Homemade Coffee Syrups

My daughter Sierra loves to make espresso and add flavored syrups to it. Buying them can be spendy and so she started experimenting and making her own. Personally, I’m just a coffee w/half n half kinda gal.. but occasionally I enjoy adding a bit of one of her homemade syrups. They are so easy to make and taste so good!!

You can add as much or as little as you would like to your coffee. You can also sub cane juice crystal’s for the sugar as well.

Here are a few of her recipes…

Vanilla Syrup
1 cup water
1 cup of white sugar
1 TBSP of vanilla extract*
Heat the sugar and water up till it all dissolved and mixed together then add the vanilla extract. done.
*as a variation you can add a different extract like hazelnut, almond or peppermint or whatever suits your fancy!

Cinnamon Syrup
1 cup water
1 cup brown sugar
1t cinnamon

Heat the sugar and water up till it all dissolved and mixed together then add the cinnamon. done.

Mocha Syrup
½ cup dry cocoa powder
1 cup sugar
1 cup water
1 t vanilla
In a sauce pan mix cocoa powder, sugar and water. Bring to a boil and make sure all the chocolate powder is broken up and the sugar is dissolved. Remove from heat and add vanilla and stir.

I have a couple recipes for coffee creamers (ones that have the flavoring and the cream mixed together).. a healthier substitute for the flavored coffee creamers you can find in the grocery store.

Peppermint Mocha Coffee Creamer: http://www.thefamilyhomestead.com/peppermintmochacoffeecreamer.htm

Pumpkin Pie Coffee Creamer: http://homesteadinghomemaker.blogspot.com/2008/11/pumpkin-pie-coffee-creamer.html 

Photo credit for this post goes to my daughter Sierra as well.. :)


  1. What is the best way to preserve the extra syrup. Is just leaving it at room temp ok? Or do you need to keep it in the fridge?

  2. Dani, we put them in canning jars and keep them in the fridge.. Crystal :)

  3. Oh la la- Jonathan has been trying to find a hazelnut syrup... Any ideas on how to make that one Sierra!?!?! These all sound great though! Heather

    1. HI Heather!! :) Use the vanilla syrup recipe and sub hazelnut extract for the vanilla.. it is sooo good.. Sierra has made it several times! Crystal :)

    2. Awesome! Thanks! Heather

    3. Oh my- I just read your variation! You already posted about hazelnut! I obviously didn't read very well! :-)

  4. I just made caramel sauce for my coffee; 1c sugar, 6 tablespoons butter 1/2 c heavy whipping cream: cook sugar until melted on med. high heat stir whole time as to not burn sugar,stir in butter to melt, take off heat stir in whipping cream. let cool and place in canning jar in fridge!

  5. I need to get some peppermint extract. I've been crushing up leftover Christmas candy canes for my peppermint creamer. :)

  6. I see talent runs in your family. I cannot have sugar though. Use stevia.
    Curious.........I clicked on your Peppermint Mocha Creamer and it calls for can juice crystals. Could you explain what that is and where to buy it????

    Thanks a lot.


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