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There’s no reason to buy expensive coffee syrups at the store. Simply combine brown sugar and water for a rich, flavorful brown sugar simple syrup to sweeten your lattes, iced coffees, and even lemonade!
I admit that many of the recipes on this site were created simply so I wouldn’t have to go to the store.
Need an extract? I’d rather make it myself – and not pay $20 for a teeny tiny bottle – than have to go to the store.
I feel the exact same way about flavored coffee syrups. People spend so much money on them when the actual product costs cents to make!
Case in point:
- All simple syrups have a basic ratio of sugar to water, and then you add any flavor add-ins you’d like (extracts, dried herbs, citrus, etc).
- If you a rich simple syrup, you use twice as much sugar. Easy peasy.
No getting dressed. No trip to the store. Plus, you save money, and you get a little dopamine hit from making something from scratch.
Paying $10-12 for a bottle of simple syrup loaded with thickeners and stabilizers? And leaving your house? Eh, no thanks.
Plus, the flavor is top notch. It’s all thanks to the brown sugar, which has caramel notes that make everything so much better. I love it for iced lattes, especially during fall when I’m looking for warmer, cozier flavors!
Ingredients
- Brown sugar: This is where you get to pick whichever type you prefer. I usually use light brown sugar, but you can easily use dark brown sugar for more of that molasses flavor.
- Water
- Vanilla extract (optional): If you want to add extra depth of flavor, add a splash of vanilla right after you remove the syrup from the heat.
How to Make Brown Sugar Simple Syrup from Scratch
- Add the brown sugar and water to a small saucepan over medium-high heat.
- Bring the mixture to a boil just until the sugar dissolves.
- Remove from heat and let the syrup cool to room temperature. If adding any extracts, do so at this time.
- Store in a mason jar or bottle in the refrigerator for up to a month.
- Use as desired to sweeten coffee, brush on cakes, or anything you’d like!
Storing Suggestions
Once cooled, transfer your syrup into a mason jar, glass bottle, or your preferred airtight container, and store it in the fridge.
In general, it will keep for 2-4 weeks, although you always want to monitor for mold. If you see any signs of mold or bacteria, dispose of the contents and make a new batch.
Tips & Variations
For thick brown sugar syrup (often called a “rich syrup”), you’ll want to use double the amount of brown sugar (two cups to 1 cup of water). Great over pancakes!
Add even more flavor. For more complex flavors, add a teaspoon of vanilla extract, a couple of cinnamon sticks, a splash of rum, or even an inch of peeled fresh ginger.
All out of brown sugar? Make your own brown sugar by mixing white sugar and molasses.
My Favorite Ways to Use Brown Sugar Simple Syrup
The main reason people make flavored syrups is so that you can sweet cold liquids without the sugar crystals falling to the bottom of the glass. Otherwise, you could easily stir some brown sugar into your hot coffee drinks for a similar flavor.
Once you have a bottle of this sweet syrup ready to go, you can use it to replace regular simple syrup in any recipe for a deeper flavor with notes of toffee.
The same goes for making homemade brown sugar lemonade, which looks like iced tea but tastes so rich and lovely.
I also enjoy using it to make homemade cream soda (like an Italian soda with a splash of cream) or flavoring cocktails.
Baking a cake? Brush some onto your cake rounds to lock in moisture and infuse extra flavor!
More Simple Syrup Recipes
For more sweeteners, syrups, and infusions, try these recipes!
- Blackberry Simple Syrup
- Demerara Sugar Simple Syrup
- Vanilla Maple Syrup
- Earl Grey Simple Syrup
- Cardamom Simple Syrup
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Brown Sugar Simple Syrup Recipe
Equipment
- 1 Glass bottle
Ingredients
- 1 cup brown sugar
- 1 cup water
- 1 tsp vanilla extract, optional
Instructions
- Pour the brown sugar and water into a small saucepan over medium-high heat.1 cup brown sugar, 1 cup water
- Stirring occasionally, heat until the sugar crystals dissolve.
- Remove from heat and let the syrup cool to room temperature. If adding vanilla, do so at this time.1 tsp vanilla extract
- Store in a glass jar or bottle in the fridge for up to a month.
- Use as desired.
Notes
Nutrition
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