Winter Spice Coffee cravings hit hard when the air gets chilly and the mornings are still dark. Maybe you want that cozy café moment without leaving your slippers. Or you’re trying to cut back on the daily coffee runs and still get something special at home. I get it, and I’ve got the easiest way to make it happen. We’re making a homemade winter spice syrup and turning it into the creamiest latte that smells like holidays and tastes like a hug. Let’s warm up your cup and your kitchen.
Ingredients for winter spice syrup
At the heart of this recipe is a simple syrup that’s bright with citrus, warm with cinnamon and clove, and slightly sweet so it blends beautifully with coffee. I like using whole spices because they give a clean flavor and strain out easily. If you only have ground spices, no stress, I’ll share tips to make that work too.
- 1 cup water
- 1 cup granulated sugar or light brown sugar
- 2 cinnamon sticks
- 6 to 8 whole cloves
- 4 to 6 allspice berries
- 1 whole star anise
- 1 large strip of orange peel, about 4 inches (avoid the white pith)
- 1 teaspoon vanilla extract
- 1 small pinch ground nutmeg
- Optional: 3 slices fresh ginger for a zesty kick
- Optional: tiny pinch black pepper for gentle heat
Notes that help a ton:
Whole spices are best for a clean, clear syrup. If you use ground spices, they will cloud the syrup, but it will still taste great. You just need to strain carefully.
If you’re in a pumpkin mood, try this seasonal twin for your next batch of syrup: homemade pumpkin spice syrup. It’s a classic.
How to make winter spice coffee syrup
Making the syrup is simple. The key is gentle heat and time to steep so the spices bloom. Here’s how I do it on repeat all season long.
- Add water and sugar to a small saucepan over medium heat. Stir until the sugar dissolves and the mixture looks clear.
- Drop in cinnamon sticks, cloves, allspice, star anise, orange peel, and any optional spices you’re using.
- Bring to a light simmer and cook for 10 to 12 minutes, uncovered. Simmer gently so you don’t scorch the sugar.
- Turn off the heat and let the syrup steep 15 to 20 minutes. This is where the flavor deepens.
- Strain through a fine mesh sieve. For ground spices, line the sieve with a coffee filter or cheesecloth. Stir in the vanilla extract.
- Cool completely, then pour into a clean glass bottle or jar. Use hot, soapy water to clean the bottle first for better shelf life.
- Taste. If you want it sweeter, warm the syrup slightly and add 1 to 2 tablespoons more sugar. Too strong? Add a splash of water.
Bonus tip for iced lattes: make a batch of coffee ice cubes so your drink never waters down. It makes a big difference.
How to make a homemade winter spice latte
This is the fun part. Once the syrup is ready, you can build your latte hot or iced. Either way, your kitchen will smell like cinnamon and orange and everyone will ask what’s cooking.
Pick your coffee
Use 1 to 2 shots of espresso, or brew a strong cup of coffee. If you’re using regular drip, aim for a bold brew. You can also use a stovetop moka pot or your favorite pod machine on the bold setting. For a classic 12-ounce latte, I like 2 ounces espresso or 4 to 6 ounces strong coffee.
Froth your milk
Any milk works here. Whole milk makes the creamiest result, but oat, almond, and soy all froth nicely. Warm 6 to 8 ounces of milk until it’s steamy but not boiling, then froth with a handheld frother, French press, or even shake it in a lidded jar. Small bubbles and silky texture are what you’re after.
Put it together
Add 1 to 2 tablespoons of syrup to your mug. Pour in the hot coffee, then stir. Top with your frothed milk. Taste and adjust, adding a little more syrup if you want it sweeter or spicier. Dust with a pinch of cinnamon or nutmeg if you’re feeling fancy. That’s it.
Craving an iced version? Use chilled coffee and cold milk over ice, then crown it with cold foam. If you need help making a café-style topper, here’s a super helpful tutorial: how to make cold foam for iced coffee.
If pumpkin is calling your name too, save this cozy cousin for later: homemade pumpkin spice latte vibes never miss.
