# Homemade Coffee Syrup Recipes: Vanilla, Caramel, and Hazelnut > How to make the most common coffee shop syrups at home. Covers simple syrup as the base, plus vanilla, caramel, hazelnut, and lavender variations with straightforward instructions and storage guidance. **Canonical URL**: https://coffee-guide.jp/en/recipe/coffee-syrup-homemade-recipe **Category**: Coffee Recipes **Published**: 2026-07-02 **Updated**: 2026-07-02 **Author**: Coffee Guide Editorial **Tags**: syrup, flavor, coffee drinks, recipe > ※ This article contains affiliate links. We may earn a commission from qualifying purchases via Amazon Associates and A8.net partner programs. Evaluations are based on publicly available information or editorial analysis. --- Almost every flavored coffee drink at a café — vanilla latte, caramel macchiato, hazelnut coffee — gets its sweetness and flavor from a bottled syrup. Making these at home is straightforward for most flavors, costs a fraction of the commercial product, and allows you to control sweetness and intensity. ## Basic Simple Syrup The foundation for all flavored syrups. Most café syrups are diluted variations of this. > ℹ️ **INFO** > > **Ingredients (makes ~300ml)** > > - 200g (1 cup) granulated white sugar > - 200ml (3/4 cup + 1 tbsp) water **Method**: Combine sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar fully dissolves. The mixture does not need to boil — remove from heat as soon as it is clear. Cool completely before transferring to a clean glass jar. Refrigerate. ## Vanilla Syrup ### Ingredients - 300ml simple syrup (above) - 1 vanilla bean (or 2 tsp vanilla extract) ### Method Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the sugar-water mixture before heating. Simmer gently for 10 minutes. Cool, remove the pod, and transfer to a jar. > 💡 **TIP** > > **Using extract instead**: If vanilla beans are unavailable, add 2 tsp vanilla extract to the cooled simple syrup and stir. Do not add extract to hot syrup — the flavor will partly cook off. Extract-based syrup works well and is significantly cheaper. **Use**: 1–2 tbsp per drink in lattes, iced coffee, cold brew, or milk-based drinks. ## Caramel Syrup Caramel requires more attention than other syrups but produces a result close to commercial caramel sauce. ### Ingredients - 200g (1 cup) granulated white sugar - 2 tbsp water (for initial caramelization) - 100ml (7 tbsp) heavy cream or whole milk, warm ### Method 1. Combine sugar and 2 tbsp water in a small heavy saucepan over medium heat 2. Do not stir — swirl the pan occasionally as the sugar melts and begins to color 3. Continue until the sugar turns a deep amber color (about 5–7 minutes from first color) 4. Remove from heat immediately and pour in the warm cream slowly in a thin stream 5. Stir vigorously — it will bubble violently then settle to a smooth sauce 6. Cool before transferring to a jar > ⚠️ **注意** > > **Safety note**: Caramelized sugar reaches temperatures above 170°C (340°F). Use a long-handled spoon and oven mitts when adding cream. Add cream gradually, not all at once, to control the bubbling reaction. ## Hazelnut Syrup ### Ingredients - 300ml simple syrup - 1–2 tsp hazelnut extract - Optional: 50g (1/2 cup) toasted hazelnuts ### Method **Extract method (fast)**: Add hazelnut extract to cooled simple syrup and stir. Adjust amount based on desired intensity. **Infusion method (more natural)**: Add toasted hazelnuts to the sugar and water before heating. Simmer 15 minutes. Cool fully, then strain through a fine mesh sieve or cheesecloth. ## Lavender Syrup ### Ingredients - 300ml simple syrup - 1 tbsp dried culinary lavender ### Method Add dried lavender to the sugar and water before heating. Once sugar dissolves, remove from heat, cover, and steep 10–15 minutes. Strain through a fine mesh sieve. Do not simmer too long — lavender becomes bitter when overcooked. ## Storage and Dosage Reference | Syrup | Refrigerator life | Per drink | |-------|------------------|-----------| | Simple syrup | ~4 weeks | 1–2 tbsp | | Vanilla syrup | 2–3 weeks | 1–2 tbsp | | Caramel syrup | 2–3 weeks | 1 tbsp | | Hazelnut syrup | 2–3 weeks | 1 tbsp | | Lavender syrup | 2–3 weeks | 1 tsp | ## Summary - Equal parts sugar and water, dissolved, is all simple syrup requires - Vanilla: infuse vanilla bean in warm syrup, or add extract to cooled syrup - Caramel: dry or wet caramelization followed by cream addition — watch the temperature - Hazelnut: extract method is fast; nut infusion method produces more nuanced flavor - Store refrigerated in clean glass jars; label with date made ## Related Articles - [Brown Sugar Milk Coffee Recipe: Taiwan-Inspired Without Tapioca](https://coffee-guide.jp/recipe/brown-sugar-milk-coffee-recipe) - [Affogato Recipe: Espresso Poured Over Ice Cream](https://coffee-guide.jp/recipe/affogato-recipe-espresso-ice-cream) - [Americano Recipe — Espresso to Water Ratio Guide](https://coffee-guide.jp/recipe/americano-recipe-guide) - [Bulletproof Butter Coffee Recipe and Its Claimed Benefits](https://coffee-guide.jp/recipe/butter-coffee-bulletproof-recipe) - [Coffee Cake Recipe: Simple Coffee-Flavored Sponge Cake](https://coffee-guide.jp/recipe/coffee-cake-recipe-basic) ### Editor's Recommended Coffee Services (PR) - **[HARIO 公式ネットショップ](https://px.a8.net/svt/ejp?a8mat=4B1CDL+GIS5YY+4XPI+5YRHE)** — V60ドリッパーで世界的に有名な老舗ガラスメーカー。公式ショップ限定商品も。 【V60の老舗】 - **[EPEIOS ドリップケトル](https://px.a8.net/svt/ejp?a8mat=4B1CDL+GFSZY2+5T0G+5YJRM)** — 世界一バリスタ監修のコーヒーアイテム。累計10万台突破のドリップケトルが人気。 【バリスタ監修】 --- *This is the markdown version for AI crawlers. 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