Just as I suspected, the concept of DIY iced coffee was well received by my readers.  I’ve never been a hard core coffee drinker and before I found the homemade way to make iced coffee, any sort of coffee drink was a very occasional treat – not the daily habit it has become.  Because I’m kind of a coffee wuss, I have always preferred drinks with added flavor rather than just plain coffee, milk and sweetener.  Making your own flavored syrups could not be easier.  I have included vanilla, raspberry, coconut and caramel syrups.  These are the four flavors I make most often, but the same idea can be adapted to make practically any type you can think of.

All are riffs on simple syrup which is made by combining equal parts sugar and water and heating until the sugar dissolves.  They are ideal drink sweeteners because the sugar is dissolved, giving them a smooth texture rather than the grainy texture that comes when you add straight sugar.  You can use them for more than just coffee of course – try adding them to cocktails, mocktails or sparkling water.  I also have a recipe for homemade chocolate syrup that I will share soon, but that is a different concept so it deserves a separate post.  I have taken to storing them in these olive oil bottles I found at Target because they make for easy dispensing.  The coconut and caramel syrups may separate a bit after standing for some time, but a quick shake evens them out again.  Just don’t forget to cover the top!  Prepare to see more seasonal varieties of flavored syrups in the future :)

DIY Flavored Syrups
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Vanilla Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

Combine the sugar and water in a small saucepan.  Scrape the seeds from the vanilla bean into the pan and throw in the pod.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract.  Let cool.  Store in the refrigerator.

Raspberry Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh

Combine the sugar, water and raspberries in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat and pour through a fine mesh strainer to remove the berry solids.  Let cool.  Store in the refrigerator.

Coconut Syrup
¾ cup sugar
¾ cup water
¼ cups cream of coconut*
2 tsp. coconut extract

*Note: Cream of coconut is most often found in stores near the cocktail supplies and mixers, as it is often used for making piña coladas.

Combine the sugar, water and cream of coconut in a small saucepan.   Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Remove from the heat and stir in the coconut extract.  Let cool.  Store in the refrigerator.

Caramel Syrup
¾ cup sugar
½ cup water
¼ cups caramel sauce

Combine the sugar, water and caramel sauce in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved and the mixture is smooth.  Remove from the heat and let cool.  Store in the refrigerator.

  • Love love LOVE this idea and that it includes all “real” ingredients, too. ;) None of this fake flavoring, sugar sub stuff!

  • Oh YAY, I actually have some other ideas for those syrups. (It’s funny how something as simple as a syrup can prevent me from making an idea turn into a reality.)

    Where did you get those dispenser bottle things? I need a few. Do you like those? Do they drip much?

  • Oh goodness, I see a cream soda in my near future with that vanilla syrup! :)

  • Thank you for posting this. I look forward to making these and trying them out.

  • Mmm all of these sound so yummy! Thanks!

  • Magicfingers

    Sounds yummy and easy. How long will they keep in the fridge?

  • I think my hour-long commute just became bearable. Love this!

  • Wow. Talk about perfect timing. I just bought some coffee today to make the iced coffee base and now I can whip up some syrups to go with it. I’m not a “real” coffee fan either but I do love coffee flavoured things so I’m excited to give these a try. Now to decide which to make first, they all sound so delicious! :)

  • OMG- going to make all of these syrups asap! I also can’t wait to try the pumpkin spice syrup recipe I’ve seen floating around. Thanks :)

  • Such a great idea! Fancy syrups with real ingredients are quite trendy in Brooklyn right now. My work sells a few different brands but they are so over-priced. It makes so much more sense to make them at home!

  • So excited to see this post!! I’m a huge coffee drinker, but the wuss type that requires flavored syrups :)

  • Jen

    She wrote this in her post. Target.

  • Heather E

    Brilliant idea! Thanks for sharing. I love mixing flavored syrups into sparkling water for a refreshing summer (or anytime of the year) drink.

    If I wanted to use all vanilla extract instead of the vanilla bean, how much extract would I sub?

  • She got them at Target (mentioned in the post :-)

  • Donna

    Do the syrups need to be refrigerated or can they be kept at room temperature??

  • Janelle

    Italian sodas!!

  • Annie


  • Annie

    Not sure but I would imagine a while.

  • Noelle G

    So excited to try these! What do you cover the tops with?

  • Thanks Kristen, teach me to skim read. ;)

  • Can’t wait to make these! I love the basic coffee and milk combo, but also like the occasional sweetened drink as well. Thanks, Annie!

  • I love this idea! It’s better than the packaged chemicals I’ve been pouring into my coffee.

  • ellie

    i was just looking for a bunch of syrups to make and this was just what i was looking for! thx annie!

  • Annie

    I don’t cover them, just leave them as is.

  • jen

    i can’t wait to try these, it looks like fun, and so pretty! i can’t wait for the chocolate and seasonal (is it fall yet???) ideas you have in store for us :) any idea how long you can/should keep these before tossing and making new?

  • jen

    sorry ^^ just read you already answered my question :)

  • This. Is. Awesome. I am probably going to go gangbusters at home and be bouncing off the walls from my syrup consumption! Thanks!

  • I love this post!!!! Have any suggestions for making Hazelnut flavored syprup?

  • Annie

    Not yet but I’ll definitely post if I do in the future :)

  • Love the picture, Annie! I’m looking forward to the pumpkin spice syrup I feel may be coming :-)

  • I’ve been wanting to try making peppermint syrup for a while (peppermint mocha is one of my all time favorite drinks!), this makes it sound so easy. I think I’ll give it a go soon!

  • Gwen

    This is excellent! I’m more of a flavored coffee drinker too. This will be so yummy!

  • Erin S.

    Do you have a suggestion for Toasted Almond syrup? I am in love with that Dunkin Donut flavor but no longer live in the USA (and they don’t offer it as a flavored coffee to ship). If you could give any suggestions that would be great.

  • Susan

    Oh yes – I 2nd the Pumpkin Spice request!!! :)

    Also, my fav is white chocolate. I’m guessing white choc chips would be a key ingredient…but with sugar/water?? Or something milk based? Thoughts???

    And you may have said this in your post, but about how long do they last in the fridge?

  • Christy

    Thanks for sharing! I am so excited about this :0)

  • Annie

    Susan, I don’t think that would involve a flavored syrup like this but more of a white chocolate version of chocolate syrup. Make sense?

  • Perfect timing is right! Thanks! I’m going to make one as part of my BFF’s birthday gift too!

  • penandra

    Thank you for posting these recipes! I no longer drink coffee, but I do love Italian Cream Sodas and this is so much simpler than making sure I have flavored syrups in the cupboard!

  • Ros

    What kind of consistency does the caramel sauce you use for the syrup have?
    All the recipes look awesome and I’m wondering if leftover Dulce de leche would be too thick to work. The coconut syrup is a stroke of genius!

  • Annie

    It’s pretty much the same as all the other syrups…just – syrupy? Not sure how to describe it :)

  • Too fun! Thanks for posting these! I live overseas and LOVE flavored coffee but (of course) can’t get the flavored syrups here. In the past I have brought back a couple bottles of my favorites from Starbucks but thought it would be nice not to have to pay for transporting the water. So recently I bought some great flavorings from Silver Cloud Estates – just a teaspoon added to a 1-1 simple syrup makes a wonderful flavored coffee syrup! I’ll have to try your recipes, too. Never thought of adding coconut cream or caramel sauce when making coffee syrups!

  • OMG I can’t wait to make these! I will have to stop for vanilla beans on the way home from work tomorrow!

  • Jenner

    Love these! I am going to try the coconut this week and I’m so excited! I would looove a cinnamon syrup if you are looking for suggestions for future flavors :)

  • Kristen Carrigan

    I just had a cardamom honey latte, and I bet you could do a syrup similar to the vanilla one with cardamom pods or any spice of a similar shape and potency. I’ll have to try it with the cardamom.

  • Jennifer

    I LOVE this idea. I will be making all of these soon.

  • I made the coconut syrup yesterday and then made myself a coconut mocha – it was just as good as Starbucks! Annie you’ve saved me SO much money by posting these recipes. My husband thanks you :)

  • Charlie

    Hi Annie!

    Can you give some examples of the amounts you add to certain things, such as drinks, sauces etc.?


  • Annie

    Charlie, it would entirely depend on what you were making and the taste you were going for. This is an extremely general question. I do give general amounts for iced coffee in that post, but that’s about as specific as I get.

  • katy

    love these! i feel the same way about flavorings in coffee – and alcohol, for that matter. i had the most delicious raspberry ale from a neat brewery in clarksville, TN, and i think i’ll make my own with the raspberry syrup recipe. thanks!

  • I just returned back home from a vacation in Hawaii recently, and these recipes are great for that shave ice machine I think I need to get now! I’m curious if you have any suggestions for making a citrus-based syrup with this method? Would anything need to be modified to handle the acidity of a citrus fruit? Also, how would you best include a citrus fruit for syrups like these? Cut into slices? Juice the fruit and add into the liquid?

  • Annie

    Hi Molly,
    Great question! I think there are probably tons of ways you could do it with success. After some though, my first instinct would be to slice the peel off of the citrus fruit you plan to use, cut it into thin strips, and throw it in with the sugar and water, letting it steep a bit like with the vanilla bean. For even more citrus flavor, you could replace some (or all) of the water with the citrus juice. I hope that helps!

  • thanks for these – love having coffee syrups with no preservatives! =) definitely keeping my eyes open for a hazelnut post!

  • what a great idea! i love my iced coffee!

  • Luanne

    Amazon has so many choices for vanilla beans-which do you choose? Also, how do you store them?

  • Annie

    I don’t remember the exact company but I can’t imagine it matters all that much. Buy what you consider to be a good deal. I store them in the resealable bag they come in.

  • Ooh! The ideas are endless! Imagine peppermint syrup for hot cocoa, cinnamon syrup or chai syrup for tea (I can start just buying plain tea instead of having a cabinet full of different flavors). Cherry vanilla Italian soda! Thanks so much for posting, and including recipes that would easily adapt to similar ingredients.

  • Shannon

    These are great. I love blueberry iced coffee so I used the raspberry recipe and used blueberries instead. It came out delicious.

  • Emma

    Just finished making the raspberry syrup with fresh raspberries, as instructed. It was quick, easy, yummy and oh! the color! I put mine in a squeezy bottle because I’d like to try to do some latte art with it, though I’m not sure it’s got the right consistency for that. No matter, I can’t wait for my first raspberry moccha latté!

  • Rikelle

    Thanks so much for sharing. I love to use the syrups to create a hot cocoa bar for parties. I also use them to flavor whipped cream. This is great to have syrup to make at home chePer and without preservatives.

  • Vanja

    Hmm. Would it be too meta to make coffee flavoured syrup? I don’t drink coffee, but like coffee very much as a spice and flavouring agent. For example hot cocoa is great with a dash of coffee flavour. Coffee syrup might go great with ice cream too…

    I suppose perhaps as simple as replacing some/all of the water with strong coffee?

  • Annie

    If you wanted to add a dash of coffee flavor to hot cocoa, you could just add actual coffee or espresso powder to it, but I’m sure you could make coffee syrup for other purposes.

  • Thanks for sharing this looks great!

  • Emma

    Oh gosh, I’m on a roll! I just made Cardamom syrup after seeing it on the Monin Website (www.monin.com). It is amazing in coffee and I’m also going to use it in lemonade. Yay!

  • Vanja

    Well, I already have a coffee flavoured instant cocoa mix, but for occasions when that isn’t suitable, coffee flavoured syrup would be nice. Like ice cream. Or just a dash on cakes, or in drinks (I’m sure the possibilities would be endless :) ).

  • Sarah

    Im not a coffee drinker, but I would love to have a recipe for peach flavored syrup!!! I love peach tea. ; )

  • Annie, saw this gorgeous picture on Pinterest and had to follow up. I have dreamed of a coconut syrup since a trip to Hawaii 20 years ago. We have returned many times and they no longer sell it, although I keep looking. I can’t wait to try it. How fun to serve pancakes for dinner and have all 4 recipes in gorgeous bottles like yours.

  • LaRae

    I just made some of these today – finally!! haha, I was wondering if you’ve shared your chocolate syrup recipe yet? I would love to try that too, but I couldn’t find it on your blog. Thanks!

  • Annie

    Not yet but it’s coming, promise!

  • I made the caramel syrup, and I’m in love! I always wondered how to turn caramel sauce into a thinner caramel syrup for coffee, and thanks to you I’m enjoying a caramel latte this morning.

  • I love your syrups! I’m putting together a list of homemade gifts and including a link back to your post. Thank you for sharing!!

  • Sharon

    Hi there, I loved the ideas of the syrups and have made 3 of them as Christmas gifts however today I went to check on them and the coconut ones have separated and made a solid block of creamed coconut at the top. Do you think if I just heat them up a bit they will re mix? Thanks!

  • Annie

    I actually discuss this a bit in the post, you might want to go back and read through.

  • Sharon

    Hi, yeah I saw that. I warmed them up again and let them completely cool but they have made a solid block at the top again and one is so solid that shaking it has no affect! I guess I will need to tell the recipients to warm them up before using. Thanks anyway.

  • Candice

    How long do these syrups last in the fridge, approximately?

  • Candice

    How long do these syrups last in the fridge, approximately?

  • Anonymous

    Please read the prior comments. Thanks!

  • annieseats

    Please read the prior comments. Thanks!

  • liz

    i would love to read the prior comments as i had the same question but there are not any……

  • Anonymous

    They are imported now. It took a few days due to high comment volume during the site updates/transfer.

  • Liz

    Thank you very much!

  • Jen


  • Do you know a recipe for hazelnut syrup? That’s my favorite flavor in my café latté here i Copenhagen :)

  • Anonymous

    I don’t. Sorry! It shouldn’t be that hard to create your own though.

  • My sister loooved the caramel syrup, it was her going-back-to-college-after-Christmas-vacation treat. Thank you :)

  • looks yummy and easy to follow..i’m excited to do all the four syrups featured here and make some delicious flavored coffee with my home made flavored coffee syrups.

  • Charlie

    Hi! I made the vanilla syrup, and at first I was a bit worried about the consistency after cooking for 15 minutes — it didn’t look very syrupy. However, after cooling down I put it in the fridge, and it has the perfect syrup consistency (and color! just like the 3rd bottle in your picture). Thanks for the recipe, I started drinking coffee (well, lattes) again because of your syrup :)

  • Maria Powers

    Try this: Toast a good handful of chopped raw almonds in a dry skillet. Add 1 cup sugar and 1 cup water. Simmer, stirring occasionally, 20 minutes. Strain out the almonds. Let me know how it goes!

  • Elizabeth Agemotu

    Thank you for these recipes and great photos! I tried a peppermint syrup but played a bit with the amount of extract to get the right strength. Have you noticed a difference when using different brand extracts? Also, do you know what you could add to allow it to not be refrigerated?

  • Anonymous

    I haven’t made these while testing various brands so I can’t comment on that. Since I am a home cook and not a food scientist, I cannot say with certainty how these would store safely or not out of the refrigerator. So, better safe than sorry.

  • Jaimie

    Ebay has some inexpensive vanilla beans and they’ve been great for me so far.

  • Sandrs

    This looks awesome. I thought I wouls share it with those of you who like flavored coffee. I am personally going to try the raspberry flavor in my hot chocolate!

  • Kaitlyn

    You made coconut! Thank you!!!!!!! :)

  • Alison

    Try making the vanilla syrup and add a shot of Frangelico to it! That will give you a great hazelnut flavor and a bit of a KICK from the liqueur!

  • rebecca gunzenhauser

    janalyn, my 17yr old, loves cook like her daddy and loves to make it herself like her mom…and our little girl loves her iced coffee…LOVED both sets of recipes and the bonus ones along the way for pumpkin spice latte and the choc. and carm. sauces. i know it is a good find if i want to save it for a family member and if one recipe unfolds back into an other idea and another. it means the idea had enough merit to expand! and it does! of course the real smile is when it gets used and enjoyed…for that smile i send a heartfelt thank you from a grateful mommy of a creative and experimentally independent coffee loving teenager! yeesh between her gas tank and starbucks, ackkk!

  • ThreeNeedles

    I’ve been using flavored coffee grounds when I make ice coffee concentrate for years, but I love the idea of being able to change the flavor with every serving! This is wonderful! Thank you! :D

  • Joyce

    My favorite flavored syrup is Irish Cream. Would you happen to have any suggestions for that?

  • annieseats

    You’ll have to experiment. The point of this is that it is highly adaptable to make whatever you like. Enjoy!

  • Mapavlos

    Do you have any ideas for sugar free syrups?

  • annieseats

    No, I don’t use artificial sweeteners. Sorry!

  • Anna Catesby

    Have you ever done a low-calorie simple syrup? Not using artificial ingredients.

  • annieseats

    No, I haven’t.

  • Tobysmommy1

    i am wondering if i could add these to hot chocolate and would they make it too sweet? i would love to get a home made hot chocolate mix and then find out how to use the syrups in that. also looking to figure out how to add to tea. would you use in place of sugar for the fruit ones? and could you make a lemon or mint or chamomile syrup to add to teas? thanks i can’t wait to try these and make for baskets for christmas for my family!

  • annieseats

    I agree, these would probably not be the right thing to use with hot chocolate because they would be too sweet. You’ll just have to experiment and find the best ways to use them to your tastes. Enjoy!

  • Mollybrown

    I LOVE-LOVE this!!! It’s so delicious! I made the caramel one…and quickly learned how you make caramel toffee as well :)

    And, I followed your directions for an iced mocha, and I am sincerely in love!

    You rock!

  • Have you ever tried mailing the caramel syrup?

  • annieseats


  • I can’t imagine you’d recommend it, whether or not it would last without refrigeration is probably and FAQ.

  • Lindsey

    Thank you! I went into the fridge for my store-bought vanilla syrup, only to remember that I had finished it off a week ago. Saw this yesterday, made it today. Now my coffee ice cubes will be sweetened and ready for milk tomorrow :)

  • Lisa

    I had an italian soda in New Orleans and wanted to recreate it. I used one part of your vanilla syrup to 8 parts of seltzer over ice. Is amazing! Can’t wait to try a raspberry italian soda.

  • Favfox

    I used the splenda/sugar for half the sugar, when I made this in a cinnamon version. The cinnamon gets weird like gel-ish or maybe that is the splenda?? I dont know but I am gonna try again!

  • annieseats

    Probably the Splenda.

  • Louise

    I made your caramel sauce yesterday and loved it. Then I made the caramel syrup last night and had it in my coffee this morning. Oh. My. Goodness. It was phenomenonal! So much better than the old version I used to make with caramel extract (artificial flavour). Thanks much!

  • Gennypacker

    have you ever canned this?? I am trying to do homemade gifts for Christmas and I thought that this would make a great present

  • annieseats

    No, I haven’t. Canning is a science and not just any recipe can be canned. Giving it in bottles to be refrigerated quickly would be fine instead.

  • Guest

    my syrup turned out watery…i tripled the recipe, but not sure if i did something wrong. I have made raspberry syrup before but i used a different recipe. this one seemed very simple…not sure what happened.

