A recipe for Homemade Vanilla Bean Syrup! With only sugar, vanilla, and water, you can make your own vanilla syrup to flavor coffee or other favorite drinks.
I recently ran out of flavored syrup for my coffee and took the opportunity to try making my own.
This was also the perfect way to use up a couple of vanilla beans that were starting to dry out. I’m so happy with the results! Overall, the syrup comes together in only about 15 minutes with minimal prep.
Simply simmer together granulated sugar, light brown sugar, water, and scraped out vanilla beans to create a slightly thickened, flavorful syrup.
After removing from heat, allow the mixture to cool to room temperature, discard the vanilla pods, then transfer to an airtight container and refrigerate for up to 2 weeks.
A Few Vanilla Bean Syrup Tips
I made the syrup using the vanilla beans I had on hand, but you can also swap for vanilla extract in a pinch.
If using the extract, wait until after the sugar has dissolved and the pot is removed from heat before whisking into the syrup (about 4-6 teaspoons).
I have been using this Vanilla Bean Syrup to flavor lattes, but it is also delicious in cocktails, lemonade, cream sodas, and other drinks.
For 1 cup (240 milliliters) of coffee, I add about 1-2 tablespoons (15-30 milliliters) of syrup. Adjust as needed to taste.
I personally like the addition of brown sugar to add an extra depth and richness to the syrup, but you can also stick straight to granulated sugar. Add 2 cups (400 grams) of the granulated sugar for 2 cups (470 milliliters) of water. This will create a lighter color.
This recipe makes about 2 1/4 cups (530 milliliters) of Vanilla Bean Syrup. It can easily be halved to yield a little over a cup (best if making for 1-2 people).
Looking for homemade coffee syrups?
Try my:
Vanilla Bean Syrup Recipe
Adapted from My Baking Addiction
Vanilla Bean Syrup
Ingredients
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 2 cups (470 milliliters) water
- 2 vanilla beans or 4-6 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine the granulated sugar, light brown sugar, and water.
- Split the vanilla beans and scrap the seeds into the pan. Whisk to combine and add the pods (if using vanilla extract, do not add until after simmering the syrup).
- Bring the mixture to a boil, then reduce heat to a simmer and cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- Remove from heat (if using vanilla extract, stir in at this point) and allow to cool to room temperature.
- Discard the pods, transfer to an airtight container and refrigerate for up to 2 weeks.
Mayuri Patel
I’ve got some vanilla beans…better check if they haven’t dried out. This is a good idea to make a syrup using the vanilla beans. Sounds good to add it to lemonade.. a different flavor altogether. I guess could even drizzle the syrup over pancakes???