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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

DIY Flavored Syrups – The Holiday Edition

Like it or not, it seems more and more people are beginning to mark the change of the seasons or a holiday time by what seasonal beverages are available at Starbucks.  I do enjoy indulging in one of those lovely concoctions from time to time, but I do not enjoy the cost or the waste that comes with the pretty red cup (cute though they may be).  Ever since I first posted about DIY flavored syrups a few months ago, I know many readers have been looking forward to some seasonal flavors.  The pumpkin spice latte was all the rage back in the fall but now that holiday season is in full swing, I’ve got a few more festive flavors for you.  This time there are eggnog, toffee, peppermint, and gingerbread flavors.  You can do with these what you see fit – mix them into lattes, mochas, iced coffee, hot cocoa or even some fun adult beverages.  Save yourself a few bucks and be your own barista!

DIY Flavored Syrups – The Holiday Edition
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Eggnog Syrup
Ingredients:
½ cup water
¼ cup eggnog
¾ cup sugar

Directions:
Combine the water, eggnog, and sugar in a small saucepan.  Heat over medium-high, stirring occasionally, just until the sugar is dissolved.  Remove from the heat and transfer to a liquid measuring cup.  Let stand at room temperature about 30 minutes.  Use a spoon to skim the solids off of the top.  Transfer to a storage container and refrigerate until ready to use.

Toffee Syrup
Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits

Directions:
Combine the water, sugar, and toffee bits in a small saucepan.  Heat over medium-high, stirring occasionally, just until the sugar is dissolved.  Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup.  Let stand at room temperature about 30 minutes.  Use a spoon to skim the solids off of the top.  Transfer to a storage container and refrigerate until ready to use.

Peppermint Syrup
Ingredients:
¾ cup water
¾ cup sugar
1 candy cane, crumbled (optional, for color)
½-1 tsp. peppermint extract

Directions:
Combine the water, sugar, and candy cane in a small saucepan.  Heat over medium-high, stirring occasionally, just until the sugar is dissolved.  Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup.  Stir in the peppermint extract – ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire.  (Word to the wise – do not take a giant whiff of the still hot syrup unless you want a peppermint burn inside your nostrils.  Trust Ben and I on this.)  Transfer to a storage container and refrigerate until ready to use.

Gingerbread Syrup
Ingredients:
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
1 tsp. molasses
1 cup water
1 cup sugar

Directions:
Combine all ingredients in a small saucepan over medium heat.  Heat, stirring occasionally, until the sugar is completely dissolved.  Let simmer gently for 10 minutes.  Pour the mixture through a fine mesh sieve lined with cheesecloth.  Store in the refrigerator until ready to use.

Note: The bottles pictured here are olive oil bottles I found at Target. 

Source

  • http://mydesignethos.blogspot.com Anna@MyDesignEthos

    We don’t have Starbucks here (and I wouldn’t use it anyway most likely) but these syrups seem like perfect Christmas gifts!

  • http://mydesignethos.blogspot.com Anna@MyDesignEthos

    We don’t have Starbucks here (and I wouldn’t use it anyway most likely) but these syrups seem like perfect Christmas gifts!

  • Lauren H.

    How long do you think these syrups would last in the fridge?

  • Anonymous

    A very long time.

  • annieseats

    A very long time.

  • D Checachong

    Does anyone know any recipes for using these syrups in baking?

  • Susan

    How do you think mint extract would do instead of peppermint extract in the peppermint syrup? The ingridients in the mint extract are peppermint and spearmint oils so I thought it might do ok?? I’m sure I may just have to try it, but thought I’d see your thoughts…

  • Anonymous

    The beauty of making your own syrups is that you can adjust the flavoring however you like. I don’t like any mint at all so I’m not the right person to ask, but I’m sure you could just add mint extract a bit at a time and see how you like it.

  • http://www.facebook.com/liz.nelson.531 Liz Nelson

    I made the mint (with Creme de Menthe since I had it on hand) and the Gingerbread and gave them as Christmas gifts. They were a HUGE hit!

  • http://muddledmom.wordpress.com/ Karen @ Mom in the Muddle

    We tried the gingerbread syrup and it is awesome! Thanks for a great and different treat. You can’t find that in any store. Can’t wait to try the others.

  • Kward17

    Mint extract has a very different taste (in my opinion) than peppermint. I’d go for the peppermint!

  • Angd

    I just stumbled across your blog looking for a pumpkin spice latte recipe. Found one. Looks great. Love the blog. Subscribed. Looking forward to reading more.

  • http://www.facebook.com/people/Laurie-Reed/100000566530997 Laurie Reed

    These all sound delicious. I’m thinking exotic sno cone syrup.

  • TCtheshe

    I just made white chocolate syrup using the toffee recipe, but in place of toffee bits I used white chocolate chips. OMG, it smells so good. I can’t wait to try it in my coffee tomorrow morning.

  • Jason Harvey

    Where in the world did you find those dispensers? I have been searching forever and can’t find them.

  • annieseats

    They are just olive oil bottles from Target.

  • Lisa Frank

    Hi Annie,
    These flavored syrups are fabulous! Thanks for sharing them with us.

    I posted a Christmas Baking recipe round-up today and included a link to your eggnog syrup. I post collections like this once or twice a month and I’ve noticed that over the past week or two, every single link from your site has broken, even when I go back in and re-link it. I’ve never had this problem with another site.

    Is there some kind of block on your site for sharing links? I’m just copying and pasting the URL for each recipe and that works with all other sites. I’d love for my readers to be able to access your awesome recipes, since you are one of my favorite food blogs and your recipes never fail me.

    Could you possibly have your tech person check into why this might be happening? Perhaps it’s an issue for other bloggers as well.

    Thanks so much!
    Lisa Frank :)
    handcraftedparties.com

  • annieseats

    Are you linking the actual post or the images? There is no reason why the links would change, so I don’t really know why that would be happening.

  • Lisa Frank

    I’m linking the post / URL address. I have no idea why it’s happening, but every link has been breaking over the course of a few days after it is posted.

  • annieseats

    I just checked a bunch of other blogs that have linked to me and those links are working correctly. So I really don’t know what the issue is. Sorry!

  • kacee hammer

    Im trying to save money by making my own starbucks syrups but I noticed it says you have to refrigerate these. Is it mandatory? And what is the average shelf life of these syrups? Thanks a bunch!

  • annieseats

    Please see the FAQ page regarding food storage. Thanks!