29 Easy Homemade Coffee Syrup and Sauce Recipes

Do you love coffee but find yourself bored with the same old flavors? Are you tired of spending too much money on store-bought syrups that are full of artificial ingredients?

I get it!

In this article, I’ll share 29 easy homemade coffee syrup and sauce recipes that will transform your daily coffee routine.

From classic vanilla to exotic hibiscus, these recipes are designed to be quick, easy, and incredibly tasty.

Ready to get started? Let’s dive in!

this for later!

Here are the 29 Easy Homemade Coffee Syrup and Sauce Recipes

1. Honey Syrup

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon pure vanilla extract

Instructions:

1. Caramelize Sugar: In a saucepan, add 1/2 cup of sugar. Heat on medium until it starts to caramelize and turns golden brown. Do not stir.
2. Add Water: Carefully add 1 cup of water to the caramelized sugar. It may sizzle.
3. Dissolve Sugar: Add the remaining 1/2 cup of sugar. Bring the mixture to a boil and let the sugar dissolve completely.
4. Add Vanilla: Once the sugar is dissolved, remove from heat and stir in 1 tablespoon of pure vanilla extract.
5. Cool and Store: Let the syrup cool down. Pour it into a bottle or jar for storage.

2. Lavender Syrup

Ingredients:

• 1 cup water
• 1 cup allulose (or xylitol)
• 2 tablespoons food-grade dried lavender

Instructions:

1. Combine Ingredients: In a saucepan, add 1 cup of water, 1 cup of allulose (or xylitol), and 2 tablespoons of dried lavender.
2. Heat and Stir: Turn on the stove to medium heat. Stir the mixture and let it simmer for about 10 minutes.
3. Strain: After simmering, strain out the lavender using a fine mesh strainer or a tea infuser.
4. Cool Down: Allow the syrup to cool down completely.
5. Store: Pour the cooled syrup into a jar or bottle. Store it in the refrigerator.

3. Brown Sugar Syrup

Ingredients:

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup water
• 1 tablespoon lemon juice (or lime/calamansi juice)

Instructions:

1. Combine Ingredients: In a saucepan, add 1 cup of white sugar and 1 cup of water. Shake the pan to flatten the sugar at the bottom.
2. Dissolve Sugar: Turn on the stove to medium-high heat. Let the sugar absorb the water without stirring. Allow the mixture to dissolve and caramelize, turning amber or golden brown. This takes about 4-5 minutes.
3. Add Remaining Ingredients: Once the sugar turns amber, reduce the heat to low. Add the remaining water, 1 cup of brown sugar, and 1 tablespoon of lemon juice. Do not stir.
4. Simmer: Let the mixture simmer for 5 minutes to thicken. Be careful not to let it overflow.
5. Cool Down: Turn off the heat and let the syrup cool. It will thicken further as it cools.
6. Store: Pour the cooled syrup into a bottle or jar. Refrigerate for a thicker consistency.

4. Pistachio Syrup

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• Pinch of salt
• 1-2 cups pistachios

Instructions:

1. Combine Ingredients:
   • In a saucepan, add 1 cup sugar, 1 cup water, 1 tablespoon vanilla extract, 1 teaspoon almond extract, a pinch of salt, and 1-2 cups pistachios.
2. Cook Syrup:
   • Set the heat to low to medium and simmer for 15 minutes.
3. Strain and Store:
   • Save the candied pistachios for later use.
   • Transfer the syrup to a container and let it rest for 1 hour.

5. Lemon Syrup

This might sound strange, but adding lemon to black coffee can actually enhance its flavor. The lemon boosts the coffee’s natural sweetness and aroma, making it taste even better.

