7 Coffee Syrup Flavours to Try Beyond Vanilla
A tasting flight for cafés, food trucks and home coffee bars: five genuine bottled flavours, two café-created combinations and seven practical ways to build your next drink special.
Explore the seven flavour ideasMove beyond vanilla with a small, testable syrup lineup.
Start with Caramel, Salted Caramel, Hazelnut, Strawberry and Mango. Those are the five non-vanilla flavours currently shown in the Fun Foods Direct Coffee Syrups collection. Then build two additional menu flavours by pairing Caramel + Hazelnut and Strawberry + Mango. The final two are recipes made from existing bottles, not separate retail products.
You do not need to launch all seven drinks at once. Test a few candidates with your normal espresso, milk, water or blended base; record measured amounts and only keep the combinations that work in your setting.
Five bottles. More than five menu ideas.
Build your flavour shelf around the genuine Crafted Barista Premium Range products listed in this collection. These photos link to the actual product pages, not lookalike packaging or hypothetical flavour SKUs.
Choose the flavour, then choose the drink.
Each stop includes a drink direction, a measured test and a practical operating check. A coffee syrup can also be used in iced tea, frappes and desserts where the product page supports those applications. Do not force a fruit flavour into a hot latte simply to label it a coffee drink.
Caramel
For a softly sweet coffee-shop classic
A caramel syrup can add a rounded, buttery-sweet flavour to espresso and milk without changing the underlying coffee recipe. It is a helpful first step beyond vanilla because customers can recognise the taste from other desserts and drinks.
Best place on the menu: Caramel iced latte, cappuccino, hot chocolate or frappe.
Measured tasting idea: Illustrative test: begin with 10mL Caramel in one standard iced latte; compare against a 15mL version with the coffee, milk and cup size held constant.
Operator check: Dissolve the syrup into warm espresso or mix well before adding ice. Taste the finished drink, not the syrup alone. If it seems overly sweet, reduce the dose before changing the espresso.
Salted Caramel
For richer drinks with a contrasting finish
Salted Caramel is its own bottled product—not simply Caramel with table salt added at the counter. Its flavour profile offers sweet caramel notes with a subtle salty edge that can stand out in a milk-based coffee.
Best place on the menu: Salted caramel latte, iced mocha or blended coffee.
Measured tasting idea: Illustrative test: compare 10mL and 15mL in identical iced coffees. Record whether the coffee remains distinct and whether the salty note is noticeable after chilling.
Operator check: Avoid automatically adding extra salt. Check the exact product label and adjust the syrup amount instead; an over-sweet drink does not always need a stronger coffee.
Hazelnut
For a roasted-nut-style twist on espresso
Hazelnut has a roasted, nutty aroma that works well with the bitterness of coffee and with chocolate. It can provide a distinctive alternative for a café that already serves plain lattes, mochas and cappuccinos.
Best place on the menu: Hazelnut mocha, hazelnut flat white or affogato.
Measured tasting idea: Illustrative test: add 10mL Hazelnut to a single standard mocha formulation and compare with 15mL. Keep your chocolate ingredient and espresso dose unchanged.
Operator check: The word “hazelnut” describes flavour; it does not prove an allergen status. Confirm the current bottle label for ingredient and allergen declarations before making customer claims.
Strawberry
For a chilled drink or dessert-board feature
Not every syrup needs to be pushed into a conventional hot latte. Strawberry can extend the coffee station into blended frappes, iced drinks, hot chocolate variations and sweet dessert specials.
Best place on the menu: Strawberry frappe, chilled chocolate drink, milkshake or soda.
Measured tasting idea: Illustrative test: begin with 10mL in a small chilled frappe, then test 15mL with the same base. Add a coffee shot only after confirming the flavour actually works.
Operator check: When testing combinations with dairy, check stability and separation in the finished drink. If the coffee-and-strawberry combination does not taste balanced, keep this as a non-coffee companion menu item.
Mango
For refreshing alternatives at the coffee counter
Mango takes the flavour flight into a brighter direction. Rather than presenting it as a universal latte flavour, use it to widen a café drink menu with refreshers, iced tea, smoothies and blended options.
Best place on the menu: Mango iced tea, tropical lemonade, smoothie or a carefully tested espresso spritz.
Measured tasting idea: Illustrative test: try 10mL Mango in chilled unsweetened iced tea; adjust in small measured steps after tasting. If pairing with espresso, trial a separate small batch before printing a menu.
