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I normally drink hot tea in the morning. It’s been my morning drink of choice since I was a kid. My favorite is earl grey with milk and sugar.
I do enjoy coffee though, especially on a cool evening. I often find myself getting in the habit of getting a coffee out. They are delicious and it’s quick and easy but there is a lot of waste, cost, and mystery ingredients.
Hover over this image to shop for the glass bottles I used!
I have found that when I make really good quality, french pressed coffee at home I don’t feel the need for as much sweetener as you find in coffees you get out. Espresso based drinks can often have more of a bitter taste that needs to be covered up with sugar, unlike french press coffee which isn’t burned.
It is still nice to be able to have fun flavored coffee though. I’ve tried some of the naturally flavored coffee syrups and most aren’t that exciting. The ones that taste best aren’t very natural.
I decided to try and make my own instead, that way I had control of ingredients and could experiment to find a great flavor. The one we are enjoying right now is salted caramel coffee syrup. It’s delicious and it’s pretty easy to make. It’s also perfect with a slice of coffee cake.
To store my syrup I used SKS Clear Glass Beverage Bottles w/ White Metal Plastisol Lined Lug Caps. They were very affordable and work perfectly for this recipe.
These glass bottles filled with some salted caramel coffee syrup would make great holiday gifts for a coffee lover. Just add a cute tag, throw in some delicious coffee and you have a wonderful gift.
I really liked ordering from SKS Bottle and Packaging. They offer over 6,000 containers and closures online. They everything from blue, amber, and clear glass bottles to green, amber and natural plastic bottles and jars. It’s a great place to check out when creating some DIY projects and gifts.
One of the things I really like is most SKS glass jars are made in the USA and are 100% recyclable. That’s something that is very important to me.
It was really easy to order the bottles. The website is easy to use and includes all of the information you need.
The bottles came quickly and were well packaged so nothing was damaged. It was also very efficient packaging, while everything was well packed there wasn’t extra unneeded packaging and waste involved.
I’m really happy to have found SKS Bottle and Packaging. I’m sure I will be ordering more in the future. I’m also excited to come up with more projects for the SKS Clear Glass Beverage Bottles I purchased for this recipe. They are perfect for sauces, dresses, and more so I’m sure I will find many uses for them.
Now that you know a good option for how to store and/or give this coffee syrup as a gift, it’s time to learn how to make the recipe.
Salted Caramel Coffee Syrup
Ingredients
- 1 cup sugar
- 2 cups water
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
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In a small sturdy pot, combine sugar and 1 cup of water.
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Stir over medium heat until sugar dissolves.
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Stir occasionally until it comes to a boil. Stop stirring but watch carefully, the caramel can go from perfect to burned quickly.
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Watch for the caramel to turn a light amber color. Once this happens, remove from heat immediately.
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Very carefully add the second cup of water, it can splatter so use caution.
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Stir in vanilla and salt.
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Allow to cool and then pour the salted caramel syrup into your glass bottle.
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Add 1 to 2 tablespoons of salted caramel syrup to 8 ounces of coffee.
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Store salted caramel syrup in the refrigerator for up to a couple of months.
Be sure to check out SKS Bottle and Packaging for all your DIY needs. You are sure to find the type of container you need.
Allison Waken
October 2, 2017 at 1:14 pmYUM! I have never made my own syrup but this sounds SO good! [client]
Jackie
March 9, 2018 at 8:55 amWill this work if I half it the recipe? I’m making it right now and it’s been boiling for about 5 minutes and is still not turning an amber color.
Lisa Sharp
March 9, 2018 at 11:23 amIt should work fine. This is one of those things you just have to be really patient for. Watch it carefully because it will burn quickly once it does turn amber.
Tracy
July 11, 2018 at 11:47 amWould you be able to use this in the same quantity as you would use store bought coffee syrup? Thank you!
Lisa Sharp
July 14, 2018 at 10:17 amIt’s been a long time since I’ve used store-bought syrups but I would think it would be about the same.
Care
September 3, 2018 at 12:57 pmIt takes alot longer then I expected it too to turn amber but it was worth the wait it turned out great
Lisa Sharp
September 3, 2018 at 12:58 pmGlad you liked it!
Brad
December 28, 2018 at 7:10 pmThat’s because a cup of water is far, far more than you need for step 1. All that water has to boil off before the sugar reaches 340 degrees. You really just need to get it wet enough to have some liquid for the sugar to dissolve into.
Lisa Sharp
December 30, 2018 at 10:13 amThat is very true for caramel but this is a syrup, it’s meant to be thinner. Like the syrups you buy for coffee from the store.
Brad
January 1, 2019 at 1:06 pmRight but the caramelization in the first step has to happen before you thin it back out into syrup which again is why you don’t need near that much water in the first step.
Brad
January 1, 2019 at 1:10 pmSteps 1-4 to be more accurate.
Lisa Sharp
January 2, 2019 at 7:53 pmNext time I make it I will try it that way but the way I did it in the recipe has always worked fine for me. Thanks for the feedback.
Misti
September 28, 2018 at 1:11 pmGreat recipe! The flavor is amazing! I made 4 batches for a coffee stand at a school party. Everyone loved it! Thank you!
Lisa Sharp
October 3, 2018 at 9:07 amI’m so glad you enjoyed it! Reminds me I need to make some more.
Gretchen G Haskett
December 31, 2018 at 10:06 amThank you! I like this recipe better than the heavy syrup recipes I found online.
Lisa Sharp
December 31, 2018 at 12:12 pmI’m so glad you enjoyed it!
Barbie Krystel
February 3, 2019 at 8:45 pmHi, just discovered your recipe, and I loved it. Just wanna ask if how long is the shelf life and how should this be properly stored?
Lisa Sharp
February 4, 2019 at 8:50 amStore in the fridge and up to a couple of months. I tend to just smell and look at it before use to make sure it’s still good.