Skip the Coffee Shop Line: 17 Homemade Coffee Syrup and Creamer Recipes That Taste Like Fall in a Mug

That flavored latte you buy every fall is mostly three things: sugar, water and spices. Simmer them for 10 minutes and you have a whole jar for less than the price of one drink, and it keeps in the fridge for about two weeks. Searches for homemade coffee syrup have jumped this season, with pumpkin and apple crisp flavors leading the way. Below are syrups and creamers for every cozy morning from October to New Year, plus how long each one keeps and how to bottle them as gifts..

Vanilla Bean Homemade Coffee Syrup, the Base for Everything

Learn this one and you can make every other flavor. A basic syrup is equal parts sugar and water, simmered until the sugar melts. Add a split vanilla bean or a spoon of vanilla extract and you have the syrup coffee shops pump into half their drinks. Use 1 to 2 tablespoons per mug, stir it into hot coffee or cold brew, and adjust until it tastes right to you. It keeps in a clean jar in the fridge for about two weeks.

You will need: 1 cup granulated sugar, 1 cup water, 1 vanilla bean (split) or 2 tsp pure vanilla extract, pinch of salt.

How to make it: 1. Combine sugar and water in a small pot. 2. Scrape in the vanilla seeds and add the pod. 3. Simmer gently, stirring, until the sugar dissolves, about 5 minutes. 4. Turn off the heat and let it steep 30 minutes (stir in extract now if using). 5. Strain into a clean jar and refrigerate.

Pumpkin Spice Homemade Coffee Syrup With Real Pumpkin

This is the flavor everyone is searching for right now. Real pumpkin puree gives the syrup body and a soft orange color, and warm spices make it taste like the first cold morning of fall. Strain it through a fine sieve or coffee filter so it pours smoothly. Because it has real pumpkin in it, use it within about one week. Would you put this in hot coffee or iced?

You will need: 1 cup water, 3/4 cup brown sugar, 1/4 cup white sugar, 1/3 cup pumpkin puree, 1 1/2 tsp pumpkin pie spice, 1 cinnamon stick, 1 tsp vanilla, pinch of salt.

How to make it: 1. Whisk water, sugars, pumpkin, spice and salt in a pot. 2. Add the cinnamon stick and simmer 10 minutes, stirring. 3. Turn off the heat, stir in vanilla and cool 15 minutes. 4. Strain through a fine sieve lined with cheesecloth. 5. Refrigerate and shake before using.

Pumpkin Spice Coffee Creamer

If you like your coffee creamy, skip the syrup and make a pumpkin creamer instead. Milk and cream are whisked with pumpkin, maple syrup and spice, then warmed just until steaming. Add 2 or 3 tablespoons to a mug. It tastes like a pumpkin latte without any fancy machine. Dairy creamers do not last as long as syrups, so use this within about five days.

You will need: 1 cup whole milk, 1 cup heavy cream or half and half, 1/4 cup pumpkin puree, 3 tbsp maple syrup or brown sugar, 1 tsp pumpkin pie spice, 1 tsp vanilla.

How to make it: 1. Whisk everything except vanilla in a small pot. 2. Warm over medium low heat until steaming, but do not boil. 3. Stir in vanilla and cool. 4. Strain into a jar. 5. Refrigerate and shake well before each use.

Apple Crisp Homemade Coffee Syrup

Apple crisp syrup is the surprise hit of the season, and it is easy to see why. Apple cider, brown sugar and a little butter cook down into a syrup that tastes like the topping on a warm crisp. It is great in a latte, over vanilla ice cream or drizzled on pancakes. With fresh cider in it, keep it in the fridge and use within about one week.

You will need: 2 cups apple cider, 1/2 cup brown sugar, 1/4 cup white sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, pinch of salt.

How to make it: 1. Simmer the cider in a wide pot until reduced to 1 cup, about 15 minutes. 2. Add sugars, butter, cinnamon, nutmeg and salt. 3. Simmer 5 more minutes, stirring. 4. Remove from heat and stir in vanilla. 5. Cool and pour into a jar.

Brown Sugar Cinnamon Syrup

Brown sugar gives this syrup a deep, almost toffee flavor, and cinnamon sticks make the whole kitchen smell amazing. It is the one to pick if you love the brown sugar oat milk drinks at coffee shops. Shake it with cold brew and a splash of oat milk for an easy copycat. It tastes like a cinnamon roll in a cup.

You will need: 1 cup packed brown sugar, 1 cup water, 2 cinnamon sticks, 1/2 tsp vanilla, pinch of salt.

How to make it: 1. Combine brown sugar, water, cinnamon sticks and salt in a pot. 2. Bring to a simmer and stir until the sugar dissolves. 3. Simmer gently 5 minutes. 4. Turn off the heat and steep 20 minutes. 5. Stir in vanilla, remove the sticks and store in the fridge up to 2 weeks.

