Homemade flavored coffee syrups are a healthier and easy way to jazz up your coffee without the artificial flavors!
I remember when I was younger I never understood the appeal of coffee. I had tasted it on occasion and hated the taste! It was so bitter that the only way I could “drink” it was to add about 1/2 cup of milk and heaping spoonfuls of sugar.
Once I hit my late 20’s, my stomach just couldn’t handle the milk or sugar anymore. By that point I had grown fond of the actual flavor of coffee (not to mention the caffeine!) and I now drink my coffee black without any cream or sugar.
However, once in awhile I want to jazz up an ordinary cup of coffee with a splash of flavor. Just like in this simple Homemade Gingerbread Latte recipe.
Plus we splurged on a Nespresso machine last year and it’s been fun to create “fancy” coffee drinks. I’ve used some store bought coffee syrups for flavoring but they are so full of sugar and additives that I didn’t want to add that into my coffee.
REALITY CHECK: Did you know that 2 tbsp of Vanilla Flavored Syrup from one of the top brands has 20 grams of sugar!!
Crazy right? So I decided to attempt making my own flavored syrups. You know what, it wasn’t really that hard! A little time consuming only because they have to cool for a long time but it’s a really simple process.
I played around with a bunch of flavor combinations. I ended up loving Vanilla, Coconut and Almond. The possibilities are endless though if you have a flavor you prefer. I couldn’t find Coconut Extract at the store near me, so I actually ended up using unsweetened coconut flakes and it turned out really good.
I store the syrups in the fridge to keep their freshness longer. Keep in mind they make a pretty large batch, so consider reducing the recipe if you only use the syrups once in awhile.
Did you know I also have an entire board on Pinterest devoted to Coffee Love?
Homemade Flavored Coffee Syrups
Ingredients
Vanilla Coffee Syrup
- 8 oz water
- 1/4 cup honey
- 1/4 cup sugar
- 1 whole vanilla bean
Almond Coffee Syrup
- 8 oz water
- 1/2 cup sugar
- 2 tsp pure almond extract
Coconut Coffee Syrup
- 8 oz water
- 2 tbsp sugar
- 1 cup shredded coconut, unsweetened
- 1 tsp coconut extract (omit if you cannot find)
Instructions
Vanilla Coffee Syrup How To
- Combine the water, sugar and honey into a small sauce pot on the stove.
- With a knife, carefully open the vanilla bean and scrape out all the seeds. Place the seeds into the pot, along with the entire remaining vanilla bean
- Turn heat to medum-low and stir constantly until the sugar dissolves (about 3-5 minutes)
- Remove from heat and allow to cool completely before placing in container (about 1 hour coolign time)
Almond Coffee Syrup How To
- Combine water, sugar and almond extract into a small saucepot on the stove. Heat over medium heat and allow to come to a full boil.
- Once boiling, reduce heat low to low and cook for additional 3-5 minutes before removing from heat and allowing to cool completely
Coconut Coffee Syrup How To
- In a small pot, combine the water and sugar and heat over medium heat.
- Allow water sugar mixture to come to a boil, then stir in the coconut flakes (and coconut extract if using)
- Remove from heat and allow to sit in pot for 1 hour
- Strain liquid to remove coconut flakes. Place in a clean saucepot and bring to boil again. Remove from heat and allow to cool fully before placing in jar or container.
The almond syrup sounds delicious and I was shocked at the short ingredient list – I have all of those already! I have the day off Friday and you can bet I’ll be trying this out.
I had most of them on hand too when I decided to try and make them. I hope you like it!
Great idea! I’ve gradually gone from loads of milk in my coffee to drinking it black most of the time. This looks like a fun way to spice it up!
I did that too…mine used to be mostly milk with just a little bit of coffee!
Can you share where you found the adorable decanters?
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A very helpful post, thank you so much for all of these tips. I really appreciated.
This is genius! Thank you for sharing.
Thank you so much for taking the time to comment, really appreciate it.
In the coconut syrup you used coconut flakes for flavoring. Could you grind almonds or hazelnuts and substitute for the extract? Not a fan of almond extract. TIA
Hi Carol, I’ve never tried it but it might work. Probably would be a bit more mellow of the almond or hazelnut flavor but that might be good if that’s what you are looking for.
[…] Homemade Flavored Coffee Simple Syrup from the Domestic Dietitian […]
didn’t see recipe
Hi! I’m making the recipe for coconut now and wondering why you have to reboil that one?
The first time I tried making it, I didn’t reboil it and I felt like after removing the coconut that the syrup kind of separated. I tried it a few times again after and reboiling it helped prevent separation.
Have you tried with coconut sugar instead of regular sugar?