Ingredients:

• 1 cup water (250 ml)
• 2 cups sugar (500 grams)
• 1 cup fresh lemon juice (250 ml)
• Lemon zest (optional)

Instructions:

1. Boil Water: Heat 1 cup of water in a saucepan until it boils.
2. Add Sugar: Add 2 cups of sugar to the boiling water. Stir until the sugar is fully dissolved.
3. Cool Down: Let the sugar syrup cool down completely.
4. Add Lemon Juice: Mix in 1 cup of fresh lemon juice with the cooled sugar syrup.
5. Optional Zest: For extra flavor, you can add lemon zest to the sugar syrup while boiling, then remove it before adding the lemon juice.
6. Store: Pour the lemon syrup into a bottle or jar. Keep it refrigerated.

6. Caramel Syrup

Ingredients:

• 1 cup sugar (220 grams)
• 1 cup boiling hot water
• 1 tablespoon vanilla extract (optional)

Instructions:

1. Heat Sugar:
   • In a saucepan, add 1 cup of sugar.
   • Heat on medium, stirring occasionally until the sugar melts and turns a golden brown color.
2. Add Hot Water:
   • Carefully add 1 cup of boiling hot water to the melted sugar. Be cautious as it will bubble vigorously.
   • Stir continuously until the mixture is smooth and all the sugar is dissolved.
3. Add Vanilla (Optional):
   • For extra flavor, add 1 tablespoon of vanilla extract and stir well.
4. Cool and Store:
   • Allow the syrup to cool.
   • Transfer to a glass container and store in the refrigerator.

7. Simple Syrup

Ingredients:

• 2 cups granulated sugar
• 2 cups water

Instructions:

1. Combine Ingredients: In a saucepan, add 2 cups of sugar and 2 cups of water.
2. Heat and Stir: Turn on the stove to medium heat. Stir the mixture until the sugar completely dissolves.
3. Boil Briefly: Let the mixture come to a boil, then turn off the heat. Do not let it boil too long to avoid burning the sugar.
4. Cool Down: Allow the syrup to cool down completely.
5. Store: Pour the cooled syrup into a jar or bottle. Store it in the refrigerator.

8. Rose Syrup

Ingredients:

• 1 cup rose petals (preferably untreated)
• 2 cups white sugar
• 1 cup water or hibiscus rosehip tea (for color)
• 1 tablespoon lemon juice or orange rind (for acidity)
• Optional: pink food coloring

Instructions:

1. Prepare Liquid:
   • Add 1 cup of water (or hibiscus rosehip tea) and 1 cup of rose petals to a medium pot. Heat on medium until just below a simmer. Lower heat to minimum, cover, and steep for 1 hour.
2. Add Acidity:
   • After 1 hour, add 1 tablespoon of lemon juice or orange rind. Cover and let sit for another hour.
3. Strain and Make Syrup:
   • Strain the rose water through cheesecloth into a clean container. Return the strained liquid to the pot. Heat on medium-high until it starts to simmer. Gradually add 2 cups of sugar, stirring continuously to dissolve. Bring to a boil and maintain a rolling boil for 1 minute.
4. Store Syrup:
   • Pour the hot syrup into a sterilized jar. Seal with a lid and let it cool. If sealed properly, the syrup can be stored for up to a month. If not, use within a month.

9. Chocolate Syrup

Ingredients:

• 1 cup dark chocolate powder (at least 70% dark)
• 1/2 cup Milo (optional, for budget-friendly mix)
• 1 cup hot water
• 1 can (300 ml) evaporated milk
• 1 can (300 ml) condensed milk

Instructions:

1. Mix Chocolate Powder:
   • In a bowl, combine 1 cup dark chocolate powder and 1/2 cup Milo.
   • Add 1 cup hot water and stir until fully dissolved and smooth.
2. Add Milks:
   • Pour in 1 can of evaporated milk and 1 can of condensed milk.
   • Mix well until everything is combined.
3. Store Syrup:
   • Pour the chocolate syrup into a pitcher or bottle.
   • Store in the refrigerator for up to 1 month.

