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To make a crème brûlée latte, add two pumps of brown sugar syrup and one pump of French vanilla syrup to a double espresso in a 12oz cup, then fill with steamed milk. The brown sugar gives the caramelised-top flavour and the vanilla adds the custard notes of the classic French dessert.
Key takeaway: Flavoured syrups are the quickest way to turn everyday coffee, tea and soda into seasonal specials. A crème brûlée latte needs brown sugar and vanilla; a London Fog needs Earl Grey syrup and milk; a dirty soda is cola or soda water with syrup and a cream cold foam.
Not everyone wants hot chocolate or matcha, so this guide rounds up seven crowd-pleasing café drinks — coffee, tea, sodas and a caffeine-free hot drink — all made with Sweetbird syrups. For more on how syrups work, read how flavoured syrups enhance beverages.
Every recipe here makes one 12oz drink. You don’t need a café set-up, but a few inexpensive tools make the results far more consistent:
Brown sugar and French vanilla recreate the crackly caramel top and creamy custard of a crème brûlée.
Serve: Hot · 12oz cup · About 3 minutes
Barista tip: Sprinkle a little demerara sugar over the foam and serve with a caramelised biscuit.
A lighter autumn coffee: caramel-sweetened iced americano under a thick pumpkin spice cold foam.
Serve: Iced · 12oz glass · About 4 minutes
Barista tip: Prefer a pumpkin spice latte? See our autumn coffee drink recipes.
A London Fog is an Earl Grey tea latte: bergamot-scented tea with steamed milk, traditionally sweetened with vanilla. Using Earl Grey syrup means no brewing or steeping time.
Floral, fragrant and comforting — a brilliant caffeine-light alternative to coffee in the afternoon.
Serve: Hot · 12oz cup · About 2 minutes
Barista tip: For a more traditional London Fog, swap one Earl Grey pump for vanilla syrup, and garnish with a pinch of dried lavender.
A dirty soda is a fizzy drink “dirtied” with flavoured syrup and a splash of cream. The trend started in the US and has become a social-media favourite in UK cafés. Here are two versions — one classic, one with a matcha twist.
Cola and creamy vanilla foam — a nostalgic cola-float flavour in a glass.
Serve: Iced · 12oz glass · About 2 minutes
Fruity Sweetbird Fusions syrup, sparkling soda, green matcha and a vanilla cloud — layered, refreshing and very photogenic.
Serve: Iced · 12oz glass · About 5 minutes
Sweetbird Fusions syrups combine bold fruit flavours with functional ingredients. They make quick spritzes and warming hot drinks with no espresso or tea needed. See the full Sweetbird Fusions range.
Zesty yuzu and warming ginger topped up with hot water — a bright, soothing drink for grey winter days.
Serve: Hot · 12oz cup · About 1 minute
A tropical, alcohol-free spritz that brightens up party season.
Serve: Iced · 12oz glass · About 1 minute
Barista tip: Find more ideas in our Sweetbird Fusions drinks recipes.
It tastes like the dessert: rich caramelised brown sugar with creamy vanilla custard notes, balanced by espresso and steamed milk. It is sweeter than a vanilla latte, with a deeper, toffee-like flavour.
A London Fog contains Earl Grey tea, steamed milk and usually vanilla. Using Earl Grey syrup gives the same bergamot flavour instantly, without brewing tea.
A dirty soda is a soft drink such as cola or soda water mixed with flavoured syrup and topped with cream or cold foam. Popular versions include dirty vanilla cola and fruity soda-water spritzes.
Yes. Add single cream and syrup to a clean jar, seal it and shake hard for about 30–45 seconds until thickened. A handheld electric whisk is quicker and gives a more consistent texture.
Two to three pumps is typical for a 12oz drink. A Sweetbird syrup pump dispenses about 7.5ml, so three pumps adds roughly 22ml of syrup.
Create your own seasonal menu. Shop the full Sweetbird syrup range and autumn favourites. For more cosy recipes, try our winter hot chocolate recipes, matcha and hojicha latte recipes and chai latte recipes.