How to Make Brown Sugar Syrup (Step-by-Step)
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.
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
That’s it! Three steps and you’ve got homemade brown sugar syrup ready for lattes, iced coffee, or whatever you’re into.