Drinking medium iced caramel coffees got me through nearly five years of overnight shifts in the newsroom. It was often just me, my coffee, and my computer powering through, especially during those early morning hours.
Since then, I’ve expanded my coffee palate, and one of my favorite things to do is try different local cafes and their specialty lattes. There’s just one caveat: The cost of those lattes can add up fast.
Creating your own syrups is actually fairly simple and more budget-friendly, which means you can still enjoy the quality of coffee shop lattes for less (although, let’s be honest, I’m still visiting at least one café a week. We’ll call it my guilty pleasure).
Here’s what I’ve learned about making your own syrups:
- A simple syrup is the base for most flavored syrups. That just means boiling equal parts sugar and water, then stirring until the sugar dissolves.
- Extracts are always added after the syrup has already cooled to prevent the alcohol from burning off. When the alcohol burns off, the flavor goes with it.
- Depending on the recipe, homemade syrup can stay fresh in the fridge for up to four weeks (but best to use it within two to three weeks to be safe).
It’s easy to make simple syrup but let’s face it: 1 cup of granulated sugar is a lot. During my research, I discovered allulose, a naturally occurring sugar that doesn’t spike blood sugar levels or have a bitter aftertaste. So, I mixed allulose and granulated sugar to make these syrups a little healthier.
PISTACHIO SYRUP
I recently tried a pistachio crunch latte for the first time and was blown away. I don’t know what magic went into that drink, but I’m on a mission to recreate it, and it starts with this syrup! We’re essentially making pistachio milk for the base of the syrup. It takes more effort, but it’s worth it for the deep, nutty flavor.
Ingredients
- ½ cup raw, shelled pistachios
- 1 cup water
- ½ cup granulated sugar
- ½ cup allulose
- ¼ tsp. almond extract
- ¼ tsp. vanilla extract
Instructions
Soak pistachios in water for 6-12 hours or overnight.
Drain pistachios. Rub them vigorously inside a clean kitchen towel to remove skin.
Add pistachios and water to blender. Blend until smooth to make pistachio milk.
Use a cheesecloth to strain pistachio milk into a small saucepan. Add sugar and allulose. Heat over medium heat, stirring frequently until sugar is dissolved. Remove from heat. Let cool. Stir in almond and vanilla extracts.
Store in airtight container in refrigerator for up to 2 weeks. Makes about 8 oz. of syrup.
TOASTED MARSHMALLOW SYRUP
Imagine a toasty, gooey marshmallow adding the perfect amount of sweetness to your iced latte. That’s basically this syrup. I love using it to make a s’mores latte (just line your cup with a chocolate drizzle).
Ingredients
- 8 large marshmallows
- ½ cup granulated sugar
- ½ cup allulose
- 1 cup water
- 1 tsp. vanilla extract
- Pinch of salt
Instructions
Line baking sheet with parchment paper. Place marshmallows on baking sheet. Broil until golden brown, about 30 to 45 seconds, then flip them over and broil on the other side for another 15-30 seconds. Keep an eye on them because they can burn quickly.
In a small saucepan, combine sugar, allulose, and water over medium heat, stirring frequently until sugar is dissolved. Stir in marshmallows and cook until melted and smooth. Remove from heat and let cool completely. Stir in vanilla extract and salt.
Store in airtight container in refrigerator for up to 2 weeks. Makes about 8 oz. of syrup.
UBE SYRUP
My go-to latte is an ube latte with ube cold foam, so I had to try making my own ube syrup. You can buy ube extract online, but I found it at a local grocery store in the baking aisle.
Ingredients
- ½ cup granulated sugar
- ½ cup allulose
- 1 cup water
- 1 tsp. ube extract
- 1 tsp. vanilla extract
- Pinch of sea salt
Instructions
Combine sugar, allulose, and water in a small pot. Cook over medium heat, stirring continuously until sugar is dissolved. Remove from heat. Let cool completely.
Stir in ube and vanilla extracts and salt. Pour into airtight container. Store in fridge for up to 2 weeks. Makes about 8 oz. of syrup.
Caffeine craze
Need more coffee inspiration? Discover new ways to enjoy a morning cup of brew:
