Jalapeno Simple Syrup is an easy, spicy-sweet way to add heat to your mocktails. With just 3 ingredients and less than 15 minutes of your time, you can enjoy fun drinks whenever you want. I recommend keeping a jar in your fridge at all times!
You’ll love the spicy heat! It adds an addictive tingle to mocktails, cocktails, lemonades, teas, and more.
If you are looking for a spicy mocktail, this Jalapeno Margarita Mocktail is the perfect addition to Jalapeno Simple Syrup! Or try my Jalapeno Artichoke Dip for a spicy baked appetizer. If you have a lot of leftover jalapenos you can try my Quick Pickled Jalapenos too.
This year the garden has produced SO MANY jalapenos, they are coming out of our ears (figuratively)! I have made batches of pickled jalapenos, my Jalapeno Artichoke Dip, and of course this spicy syrup.
If you’re new here, you have got to know, I have an addiction to simple syrups! On any given day there are at least three flavors taking up space in my refrigerator. I love them for sweetening my daily cold brew coffee and my nightly mocktail.
This spicy simple syrup is perfect in teas, lemonade, cocktail recipes, etc. I have even been known to throw a little in my pineapple Greek yogurt and over fresh fruit salad.
Let’s Make It Together! Click On The Video Below.
Why You’ll LOVE This Jalapeno Syrup
- Great way to use fresh jalapenos. Whether you have a large crop from your garden like me, or they are going bad in the refrigerator, this spicy syrup means you get the most out of your jalapenos.
- Tastes better than store-bought versions. It also doesn’t have all the chemicals, preservatives, and added junk.
What is Simple Syrup?
Plain simple syrup is made with equal parts sugar and equal parts water. The sugar is dissolved into the water over medium to high heat to become a thick, sweet syrup.
This recipe uses slices of fresh jalapeno (with it’s seeds) to make an infused spicy simple syrup. When added to a drink it gives your lips a tingly, warm sensation in the front and then the sweet jalapeno taste in the back.
How Spicy is This Jalapeno Syrup?
If I had a dollar for every time I am asked this question, I would be a millionaire! This is hard to answer because it depends on how individuals handle spice. Me personally, I do not handle spice very well but I love spicy cocktails and mocktails.
Keep in mind three things, (1) sugar will cut through some of the spiciness, (2) most drinks will only call for a small concentrated amount (an ounce or two) of simple syrup, and (3) the heat of each jalapeno will vary.
I prefer my jalapeno syrup to have a half cup of sliced jalapenos which is around 3 jalapenos. You can adjust this up or down based on your taste preferences. I like to tell people it is mostly heat but not hot, especially once it is added to your favorite drink.
Jalapeno Simple Syrup Ingredients
- Water: Room temperature tap water works great in this recipe.
- Granulated Sugar: You can use cane sugar or brown sugar as well. I use whatever I have on hand at the time.
- Jalapenos: Fresh jalapenos are best but you can also use serrano peppers or any other variety you prefer. Cut them into half inch slices and keep as many of the seeds as possible (that is where this syrup gets it’s heat).
- Small Saucepan with a lid
- Silicone Spatula
- Glass Jar or syrup dispenser
How to Make Jalapeno Simple Syrup
Here’s a quick summary, the recipe card below will have completed details.
1. Heat the water and granulated sugar in a small saucepan over medium heat. When the sugar dissolves it becomes glass like.
2. Add the jalapeno slices and simmer over medium-low heat for about 10 minutes, or until the syrup thickens.
3. Cover the saucepan with it’s lid and remove from the heat.
4. Cool the jalapeno syrup to room temperature.
How to Store Jalapeno Simple Syrup
It will need to be stored in an airtight container or glass jar. The jalapeno syrup will last for about a month in the refrigerator, that’s if you don’t use it up quicker than that.
If you prefer a more mild syrup, you can use a fine mesh strainer to remove the jalapenos and seeds. I just pour mine into the jar as is to keep the jalapeno syrup infusing while it is in the refrigerator. Once the syrup is gone I eat the candied jalapenos. SO GOOD!
PRO TIP: Freeze the jalapeno simple syrup into cubes and in a plastic bag. They will last up to a year in the freezer and double as an ice cube!
Frequently Asked Questions (FAQ’s) About Jalapeno Simple Syrup
Every pepper is different and the heat levels will vary in your jalapeno syrup. To make it spicier you can add more jalapeno slices or use a different type of hot pepper (serranos, habaneros, etc.). To make it less spicy you can use less jalapenos, steep/simmer the syrup for less time, or remove them from the liquid before storing in the refrigerator. I don’t recommend reducing the spice because once you add it to your drink you will likely lose the jalapeno flavor all together. Remember it will balance out once it has been mixed in with other liquids.
If stored properly in the refrigerator, jalapeno syrup can last up to one month. Just make sure it is in an airtight container or jar. Before using check for foul odors, mold around the rim of the container, and an overly cloudy syrup. This may mean your syrup is no longer fresh and safe to consume.
A great rule to follow is for every 8 to 10 ounces of liquid add 1 ounce of simple syrup. Test your drink before adding more simple syrup, as adding too much can make for a super sweet drink.
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Jalapeno Simple Syrup
- Small Saucepan with Lid
- glass jar; syrup dispenser or airtight container
- 1 cup water
- 1 cup sugar; granulated or cane
- ½ cup jalapenos; sliced with seeds (about 3)
- To a small saucepan add the water and sugar.
- Bring the mixture to a boil while stirring occasionally. It should become clear and all the sugar dissolved.
- Add the jalapeno slices and simmer over medium-low heat for about 10 minutes or until the syrup thickens.
- Remove from heat, cover with a lid, and allow the Jalapeno Simple Syrup cool to room temperature.
- Pour into an airtight glass jar or container and refrigerate.
- Refrigerated in an airtight container or glass jar, up to one month.
- Freeze into cubes and then in a plastic bag, up to a year.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.