Operator check: Acidity, milk and coffee can interact differently across recipes. Never assume a fruit syrup will stay stable in hot dairy drinks or that a suggested combination has been approved by the manufacturer.
Caramel + Hazelnut
A layered nutty-caramel signature
This sixth direction is a café-created combination using two products already in the collection. Caramel contributes a rounded sweetness while Hazelnut introduces a toasted note; together they make a distinctive addition to a short signature-latte menu.
Best place on the menu: Signature caramel-hazelnut latte, iced mocha or frappe.
Measured tasting idea: Illustrative two-syrup test: use 5mL Caramel + 5mL Hazelnut in one consistent latte recipe, then compare with 7.5mL + 7.5mL. Measure each separately and record the total.
Operator check: Combining bottles creates a menu flavour; it is not a separate pre-mixed retail SKU. Cost the two ingredients separately and confirm every customer-facing allergen statement.
Strawberry + Mango
A bright seasonal refreshment option
The seventh idea combines two real syrups into a fruit-forward drink. Strawberry and Mango can help a coffee-led venue serve customers who prefer a colourful iced beverage rather than espresso.
Best place on the menu: Strawberry-mango soda, iced tea, lemonade or blended frappe.
Measured tasting idea: Illustrative two-syrup test: begin with 5mL Strawberry + 5mL Mango in a chilled unsweetened base, then taste before making any increase. Adjust the blend, not just the total sweetness.
Operator check: This combination is a recipe idea, not an additional Fun Foods Direct bottle. Check the acidity and sweetness of the complete drink and avoid implying it suits dairy or espresso without testing.
The 10 / 15 / 20mL tasting flight
Instead of guessing from a colour or aroma, prepare three otherwise identical drinks. This is a suggested comparison method for menu development—not a product label dose and not a promise that 20mL will suit every base.
Light flavour
Start low to see whether espresso, chocolate, dairy or tea is still the main note. Record the balance and sweetness.
Middle trial
Use the same drink volume and preparation sequence. Check whether the added flavour is clearer without becoming cloying.
Pronounced trial
Test only if a higher sweetness or flavour intensity suits the drink. Do not assume the strongest sample wins.
Which flavour suits your menu?
A small takeaway shop may need only two hot-coffee options and one cold non-coffee special. A dessert bar may benefit more from fruit-led frappes and toppings. Use the quick matrix below before purchasing more bottles.
| Customer or menu need | Try first | Suitable starting application | What to check |
|---|---|---|---|
| Familiar sweet coffee | Caramel | Iced latte | Sweetness versus espresso intensity |
| Sweet-salty flavour | Salted Caramel | Flat white or iced mocha | Whether the flavour remains balanced once chilled |
| Nutty, dessert-style coffee | Hazelnut | Mocha or affogato | Allergen information on the actual product label |
| Bright, fruity cold menu | Strawberry | Frappe or iced chocolate | Milk compatibility and separation |
| Tropical refreshing drink | Mango | Iced tea, smoothie or lemonade | Acidity and sweetness of the finished beverage |
| Signature two-syrup coffee | Caramel + Hazelnut | Iced latte | Total dose, both ingredient costs and allergens |
| Seasonal fruit blend | Strawberry + Mango | Iced tea or sparkling refresher | Final flavour balance and dilution from ice |
On mobile, swipe sideways within the comparison table to see all columns.
A simple six-step tasting and launch workflow
- Choose one standard cup, coffee recipe or non-coffee base to serve as the control.
- Check the bottle directions and use a clean, repeatable mL measuring method.
- Prepare three measured trials, changing only syrup quantity or blend ratio.
- Taste at the intended serving temperature and re-check an iced sample after a short standing period.
- Record volume, flavour, sweetness, ingredient cost and any separation or stability issue.
- Launch a small test menu, gather specific feedback and revise the recipe only after results are recorded.
What does a measured syrup pour cost?
Use your actual invoice price, not an assumed margin or a promotional claim. All five syrups in this guide are listed as 800mL bottles; the worked example below assumes an illustrative bottle cost of A$16.00, not the guaranteed current selling price.
Example: A$16.00 ÷ 800mL = A$0.02 per mL
Multiply your measured dose by the cost per mL. These figures cover syrup alone and exclude milk, coffee, ice, cups, wastage, labour, delivery and GST treatment.
| Syrup per drink | Theoretical full pours from 800mL | Illustrative syrup cost | Use |
|---|---|---|---|
| 10mL | 80 | A$0.20 | Light trial |
| 15mL | 53 full pours, 5mL left | A$0.30 | Middle trial |
| 20mL | 40 | A$0.40 | Pronounced trial |
| 10mL + 10mL (two bottles) | 80 combined drinks if both bottles start full | A$0.40 total | Paired flavour trial |
For a two-bottle recipe, calculate each syrup's cost separately. Actual saleable servings can be lower because of measuring residue, spillage, breakage and recipe changes.
