I’ve already shared several simple syrup recipes that work well for preparing lemonade and flavoring coffee and other drinks, including homemade chocolate syrup, lemon syrup, and vanilla syrup. However, this time I’m making a coffee-flavored syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails, and more. All without having to brew the coffee each time. All you need are 2 natural ingredients and 10 to 15 minutes to prepare this coffee syrup recipe. Plus, it’s more cost-efficient and adaptable compared to commercial versions. You can even use your sugar of choice – regular, unrefined, or even make sugar-free coffee syrup. Enjoy it all yourself or gift it to others; either way, it’s perfect for any coffee lover! And if you want to enjoy more simple coffee treats, you might enjoy this recipe for vegan coffee ice cream, coffee peanut butter, or a frothy Dalgona latte!
The Ingredients
Coffee: For this coffee syrup recipe, you’ll be making the simple syrup with strongly brewed coffee in place of plain water. You can use any coffee you like, percolated instant, cold-brew, etc. You can also use decaffeinated coffee if preferred.Sugar: I used raw cane sugar. However, you can use white sugar, brown sugar (which will taste more caramel-like), coconut sugar, etc.
For sugar-free options: You can use sugar alternatives, too (i.e., monk fruit sweetener, erythritol, stevia, etc.), though the syrup won’t thicken in the same way. You may also want to adjust the amount slightly as the sweetness levels vary between sweeteners.
Optional Add-ins and Variations
Vanilla: Add a vanilla bean/pod (sliced in half) to the skillet while the syrup simmers.Almond extract: Just a small amount added once the homemade syrup has cooled tastes delicious.Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg.
How to Make Coffee Syrup?
First, brew the coffee following your favorite method (i.e., instant coffee granules, French press, drip, etc.) The aim is to make it almost double the strength you usually would. Then, transfer the coffee to a small saucepan with your preferred sugar or sweetener and bring it to a soft boil over medium heat. Stir constantly until the sugar dissolves. Then, reduce the heat to low and allow it to simmer for 3-5 minutes. If you want a thicker syrup, you can continue to simmer for up to 15-20 minutes. Allow the homemade coffee syrup to cool and transfer it to a sterilized glass container.
How to Use Coffee Syrup?
You can use this syrup to make warm or iced milk coffee/lattes. I usually add just a tablespoon or two of the coffee syrup to a glass of milk. But feel free to adjust to taste. There are several other uses, including:
Add to milkshakes.Make a coffee cream soda.Drizzle in hot chocolate (that’s how you easily make a mocha).Add to cocktails (i.e., espresso martini, white Russian, black Russian, etc.).Just a tablespoon will add flavor to other beverages as well. Flavor anything from tea to lemonade. Drizzle over ice cream or enjoy with ice cream floats. Brush over cakes or drizzle over frosted cupcakes/cake.Spoon over cheesecake.Drizzle over waffles, French toast, and pancakes and other breakfast treats.Drizzle over yogurt bowls (or dairy-free coconut or almond yogurt) with fruit.Enjoy with oatmeal and overnight oats.You can even add it to marinades and other homemade sauces to bring in extra flavor to your dishes.
Storage Recommendations
Store: Store the coffee-flavored syrup in an airtight container in the fridge for 2 weeks. Give it a shake before using it each time. If it’s thickened too much in the fridge, you can microwave it for 15-25 seconds before using it. Freeze: Transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for up to 4 months. It won’t freeze solid, so you can use it almost immediately from the freezer. Top tip: To give your drinks a fun twist, add coffee syrup ice cubes to your iced lattes and iced americanos.
Recipe Tips and Notes
Adjust the sugar ratio: I’ve used a traditional 1:1 ratio for this coffee simple syrup. For a rich syrup, increase the sugar to a 2:1 ratio (and double the shelf life to a month). You can also reduce the amount of sugar, but the shelf life will also reduce.Use strong brewed coffee: No matter which method you use to brew it, it’s important to make it stronger than usual. For example, if using ground coffee, use 3-4 tablespoons per cup of water. For instant coffee, use 2-3 tablespoons per cup of water.Don’t use high heat: Otherwise, you may scald the coffee and make the entire batch of coffee flavoring syrup taste burnt.Results will vary: The coffee syrup may vary in consistency, color, taste, and transparency depending on the type of coffee and sugar used in the recipe.
More Syrup Recipes
Homemade peach syrupHow to make simple syrupCandied Orange Slices in Syrup (Caramelized Orange)Lavender Syrup
If you try this homemade coffee syrup recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
