Bacanha Caramel Syrup. Organic caramel syrup with natural caramel aroma – for lattes, iced coffee, and desserts.

Bacanha Caramel Syrup is an organic caramel syrup made from cane sugar, water, and natural organic caramel aroma by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for about 20 cups or glasses. No caramel sauce, no toffee candy, no coloring – the taste of milk caramel in liquid form that you dose yourself.

Caramel Syrup from Bacanha, known as Sirop de Caramel Brut by the manufacturer, is their signature coffee syrup and the variety where the main ingredient is the theme itself. What is caramel? Sugar that is heated until it turns brown and smells of roasting, butter, and confectionery. A caramel syrup brings this aroma into your cup in dissolved form. Bacanha uses organic cane sugar, water, and a natural organic caramel aroma for this. The manufacturer describes the recipe as simple and gourmand, with an intense taste of milk caramel and a scent like a candy shop. The syrup is recommended for hot drinks and cocktails, and according to the manufacturer, it pairs well with the fruit syrups of the Brut line. In the assortment, it is categorized under confectionery, alongside orgeat and hazelnut.

Taste

The caramel syrup tastes like milk caramel: sweet, round, with the roasted note of browned sugar and a fragrance reminiscent of candies and confectionery.

Caramel is the direction in which sugar itself becomes a flavor; accordingly, the syrup tastes round and sweet. Cane sugar is the primary ingredient; according to the manufacturer, a Sirop Brut is nonetheless less sweet than classic syrup. The caramel aroma provides the slight bitterness that distinguishes browned sugar from white. In milk, this becomes the taste of caramel candies; in coffee, it creates a contrast of roasted bitterness and sweetness. Those expecting dark, almost bitter caramel, like that found on the edge of a crème brûlée, will find this syrup too mild. Those who love milk caramel will get exactly that.

Use

For a Caramelo, add 10 cl of milk, 2 cl of caramel syrup, and 2 cl of coffee with ice to a shaker and shake briefly – the manufacturer's recipe for iced coffee.

For hot drinks, add 2 cl to the cup before adding espresso and milk foam; Bacanha has dedicated an entire collection of coffee and latte recipes to its caramel. Mixed with sparkling water, the syrup becomes a caramel lemonade: 2 cl to about 16 cl of water, roughly 1 part syrup to 8 parts water; this means the bottle is enough for about 20 glasses. At the home bar, the manufacturer suggests it for cocktails and as a companion to the fruit syrups from the Brut line.

The bottle contains 400 ml. Store in a cool, dry place, keep refrigerated after opening, and consume promptly.

Our tip: A tablespoon of caramel syrup in the whipped cream served with apple compote or over vanilla ice cream with toasted nuts. The dessert is ready before the coffee has even finished brewing.

Origin

Bacanha has been producing its syrups since 2013, first in Paris, and today in an atelier in Seine-et-Marne, handling everything from ingredient selection to bottling in-house.

With their caramel, it becomes clear what role sugar plays at the company: according to the manufacturer, cane sugar is the central ingredient of every Sirop Brut and comes from South America, sourced from agriculture that, according to the manufacturer, respects natural balances. The caramel aroma, like all the company's aromas, is developed in the Grasse region. It is gently heated at a low temperature and bottled in a 400 ml glass bottle, which the manufacturer notes replaces about 20 ready-to-drink beverages along with their single-use packaging – Bacanha cites enjoyment, taste, and ecology as the three things that matter to the company. All 15 varieties we carry bear the EU organic logo. Learn more on our Bacanha page.

For whom

This caramel syrup is the bottle for anyone who wants their latte or iced coffee at home to be as caramelly as it is in a café and wants to decide how much goes into it. It fits perfectly in the coffee kitchen, for Sunday desserts, and in the home bar for sweet cocktails.

If you prefer your coffee with a nuttier profile, try the Hazelnut Syrup; if you want a softer sweetness, choose the Vanilla Syrup from the same house. The caramel syrup is not suitable for those looking for a thick caramel sauce for drizzling – it is a syrup for mixing, not a sauce for decorating.

Natural organic caramel aroma on cane sugar, blended near Paris – the organic caramel syrup for sweetening your latte and iced coffee.