How to make Simple Syrups to Flavor Your Coffee

Flavored lattes are such a treat.

What is your favorite?  Traditional vanilla? Or maybe a raspberry mocha?  Have you ever tried a lavender latte?  (That's one of my favorites!)

Sure, you could buy a bottle of flavoring, but homemade simple syrups are an affordable and fun way to add flavor to your lattes and spice up your coffee.  And they couldn't be easier to make at home!  Begin with the BASIC recipe of equal parts of sugar and water.  Dissolve the sugar in the water over medium-low heat then add the herb or spices you desire to create your simple syrup.  Simple syrups truly are simple!  The possibilities are endless and the best part is that you can control the quality of your ingredients.

Here are FOUR recipes to get your started.   

LAVENDER SIMPLE SYRUP
1 cup sugar
1 cup water
1 Tablespoon culinary lavender buds
Combine all in a saucepan.  Over low heat stir and heat until sugar dissolves.  Simmer 1 minute.  Let syrup steep, about 30 minutes.  Pour into a sterilized glass jar through a mesh strainer to remove lavender buds.
* A little goes a long way with this one.  Start with 1 teaspoon of syrup added to your latte (or your coffee with cream).  Add more, if desired.

MINT SIMPLE SYRUP 
1 cup sugar
1 cup water
1 cup fresh mint leaves (washed)
Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.
* Add this to your mocha or pep up your kid's hot chocolate.

CINNAMON DOLCE SIMPLE SYRUP (from All Recipes)
1 cup water
3/4 cup brown sugar
1/4 cup white sugar
3/4 teaspoon ground cinnamon
1 Tablespoon pure vanilla extract
Combine the water and the sugars in a saucepan over medium-high heat.  Whisk until sugar dissolves. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract.  Let cool completely.  Pour syrup into a sterilized glass jar.

BROWN SUGAR CARDAMOM SYRUP (from Fox and Briar)
1 cup water
1 cup brown sugar
1 ounce whole cardamom pods
In a large skillet, toast the cardamom pods on low heat, stirring often until the pods are fragrant.  Lightly crush the cardamom pods.  Pour the pods and any exposed seeds into a medium sauce pan.  Add the water and brown sugar.  Bring to a boil over medium/low heat, stirring until the sugar dissolves.  Reduce heat and keep at a low simmer for 15 minutes.  Strain syrup through fine mesh strainer a  into a sterilized jar.  Let cool completely.  Store in the refrigerator.

Some things to remember:

• A generous tablespoon is usually a good serving size.
• Always sterilize your glass jars and lids before filling them with syrup. This helps the syrup last longer in the fridge. 
• Most syrups will last about 2 weeks.
• Make small batches so you can get through a whole jar of simple syrup within two weeks. 
• Strain out all of the solids before storing the cooled syrup in the fridge, to avoid mold or "off" flavors.
• These syrups aren't just for coffee.  You can use them as an ice cream topping or added to sparkling water such as Perrier or San Pellegrino.
• You can substitute Truvia or Monk fruit for a keto version.
• I bought 4.25 oz bottles with swing top lids from Everything Kitchens.

Not only will you be able to enjoy some delicious drinks (think of everyone's favorite Pumpkin Spice Latte, or PSL for short, but these also make great gifts to pair with some delicious specialty coffee. 

If you make any of these recipes - please tag us on Instagram.  We'd love to feature you on our page.