I just whipped up a fresh batch of coffee syrups for our studio. I learned to make them from Emma, and tried some new flavors this time.
Honey Simple Syrup: Simply simmer together 1 part honey and 1 part water for 20 minutes or until the honey has completely dissolved into the water. This basically creates a much thinner honey that works better for mixing in coffee drinks.
Lavender and Brown Sugar Syrup: simmer 1 part brown sugar and 1 part water with 1 tablespoon lavender buds for 20 minutes or until the sugar has dissolved completely. Strain the buds out when you are pouring the syrup into your bottle. It’s so good!
You’ll need a funnel to add these syrups to bottles and a fine mesh strainer if you are infusing any fresh ingredients.
In the past, we’ve gotten a lot of questions about shelf life. After doing some research, I don’t feel comfortable naming an official shelf life. It can be affected greatly by the ingredients you use (fresh ingredients infused into the syrup can make it’s life shorter).
I, personally, have used syrups I have made for coffee and cocktails for up to six months (without refrigeration). If any of you have recommendations for shelf life, please share.
Can you please share the bottles you used they are so pretty!
Love all your flavours! I need to make some more for home, I have run out. On a side note I have had lavender syrup go “off” before, (mind you it was store bought, not homemade). I have since started storing my homemade syrups in the fridge and have not had any problems with shelf life. I love the rich colour brown sugar gives your syrup, I have always just made mine with white sugar: http://www.thealbrecht.com/2012/05/01/first-world-problem/
Hey! Just wanted to say that you can make syrups shelf stable if they’re a 2:1 ratio. So double up on the sugar and no bacteria will be able to live in it. I keep my beautiful bottled syrups on the counter this way
Where did you get the bottles from?
You know what would be great? Pumpkin Spice syrup. I’m sure it’s as simple as buying pumpkin spice and mixing it with sugar water. I would try it myself but I don’t drink coffee frequently enough.
My daughter introduced me to your blog and we made these syrups! We LOVE them! Blogged about it here: http://lesliemartinyoung.blogspot.com.
Thanks for the inspiration!
Helen- yes! you simply stir the syrups into your coffee.
These look great – would love to make the lavender one but may I ask how one uses them? Do you simply stir some in with coffee?
I made Emma’s syrups for gifts this Christmas and they were a huge hit and came out exactly like the tutorial! Thanks for sharing these new ones- I can’t wait to try them!
How did you get to Emma’s recipies? I tapped on link and it brought me back to the top of the page.
Hi! You can find all of Emma’s posts here: https://abeautifulmess.com/author/emma-chapman/
Nice idea! I would love some in my house to make pumpkin spice, vanilla and caramel!
I have made simple sugar syrup and mint syrup. Pure sugar is already one year old and there is nothing wrong with it. The mint syrup was good for one month only.
Want to try to make raspberry syrup.
have to try that lavender syrup IMMEDIATELY.
I´ve made syrups like that for the last three years and they are really delicious! I use them for coffee and tea and sometimes for some ice-cream, oatmeal or yoghurt 😉 And you´re right, they are really cute gifts vor some occasions. So far I´ve made Syrups with ginger, lemon, cinnamon (the sticks, not the powder!), apple, plum, orange, pomgranate, grapefruit, sweeties, vanilla, chili, Mint and lemon balm. I think I might be a little addicted… 😉
I love these flavor ideas! For sure going to try out the lavender, and add it to a London Fog!
We make these type of syrups at work all of the time, and our shelf life for them is about 3 months, although we rarely have a batch last that long as we go through them fairly regularly. We put them in the cooler overnight, but that is mostly to prevent attracting ants.
Homemade caramel is my favorite flavor 🙂
We make a honey simple syrup at the restaurant I work at, and we use the exact same methods. The corporate shelf life for it is 60 days, but honey is the one pantry item that never spoils, so I would comfortably say you shouldn’t have to worry about that.
As for the others, I’d just check once every 30-60 days to make sure nothing is off-color or growing any mold. If it looks and smells okay, it’ll be okay.
These all sound amazing! I will definitely be trying the lavender one- one of my favorite tastes!
Can’t image the mix of smell of coffee and lavender,, it may create some interesting favor☺
Amazing, will be trying the vanilla recipe over the weekend! Massive vanilla latte addict so might just have to try something new for 2013… Lavender sounds worth a shot
I’m going to make the vanilla and honey syrup for sure!
Lavender would be such a unique coffee flavor. I can’t wait to have some more latte recipes, since I am obsessed with them!