fall-inspired homemade coffee syrups

easy, cozy recipes to spice up your lattes and cold foams

I always get the itch for fall early. Like… July early. While most people are still reaching for lemonade and sunscreen, I’m over here lighting a candle and pretending it’s 55 degrees out. And this year, I decided to lean all the way in.

I kicked off my early fall celebrations (well before it’s socially acceptable) by making a fresh batch of homemade coffee syrups. Toasted marshmallow, classic pumpkin spice, and maple sugar—each one cozy, simple, and full of that nostalgic autumn feeling.

I love knowing exactly what’s in my coffee syrups, especially since most store-bought versions are packed with preservatives, artificial flavors, and way too much sugar. Making them at home lets me change them up with the seasons and adjust the sweetness to my taste.

And they’re not just for lattes! These syrups are so good stirred into hot coffee, blended into espresso drinks, or frothed into cold cream for the most delicious fall cold foams. However you take your cup, these little jars of flavor will make it feel like a coffee shop morning—without ever leaving the house.

Why Make Your Own Coffee Syrups?

If you’re like me and trying to keep things a little more intentional (and budget-friendly), these syrups are such a good swap. They use pantry staples, are quick to prep, and they make your everyday coffee feel like a $7 seasonal treat. You can store them in these cute glass oil dispensers and label them with this affordable vintage-style embosser to keep things organized and aesthetic.

Each syrup makes about 1 cup and keeps for 2–3 weeks in the fridge.

toasted marshmallow syrup

this one is rich, nostalgic, and feels like a warm campfire moment in your mug.

ingredients

• 1 to 1½ cups mini or regular marshmallows (these are my favorite cleaner ones)

• 1 cup sugar (any kind works)

• 1 cup water

• optional: splash of vanilla extract

instructions

1. preheat your oven broiler on high. line a stainless steel baking sheet with parchment and spread the marshmallows into an even layer. broil for 1–2 minutes until toasted—keep a close eye on them, they go fast!

2. in a saucepan, heat the water and sugar until dissolved.

3. when the marshmallows are perfectly toasted, scoop them into the pot and stir gently.

4. simmer on low heat until the marshmallows are fully melted into the syrup.

5. remove from heat, stir in vanilla if using, and let cool.

6. strain through a fine mesh strainer and pour into your container.

   
   

💡 this one ends up more like a thick sauce than a runny syrup, so choose your dispenser accordingly. I use these simple oil dispensers and they work great!

classic pumpkin spice syrup

if you’ve ever had a PSL and wished it tasted more real, this is it.

ingredients

• ½ cup brown sugar

• ½ cup white sugar

• 1 cup water

• 2–3 tbsp pumpkin pie spice (adjust to taste—this one’s bold and cozy!) no spice blend? you can make your own with cinnamon, nutmeg, and cloves

instructions

1. combine sugars, water, and spice in a saucepan.

2. bring to a boil, then reduce to a low simmer.

3. cook for 5–10 minutes, stirring often, until it thickens slightly into a syrup.

4. let cool completely and transfer to a bottle or jar.

💡 this one smells like a fall candle while it cooks. I like to keep it in one of my glass oil bottles and label it with this embosser for a sweet touch.

maple sugar syrup

this one is subtle, smooth, and perfect for pairing with an americano or frothy cream.

ingredients

• ½ cup maple syrup

• ½ cup maple sugar

• 1 cup water

• pinch of salt (optional, but enhances the flavor!)

instructions

1. add all ingredients to a saucepan and bring to a boil.

2. reduce to a low simmer and cook for 5–10 minutes, until slightly thickened.

3. let cool completely before bottling.

💡 this syrup will still look a little liquidy when it cools—that’s okay! it still blends beautifully into warm or cold drinks.

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how to use them

these syrups are the easiest way to make your daily cup feel a little more special. here are some of my favorite ways to use them:

• in hot coffee or espresso with cream

• frothed into milk for homemade cold foams (use [this frother](affiliate link) for the best results!)

• drizzled over pancakes or oatmeal

• added to hot chocolate or steamed milk for the kids

• as a cozy gift in a jar with a handwritten tag

and don’t forget the final touch—label your bottles with this vintage embosser label maker. it makes the whole thing feel charming and finished.

final thoughts

these homemade syrups are a simple way to slow down and savor the season—whether you're holding a warm mug during nap time or making cold foam for a friend. they’re inexpensive to make, completely customizable, and just a small reminder that even our morning coffee can feel intentional.

I hope these bring a little extra warmth to your fall days.

tag me if you try them—I’d love to see your cozy coffee corner!

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Recommended Products

If you’re ready to bring fall into your kitchen and make these syrups part of your weekly rhythm, here are a few of the tools I used and loved:

🫙 Super inexpensive oil dispensers from Walmart – I use these for storing and pouring syrups, and they look so cute on the counter!

🏷 Embosser label maker – This is what I used to label each syrup bottle, and I love the old-school, vintage look it gives.

🍂 Stainless steel bakeware set – I use this for broiling the marshmallows to get that perfect golden top before melting them into the syrup!

Post contains affiliate links. I earn a small commission at no cost to you when you use these links. As always, I only share what I actually use (or would!) and love in my home. These little tools made the whole process feel simple and fun.