Good syrup menus begin with good handling.
A bottle can be suitable for a café without being suitable for every dietary claim, temperature or mixing method. Keep label directions and the real beverage ingredients at the centre of each recipe.
Before opening or serving
Follow the specific product label. Check the best-before date, storage conditions, ingredients and allergen declarations for each current flavour. Do not assume that a flavour name guarantees an ingredient, nut status or a particular nutrition claim.
Keep the station clean. Close bottles as directed, clean reusable pumps and do not transfer mixed or used syrup back into the original container. Set a dated, repeatable handling process for staff.
Check compatibility. A fruit syrup tested in iced tea has not automatically been validated for a hot milk-based latte. Taste and observe the actual finished drink before adding it to the menu.
When dairy is part of the drink
Milk, cream and other potentially hazardous dairy ingredients need appropriate temperature control. Food Standards Australia New Zealand generally requires potentially hazardous cold foods to be held at 5°C or colder unless a substantiated alternative applies.
Make chilled drinks promptly, keep milk refrigerated and check your cleaning and allergen procedures. Adding shelf-stable syrup does not make a milk drink shelf-stable.
Before describing a beverage as dairy-free, nut-free, vegan or low-sugar, review the current ingredient labels for every component and your cross-contact practices.
Frequently asked questions
Answers to common buying, recipe-testing and menu-planning questions about these genuine syrup products and the seven flavour directions.
What are the seven coffee syrup flavours in this article?
Five are individual bottles: Caramel, Salted Caramel, Hazelnut, Strawberry and Mango. The sixth is a Caramel + Hazelnut pairing and the seventh is a Strawberry + Mango pairing. The two pairings are recipe ideas made with existing products, not separately sold syrups.
Does Fun Foods Direct sell seven non-vanilla bottles in this collection?
No. At the time of review, the Coffee Syrups collection lists six individual 800mL syrups in total, including Vanilla. This article deliberately presents five non-vanilla bottles and two café-created flavour combinations.
Which coffee syrup would suit a caramel latte?
Caramel is the natural starting point for a classic sweet coffee. Salted Caramel is an alternative if you want a subtle salty note. Test both with your normal espresso and milk before setting a recipe.
Is hazelnut coffee syrup automatically nut-free?
No. A flavour name alone cannot establish an allergen claim or prove the presence or absence of nuts. Read the current product label and contact the supplier if you need documented allergen information.
Can I use strawberry or mango syrup in coffee?
You can test those flavours, but they may be more natural fits for iced tea, frappes, smoothies, lemonade or other cold drinks. If trying them with espresso or milk, make a small controlled test and check the flavour and physical stability.
How many mL of coffee syrup should I add to a drink?
There is no universal confirmed dose for every syrup and beverage here. A 10mL, 15mL and 20mL side-by-side test is an illustrative development method. Follow any instructions on the bottle and record the version that works with your exact drink size and ingredients.
Can I combine two coffee syrups in one latte?
Yes, as a menu-development idea. For example, test a total of 10mL as 5mL Caramel plus 5mL Hazelnut, or a total of 15mL as 7.5mL of each. Account for both bottle costs and check ingredients and allergens.
How many drinks can an 800mL bottle flavour?
Ignoring dispensing loss, 800mL provides 80 pours at 10mL, 53 full pours at 15mL with 5mL remaining, or 40 pours at 20mL. These are mathematical estimates, not actual guaranteed saleable servings.
How do I store opened coffee syrup?
Follow the current product label for the particular syrup, including any after-opening storage and shelf-life directions. Keep the dispensing equipment clean and avoid adding used or diluted syrup back into the bottle.
What is the easiest way to launch new flavours in a café?
Start with two complementary coffee flavours such as Caramel and Hazelnut, then test a cold seasonal choice such as Strawberry or Mango. Use a single standard drink recipe, record the dosing and costs, and add combinations only after your staff can prepare the original drinks consistently.
Source and accuracy note: Product names, sizes and images were checked against Fun Foods Direct’s live Coffee Syrups collection and each linked product page in October 2026. Food handling information references Food Standards Australia New Zealand. All drink quantities and cost examples are explicitly illustrative; verify bottle labels and your own equipment and recipes before publishing claims.