Go Back

Homemade Coffee Syrup

This recipe transforms simple ingredients into a rich, intensely flavored syrup that tastes like liquid caramel with a serious coffee kick. Ready in under 20 minutes, this versatile syrup works on ice cream, in lattes, over pancakes, or stirred into yogurt.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 16 servings
Course: Sauces and Condiments
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 cup instant coffee powder or espresso powder for deeper flavor
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Equipment

  • Small saucepan (1 to 2 quart capacity)
  • Wooden spoon or silicone spatula
  • Measuring cups and measuring spoons
  • Glass jar or bottle for storage
  • Fine mesh strainer (optional)
  • Instant-read thermometer (optional)

Method
 

  1. Pour the 1 cup of granulated sugar and 3/4 cup of water into your saucepan over medium heat. Stir gently until the sugar begins to dissolve, about 1 to 2 minutes.
  2. Increase the heat to medium-high and allow the mixture to come to a gentle simmer with steady, small bubbles breaking the surface.
  3. Sprinkle the 1/4 cup of instant coffee powder over the simmering liquid, whisking constantly to prevent clumping until fully dissolved.
  4. Reduce the heat to medium-low and let the syrup simmer for 3 to 4 minutes without stirring to allow the flavors to meld and the syrup to thicken slightly.
  5. Remove the pan from heat and stir in the 1 tablespoon of unsalted butter until it melts completely and incorporates.
  6. Stir in the 1/2 teaspoon of vanilla extract and the pinch of sea salt until well combined.
  7. Let the syrup sit in the pan for 5 minutes undisturbed to cool slightly and thicken.
  8. Pour the syrup through a fine mesh strainer into your glass jar if you prefer a perfectly smooth texture (optional step).
  9. Store in a glass jar with a tight-fitting lid in the refrigerator for up to three weeks or freeze for up to three months.

Notes

The syrup thickens significantly as it cools to room temperature. If it seems too thin after cooling, reheat it gently over low heat and simmer for another 1 to 2 minutes. Warm the syrup gently before serving if it has been refrigerated. Use espresso powder for a bolder coffee flavor. Do not skip the salt as it deepens the flavor profile.