Rosemary Coffee Syrup

If you’ve never tried rosemary in coffee, you’re in for a treat!

This rosemary coffee syrup is sweet, earthy, and just the right amount of fancy without being fussy.

It’s perfect for elevating your morning cup or impressing guests at brunch.

I first made this syrup when I wanted to switch up my coffee routine, and now I always have a jar in the fridge.

It’s super simple to make, smells incredible while it’s cooking, and makes any coffee feel like it came from a trendy café.

Bonus?

It’s versatile—you can drizzle it over desserts or even mix it into cocktails!

What You’ll Need

Ingredients:

1 cup water
1 cup granulated sugar
4-5 fresh rosemary sprigs
1 teaspoon vanilla extract (optional)

Tools:

Small saucepan
Wooden spoon or silicone spatula
Fine mesh strainer
Measuring cups
Heatproof glass jar or bottle for storing

Pro Tips

Use fresh rosemary for the best flavor! Dried won’t give the same fresh, aromatic taste.
Don’t skip the straining step to avoid small rosemary bits in your syrup.
If you prefer a stronger rosemary flavor, simmer the syrup for an extra minute or two.
Store the syrup in a clean glass jar to keep it fresh longer.
This syrup works great in iced coffee, too—just stir it in!

Tools You’ll Need

Small saucepan
Wooden spoon or silicone spatula
Fine mesh strainer
Measuring cups
Glass jar or bottle

Substitutions and Variations

Swap granulated sugar for brown sugar for a deeper, caramel-like flavor.
Add a cinnamon stick to the pot for a cozy, spiced twist.
Skip the vanilla if you want the rosemary to shine on its own.

Make-Ahead Tips

This syrup keeps beautifully in the fridge for up to 2 weeks. Make a double batch and store it in a sealed jar or bottle to enjoy whenever you want!

Instructions

1. Combine Ingredients

Add 1 cup water, 1 cup sugar, and 4-5 rosemary sprigs to a small saucepan.

2. Simmer the Syrup

Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely (about 3-5 minutes).

3. Remove from Heat and Add Vanilla (Optional)

Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract, if using. Let the mixture steep for 20 minutes to infuse the rosemary flavor fully.

4. Strain the Syrup

Strain the syrup through a fine mesh strainer into a clean jar or bottle, discarding the rosemary sprigs.

5. Cool and Store

Let the syrup cool completely before sealing the jar or bottle. Store in the fridge for up to 2 weeks.

Tips for Leftovers and Storage

Store in the fridge in a sealed jar or bottle for up to 2 weeks.
If the syrup crystallizes, warm it up gently in the microwave or on the stove to dissolve the sugar again.