Apple Brown Sugar Coffee Syrup Recipe | Homemade Fall Latte Flavor
This apple brown sugar coffee syrup brings cozy caramel-apple and cinnamon-donut vibes to coffee, tea, and breakfasts. It’s quick to make, smooth, and fridge-friendly for easy homemade fall drinks.
Ingredients
Ingredients
- 1 cup apple juice or apple cider
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
Instructions
Instructions
- Add the apple juice or cider, dark brown sugar, granulated sugar, cinnamon, nutmeg, and salt to a small saucepan and whisk to dissolve any sugar clumps.
- Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer 8 to 10 minutes, stirring occasionally, until slightly thickened and glossy.
- If you prefer a thicker syrup, whisk in the cornstarch slurry during the last minute of simmering and cook 30 to 60 seconds until lightly syrupy.
- Remove from heat, stir in the vanilla, and let cool for 10 minutes.
- Pour into a clean glass jar or bottle; the syrup will thicken more as it cools. Refrigerate and shake before each use.
Notes
Use unfiltered cider for bolder apple flavor. Do not over-reduce; it thickens as it cools. A pinch of salt brightens the caramel-apple notes. If too thick, whisk in a splash of hot water. Store refrigerated 2–3 weeks or freeze up to 2 months. For drinks: use 1–2 tablespoons in lattes or iced coffee; also great drizzled over pancakes, waffles, oatmeal, or yogurt.