“I tried this on a whim, and it tastes like the holidays in a mug. The orange and cinnamon are subtle but warming, and I didn’t have to buy anything fancy. My partner asked for a second cup immediately.”
This simple method builds the perfect base for your second cup of Winter Spice Coffee without extra work. And yes, a little whipped cream on top is always a good idea.
How to store homemade syrups
Storage safety and shelf life
Once strained and cooled, pour your syrup into a clean, airtight glass jar or bottle and keep it in the fridge. It will stay fresh for 2 to 3 weeks. If you want it to last longer, bump the sugar slightly to 1 cup plus 2 tablespoons, which helps preserve it, or add 1 teaspoon vodka to the cooled syrup to reduce microbial growth.
Always use a clean spoon when you scoop. If you notice cloudiness, strange smell, or any signs of mold, toss it and make a new batch. You can also freeze the syrup in small portions using an ice cube tray and thaw as needed. I keep a few cubes on hand so I never run out right when I’m ready to make my favorite Winter Spice Coffee.
Want more coffee syrups?
If you love the cozy flavor profile of winter spices, you’ll probably fall for other holiday-friendly syrups too. Keep a couple of small bottles in the fridge and rotate them through your week so your morning cup stays interesting. My seasonal must-try is this gingerbread syrup for coffee, especially when I’m in the mood for a cookie-in-a-mug moment. And if you want a creamy shortcut for holiday vibes, this gingerbread coffee creamer is a weekend brunch favorite around here.
Common Questions
Can I use ground spices instead of whole?
Yes, you can. Use smaller amounts because ground spices are stronger. Start with 1 teaspoon ground cinnamon, 1 pinch ground cloves, 1 pinch ground allspice, a tiny pinch star anise if you have it, and a small pinch nutmeg. Strain with a coffee filter or cheesecloth to reduce grittiness.
Can I make a lower sugar version?
Try allulose or a monk fruit erythritol blend. The texture will be thinner and the syrup may taste slightly different, but it still works well. If using erythritol blends, warm gently and stir longer to dissolve fully.
How much syrup should I put in my drink?
Start with 1 tablespoon for a small cup and 1.5 to 2 tablespoons for a larger latte. Adjust to taste. The goal is balance so the spices complement the coffee without overpowering it.
Does this work for iced drinks?
Absolutely. Chill your coffee, use cold milk, and don’t forget those strong coffee ice cubes to keep flavors bold. A little cold foam on top makes it special.
Is the syrup vegan?
Yes, if you use regular sugar. If you swap in honey, it won’t be vegan. Your latte can be fully dairy-free using oat, almond, or soy milk.
Sip, smile, repeat
With one pot and a handful of pantry spices, you’ve got a fragrant syrup ready to turn any cup into Winter Spice Coffee magic. From a steamy morning latte to a chilled afternoon pick-me-up, this cozy blend has your back all season. If you want another take for inspiration, check out the helpful guide from Fox and Briar here: Winter Spice Latte. Keep your syrup stocked, play with milk options, and make it your own. Your kitchen is officially the best coffee shop in town.
Winter Spice Coffee Syrup
Ingredients
Method
- Add water and sugar to a small saucepan over medium heat. Stir until the sugar dissolves and the mixture looks clear.
- Drop in cinnamon sticks, cloves, allspice berries, star anise, orange peel, and any optional spices you're using.
- Bring to a light simmer and cook for 10 to 12 minutes, uncovered.
- Turn off the heat and let the syrup steep for 15 to 20 minutes.
- Strain through a fine mesh sieve and stir in the vanilla extract.
- Cool completely, then pour into a clean glass bottle or jar.
- Taste and adjust sweetness if necessary.
- Use 1 to 2 shots of espresso or strong brewed coffee.
- Warm 6 to 8 ounces of milk until it’s steamy and froth it.
- Add 1 to 2 tablespoons of syrup to a mug.
- Pour in coffee and stir, then top with frothed milk.
- Adjust syrup to taste and dust with cinnamon or nutmeg if desired.