Since I drink coffee pretty much around the clock, I started buying the bottled syrups so I could add my favorite flavors to the cappuccinos and lattes I made at home. However at $10 or so a pop that can be a fairly expensive habit, especially since I like to mix up my flavors often. I decided to make a simple syrup base and then added various flavorings to find out how they tasted in comparison to the store-bought variety. The results were very favorable, in fact one friend of mine swears she can't tell the difference between various Starbuck's drinks and my own homemade versions.
To make a simple syrup, combine 1 cup water and 1 cup white sugar. Bring to a boil, then lower the heat and simmer until it has reduced by half, which should take about 5 minutes. Now if you want flavoring, you have to add those ingredient(s) at the same time you add the water and sugar
Experiment with other flavors, spices, and extracts to find the ones that suit you best. If you like pumpkin pie, use the same spices you would add to a pumpkin pie, etc. Practice in small batches, but once you find a blend you like, you can make larger portions and refrigerate.
STARBUCKS GOURMET COFFEE FLAVOR RECIPES
CARAMEL SYRUP
3/4 cup sugar
1/2 cup water
1/4 cups caramel sauce
CINNAMON SYRUP
1 cup water
1 cup white sugar
1 teaspoon ground cinnamon
CINNAMON DOLCE SYRUP
1 cup water
1 cup brown sugar
1 teaspoon ground cinnamon
COCONUT SYRUP
3/4 cup sugar
3/4 cup water
1/4 cups cream of coconut*
2 teaspoons coconut extract
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.
*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.
GINGERBREAD SYRUP
1 cup water
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 whole star anise
5 whole cloves
Combine all ingredients and simmer gently on medium heat. Cook for approximate 15-20 minutes until thickened.
HAZELNUT SYRUP
1 cup water
1 cup sugar
1 teaspoon hazelnut extract
MOCHA SYRUP
Easy. Just grab some Hershey's chocolate syrup.
PEPPERMINT SYRUP
1 cup water
1 cup sugar
2 teaspoons peppermint extract
RASPBERRY SYRUP
1 cup sugar
1 cup water
3/4 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.
SALTED CARAMEL SYRUP
Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature
In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.
VANILLA SYRUP
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 teaspoon 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.
WHITE CHOCOLATE MOCHA SYRUP
2 (300 ml) cans sweetened condensed milk
1 (14 oz) can evaporated milk
3/4 cup sugar
1 tablespoon vanilla
1 teaspoon instant espresso
6 ounces white chocolate, cut up in small pieces
Mix (with a wire whisk in deep pan) milks, sugar, vanilla over med heat till lightly simmering.add in white chocolate. continue with whisking. add in espresso powder. keep whisking. remove from heat. let cool. Whisk every few minutes to keep chocolate together. pour into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
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