  • Kbbrown51

    How about mint ? I add cocoa to my coffee. Choco mint would be awesome. Coffeemate only makes it at Christmas.

  • annieseats
  • justamom07

    very cool !!

  • Tabitha

    Raspberry one turned out great!!!! So delicious!

  • Nigel

    Thanks for these recipes, but here’s a tip:
    When making the Vanilla syrup, don’t throw away the used vanilla bean. Rinse and pat dry and place it on a paper towel on a baking sheet and put in a warm dry place (such as an airing cupboard) for a day or so till it is dry. Then put it in a sealed container full of Caster Sugar. Store in a cool place and agitate occasionally.
    In a week or two you will have lovely vanilla flavoured sugar to use in baking, custards etc.
    You can do this with any used Vanilla Beans from making ice cream or other recipes too. Just make sure you rinse off residues of other ingredients and make sure they are thoroughly dried out before they go in the sugar jar, or else you will end up with a big solid lump of sugar!

  • Karen King

    I made coconut today for my waffles, but I plan to use it in my hot chocolate. Thanks!

  • My fave syrup is Pumpkin Spice but its so expensive. Do you have a suggestion on how to make some???

  • annieseats
  • The Crafty Pharmacist

    I attempted the caramel syrup. but after 3 hours, it started solidifying in the fridge. Am I doing something wrong? or is this normal? any input would be appreciated. wlblanrx87@gmail.com

  • annieseats

    I talked about this in the text of the post. The caramel syrup will solidfy a bit by nature. Just shake it up. Enjoy!

  • Hi! I am thinking of making a few of these for some Christmas gifts this year and am wondering how long I can tell my friends these will keep in the fridge? In addition, if I were to can these in mason jars and properly seal it, then I only have to put refrigerate after opening, yes? Thanks for your help!

  • annieseats

    You should never, ever can and seal a recipe that was not designed for that purpose or you risk botulism and other types of food poisoning. These are meant to be stored in the refrigerator only, and used at your discretion. I have never had them “go bad” before I finished them.

  • That’s what I was thinking too, I was wondering if you had canned them and then I saw someone else ask this and the answer was no! :) Thanks again!

  • Bronwyn

    Any idea how to make peppermint?

  • annieseats
  • Bronwyn

    Thanks! Can’t wait to make these. I’m going to save a bundle note that I won’t have to go to Starbucks!

  • Chelsea

    Any ideas on where to purchase bottles like the ones used in the pictures for the syrups? Thanks!

  • annieseats

    These are from Target.

  • You might look at the Bailey’s Irish Cream coffee syrup and see what ingredients they have used and go from there. My favorite flavor too, but I just add the Irish Cream liquor directly to my coffee, problem solved!! LOL.

  • Has anyone adapted this with Agave or Honey? I don’t eat/use sugar…of any kind. Any help would be highly appreciated. Thanks.

  • Peej

    I am looking for a recipe for hazelnut flavor syrup. I am going to try Hazel nut liquor and hazel nut imitation flavoring for baking, going to put that in the simple syrup and see how the flavor comes out.

  • cattyb

    I’ve been making up some simple syrup recipes for my coffee and tea loving family. A great shortcut is to use candy flavoring like LorAnn “oils” that come in almost any flavor you can imagine. This is where folks can get hazelnut, pumpkin, etc. The only ones I haven’t seen are the spices like cardamom, but that’s solved by using the real thing!
    As for making coffee-flavored syrup, I found a real easy one… 1cup water, 1cup sugar and 1cup (yes, a whole cup!) of instant coffee carefully brought to a boil over medium heat stirring constantly. Makes a great Rhode Island Coffee Milk!!!

  • The Vanilla Bean

    Hi Annie,

    I’m trying to make an orange version of this.

    Do you think orange peel would work best or would you suggest adding fresh juice?

  • annieseats

    I suppose you could do either. Use fresh squeezed orange juice in place of the water, or just use pieces of orange peel to infuse the regular sugar-water mixture. I think either way would work!