10. Apple Brown Sugar Syrup

Ingredients:

• 1 cup water
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 7 drops apple extract

Instructions:

1. Combine Water and Sugar:
   • In a saucepan, combine 1 cup of water and 1 cup of brown sugar.
   • Stir until the sugar is fully dissolved.
2. Boil the Mixture:
   • Bring the mixture to a boil over high heat.
3. Add Flavorings:
   • Once boiling, add 1/2 teaspoon of ground cinnamon and 7 drops of apple extract.
   • Stir to combine.
4. Simmer:
   • Reduce the heat to low and let it simmer for about 5-10 minutes until it thickens slightly.
5. Cool and Store:
   • Remove from heat and let the syrup cool completely.
   • Carefully transfer the syrup to a bottle or jar for storage.

11. Biscoff Cookie Butter Syrup

Ingredients:

• 1/2 cup evaporated milk
• 1/3 cup condensed milk
• 2 tbsp Biscoff cookie butter
• 1 tsp vanilla paste or vanilla extract

Instructions:

1. Combine Ingredients:
   • In a saucepan, combine 1/2 cup evaporated milk, 1/3 cup condensed milk, 2 tbsp Biscoff cookie butter, and 1 tsp vanilla paste or vanilla extract.
2. Heat Gently:
   • Heat the mixture over medium heat, stirring constantly. Do not let it boil.
3. Cool and Store:
   • Remove from heat and let the syrup cool.
   • Pour the cooled syrup into your favorite container.

12. Peach Syrup

Ingredients:

• 1 kg (2.2 lbs) frozen peaches
• 1 cup (240 ml) water
• 300 grams (1.5 cups) sugar
• 1/4 teaspoon salt

Instructions:

1. Combine Ingredients:
   • In a saucepan, add 1 kg of frozen peaches, 1 cup of water, 300 grams of sugar, and 1/4 teaspoon of salt.
2. Cook Syrup:
   • Bring the mixture to a boil over medium heat.
   • Once boiling, reduce the heat and simmer for 30 minutes until the peaches are soft and the flavors are infused.
3. Strain and Store:
   • Strain the syrup into a container, separating it from the peaches.
   • Let the syrup cool completely.
   • Store in a jar in the refrigerator for up to two weeks.

More to read: 39 Delicious Peach Recipes That Will Make Your Summer Sweeter

13. Toffee Nut Syrup

Ingredients:

• 1 cup water
• 1/2 cup brown sugar
• 1 cup English toffee bits
• 1/8 teaspoon almond extract

Instructions:

1. Combine Ingredients:
   • In a saucepan, combine 1 cup of water, 1/2 cup of brown sugar, and 1 cup of English toffee bits.
   • Whisk well to ensure everything is mixed.
2. Simmer:
   • Bring the mixture to a simmer over medium heat.
   • Let it simmer for about 10 minutes, stirring occasionally.
3. Add Almond Extract:
   • Remove from heat and add 1/8 teaspoon of almond extract.
   • Whisk to combine.
4. Strain and Cool:
   • Strain out the remaining toffee bits.
   • Allow the syrup to cool slightly.
5. Store:
   • Pour the cooled syrup into a bottle or jar for storage.

14. Cinnamon Syrup

Ingredients:

• 300 grams (1.5 cups) white sugar
• 150 ml (2/3 cup) water
• 2-3 cinnamon sticks

Instructions:

1. Combine Ingredients:
   • In a saucepan, add 150 ml of water and bring to a boil.
   • Add 300 grams of sugar and bring to a boil again.
   • Add the cinnamon sticks (break them in half for more flavor).
2. Cook Syrup:
   • Simmer the mixture until all the sugar is dissolved. Do not stir to avoid crystallization.
   • Turn off the heat and let the syrup cool down.
3. Store:
   • Pour the cooled syrup into a bottle, adding one of the cinnamon sticks for extra flavor.
   • Store at room temperature for up to 1 month or refrigerate for a longer shelf life.

