Homemade Espresso Syrup (Easy & Quick Recipe)
If you've never made espresso syrup at home, don’t worry, it's pretty simple. You only need a few ingredients and about 10–15 minutes. So here's the recipe I like:
Equipment
- Small Saucepan:
- Spoon or whisk for stirring
- Measuring cups & spoons
- Funnel (optional, but handy)
- Glass jar or bottle for storage
Ingredients
- Fresh brewed espresso or strong coffee (2 shots or ½ cup)
- Granulated sugar (or brown sugar for more depth)
- Optional: pinch of salt, vanilla extract, cinnamon stick, or cocoa powder
Instructions
- Step 1) Brew Your Espresso: Start by brewing your espresso or a really strong cup of coffee. The fresher, the better. This is where all the flavor comes from. I usually go with two shots, but ½ cup works too.
- Step 2) Simmer and Stir: Pour your espresso and sugar into a small saucepan. Use medium-low heat and stir gently until the sugar completely dissolves. Make sure not to rush it or boil it too hard. If you're adding extras like vanilla or cinnamon, toss them in now so they can infuse.
- Step 3) Cool and Store: Once everything’s dissolved and the syrup smells amazing, take it off the heat. Then, let it cool completely, and pour it into a clean jar or bottle.You should store it in the fridge and use it within 2–3 weeks. Just give it a shake before using because it tends to separate a bit over time.