TBT: Coffee Syrups Made by You!

Since this post from last year still gets a few clicks almost every day, I thought I’d share it again. When we lived in Wisconsin last year, it was easier to just make my own flavored syrups for coffee. Now that we’re back in the Pacific Northwest, with multiple choices of stores that sell the syrup cheaply, I haven’t really kicked the habit of making my own.

I like knowing exactly what goes into it, and since it’s quick and easy to do, I can make them whenever I like. Oh, and they make a thoughtful gift for the coffee drinkers in your life! If I haven’t mentioned it, I’m gearing all my posts this month towards helping you come up with the perfect gifts this Christmas!

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When you see how simple this is, you may never buy coffee syrup again!

Basic Syrup:

2 cups water

2 cups sugar

Combine in a saucepan and heat to a simmer, until sugar is dissolved. Remove from heat and add flavorings, then pour into your bottle.

See, I told you!

To flavor it, use extracts in whatever flavor you’d like. I had to order the pumpkin spice from King Arthur Flour. It’s a flavoring oil and I only needed about 1/4 tsp, since it’s stronger than extract. For vanilla, almond, orange, or peppermint, use about 1/2 tsp extract for this amount of syrup. Of course, you can add more to taste. Be sure to use real extracts, not imitation. They taste much better!

I’ve seen many recipes for pumpkin spice syrup using real pumpkin puree, but those must be kept in the refrigerator, which isn’t all that great if you’re giving them to someone. I mean, who knows how long they’ll be under the Christmas tree? The gift, not your friend.

My favorite GI Joe loves blackberry and almond syrups mixed together in his coffee (weird, right?), so this is an easy way for my to keep him supplied. Without even changing out of my yoga pants and leaving home!

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11 thoughts on “TBT: Coffee Syrups Made by You!

    • I’ve not tried sugarfree, Sara, because I don’t like my coffee sweet generally, so when I have a sweet one, I use real sugar. WHich is another reason I like to make our own…high fructose corn syrup is often in commercial syrups. I also don’t use artificial sweeteners because they all give me migraines and I think those chemicals can’t be good for you. I did just Google recipes, though, and found this stevia-sweetened pumpkin spice syrup. It has to be refrigerated, and she suggests heating it briefly again each time you use it, so I’m not sure how convenient that would be. Let me know if you find something that works! http://www.anediblemosaic.com/?p=10557

  1. Wonderful idea! I enjoy my coffee flavored but like you don’t know if I would like what the flavor shots are made with!? Hazelnut and French Vanila, are my top additions to make an occasional coffee like *dessert* at Tim Hortons. Where would I find real extracts? I buy vanilla from Costco, when in a city but I live in a small town with little selection.

    • Kari-Anne, I order mine from King Arthur Flour. You can probably find real extracts at a candy- or cookie-making store, if there’s one of those in the city when you’re there.

  2. Sorry, but I am from South Africa and not familiar with coffee syrups. What would you do with them? Do you actually pour it in your coffee?

    • You do, Carlen…it’s like adding sugar and flavoring to your coffee, but the sugar is already dissolved in the syrup so it’s not grainy in the coffee. Thanks for the question!

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