How to Use Coffee Syrups at Home (And Actually Get It Right)

How to Use Coffee Syrups at Home (And Actually Get It Right)

If you've ever ordered a flavoured latte at a cafe and wondered how they make it taste that good, the answer is almost always a quality syrup. The right syrup doesn't just add sweetness, it adds depth, personality and that little something that turns an everyday coffee into something worth looking forward to.

At Aromas we stock our own range of 750ml coffee syrups in six flavours, and once you get the hang of using them at home you'll wonder how you went without them.

The Flavours

Caramel is the classic. Rich, smooth and slightly buttery, it pairs beautifully with a flat white or latte and works just as well stirred through a cold brew on a hot afternoon.

Hazelnut brings a warm, nutty sweetness that works particularly well with darker roasts. If you like your coffee bold, hazelnut is the syrup that meets it in the middle rather than drowning it out.

Vanilla is the crowd pleaser. Subtle and creamy, it softens the bitterness of espresso without taking over the flavour. A go-to for anyone who's new to syrups or just wants something versatile.

Butterscotch is the underrated one. Warmer and more complex than caramel, it adds a toffee-like richness that feels especially good in a long black or a warm milk coffee on a winter morning.

Irish Cream brings a smooth, indulgent flavour that's hard to place but impossible not to enjoy. Think creamy with a hint of whiskey warmth, without any of the alcohol. Great as an afternoon treat.

Macadamia is distinctly Australian and genuinely delicious. Subtle, slightly sweet and buttery, it pairs well with lighter roasts and works beautifully in iced coffees.

How Much to Use

Getting the amount right makes a big difference. Too little and you won't taste it, too much and it overwhelms the coffee. Here's a simple guide to go by:

For a standard cup (8oz) add about 15ml, which is roughly one pump if you're using the Aromas syrup pump. For a mug (12oz) go for 30ml, and for a larger 16oz coffee bump it up to 45ml. Start on the lower end and adjust from there, everyone's taste is different.

Beyond Coffee

Syrups aren't just for coffee and that's something worth knowing. For a 16oz milkshake, blend 60ml of syrup with a large scoop of ice cream (around 50g) and 355ml of cold milk. For a thicker shake, use three scoops of ice cream (around 150g) and dial back the milk to 255ml. Caramel, Hazelnut and Butterscotch work especially well this way.

They're also great stirred through warm milk for a caffeine-free drink, drizzled over ice cream, or mixed into a smoothie when you want something a little more interesting.

One More Thing

If you're going to use syrups regularly it's worth picking up the Aromas 8ml pump separately. It takes the guesswork out of measuring and makes the whole process quicker and cleaner, especially first thing in the morning when precision isn't exactly your strong suit.

You can grab the full syrup range and the pump over at the Aromas coffee syrups page here.