If you love coffee and want to take it up a notch, you’re going to love this simple coffee syrup recipe.
It’s quick, easy, and you only need three ingredients!
Whether you’re sweetening your morning brew, drizzling it over desserts, or mixing it into cocktails, this syrup will make you feel like a pro barista at home.
Let’s get started—because who doesn’t love a little extra flavor in their coffee?
What You’ll Need
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons instant coffee or 1/4 cup strongly brewed coffee
Pro Tips
- Go slow with the simmer: Don’t rush it—let the syrup gently bubble to make sure the sugar fully dissolves and thickens nicely.
- Adjust the strength: Like it bolder? Use dark roast coffee or more instant coffee. Prefer lighter? Go for mild instant coffee or a lighter brew.
- Storage matters: Store in a clean glass bottle or jar, and it’ll stay fresh for up to 2 weeks in the fridge.
- Double the batch: This syrup is so good, you’ll want extra. It keeps well, so make a bigger batch if you love coffee.
Tools You’ll Need
- Small saucepan
- Whisk or spoon
- Measuring cup and spoons
- Glass jar or bottle for storing
Substitutions & Variations
- Swap instant coffee for espresso powder or cold brew concentrate for a smoother flavor.
- Use brown sugar instead of granulated sugar for a deeper, caramel-like taste.
- Add a splash of vanilla extract, cinnamon, or even a pinch of salt for extra flavor.
Make-Ahead Tips
This syrup is great for prepping in advance! Make it, let it cool, and store in the fridge for up to 2 weeks.
Instructions
1. Combine Ingredients
Add sugar, water, and instant coffee (or brewed coffee) to a small saucepan.
2. Heat and Stir
Place the saucepan over medium heat and stir until the sugar dissolves.
3. Simmer
Lower the heat and let the mixture simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
4. Cool and Store
Remove from heat and let the syrup cool completely. Pour into a clean glass jar or bottle.
Leftovers & Storage
Keep the syrup in an airtight jar or bottle in the fridge. It’ll stay good for up to 2 weeks. If it crystallizes, just reheat gently and stir to bring it back to life.
Wrap-Up
There you go—your very own homemade coffee syrup! It’s simple, delicious, and oh-so-versatile.
Try it in your coffee, over ice cream, or as a surprise twist in baking.
Let me know in the comments how you used it or if you have any questions.
Can’t wait to hear about your creations! 🖤