15. Pumpkin Spice Syrup

Ingredients:

• 1/2 cup water
• 1/2 cup brown sugar (or maple syrup for a refined sugar-free version)
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 tablespoon pumpkin spice mix (3 parts cinnamon, 2 parts nutmeg, 2 parts ginger; optional pinch of cloves and allspice)

Instructions:

1. Combine Ingredients:
   • In a medium pot, add 1/2 cup water, 1/2 cup brown sugar, and 1/4 cup pumpkin puree.
   • Stir in 1/2 teaspoon vanilla extract and 1 tablespoon pumpkin spice mix.
2. Cook Syrup:
   • Bring the mixture to a boil over medium heat.
   • Reduce heat and let it simmer for a few minutes.
3. Strain and Store:
   • Pour the syrup through a strainer into a container to remove any solids.
   • Let the syrup cool completely.
   • Store in a jar in the refrigerator for up to a month.

16. Mint Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 1/2 cup fresh mint leaves

Instructions:

1. Combine and Heat:
   • In a saucepan, combine 1 cup of water and 1 cup of sugar.
   • Heat over medium, stirring occasionally until the sugar dissolves and the mixture boils.
2. Add Mint and Steep:
   • Remove from heat and add 1/2 cup fresh mint leaves.
   • Stir and let steep for about 30 minutes.
3. Strain and Store:
   • Strain out the mint leaves and let the syrup cool.
   • Transfer to a glass container and refrigerate for up to two weeks.

17. Cinnamon Dolce Syrup

Ingredients:

• 1 cup sugar
• 1 cup water
• 1/2 tablespoon ground cinnamon (or 1-2 cinnamon sticks)
• 1 tablespoon vanilla extract

Instructions:

1. Combine Ingredients:
   • In a saucepan, combine 1 cup of sugar, 1 cup of water, 1/2 tablespoon of ground cinnamon (or cinnamon sticks), and 1 tablespoon of vanilla extract.
   • Stir well to mix all the ingredients.
2. Heat the Mixture:
   • Place the saucepan over medium to low heat.
   • Let it simmer for about 5-6 minutes, stirring occasionally, until it starts to bubble and thicken slightly.
3. Cool and Store:
   • Remove from heat and let the syrup cool completely.
   • Pour the cooled syrup into a glass bottle or mason jar for storage.

18. Strawberry Syrup

Ingredients:

• 2 pounds ripe strawberries
• 2 cups water
• 2 cups sugar

Instructions:

1. Prepare and Cook Strawberries:
   • Remove the green tops from 2 pounds of ripe strawberries and cut them into quarters.
   • Place the strawberries in a heavy-bottom saucepan with 2 cups of water.
   • Bring to a boil over high heat, then reduce to low and simmer for 15 minutes.
2. Strain and Sweeten:
   • Strain the mixture through a fine strainer into another saucepan, discarding the pulp.
   • Add 2 cups of sugar to the strained liquid, stir, and bring to a boil over high heat.
   • Reduce heat to medium and cook for 5 minutes, skimming off any foam.
3. Cool and Store:
   • Turn off the heat and let the syrup cool.
   • Pour the cooled syrup into a container or jar and store in the refrigerator.

19. Maple Vanilla Coffee Syrup

Ingredients:

• 2 cups water
• 2 cups sugar
• 1/2 cup maple syrup
• 1/3 cup vanilla extract

Instructions:

1. Combine Water and Sugar:
   • In a pan over medium heat, combine 2 cups of water and 2 cups of sugar.
   • Stir until the sugar is fully dissolved.
2. Add Maple and Vanilla:
   • Add 1/2 cup of maple syrup and 1/3 cup of vanilla extract to the pan.
   • Mix well.
3. Simmer:
   • Once the mixture starts boiling, reduce the heat and let it simmer for 15-20 minutes until it thickens.
4. Cool and Store:
   • Remove from heat and let the syrup cool completely.
   • Pour the cooled syrup into a container or bottle for storage.

