Plenty of coffee lovers take their coffee black, and with good speciality coffee there's a lot to be said for it. But a flavoured latte can be a real treat, especially at weekends and in the run-up to Christmas. Here are the seven most popular coffee syrup flavours, how much to use, and how to make your own.
1. Vanilla
The classic, and the most popular syrup in coffee shops. Vanilla adds sweetness and a soft, creamy flavour that works with almost any coffee, from a latte to an iced coffee.
2. Chocolate
Coffee and chocolate have always gone together. Add chocolate syrup or sauce to a latte and you have a mocha. It's especially good with coffees that already have chocolate or nutty tasting notes.
3. Cinnamon
Warm and festive, cinnamon is a favourite for winter drinks. For an extra lift, dust a little ground cinnamon on top of the foam. For more ideas, see our post on adding cinnamon to your coffee.
4. Hazelnut
My personal favourite. Hazelnut adds a toasty, nutty depth, and it's lovely with coffees whose tasting notes already mention hazelnut or praline.
5. Caramel
Rich and indulgent, caramel is a staple on coffee shop menus. Salted caramel is a good choice if you find plain caramel too sweet.
6. Mint
Mint gives coffee a fresh, cool finish. It's especially good with chocolate, so try half a pump of each for a mint mocha.
7. Gingerbread
A Christmas favourite, gingerbread combines warm ginger and spice with a sweet, biscuity flavour. Once you've tried it, you might want it all year round.
How much syrup should you use?
Start small: you can always add more. A pump on a syrup bottle usually gives around 7–10ml, depending on the brand.
- A regular mug or small latte (about 240ml): 1 pump or about 10ml.
- A large latte (about 350ml): 2 pumps or about 15–20ml.
- Iced coffee: add the syrup before the ice and milk so it mixes in properly.
How to make a flavoured latte at home
- Brew a strong coffee: a shot or two of espresso, or about 100ml of strong coffee from a cafetière, AeroPress or stovetop pot.
- Stir in your syrup while the coffee is hot.
- Heat and froth about 150–200ml of milk, then pour it in.
- Taste, and add a little more syrup if you like it sweeter.
Not sure which milk to use? See our guides to flat whites vs lattes and the best non-dairy milks for coffee.
Make your own coffee syrup
Homemade syrup is cheaper and you control the sweetness. Gently heat equal amounts of sugar and water (for example 200g of each) until the sugar dissolves. Add your flavouring, simmer for a few minutes, then leave it to cool and strain it into a clean bottle. Keep it in the fridge and use it within a couple of weeks.
- Vanilla: a split vanilla pod or a teaspoon of vanilla extract.
- Cinnamon: two or three cinnamon sticks.
- Gingerbread: a thumb of sliced fresh ginger, a cinnamon stick and a pinch of nutmeg, with brown sugar instead of white.
- Caramel: heat the sugar on its own until it turns amber, then carefully add the water (it will spit).
Whatever you choose, start with good, freshly roasted coffee. The syrup should add to its flavour, not cover it up.
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