I am going to show you, step-by-step, how to make caramel syrup for coffee, one of my favorite coffee syrup recipes. Although the coffee shop is a 15 minute drive away, the option of making this sweet concoction at home is priceless. You only need 2 ingredients, plus water. The rum is optional.
The Secret to Perfect Caramel Coffee Syrup
Is caramel coffee your go-to flavor? It's definitely one of mine! I cannot stand the taste of butterscotch, but caramel is right up my alley. Nothing beats the sweet, creamy, buttery flavor.
I always associated syrups with a thick, sticky texture, like the kind you drizzle over your pancakes. When you make syrup for coffee, you want it to have a thinner consistency so that it dissolves and disperses quickly into both hot and cold coffee. It's also much easier to dispense from a syrup bottle.
- Thin syrups = better mixability, consistency and control
- Thick syrups = harder to blend, less consistent sweetening and can add a heaviness to the drink
Add this caramel syrup to your morning latte or black coffee. Caramel syrup can also be drizzled over ice cream, other desserts (such as skillet peach cobbler, one-bite brownies and an ice cream sundae), or blended into other beverages (try this pumpkin pie cocktail); get creative with it!
For an even better coffee experience, check out how to roast coffee beans at home. It's easier to do than you think and nothing beats fresh java!
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Ingredients
- brown sugar - Caramel is usually considered to contain white sugar but I like the deeper flavor of brown. Brown sugar has a sweet, caramel flavor. You can experiment with using dark brown sugar for deeper toffee-like flavor.
- caramel extract - Both Watkins and Clubhouse have excellent caramel extracts. If you can't find any though, you can use standard vanilla.
- dark rum (not pictured--optional) - The dark rum takes it to another level of flavor without tasting alcoholic and is a natural preservative, but it is totally optional.
*Check recipe card for ingredient amounts.
Recipe Tweaks
- add a touch of sea salt
- add a splash of vanilla extract
- sprinkle in a touch of cocoa powder or cinnamon powder--or even melt some dark chocolate into the syrup for mocha vibes
- replace a bit of the sugar with maple syrup
- some people melt in some butter towards the end but I don't recommend it because it will separate from the syrup and harden once chilled
How to Make Caramel Syrup For Coffee
Step 1. Heat mixture. Simmer the sugar and water over medium heat for about 10 minutes.
Step 2. Add flavor. Stir in the caramel extract and dark rum (if using).
Step 3. Cool. Let the syrup cool and funnel it into a glass jar or bottle.
Step 4. Use it. To serve, pour the caramel-flavored coffee syrup into your coffee drinks as desired. You can also drizzle it over brownies, ice cream, pancakes, milkshakes and other desserts.
Joss' Tip
For more authentic caramel flavor, try stirring a touch of butter into your hot caramel-flavored coffee, kind of like you would with a cup of bullet coffee.
Recipe FAQs
It should be stored in the fridge for about 1 month. Keep an eye on it. If you see mold, discard immediately.
It depends on how sweet you like your coffee. Start with a small amount, like 1 teaspoon in a cup of coffee, and add more to taste, if needed.
No, thank goodness. Butterscotch has a more distinct, buttery flavor and caramel has more of a toasted sugar flavor.
Yes! This syrup is perfect for lattes, cold brew, hot and iced coffee.
If you tried this ☕ Caramel Coffee Syrup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Caramel Syrup for Coffee
Ingredients
- 2 cups brown sugar
- 1 cup water
- 2 teaspoons caramel extract
- 2 tablespoons dark rum - optional
Instructions
- In a small saucepan over medium heat, add the brown sugar and water. Bring to a simmer. Simmer for about 10 minutes, whisking occasionally, to reduce the mixture slightly.2 cups brown sugar, 1 cup water
- Remove from heat. Stir in the caramel extract. Add the dark rum (if using). Mix well.2 teaspoons caramel extract, 2 tablespoons dark rum
- Let the syrup cool, transfer to a glass jar and store in the refrigerator for up to 1 month.
- To serve, pour it into your coffee as desired. You can also drizzle it over brownies, ice cream, pancakes, milkshakes and other desserts.
Notes
- Yield: This recipe makes about 1 ½ cups syrup.
- Optional: For more authentic caramel flavor, try stirring a touch of butter into your hot caramel-flavored coffee.
- Storage: This syrup can be stored in the refrigerator for about 1 month. Keep an eye on it. If you see mold, discard immediately.
- How much to add: It depends on how sweet you like your coffee. Start with a small amount, like 1 teaspoon in a cup of coffee, and add more to taste, if needed.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This is excellent. Strong caramel flavor and mixes nicely into my coffee.