Vanilla Syrup

Vanilla Syrup

A simple sugar syrup infused with real vanilla bean, perfect for sweetening coffee and cocktails.

Total 45 min Makes 16 oz Calories 52/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This vanilla syrup combines sugar, water, and vanilla bean for a fragrant, pourable sweetener with deep floral notes. Steeping the scraped pod along with the extract gives the syrup a rounder, more complex vanilla flavor than extract alone. Use it to flavor lattes, lemonade, cocktails, or drizzle over pancakes and fruit.

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1 vanilla bean, split lengthwise and scraped
  • 1 tablespoon pure vanilla extract

Method

  1. Combine the sugar and water in a small saucepan. Add the split vanilla bean and its scraped seeds.

  2. Set the saucepan over medium heat and stir occasionally until the sugar fully dissolves.

  3. Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened.

  4. Remove the pan from heat and stir in the vanilla extract. Let the vanilla bean steep in the syrup as it cools to room temperature.

  5. Remove the vanilla bean pod and strain the syrup through a fine-mesh sieve into a clean bottle or jar.

  6. Store the syrup in the refrigerator in a sealed container for up to one month.

Rate this recipe

★ 4.1 (1)

Vanilla Syrup

This vanilla syrup combines sugar, water, and vanilla bean for a fragrant, pourable sweetener with deep floral notes. Steeping the scraped pod along with the extract gives the syrup a rounder, more complex vanilla flavor than extract alone. Use it to flavor lattes, lemonade, cocktails, or drizzle over pancakes and fruit.

45 min 16 oz 52 cal

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1 vanilla bean, split lengthwise and scraped
  • 1 tablespoon pure vanilla extract

Method

  1. 1

    Combine the sugar and water in a small saucepan. Add the split vanilla bean and its scraped seeds.

  2. 2

    Set the saucepan over medium heat and stir occasionally until the sugar fully dissolves.

  3. 3

    Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened.

  4. 4

    Remove the pan from heat and stir in the vanilla extract. Let the vanilla bean steep in the syrup as it cools to room temperature.

  5. 5

    Remove the vanilla bean pod and strain the syrup through a fine-mesh sieve into a clean bottle or jar.

  6. 6

    Store the syrup in the refrigerator in a sealed container for up to one month.