Tiramisu Syrup brings the rich, indulgent flavors of the classic Italian dessert into coffee and cocktails. Using brewed coffee, cocoa, vanilla and a splash of rum, this homemade syrup adds layered sweetness to creamy drinks like lattes or iced coffee.
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About this Tiramisu Syrup recipe
If you’ve ever browsed flavored coffee syrups, you may have seen a tiramisu syrup on the shelf. It sounds appealing, but many people find that bottled versions miss some of the notes that make the dessert uniquely delightful.
Wanting that true, classic tiramisu flavor for my own recipes, I set to work developing my own variety.
This homemade version focuses on the elements that give tiramisu its signature character. Coffee provides the base, cocoa adds deep, rich flavor, vanilla brings a sweet warmth and a small splash of dark rum gives the syrup the subtle flavor that makes tiramisu instantly recognizable.
Because the syrup itself isn’t creamy, it works best in drinks that already include milk or cream. That’s why it’s especially good in a tiramisu latte, where the syrup blends with espresso and milk to create a dessert-like coffee drink.
Why you’ll love this recipe
- Easy to make at home. This syrup comes together with just a few ingredients and simple stovetop cooking.
- Dessert-like coffee flavor. Coffee, cocoa, vanilla and rum create a layered flavor that captures the essence of tiramisu.
- Great for coffee drinks or cocktails. It’s perfect for lattes, iced coffee and other creamy beverages. The syrup also works in cocktails that highlight coffee flavors.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You’ll need just a few basic kitchen tools to make this syrup. Grab a medium saucepan for heating the coffee and sugar, a whisk to thoroughly blend in the cocoa powder and prevent clumps and measuring cups and spoons for accuracy.
Once the syrup is finished, transfer it to a glass jar or bottle with a tight-fitting lid so it can be stored easily in the refrigerator.
For the syrup, you’ll need brewed coffee and granulated sugar. Heating them together creates a simple syrup with a deep coffee flavor.
Cocoa powder adds a subtle chocolate note. It’s important to whisk the cocoa thoroughly so it blends smoothly into the syrup rather than forming clumps.
Dark rum gives the syrup a hint of the flavor commonly associated with tiramisu. If you prefer not to use alcohol, you can experiment with rum extract instead. Because rum extract is strong, start with about ½ teaspoon and adjust to taste.
Vanilla extract * adds warmth and helps round out the flavor so the syrup tastes more like a dessert ingredient.
Instructions
Now let’s get into the recipe. This tiramisu syrup is made by heating brewed coffee and sugar together to form a syrup, whisking in cocoa powder for depth, then finishing with rum and vanilla once the mixture has cooled.
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- Start by placing a medium saucepan over medium heat. Pour in the brewed coffee and granulated sugar.
- Stir the mixture continuously as it warms so the sugar dissolves completely into the coffee.
Tip title. Cocoa powder can clump easily, so whisk it in thoroughly until the mixture looks smooth and fully blended.
- Once the sugar has dissolved, whisk in the cocoa powder. Whisk thoroughly to make sure the cocoa blends smoothly into the syrup without leaving small clumps.
- Remove the saucepan from the heat and allow the syrup to cool completely. Cooling prevents the alcohol and vanilla from losing their aroma when added.
- When the syrup has cooled, stir in the dark rum and vanilla extract * until fully combined.
- Transfer the finished syrup to a clean glass jar. Seal tightly with a lid and store in the refrigerator for up to one month.
Tips & tricks
- Let the syrup cool completely before storing. Sealing it while still warm can create condensation in the jar and slightly dilute the syrup.
- Use strong brewed coffee. A bold coffee base helps the tiramisu flavor stand out when the syrup is added to milk or cocktails.
- Strain it if needed. If you notice any tiny cocoa flecks after whisking, pour the finished syrup through a fine-mesh strainer * before storing for a smoother texture.
Uses for Tiramisu Syrup
Tiramisu syrup is especially good in creamy coffee drinks. Stir it into a latte for a dessert-style drink that combines espresso, milk and the classic flavors of tiramisu.
It also works well in iced coffee or drinks made with cold brew. Because the syrup already contains coffee and cocoa notes, it blends naturally into coffee-based beverages.
You can also use it in cocktails made with cold brew concentrate or use it to add a tiramisu twist to cocktails inspired by drinks like a White Russian or espresso martini.
For a layered dessert, drizzle the syrup over a tiramisu trifle or use it to flavor whipped cream or milk-based drinks.
FAQ
You can substitute rum extract for the dark rum. Start with about ½ teaspoon since extracts tend to be stronger than liqueurs.
Stored in a sealed container in the refrigerator, the syrup will keep for up to one month.
Because the syrup contains cocoa powder, some settling can happen during storage. Just give the jar a quick shake or stir before using to bring everything back together.
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Tiramisu Syrup
ingredients
- 1 cup brewed coffee
- 1 cup granulated sugar
- 1 teaspoon cocoa powder
- 1½ tablespoon dark rum
- ½ teaspoon vanilla extract
instructions
- In a medium saucepan over medium heat, combine coffee and sugar. Stir until sugar has dissolved. Whisk in the cocoa.
- Remove from heat. Let cool completely.
- Stir in dark rum and vanilla extract.
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
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