  • Sarah Venning

    Hi Annie, Just wondering – I’d like to make a Peanut Butter Syrup to add to my Hot Chocolate & Latte’s, Which Syrup recipe would be best to alter?
    Thanks =)

  • annieseats

    They are all the same general concept but you’ll have to experiment to see which works best. I would imagine something like the coconut one might be the best place to start.

  • Elisa Larche

    Cinnamon fiber is water soluble, so the fiber is what is causing this effect. Try cinnamon essential oil next time. :)

  • Darlene Dunlap

    I know this is an old posting, but wanted to add to Lisa’s great idea. I also love Italian sodas. You can also make Italian creme soda by using this recipe and adding a little cream (or milk, soy milk, almond milk, etc.). yummy!

  • Sarah Surber Russell

    Any ideas on how to make Butter Pecan flavored syrup??!

  • annieseats

    That sounds amazing. I’m going to have to think about that and get back to you.

  • Sarah Surber Russell

    Dunkin Donuts has a Butter Pecan iced coffee…but it’s not year round! Would love to be able to have it whenever I got the craving!! Haha!

  • Bladewalker56

    McCormick makes an orange extract that’s pretty good. You might try a little of that, as well.

  • tina

    I keep the coconut on hand and when I use my whipped cream dispenser (the kind with the co2 cartridges) I add some syrup to the cream and it makes amazing coconut whipped cream.

  • melissa

    I finally made this vanilla syrup after Starbucks increased their price to $13 a bottle!!! My awesome husband bought me vanilla beans for birthday. I was super confused about the floating vanilla beans but I ran it through a coffee filter. It worked fabulously and tastes great. Thank you for the inspiration.

  • annieseats

    The vanilla seeds certainly don’t hurt anything and help add even more flavor, no need to strain them out. Glad you enjoyed it!

  • Sax in the Rockies

    In case you are still working on this one, I suspect an altered chocolate sauce recipe will work better for peanut butter than those here. I have made a peanut butter ice cream sauce the same way, just play with the water: sugar ratios…

  • I’m currently experimenting with LorrAnne oils to flavor my syrups for use in cockails, I’m focused more on fruit flavors but they do have a butter pecan flavor I believe.

  • Dana Wood

    I was looking if I could do this with LorAnne oils lol. Thank you!

  • Gabby

    Hi Annie, I know this blog if you are still answering questions on this blog posting: Do you have a recipe for a banana flavored syrup? Starbucks discontinued the banana coconut frapp a long time ago and I’d like to re-create it if I can. I found a recipe that included real bananas but it says that since it uses real fruit it should be used rather quickly to keep it from going bad. Do you think it can be made with banana extract instead of bananas and still have a decent taste?

  • annieseats

    As long as you refrigerate, a syrup made using real fruit should keep quite a while. However, I’m guessing that the Starbucks version used artificial banana flavor which could be easily obtained using either banana extract or a bit of banana liqueur. I would probably go that route since most banana-flavored things from commercial restaurants, etc are not made with real banana.

  • Gabby

    Awesome! And thank you for the speedy response! So basically just 1 cup sugar, 1 cup water, and about 1 tsp banana extract or liqueur?

  • annieseats

    Sure! I think I would probably start with 1 teaspoon, taste and then add more if needed. You can always add more but you can’t take it away (short of making more syrup) so I err on the light side at first. Good luck!

  • Linda

    you might want to try extracts or candy flavorings. some of these are very strong so start out slow I’ve used Lorann brand candy flavorings and they do work but they are oils and very concentrated. Just make sure you shake them after making them and before using them. Also, you can find all sorts of flavorings on the internet that will open up a whole new world for you. Good luck

  • Nae Denholm

    As a side note: We get dehydrated banana chips here. They’re great for natural concentrated flavour. Just simmer and strain before adding to the base syrup.

  • Carl Smith

    You ought to try using banana liqueur. I bet that would be perfect!