Maple Pecan Syrup

Toasted pecans steeped in a maple and brown sugar syrup give you a nutty, buttery flavor that feels like Thanksgiving morning. Strain out the nuts and save them for oatmeal or a salad. A spoon of this in hot coffee with a splash of cream is pure comfort. Real maple syrup makes a big difference here. Which do you love more, maple or pumpkin?

You will need: 1 cup chopped pecans, 1/2 cup pure maple syrup, 1/2 cup brown sugar, 1 cup water, 1/2 tsp vanilla, pinch of salt.

How to make it: 1. Toast pecans in a dry pot for 4 minutes, stirring. 2. Add maple syrup, brown sugar, water and salt. 3. Simmer 10 minutes. 4. Turn off the heat and steep 20 minutes. 5. Strain, stir in vanilla and refrigerate up to 2 weeks.

Salted Caramel Homemade Coffee Syrup

Real caramel homemade coffee syrup starts with melting sugar until it turns amber. It takes a little patience, but the flavor is miles better than store bottles. Add hot water carefully because it will bubble up and steam. A pinch of flaky salt at the end balances the sweetness. Drizzle some inside the cup before you pour the coffee for that coffee shop look.

You will need: 1 cup sugar, 1/4 cup water for melting, 3/4 cup hot water, 2 tbsp butter, 1/2 tsp flaky sea salt, 1 tsp vanilla.

How to make it: 1. Cook sugar and 1/4 cup water over medium heat, without stirring, until deep amber, about 10 minutes. 2. Remove from heat and slowly whisk in hot water, standing back. 3. Return to low heat and stir until smooth. 4. Stir in butter, salt and vanilla. 5. Cool and refrigerate up to 2 weeks.

Chai Spice Syrup

Chai spices make any cup of coffee or tea taste like a warm hug. Whole cinnamon, cardamom, cloves, star anise, ginger and black pepper simmer in a brown sugar syrup and fill your house with the best smell. Use it in black tea with steamed milk for a chai latte, or add a spoonful to coffee for a dirty chai. Whole spices keep the syrup clear.

You will need: 1 cup water, 1 cup brown sugar, 2 cinnamon sticks, 6 green cardamom pods (cracked), 6 whole cloves, 2 star anise, 6 black peppercorns, 1 inch fresh ginger (sliced), 1 tsp vanilla.

How to make it: 1. Toast the whole spices in a dry pot for 1 minute. 2. Add water, sugar and ginger. 3. Simmer 10 minutes. 4. Turn off the heat and steep 30 minutes. 5. Strain, add vanilla and refrigerate up to 2 weeks.

Gingerbread Homemade Coffee Syrup

Molasses is the secret that makes this taste like real gingerbread cookies. Fresh ginger and ground spices add warmth, and a touch of salt keeps it from being too sweet. It is perfect from the first of December through New Year. Try it in a latte with whipped cream and a sprinkle of cinnamon, or stir it into hot chocolate for the kids. What holiday flavor do you wait all year for?

You will need: 1 cup water, 3/4 cup brown sugar, 2 tbsp molasses, 1 tbsp sliced fresh ginger, 1 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1 tsp vanilla, pinch of salt.

How to make it: 1. Whisk everything except vanilla in a pot. 2. Simmer 10 minutes, stirring now and then. 3. Remove from heat and steep 15 minutes. 4. Strain through a fine sieve. 5. Stir in vanilla and refrigerate up to 2 weeks.

Peppermint Mocha Syrup

Chocolate and peppermint in one syrup means one bottle gives you the whole holiday drink. Cocoa powder simmered with sugar makes a rich mocha base, and a little peppermint extract goes in at the end. Go easy on the mint, it is strong. Stir 2 tablespoons into hot coffee, top with whipped cream and crushed candy canes, and you have a holiday treat.

You will need: 1 cup water, 1 cup sugar, 1/2 cup unsweetened cocoa powder, pinch of salt, 1 tsp vanilla, 1/2 to 3/4 tsp peppermint extract.

How to make it: 1. Whisk water, sugar, cocoa and salt in a pot until smooth. 2. Bring to a simmer and cook 3 minutes, whisking. 3. Remove from heat. 4. Stir in vanilla and peppermint, tasting as you go. 5. Cool and refrigerate up to 2 weeks. Shake before using.

Toasted Marshmallow Syrup

This one tastes like a campfire in a mug. Marshmallows go under the broiler until golden, then melt into a simple syrup. The toasting is everything, so watch them closely because they go from golden to burnt in seconds. It is wonderful in a mocha or hot chocolate. Kids and grownups both line up for this one.

You will need: 2 cups mini marshmallows, 1 cup sugar, 1 cup water, 1 tsp vanilla, pinch of salt.

How to make it: 1. Spread marshmallows on a foil lined sheet and broil 1 to 2 minutes until well browned. 2. Simmer sugar, water and salt until dissolved. 3. Scrape in the toasted marshmallows and whisk until melted. 4. Simmer 3 minutes. 5. Add vanilla, strain and refrigerate up to 2 weeks.

