Apple Syrup

Make the best homemade apple syrup with fresh apples, apple cider, brown sugar, and warm spices. Perfect for Starbucks-inspired drinks, pancakes, waffles, and desserts.

Prep Time10

Cook Time20

Cooling Time30

Total Time1

Servings: 2 tablespoon

Calories: 89kcal

Author: Karin and Ken

Ingredients

2 Honeycrisp apples peeled, cored, and diced
1 cup apple cider
¼ cup water
1 cup dark brown sugar packed
½ cup granulated sugar
1 Tablespoon unsalted butter
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Add the diced Honeycrisp apples, apple cider, water, dark brown sugar, granulated sugar, butter, cinnamon, nutmeg, and salt to a medium saucepan.
Bring the mixture to a boil over medium heat, stirring occasionally until the sugars dissolve and the butter melts.
Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the apples are very soft and the liquid has reduced slightly.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the mixture cool for about 15 minutes to allow the apple flavor to continue infusing.
Pour the syrup through a fine-mesh sieve into a clean jar or container, gently pressing on the apples with the back of a spoon to extract as much syrup as possible without forcing the pulp through the strainer.
Cover and refrigerate the syrup until completely chilled.
Once chilled, check the surface for any butterfat that has risen to the top and gently skim it off with a spoon before using, if desired.

Notes

Yield and Servings: About 2 cups syrup and about 16 servings that are 2 tablespoons each.
Choose flavorful apples: Honeycrisp apples create a naturally sweet, crisp apple flavor, but Gala, Fuji, Pink Lady, or Ambrosia apples also work beautifully.
Simmer gently: A low, gentle simmer allows the apples to fully soften and infuse the syrup without scorching the sugars.
Don't rush the cooling: Let the syrup cool for the full 30 minutes before straining so the apples have plenty of time to release their flavor.
Strain carefully: Press the apples gently through the sieve to extract every drop of syrup without forcing pulp into the finished syrup.
Shake before serving: Cinnamon and other spices naturally settle as the syrup sits, so give the jar a good shake before each use.
Store and enjoy: Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
How to Use: Add 1 to 2 tablespoons to sweeten coffee, breakfast recipes, desserts, and homemade Starbucks-inspired drinks like Apple Crisp Oat Milk, Shaken Espressos, iced coffees, cold brews, lattes, chai drinks, and homemade cold foam.
Double the batch: This syrup keeps well, making it perfect for meal prep, holiday coffee bars, and homemade gifts.

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