20. Cake Batter Syrup

Ingredients:

• 1 cup water
• 1/4 cup white sugar
• 1 tablespoon brown sugar
• 2 tablespoons cake batter flavoring
• 1 tablespoon vanilla extract

Instructions:

1. Combine Water and Sugars:
   • In a pot, combine 1 cup of water, 1/4 cup of white sugar, and 1 tablespoon of brown sugar.
   • Stir the mixture over medium heat until the sugar is fully dissolved.
2. Add Flavorings:
   • Add 2 tablespoons of cake batter flavoring and 1 tablespoon of vanilla extract to the pot.
   • Stir well to combine.
3. Cool and Store:
   • Remove from heat and let the syrup cool completely.
   • Pour the cooled syrup into a bottle or jar for storage.

21. White Chocolate Sauce

Ingredients:

• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Melt Chocolate and Cream:
   • In a saucepan, combine 1 cup of white chocolate chips and 1/2 cup of heavy cream.
   • Heat over medium-low, stirring constantly until the chocolate is fully melted and the mixture is smooth.
2. Add Vanilla:
   • Remove from heat and stir in 1 teaspoon of vanilla extract.
3. Cool and Store:
   • Let the sauce cool slightly.
   • Pour into a glass jar or container and store in the refrigerator.

22. Hibiscus Syrup

Ingredients:

• 1 cup hibiscus
• 3 cinnamon sticks
• 1 tsp cloves
• 1/2 cup honey or maple syrup
• 2 cups hot water

Instructions:

1. Combine Ingredients:
   • In a heatproof bowl, combine 1 cup of hibiscus, 3 cinnamon sticks, 1 tsp of cloves, and 1/2 cup of honey or maple syrup.
   • Pour 2 cups of hot water over the mixture.
2. Double Boil:
   • Place the bowl over a pot of simmering water (double boiler method).
   • Let it double boil for 10 minutes, stirring occasionally.
3. Cool and Store:
   • Remove from heat and let the mixture cool.
   • Transfer the mixture to the fridge and let it chill for 1 hour.
   • Strain the syrup to remove the solids.

23. Sugar Cookie Syrup

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1/4 teaspoon butter-flavored extract
• 1/8 teaspoon almond extract
• 1 teaspoon vanilla extract

Instructions:

1. Heat Water and Sugar: In a saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat until the sugar dissolves completely.
2. Simmer: Once the sugar is dissolved, let the mixture simmer for about 10 minutes, stirring occasionally.
3. Add Extracts: Remove the saucepan from heat. Stir in 1/4 teaspoon of butter-flavored extract, 1/8 teaspoon of almond extract, and 1 teaspoon of vanilla extract.
4. Cool Down: Let the syrup cool completely.
5. Store: Pour the cooled syrup into a bottle or jar. Store in the refrigerator.

24. Roasted Hazelnut Syrup

Ingredients:

• 500 grams white sugar
• 250 ml water
• 50 grams skinned hazelnuts

Instructions:

• Strain and Store: Scoop out the hazelnuts and strain the syrup into a bottle. Refrigerate to keep it fresh for up to 2 weeks.
• Roast Hazelnuts: Preheat oven to 200°C (375°F). Roast skinned hazelnuts for 10 minutes until they smell smoky.
• Crush Hazelnuts: Using a mortar and pestle, lightly crush the roasted hazelnuts.
• Prepare Syrup: In a saucepan, add 250 ml of water and the crushed hazelnuts. Bring to a boil.
• Add Sugar: Once boiling, add 500 grams of sugar. Stir until the sugar dissolves completely.
• Infuse: Boil the mixture again, then turn off the heat. Let it cool and infuse for at least 2 hours.

