Coffee Syrup Recipes: 5 Easy Hot and Iced Drinks

Make five coffee drinks with vanilla, caramel, hazelnut and chocolate syrup. These recipes give measured quantities, mixing steps and tips for adjusting sweetness.

Before you start: measure the syrup

Each recipe below makes one drink. Use a measuring spoon or cup: one standard measuring teaspoon is 5 ml. The quantities are starting points for home preparation rather than guaranteed matches for every syrup brand. Check your bottle's serving guidance, then adjust to taste. The ingredients and timings below are original home mixing suggestions; they are not presented as recipes tested by Piedalies.lv.

Prepare fresh espresso or strong brewed coffee. A concentrated coffee base helps keep the flavour noticeable when you add milk or ice. If you substitute a larger quantity of brewed coffee for espresso, reduce the other liquid where needed and use a cup that fits the finished drink.

1. Hot vanilla latte

Ingredients: 30 ml espresso, 180 ml milk, 10 ml vanilla syrup. Approximate preparation: 5 minutes.

1. Prepare the espresso in a cup large enough for the finished drink.
2. Add the vanilla syrup and stir.
3. Heat and froth the milk using your usual method, without boiling it.
4. Pour the milk over the coffee and spoon on the foam.

For a less sweet first attempt, use 5 ml syrup. If you prefer a stronger coffee flavour, use 60 ml espresso and choose a larger cup or reduce the milk. For comparison, MONIN's vanilla latte recipe uses a different syrup quantity; there is no single dose for every drink.

2. Iced caramel latte

Ingredients: 60 ml espresso, 150 ml cold milk, 10 ml caramel syrup, ice. Approximate preparation: 5 minutes, plus cooling.

1. Stir the caramel syrup into the prepared coffee.
2. Let the coffee cool enough for your glass; avoid pouring very hot coffee into ordinary cold glass.
3. Put ice into a suitable glass, add the milk and pour in the coffee mixture.
4. Stir before drinking so the syrup is distributed.

Use a glass with room for both the liquids and ice. Melting ice dilutes the drink, so adjust the next serving with stronger coffee rather than automatically adding more syrup.

3. Hazelnut milk coffee

Ingredients: 120 ml strong brewed coffee, 60 ml warm milk, 5 ml hazelnut syrup. Approximate preparation: 5 minutes after brewing.

1. Measure the syrup into the coffee and stir well.
2. Add the warm milk.
3. Taste; add another 5 ml syrup only if you want more sweetness and flavour.

Read the allergen information on the syrup and milk you actually use. A hazelnut flavour name alone cannot tell you whether a particular bottle contains nuts or is suitable for someone with an allergy.

4. Iced vanilla coffee without milk

Ingredients: 180 ml chilled brewed coffee, 5 ml vanilla syrup, ice. Approximate preparation: 2 minutes with coffee already chilled.

1. Stir the syrup thoroughly into the chilled coffee.
2. Pour over ice and stir again.
3. Taste before adding more syrup.

Keep the first dose small: without milk, the flavour balance differs from a latte. If using cold brew concentrate, dilute it according to its label before measuring the 180 ml of ready-to-drink coffee.

5. Chocolate and caramel coffee

Ingredients: 60 ml espresso, 150 ml warm milk, 5 ml chocolate syrup, 5 ml caramel syrup. Approximate preparation: 5 minutes.

1. Mix both syrups into the espresso.
2. Add the warm milk and stir.
3. Taste before adding any sweet toppings.

The total syrup dose is 10 ml, not 10 ml of each flavour. If using a thick chocolate sauce instead, follow its serving guidance and mix it thoroughly into the warm coffee; equal volumes of sauce and syrup may not have equal sweetness.

Adjust the drinks to your taste

Change one variable at a time. Reduce syrup for less sweetness, use more coffee for a stronger coffee flavour, or adjust the milk amount for a different balance. For plant-based versions, choose a drink you like in coffee and check the syrup's ingredients too. A milk substitute does not make the whole recipe vegan automatically.

Frequently asked questions

Can I replace the syrup with a sugar-free version?

Yes, but start with the label's suggested serving and taste. Different sweeteners and flavour concentrations can change the result.

Why does syrup collect at the bottom?

Mix it into the liquid coffee before adding ice or milk, then stir the finished drink. Thick sauces usually need extra mixing.

Should I add extra sugar?

Taste first. Regular sweetened coffee syrups already contribute sweetness, so extra sugar may be unnecessary.

For flavour choices, bottle comparisons and storage tips, read the coffee syrup guide.

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