Coffee and Tea Syrup Recipes (2024)

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I am a die hard coffee fan. In fact, I collect coffee, cappuccino and latte makers. It seems I just can't get enough of the stuff. I experiment with different flavors, varieties and beans from every corner of the world. I'm always the first person to discover new cafes in local towns and I'd live there (with my laptop), just inhaling the aroma if they'd let me.

Alas, I do have to go home eventually. Over the years I've tried lots of different syrups, mostly store bought. Then I discovered that there are a few coffee shops that actually make their own syrups, and what a difference! These syrups are more flavorful and full-bodied and add so much to a hot drink. While I'm perfectly happy to drink coffee all by itself, no sugar or cream added, having an occasional flavored coffee can be just heavenly. The same goes for tea as well.

So, I've been happily collecting decadent syrup recipes and decided to share what I've found with other coffee and tea addicts. Enjoy!

One of my favorite coffee drinks is a hot caramel latte, if the syrup ishomemade! The following is a decadent version of my favorite coffee syrup.

Ingredients:

• 1/3 cup of packed dark brown sugar
• 2 cups of white sugar
• 2 cups of hot tap water
• 2 whole vanilla beans
• 3 teaspoons of pure vanilla extract (not imitation) or 6 teaspoons of imitation vanilla extract
  

Directions:

1. Carefully slice open the vanilla beans and scrape out the inside and the beans. Place the scrapings and beans in a 1 quart sauce pan. Add the rest of the ingredients and stir until combined.
2. Place on low heat on your stove, stirring often for 10-15 minutes. Allow the mixture to simmer, but don't allow it to boil.
3. Cool the mixture.
4. Filter your mix through a coffee filter or a strainer lined with cheese cloth.
5. Place in a bottle with an air-tight lid and store in a cool place. This will keep for several weeks in a refrigerator.
   

Tip: If you're prone toburning things on the stove, consider using a Teflon coated sauce pan. It willmake clean up easy since this recipe is a really sticky one!

I use this recipe to make iced lattes and coffees on hot summer days. Just add a little milk and an ounce or two of this easy to make syrup!

Ingredients:

• 3 cups of coffee
• 1 cup of white sugar

Directions:

1. Pour the ingredients into a 1 quart sauce pan, stirring until mixed.
2. Heat on medium-high until the mixture comes to a boil - about 10-15 minutes. Stir often.
3. Let cool.
4. Pour into an air-tight bottle or jar and keep in the refrigerator. Will keep for about 1 week.

Tip: Add a dash or two of vanilla extract in your iced latte or iced coffee for something a little extra special

If you like your iced coffee a little stronger, consider this high octane version of coffee syrup.

Ingredients:

• 1 cup of freshly ground coffee beans
• 1 cup of white sugar
• 3 cups of water

Directions:

1. Place the sugar and water into a 1 quart saucepan.
2. Heat until boiling, stirring often.
   
3. Reduce heat to a simmer. Continue stirring for 10-15 minutes.
4. Pour the ground coffee over the mixture and stir constantly for 2-3 minutes.
5. Remove from heat and allow to cool.
6. Strain the mixture with a coffee filter or use a strainer lined with cheesecloth. You may have to strain it twice, depending upon which method you use.
7. Pour syrup into an air-tight container and refrigerate. Will keep for 1 week.
   

If you're looking for something cool and refreshing, try a little of this syrup mixed into a cold glass of iced tea. It makes your tea taste like a dessert!

Ingredients:

• 1 cup of white sugar
• 1 cup of water
• 1 bunch of fresh mint

Directions:

1. Add ingredients to a 1 quart saucepan and mix gently.
2. Heat mixture until boiling, stirring constantly.
3. Reduce heat and simmer for 10-15 minutes, stirring often.
4. Remove from heat and cool for 30 minutes.
5. Strain mixture through a coffee filter or a strainer lined with cheesecloth.
6. Pour into an air-tight bottle and refrigerate. Will keep for 1-2 weeks.
   

Before you think "potpourri in my tea?!" try to have an open mind. Lavender is not only used in sachets and potpourri mixes, it has long been used in the culinary arts. The following syrup can be used both in iced tea and lemonade.

Ingredients:

• 2 cups of white sugar
• 1 cup of water
• 1/4 cup of fresh, culinary lavender blossoms

Directions:

1. Mix all of the ingredients together in a 1 quart sauce pan.
2. Heat until boiling, stirring often
3. Reduce heat and simmer 10-15 minutes
4. Cool completely
5. Strain through a coffee filter or a strainer lined with cheesecloth.
6. Pour into an airtight container and refrigerate. It will keep 1-2 weeks.

Tip: You may use 3 teaspoons of dried culinary lavender blossoms if you cannot find fresh ones in your area.

Every fall I get a hankering for something a little warm and spicy in my coffee. I've tried all of the syrups that are store bought, but I never end up using a whole bottle in one season. If you want just a little syrup to use when the desire hits, try this smaller batch version.

Ingredients:

• 1 cup of white sugar
• 2 cups of water
• 1 1/2 teaspoons of cinnamon
• 3 teaspoons of pumpkin pie spice

Directions:

1. Mix all of the ingredients in a 1 quart saucepan.
2. Heat until boiling, stirring often
3. Reduce heat and simmer for 10 minutes, stirring often
4. Cool completely
5. Strain in a coffee filter or a strainer lined with cheesecloth
6. Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.

Tips:

1. For a spicy version, add 1/4 tsp of ground cloves to the mixture
   
2. Add 2 teaspoons of vanilla extract, after it has cooled completely, for a more mellow taste