Recipe Blog

Cinnamon and vanilla simmered into a syrup that works in coffee, tea, cider, and dessert. Fifteen minutes, one pot, keeps for weeks.

Soft pumpkin sandwich cookies, brewed into a mug. Cookie butter, pumpkin spice syrup, and warm spice — hot or iced, five minutes, done.

Real pumpkin, warm spice, and two sugars simmered into a syrup that turns any coffee into a pumpkin spice latte. Ten minutes, one pot, done.

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Loose leaf Earl Grey and honey, steeped strong and turned into a syrup that works well past the teacup — iced tea, a spritz, and a shaken latte with espresso and fresh blackberries.

Black tea, real apricot, apple, and marigold — Apricot Crush does more than fill a mug. Turn it into a syrup and build an iced tea, a cold foam latte, a spritz, or popsicles.

Honey and peach are a natural pairing, and this syrup proves it. Works with fresh, frozen, or tinned peaches — ready in fifteen minutes and better in cold brew than anything you'll order at a café.

The syrup behind our favorite fall lattes — five minutes on the stove, a week in the fridge, and endless ways to use it once it's made.

Cold-brewed strawberry lemonade tea, a sugared rim, and your choice of vodka or virgin. This is the Berry Tart Lemon Drop — made your way.

One jar of this blackberry basil honey syrup in your fridge and your <...