Brown Sugar Coffee Syrup
Skip Starbucks! This cinnamon brown sugar coffee syrup recipe is our favorite way to add rich, sweet flavor to coffee, tea, and so much more! With five ingredients, it’s ready to use in minutes and keeps fresh for weeks.
Why You’ll Love This Brown Sugar Syrup for Coffee
If you know us, you know we love a fancy homemade drink like our homemade pumpkin spice latte or red velvet hot chocolate. However, day to day, we opt for quick options, and this brown sugar coffee syrup is the easiest way to elevate any beverage!
- Quick and easy: Made with five simple ingredients, the syrup comes together in ten minutes.
- Budget-friendly: One batch makes enough for 15 servings and keeps fresh for weeks, making it a way better option than pre-made, store-bought syrups.
- Better-for-you: Thanks to a simple substitute, this syrup is lower in sugar than most options. Plus, it’s free from unnecessary additives or preservatives.
- Versatile: Use this syrup in everything from lattes and teas to pancake and waffle toppings, ice cream, and more.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Brown Sugar – We use a combination of brown sugar and brown sugar substitute to reduce the calories and sugar without sacrificing any of the rich, caramel-like flavor. If preferred, skip the substitute and use all brown sugar. Light or dark brown sugar both taste great.
- Vanilla Extract – Make sure to use high-quality, pure vanilla extract, not imitation varieties!
- Cinnamon – Adjust to taste. This infuses the syrup with warmth, elevating the sweetness and giving it lots of depth. For an even stronger flavor, try simmering your brown sugar simple syrup with cinnamon sticks instead.
Our Top Tips and Tricks for the Best Homemade Brown Sugar Syrup
- Don’t let it boil. Bring the mixture just to a gentle simmer in a small saucepan or pot. Then, remove it from the heat. Boiling can cause excess evaporation, leading to a thicker syrup and more crystallization once chilled.
- Whisk until fully dissolved. Make sure both the brown sugar and brown sugar substitute are completely dissolved before removing from the heat to avoid a grainy texture later.
- Add vanilla off the heat. Stir in the vanilla extract after removing the pan from the heat. This helps preserve the vanilla flavor, which can dull if overheated!
- Expect thickening in the fridge. Because this syrup uses a sugar substitute, it will naturally thicken and slightly crystallize as it chills. This is normal and won’t affect flavor.
- Warm to loosen if needed. If the syrup becomes too thick to pour, let it sit at room temperature for a few minutes or warm it briefly in the microwave (5-10 seconds).
- Use a glass container. Store the syrup in a glass airtight container, like a mason jar, rather than plastic, to preserve flavor and prevent staining from the cinnamon and brown sugar.
- Adjust sweetness to taste. Start with 1 Tablespoon per cup of coffee and add more as needed. Sweetness can vary depending on the sugar substitute used.
Ways to Use
Most often, we stir a teaspoon or so of syrup into a warm mug of brewed coffee or espresso. However, it’s also great added to tea, bone broth hot chocolate, cocktails, or mocktails.
Or, use it as a topping with oatmeal, yogurt, ice cream, protein powder pancakes, and regular or chocolate waffles!
More Homemade Coffee Syrup Recipes
Brown Sugar Coffee Syrup Recipe
Skip store-bought options, and make this low-sugar cinnamon brown sugar coffee syrup recipe with 5 ingredients in 10 minutes instead!
Equipment
- 1 whisk
Ingredients
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup golden monk fruit sweetener
- 1 Tablespoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Whisk the brown sugar, golden monk fruit sweetener, and water in a small saucepan over medium heat until the sugar dissolves and just begins to simmer. Turn off the heat. There is no need to boil.1/2 cup water, 1/4 cup brown sugar, 1/4 cup golden monk fruit sweetener
- Remove from the heat and stir in the vanilla extract and cinnamon.1 Tablespoon vanilla extract, ½ teaspoon cinnamon
- Once it’s slightly cooled pour into a glass jar and seal with a lid. Store in the fridge for up to one month.
- Stir the syrup before adding 1 Tablespoon or more into your coffee.
Notes
Ingredient Tips – Granulated sugar may be substituted for the monk fruit sweetener, if desired. The nutrition details will change though.
Prep Tips – Boiling the syrup will produce more crystallization and a thicker syrup once refrigerated. If you bring the mixture up to just a simmer then remove from the heat, the syrup does not crystallize as much when refrigerated.
Serving Tips – Because of the sugar substitute, the mixture will somewhat crystallize and thicken when refrigerated. It may not be as pourable the longer it sits in the fridge. This is not an issue, just scoop out the desired amount with a spoon and add to your coffee.
Nutrition
Serving: 1serving (1 Tablespoon)Calories: 15kcalCarbohydrates: 7.3gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 1.1mgPotassium: 5.2mgFiber: 0gSugar: 3.8gVitamin A: 0IUVitamin C: 0mgCalcium: 3.3mgIron: 0mg
Tried this recipe?Let us know how it was!
This coffee syrup makes the coziest lattes! We like to add 1-2 Tablespoons syrup to our coffee then top with warmed and frothed half and half. DELISH!!