Syrup Flavors ($1.00) Recipe

Make sugar syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. If using corn syrup to prevent crystallization, add 1 tablespoon now. Stir gently to moisten the sugar; avoid splashing.

Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves and the liquid is clear. Do not boil vigorously; a gentle simmer for 2–3 minutes after dissolution is sufficient.

Remove from heat. If using a split vanilla bean for French Vanilla, scrape seeds into the hot syrup and add the pod; let steep for 10–15 minutes off heat.

Let the syrup cool for 5 minutes, then stir in the chosen extract: 2 tsp French vanilla extract for French Vanilla, 2 tsp caramel extract for Caramel, 1.5 tsp hazelnut extract for Hazelnut, 0.75 tsp almond extract for Almond (use less if you prefer a subtle note), or 1.5 tsp coconut extract for Coconut. Also add 1/8 tsp salt to round flavors.

If you used a vanilla bean pod, remove and discard the pod after steeping. Transfer the syrup to a clean bottle or jar, seal, and let cool to room temperature. Refrigerate. Syrups made with sugar will keep 4–6 weeks refrigerated.

Combine 1 cup erythritol (or preferred powdered sugar substitute suitable for syrups) and 3/4 cup water in a small saucepan. Stir to combine.

Heat gently over medium-low heat, stirring until the sweetener fully dissolves and the liquid becomes clear. Avoid boiling hard; simmer 2 minutes if needed to ensure full dissolution.

Remove from heat and stir in 2 teaspoons pure vanilla extract and 1/8 teaspoon salt. Taste and adjust — add up to 1/2 teaspoon more vanilla only if desired.

Cool to room temperature, transfer to a clean bottle, and refrigerate. Sugar-free syrups generally keep 2–3 weeks refrigerated; discard if off-odors or cloudiness develops.

Label each bottle with flavor and date. Store refrigerated. Shake before use if any settling occurs.

Standard espresso beverage dosing: 1 pump ≈ 0.5 fl oz (15 ml) depending on pump. If using measured spooning, add 1–2 tablespoons (15–30 ml) syrup per 12 oz beverage; adjust to taste. For sugar-free vanilla, use slightly more if needed for perceived sweetness.

Notes on balancing flavors: Almond extract is very concentrated — start with less and add more after tasting. Coconut and hazelnut extracts may taste more authentic if allowed to meld in the syrup for 24 hours before use.