How to Make Honey Simple Syrup (Easy & Quick Recipe)
Tired of honey sitting at the bottom of your iced coffee?
I’ve always loved honey for everything from tea to toast. But one thing that always bugged me was how it just refused to mix into cold drinks.
I’d stir and stir, and still end up with clumps floating around in my cold brew. Then one day, I stumbled across a TikTok video showing how to make honey simple syrup, and suddenly everything clicked.
It’s naturally sweet, dissolves easily (even in iced drinks), and tastes better than regular sugar syrups.
In this post, I’ll show you how to make it at home in minutes. This includes the ingredients you’ll need, step-by-step instructions, flavor variations, storage tips, and how to use it in everything from coffee to cocktails. So let’s start brewing!
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What Is Honey Simple Syrup?
Honey simple syrup is a mix of honey and water, gently heated until smooth and pourable. It’s thinner than raw honey, which makes it perfect for stirring into drinks where regular honey might clump or sink to the bottom.
This syrup is a great alternative to regular sugar syrups or even straight-up granulated sugar. It sweetens, but it also adds that light floral depth only honey can give.
Plus, you can tweak the flavor depending on the honey you use, like clover, wildflower, or even a bold local variety.
Where Can You Use This Syrup?
Cold drinks: Ever tried adding sugar to iced tea or matcha? Yeah, not ideal. But you’ll notice that honey simple syrup mixes in easily without the hassle.
Cocktails: I love it in whiskey-based drinks, lemonades, and even mocktails when I want a more natural sweetener. It blends right in and adds a little extra character.
Coffee: Whether you’re into iced lattes, cold brew, or even espresso tonics (yep, those exist), honey syrup sweetens without overpowering. It’s also fantastic in tea, specifically herbal blends or black teas like Earl Grey.
How to Make Honey Syrup (Step-by-Step)
Equipment
- Small Saucepan:
- Measuring cups
- Spoon or whisk:
- Glass jar or bottle with lid
- Funnel (optional, but helpful for pouring)
Ingredients
- Honey: raw or regular both work, depending on what flavor and benefits you're going for
- Water: filtered is best if you want a clean taste
- Optional add-ins: lemon peel, cinnamon stick, or herbs like rosemary or thyme for infusion
Instructions
- Step 1) Combine Honey and Water: Start with a 1:1 ratio of honey to water —so ½ cup of each makes a nice small batch. If you want a thicker consistency (better for drizzling on pancakes or desserts), go for a 2:1 ratio (twice as much honey as water). You want to add both to your saucepan and stir it up before heating.
- Step 2) Warm Gently on the Stove: Set the pan over low heat and stir slowly. You don’t let it boil because boiling kills off the good stuff in raw honey and can make the flavor too strong.Once the honey is fully dissolved and the syrup looks smooth, remove it from the heat. If you’re adding lemon peel or herbs, now’s the time to drop them in and let them steep for 5–10 minutes.
- Step 3) Let Cool and Store: Let the syrup cool down completely at room temp. Then pour it into a clean glass jar or bottle (use a funnel to avoid the sticky mess). Next, pop it in the fridge, slap on a label, and you’re done. It keeps well for about 2 weeks.
Video
How to Use Honey Simple Syrup?
Once you’ve made a batch of honey simple syrup, you’ll start realizing how many ways it can be used. So here are some suggestions:
In Coffee or Tea (Especially Iced!)
I’ve mentioned this briefly, but for iced drinks, this syrup works amazingly. The fact is, raw honey never mixes well into cold brew or iced tea; instead, it sinks or clumps.
But with the syrup, it blends in smoothly and adds a mellow sweetness without overpowering the drink. I like about 1–2 teaspoons in iced green tea or a homemade iced latte.
Cocktails and Mocktails
This syrup works beautifully in cocktails, especially ones where regular sugar would be too sharp. It’s killer in a whiskey sour or a hot toddy, and also wonderful in fresh lemonade; you only need to swap it in for simple syrup. For mocktails, it adds depth without making things too sweet.
Bonus tip: pair it with fresh citrus or herbs for extra layers of flavor.
Drizzled on Pancakes, Yogurt, or Oatmeal
I drizzle it over pancakes when I want something lighter than maple syrup. It’s also great stirred into oatmeal or over Greek yogurt with fruit and nuts. You get the sweetness without it being too heavy.
Mix Into Salad Dressings or Marinades
A spoonful of honey syrup in a vinaigrette helps balance the acidity and makes the dressing cling to greens better. You can also mix it into marinades for chicken or tofu. This adds enough sweetness to help things caramelize when cooking.
Honey Simple Syrup: Flavor Variations to Try
Once you’ve nailed the basic honey syrup, you can experiment with a few simple add-ins. So, here are some recommended variations:
Lemon-Honey
Add a few strips of fresh lemon zest while the syrup is warming. It brightens the flavor and adds a citrusy kick that works great in iced tea, lemonade, or even cocktails like a whiskey sour.
Just make sure to use a vegetable peeler so you get the zest without the bitter white pith.
Ginger-Honey
Slice up a few thin pieces of fresh ginger (I usually do 3–5 rounds) and toss them in while the syrup simmers. Afterward, let them steep for at least 10 minutes after removing from heat.
It gives the syrup a spicy warmth that’s amazing in hot tea, cold brew, or even drizzled on oatmeal.
Vanilla-Honey
If you want something dessert-y and smooth, drop in half a vanilla bean while it heats or use ½ teaspoon of pure vanilla extract at the end. This one’s perfect for lattes, chai, or homemade creamer blends.
Lavender-Honey
Use dried culinary lavender; about a teaspoon is enough and steep it while the syrup cools. Next, strain it out before storing or you’ll get that “soapy” taste if it sits too long.
This one pairs beautifully with Earl Grey tea or lemonade, and feels fancy even when you’re sipping from a chipped mug.
Last Thoughts
Have you tried making honey syrup yet? Let me know how you flavor yours: lemon, ginger, vanilla? I’m always looking for new ideas. Go ahead, make a batch, stash it in the fridge, and voilà!
