom line: don’t just limit your syrups to coffee. They’re great in baking, cocktails, even tea lattes. So go ahead, play around. As they say, the sky’s the limit.

Last Thoughts

So, we got to the end and I’m curious to know which syrup are you most excited to try first? Do you stick to one flavor or mix things up depending on the season? Do you have your own syrup combo that surprised you?

I’d like to know your favorites or your experiments. And with that… voilà!