Homemade Coffee Syrup

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. 

You can see Emma's simple recipes for vanilla, raspberry and caramel syrups here. These syrups are super easy to make, fun to infuse with new flavors and make great gifts!

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.Happy syrup making! I'll be back later today to share my restyled espresso cart. xo. Elsie 

Comments

[Kerry]

Do you think I could make hte vanilla syrup with honey instad of sugar? Might experiment this weekend, but we are sugar-free (specific carbohydrate diet - close to Paleo) and I miss my sweet coffee!

[Raya]

I like coffee although I never add syrups in it. Although I do like to use syrup in my hot chocolate! Mainly caramel syrup though although all these three sound pretty good to me too. Seriously, how do you guys come up with these ideas? It's genius. I'll definitely try this. :) Love it.
+ I think it's such a cute detail that we can see you in those bottles reflection, haha. Lovely! xo

[Juliette Laura]

I don't like coffee, but I wonder if these would be good in Hot Chocolate?
none the less, great idea :)

xoxo
Juliette Laura
http://juliettelaura.blogspot.com/

[Kelly]

This sounds great, I will have to try it!

xx
Kelly
Sparkles and Shoes

[Sarah]

Yum! These would make great homemade gifts!

http://sarahthearchitect.com/

[Megan Lane]

i love this because all of the store-bought syrups have high fructose corn syrup or other artificial crap in them. this would make a great gift!

[Sarah Kyle]

what a great idea!

[alison]

i used your recipes last year for christmas presents with great success and tried a couple different sugars; i found that white granulated sugar has a much longer shelf life than using anything organic/not processed which only lasted us about a month before it molded. i can't wait to try these new flavors! thanks, elsie + emma! xo.

[Julia]

I didn't know it was so easy to make your own syrup! Thanks for sharing!

[Mimi Finerty]

This is such a fantastic idea. Since I moved to Cyprus I have developed a great love for coffee and love adding syrups. I think I will have to try this one at the weekend!

[Carlee]

This is such a good idea! It is crazy how much stuff we buy from the store when we can actually just make it ourselves at home! Thank you for sharing.
Carlee
http://almostendearing.blogspot.com/

[Carina]

They sound so good. I love making things myself and storing them in cute pretty bottles and jars.

Carina http://carstina.blogspot.co.nz/

[Emily]

I'm the same way about shelf life-- I never want to give a hard answer, because it seems to be different for everybody! I made a batch of vanilla syrup 6 months ago and filled 1 bottle and a half of another bottle. I threw the spent vanilla bean into the full bottle to continue giving whatever little bit of flavor was left in it. I went back and forth between the two bottles, usually grabbing the fuller bottle, and finished the full bottle today with no problem and no question that it was okay to use. I went to grab what was left of the half bottle and, to my dismay, saw some cloudy stuff floating near the surface which meant I could no longer use it. Even one batch bottled at the same time had different shelf lives!

[Sam Murakami]

I'm working at Starbucks and the sirups we use have a shelf life of 1 month once opened. I'm pretty sure if you keep it clean it could easily be stored 2 - 3 months :)

[Emily @ Hungry Delights]

Aww I really want to try the vanilla one!
xo Emily @ http://www.hungrydelights.com

[Deana]

i want these! coffee sounds so good right now :(
-deana, @ birdsandoxfords

[Kendra]

Hi Elsie,
I was wondering what kind of lavender buds you used? I've read a few places that there are specific ones for cooking with versus ones that you use for scent alone but can't seem to find out what the difference is anywhere. I have a huge bag I bought in provence last year and am going to try this recipe.Kendra

http://nestandacre.typepad.com/blog/

[Katie]

This would be amazing for a gift.
Katie xx
http://gravityandshe.blogspot.co.uk

[Lulu]

These sound delicious so can't wait to try making my own :) The lavender one I'm excited about!

Lulu xx

http://luluslittlewonderland.blogspot.com

[Angelica]

This looks so good! Lavender sounds amazing and unique!