Caramel Syrup
This is the syrup that turns a regular oat latte into something you'd actually wait in line for, the one that makes a bourbon old fashioned taste like dessert without becoming candy. Equally happy in your morning cold brew or a Saturday-night Manhattan, and excellent drizzled over vanilla ice cream when nobody's watching.
Tasting Notes: caramelized cane sugar, brown butter warmth, brown sugar depth, lingering toasty finish
The Short Version: A deeply caramelized coffee and cocktail syrup — homemade caramel sauce in pourable form.
Ingredients: Filtered water, caramelized organic cane sugar, organic cane sugar, brown sugar, organic caramel flavor (organic gum acacia, natural flavor), citric acid.
Perfect For: Home baristas, coffee drinkers tired of sticky-sweet commercial syrups, dessert cocktail makers, and anyone who orders a bourbon before dinner.
Best Enjoyed In: Iced caramel lattes (½ oz syrup + espresso + milk), salted caramel old fashioneds, espresso martinis, hot cocoa, or drizzled over vanilla ice cream.
The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon.
Get Inspired
- Stay cozy with a Caramel Café Au Lait at home
- Skip the line and make an Iced Caramel Coffee
Frequently Asked Questions
Q: How long does the syrup last after opening?
A: Our syrups are shelf-stable for 24 months unopened. Once opened, refrigerate and enjoy within 6 months.
Q: Is the Caramel syrup overly sweet?
A: Less than commercial coffee-shop syrups. Because we use caramelized cane sugar instead of high-fructose syrup or thick caramel "sauce," the flavor leans more toasty and rounded than candy-sweet. A half-ounce is usually plenty for a 12-oz latte.
Q: Can I use Caramel syrup as a substitute for caramel sauce?
A: For drinks, yes — pour-for-pour our Caramel Syrup carries the same flavor profile as caramel sauce, just in a thinner, more mixable form. For dessert applications where you need that thick, sticky drizzle (think on top of cheesecake or inside a candy bar), traditional caramel sauce will hold up better. For coffee, cocktails, milkshakes, or anywhere it gets stirred in, the syrup is actually easier to use.