25. Coconut Simple Syrup

Ingredients:

• 1 cup coconut water (from a fresh coconut)
• 1 cup plain water
• 2 cups white sugar

Instructions:

1. Combine Waters: Pour 1 cup of coconut water and 1 cup of plain water into a saucepan.
2. Boil: Bring the mixture to a boil over medium-high heat.
3. Add Sugar: Once boiling, add 2 cups of white sugar. Do not stir.
4. Dissolve Sugar: Let the sugar dissolve completely by itself. Avoid stirring to prevent crystallization.
5. Cool Down: Turn off the heat and let the syrup cool down completely.
6. Store: Pour the cooled syrup into a bottle or jar. Store at room temperature or in the refrigerator.

26. Vanilla Syrup

Ingredients:

• 2 cups water
• 2 cups sugar
• 2 teaspoons vanilla extract

Instructions:

1. Boil Water:
   • Boil 2 cups of water in a kettle or pot.
2. Combine Water and Sugar:
   • In a measuring cup or bowl, add 2 cups of sugar.
   • Pour the boiling water over the sugar.
   • Stir until the sugar is completely dissolved and the mixture is clear.
3. Add Vanilla:
   • Add 2 teaspoons of vanilla extract to the mixture.
   • Stir well to combine.
4. Cool and Store:
   • Let the syrup cool completely.
   • Transfer the cooled syrup to a bottle or container.

27. Macadamia Nut Syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 1/2 cup macadamia nuts
• 1/2 teaspoon vanilla extract

• 1 cup water
• 1 cup sugar
• 1/2 cup macadamia nuts
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat Oven and Bake Nuts:
   • Preheat your oven to 350°F (175°C).
   • Spread 1/2 cup of macadamia nuts on a baking sheet.
   • Bake for 10-12 minutes until they are lightly golden and fragrant.
   • Let them cool, then chop them finely.
2. Combine Water and Sugar:
   • In a saucepan, combine 1 cup of water and 1 cup of sugar.
   • Stir over medium heat until the sugar is fully dissolved.
3. Add Macadamia Nuts and Simmer:
   • Add the chopped, baked macadamia nuts to the saucepan.
   • Let the mixture simmer for about 10-15 minutes, stirring occasionally.
4. Strain the Syrup:
   • Remove the saucepan from heat.
   • Strain the syrup to remove the macadamia nuts, using a fine mesh strainer or cheesecloth.
5. Add Vanilla:
   • Stir in 1/2 teaspoon of vanilla extract.
6. Cool and Store:
   • Let the syrup cool completely.
   • Pour the cooled syrup into a bottle or container.

28. Salted Caramel Syrup

Ingredients:

• 1 cup white sugar
• 2 cups water (divided)
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions:

1. Boil Water and Sugar: In a saucepan, combine 1 cup of water and 1 cup of white sugar. Heat over medium heat without stirring.
2. Dissolve Sugar: Let the sugar dissolve completely and turn golden brown. Do not stir; just wait patiently.
3. Add Remaining Water: Once the sugar is golden brown, carefully add the remaining 1 cup of cold water. Be cautious as it will spatter.
4. Add Flavorings: Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt.
5. Cool Down: Let the syrup cool completely.
6. Store: Pour the cooled syrup into a bottle or jar. Store at room temperature or in the refrigerator.

29. Rosemary Syrup

Ingredients:

• 1 cup sugar
• 1 cup water
• 2-3 sprigs fresh rosemary

Instructions:

1. Combine Ingredients:
   • In a saucepan, combine 1 cup of sugar, 1 cup of water, and 2-3 sprigs of fresh rosemary.
2. Boil and Dissolve:
   • Bring the mixture to a boil, stirring frequently until the sugar dissolves.
3. Simmer:
   • Let it simmer for 1 minute.
4. Steep:
   • Remove from heat and let it steep for 30 minutes.
5. Strain and Store:
   • Strain out the rosemary.
   • Pour the syrup into a container and store it in the fridge.