Last Updated on April 6, 2022 by laurenpacek
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This Jalapeño Simple Syrup is super flavorful, sweet, and just a little spicy. It is the perfect addition to cocktails and drinks when you want to both sweeten and heat things up!
I have to say, though the jalapeños do impart a bit of heat to this simple syrup as I had expected, I was most surprised by how much flavor the peppers give to this syrup! The syrup is still sweet (thanks, sugar), but you get this really great vegetal flavor from the jalapeños, too. You just gotta try it. You won't be disappointed.
I know that I'll be putting this simple syrup in some margaritas (maybe a paloma, too?). But you could use it to sweeten lots of different cocktails and non-alcoholic beverages. I'm thinking lemonade would be particularly delicious!
Table of contents
What is Jalapeño Simple Syrup
It is simple syrup (a syrup made from boiling water and sugar) that's been infused with the flavor, heat, and color of fresh jalapeño peppers!
You only need THREE ingredients to make this super flavorful infused simple syrup.
- Water: Just plain water.
- Sugar: I used white granulated sugar, but you can feel free to get a little creative if you want. If you use brown or demerara sugars, you'll get a different flavor profile and the syrup will be brown rather than mostly colorless.
- Jalapeños: Fresh jalapeño peppers, please! You can also get a little creative and use different kinds of peppers, if you like. It will change the overall flavor, spiciness, and potentially color of the simple syrup, though.
How to make Jalapeño Simple Syrup
To make this syrup, you'll start out by making a plain simple syrup. That means that you'll whisk together and bring equal parts water and sugar to a boil before turning the heat down a bit so that the mixture is at a simmer. Congratulations, you've just made a simple syrup!
Once the syrup is simmering, carefully add the jalapeños and simmer for a bit longer. After the simmering, you'll let it cool completely before stashing it in the fridge.
When it comes time to store the simple syrup, you can strain the jalapeños and any seeds out or you can leave them in the container to continue infusing the syrup with their flavor. I opted to leave them in. If you leave them in, I'd recommend double straining your cocktails to make sure that seeds don't end up in your drink.
- A saucepan for simmering the syrup
- Dry and wet measuring cups
- A silicone whisk
- A swing top bottle, for storage
Other Simple Syrup Recipes
Looking for other simple syrup recipes? Because I have a ton! Check out the links below from my blog and from other fabulous food bloggers.
- Blueberry Simple Syrup from A Nerd Cooks
- Cinnamon Simple Syrup from Feast and West
- Raspberry Simple Syrup from A Nerd Cooks
- Rosé Wine Simple Syrup from Jaylynn Little
- Demerara Syrup from A Nerd Cooks
- Pine Simple Syrup from Gastronom Blog
- Strawberry Simple Syrup from A Nerd Cooks
- Vanilla Simple Syrup from Coffee at Three
- Plain Simple Syrup from A Nerd Cooks
Tips and tricks/Frequently Asked Questions
Yep. Once you have infused your simple syrup, allow it to cool completely before storing it in an airtight container in the fridge.
Unfortunately, yes, it does go bad. If you notice cloudiness or anything floating in the simple syrup, that's a dead giveaway that it has gone bad. Toss it. You can prolong the shelf life of the simple syrup by adding about ½ an ounce of plain vodka to the syrup.
It should last for about 1-2 weeks when stored properly in the fridge. You can prolong the shelf life of the simple syrup by adding about ½ an ounce of plain vodka to the syrup.
Yeah, feel free to mix things up. It won't be jalapeño simple syrup, but it will still be tasty. Just keep in mind that different peppers have different flavor profiles and different levels of heat.
Sure, you could use an equal amount of demerara or regular brown sugar if you wanted to change things up a little bit.
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- 1 cup water
- 1 cup granulated sugar
- 2 jalapeño peppers, sliced into coins (see notes)
- Add the water and sugar to a heavy bottomed sauce pan over medium heat. Stir to incorporate the sugar.
- Bring the mixture to a boil, whisking occasionally.
- Turn the heat down until the syrup is simmering. Add the sliced jalapeños. Allow the syrup to simmer for 10 minutes.
- Turn the heat off and allow the mixture to cool completely.
- Strain the jalapeños out of the syrup, if you would like. I left them in.
- Store in an airtight container in the fridge.
- You can remove the ribs and seeds of the peppers if you'd like. I left them in.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g