Humor me for a moment while I talk about sugar and water.
I had planned to share a chicken recipe today, but it’s Monday — and for me that means coffee. Simple as it is, this needed to be discussed.
Homemade syrups deserve attention.
I made a classic vanilla bean syrup, a cinnamon brown sugar syrup inspired by a winter obsession with a Dunkin’ flavor, an almond syrup for that amaretto vibe, and my surprising favorite: fresh blackberry syrup. The blackberry is outrageously good.
I’m not usually into raspberry flavors, but blackberry? I’m all in. These are essentially flavored simple syrups, so they’re versatile: use them in coffee, cocktails, or other drinks. I’m honestly embarrassed it took me so long to start making them regularly.
After I made a fresh mint syrup for iced coffee a while back, I became obsessed with crafting homemade coffee syrups. Even when pregnancy dampened my taste for coffee, I still loved the ritual and wanted to keep enjoying iced coffee.
Often I’d buy coffee but only manage a few sips. Making coffee at home is easier, cheaper, and lets me control the flavor — which is perfect for someone with a serious Starbucks habit.
I previously shared a cold brew concentrate method, but lately I prefer a different approach. Grinding whole beans coarsely makes a big difference in flavor — worth the extra effort. I’ve tried regular and decaf beans, and I also experimented with filtered versus unfiltered water. Surprisingly, filtered water made the iced coffee much better for me. Whether it’s less acidic or my taste buds changing, I find using filtered water worthwhile.
I usually use a bowl or pitcher for cold brew. I have a Toddy, but it’s bulky, and my husband dislikes coffee scent intensely — one whiff and he’s dramatic. For me, the smell of coffee is nostalgic and cozy.
The blackberry syrup is partly irresistible because of its color. If you add cream, it tints the coffee a purple-fuchsia shade that I find gorgeous. Yes, I admit I like a drink for the color as much as the taste — but it tastes great too.
I love having multiple homemade syrups on hand for little coffee gatherings. They blend into iced coffee beautifully, though some varieties may settle over time — just stir or shake before drinking. These syrups also work in hot coffee, hot chocolate, mocktails, and more. For now, though, let’s stick with iced coffee season.
Make a batch and invite friends. (Invite me, too.)
Four Homemade Coffee Syrups and My Favorite Cold Brew
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Ingredients
My Favorite Cold Brew Coffee
- 1 cup whole coffee beans
- 5 cups filtered water — this made a big difference for iced coffee at home
- regular ice or coffee ice cubes
Vanilla Bean Syrup
- 1/2 cup sugar
- 1/3 cup water
- 1 vanilla bean, seeds scraped
- 1/2 teaspoon pure vanilla extract
Blackberry Syrup
- 2 cups fresh blackberries
- 1/3 cup water
- 1/3 cup sugar
Cinnamon Brown Sugar Syrup
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup water
Almond Syrup
- 1/2 cup sugar
- 1/3 cup water
- 1 teaspoon pure almond extract
Instructions
My Favorite Cold Brew Coffee
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Coarsely grind the coffee beans. Use a coarse grind to avoid floating granules. Add the grounds to a large bowl, pitcher, or jar, pour in the filtered water, and stir. Let the mixture steep overnight in the fridge. The next morning, strain through several layers of cheesecloth or a coffee filter to remove fine particles. Serve over ice with milk or cream and your chosen syrup. Store syrups in sealed jars in the refrigerator for up to one to two weeks.
Vanilla Bean Syrup
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Combine sugar, water, scraped vanilla bean seeds, the vanilla pod, and vanilla extract in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture begins to bubble. Reduce heat and simmer 1–2 minutes. Cool completely, then store in a jar. You can leave the vanilla pod in the jar for extra flavor.
Blackberry Syrup
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Blend blackberries with water until smooth. Strain through a fine-mesh sieve to extract the juice. Combine the juice and sugar in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture bubbles. Reduce heat and simmer 1–2 minutes. Cool completely before storing. If your berries are very sweet, adjust sugar and water to taste.
Cinnamon Brown Sugar Syrup
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Combine brown sugar, cinnamon, and water in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture bubbles. Reduce heat and simmer 1–2 minutes. Cool completely before storing in a jar.
Almond Syrup
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Combine sugar, water, and almond extract in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture bubbles. Reduce heat and simmer 1–2 minutes. Cool completely before storing in a jar.
Did you make this recipe?
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I appreciate you so much!
Okay — I’m done geeking out about coffee. For now.