Salted Caramel Coffee Syrup Made With Coconut Sugar

Salted caramel coffee syrup is easy to make, absolutely delicious, and is made with 100% unrefined sugar! This syrup takes any coffee beverage next level!

I love making coffee at home, especially lattes. We were blessed to be able to purchase an espresso machine a few years ago and it has been used almost daily ever since. This homemade coffee syrup is one of my very favorites to have on hand for all of our iced and hot lattes. You don’t have to only use espresso with this syrup though. It also works perfect to sweeten french press coffee, blended coffee, or cold brew!

This recipe is made with 100% coconut sugar so there is no refined sugar whatsoever in this syrup. It only has 4 ingredients and takes less than 5 minutes to make! The coconut sugar makes for a delicious caramel flavor that pairs with the salt and vanilla beautifully.

Why You’ll Love this Recipe

Quick and Easy – this recipe is beyond easy and takes no more than 5 minutes to make!

No refined sugar! – made with 100% unrefined coconut sugar which makes for the amazing caramel flavor.

Simple ingredients – uses only 4 simple and basic ingredients!

Ingredients

Coconut sugar – this is completely unrefined sugar. It has a coarse texture and brown color. The flavor almost has a molasses hint to it and tastes so good!

Water – just regular ol’ water, filtered prefered.

Vanilla extract – I like using pure vanilla extract. I get mine at Costco as it is more affordable there.

Salt – I use pink himalayan salt for this recipe. Any real salt will do though.

Step-by-step instructions (with pictures!) can be found below, followed by a recipe card with exact measurements.

How to Make Salted Caramel Coffee Syrup with Coconut Sugar

Step 1: In a small saucepan combine the coconut sugar (1 cup), water (1 cup), and salt (1/2 tsp). Place the saucepan on the stovetop and turn it on to medium heat. Whisk the mixture to combine the ingredients.

Step 2: Bring the mixture to a boil stirring often. Once it starts boiling set a timer for 3 minutes and continue stirring the syrup often. Reduce the heat to low/medium if needed to prevent it from boiling over. If you prefer a thicker syrup let it boil for 5 minutes instead of 3. This will boil off more of the water resulting in a thicker consistency. Take note that it will thicken more as it cools.

Step 3: After the syrup is done boiling remove it from the heat and add the vanilla extract (1 tsp). Stir to combine. Set it aside to cool slightly before pouring it into a jar.

How to Use and Serve

You can use this syrup right away or after it has cooled to room temperature. Use 1-3 Tbs in your coffee depending on how sweet you like. Taste and adjust till it suits your preference just right.

This also makes for a wonderful ice cream topping! If you choose to use it this way boil it for 5 minutes so it will be a little thicker and resemble more of a caramel sauce rather than a coffee syrup. This also works great if you want to use it for iced coffee and need to be able to drizzle it along the edges of a glass (so fun and pretty by the way!) While a thicker sauce tastes amazing in coffee too it does mix into beverages better when it is thinner though. So if you don’t need it to be pretty, just tasty, aim for a thinner consistency and boil for less time.

Some other delicious ways to enjoy this coffee syrup is by mixing it into hot chocolate or using a thicker version to drizzle over a cake as a garnish, or as a dipping sauce for apples.

How to Store

I like to store my coffee syrup in a glass mason jar but any container with a lid will do. Store it in the fridge for up to 3 weeks.

Recipe FAQs

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More Delicious Recipes from Our Kitchen

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• Mocha Sauce
• Chocolate Cold Foam

If you’ve made this salted caramel coffee syrup made with coconut sugar I would love if you left a star rating and let me know how it went in the comments below 🙂 Thank you for visiting!