Cinnamon Dolce Homemade Coffee Syrup

Dolce means sweet, and this syrup combines brown sugar, white sugar and plenty of cinnamon with a little butter for a rich, rounded flavor. It is a cozy everyday syrup that goes with any coffee, hot or iced. Top your latte with whipped cream and a mix of cinnamon and sugar for the full coffee shop look. It is also great in our iced coffee drinks you can make at home.

You will need: 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup water, 1 tbsp butter, 1 1/2 tsp ground cinnamon, 1 cinnamon stick, 1 tsp vanilla, pinch of salt.

How to make it: 1. Combine sugars, water, cinnamon, cinnamon stick and salt in a pot. 2. Simmer 8 minutes, stirring. 3. Stir in butter until melted. 4. Remove from heat, add vanilla and steep 15 minutes. 5. Strain and refrigerate up to 2 weeks.

Toasted Hazelnut Syrup

Hazelnut is the classic that never goes out of style. Toasting the nuts first brings out a deep, buttery flavor you just cannot get from a bottle. Chop them roughly, simmer them in syrup, then strain. Save the soaked nuts to sprinkle on yogurt or oatmeal. A spoonful in a latte with steamed milk is simple and delicious.

You will need: 1 cup raw hazelnuts, 1 cup sugar, 1/2 cup brown sugar, 1 1/2 cups water, 1 tsp vanilla, pinch of salt.

How to make it: 1. Toast hazelnuts at 350 F for 10 minutes, rub off most skins and chop. 2. Simmer nuts with sugars, water and salt for 10 minutes. 3. Turn off the heat and steep 1 hour. 4. Strain through a fine sieve. 5. Stir in vanilla and refrigerate up to 2 weeks.

Classic French Vanilla Creamer

This copycat creamer uses just three ingredients you probably have already. Sweetened condensed milk makes it rich and sweet, milk keeps it pourable and vanilla gives the flavor everyone loves. Shake it in a jar and it is ready. Add a little cinnamon or a drop of almond extract to change things up. Keep it in the fridge and use within about one week.

You will need: 1 can (14 oz) sweetened condensed milk, 1 3/4 cups whole milk or half and half, 2 tsp pure vanilla extract, seeds of 1/2 vanilla bean (optional).

How to make it: 1. Pour all ingredients into a clean quart jar. 2. Close the lid and shake hard for 30 seconds. 3. Taste and add more vanilla if you like. 4. Refrigerate and shake before each use.

Dairy Free Oat Milk Creamer

If you skip dairy, you can still have a creamy cup. Oat milk blended with a few soaked cashews, maple syrup and vanilla makes a thick creamer that does not separate in hot coffee as easily. Use a full fat or barista style oat milk for the best texture. It is also very good in iced coffee. Keep it cold and use within about five days.

You will need: 2 cups oat milk, 1/3 cup raw cashews (soaked 2 hours), 3 tbsp maple syrup, 1 tsp vanilla, 1/4 tsp cinnamon, pinch of salt.

How to make it: 1. Drain the cashews. 2. Blend everything on high for 1 to 2 minutes until very smooth. 3. Strain through a fine sieve if you want it extra silky. 4. Pour into a jar and refrigerate. 5. Shake well before using.

Lightly Sweet Spiced Creamer With No Added Sugar

Want the cozy flavor without a sweet syrup? Warm milk or half and half with whole spices and vanilla, then let it steep. The spices carry so much flavor that many people find they do not miss the sugar. You can add a little sweetener of your choice if you like. It is a simple way to make plain coffee feel special. Use within about five days.

You will need: 2 cups milk or half and half, 2 cinnamon sticks, 4 cardamom pods (cracked), 3 whole cloves, 1 strip orange peel, 1 tsp vanilla, pinch of nutmeg.

How to make it: 1. Warm milk with cinnamon, cardamom, cloves and orange peel until steaming. 2. Remove from heat, cover and steep 20 minutes. 3. Strain into a jar. 4. Stir in vanilla and nutmeg. 5. Chill and shake before using.

Bottle It Up: Homemade Coffee Syrup Gift Jars

A row of homemade coffee syrup bottles makes a thoughtful holiday gift for teachers, neighbors and coworkers. Pour cooled syrup into clean small bottles, add a handwritten tag with the flavor, the date and “keep in the fridge, use within 2 weeks,” and tie on a cinnamon stick. A set of three flavors with a bag of good coffee beans is a gift people remember. Which three would you pick?

You will need: Small clean glass bottles with lids (8 oz), a funnel, cooled syrups from this list, paper tags, twine, cinnamon sticks or star anise for decoration.

How to make it: 1. Wash bottles in hot soapy water and dry completely. 2. Make each syrup and let it cool. 3. Use a funnel to fill each bottle, leaving a little space at the top. 4. Seal, label with flavor and date, and add storage directions. 5. Keep refrigerated until you give them.