One of the best parts about going to a coffee shop is all the fancypants syrup options, right? And maybe you drink enough coffee that you buy bottles of these syrups for your home or office, too.
Well, guess what? They are super simple to make. And when you make your own syrups at home, you can use real fruits, herbs, spices and even flowers to make them–no artificial flavors, no food coloring.
Easy Homemade Vanilla Syrup at Home
In the case of this vanilla syrup, you’ll be using a vanilla bean to provide the flavoring. If you haven’t used vanilla beans before, don’t be intimidated–you can find them at most grocery, gourmet, or seasoning shops. (I like buying them from my local spice shop because they sell them in bulk, and I can get the exact number I need.)
Use the tip of a sharp knife to cut the pod from top to bottom, pull it open, and then use a butterknife to scrape the paste-like insides into the saucepan. If you want an even stronger vanilla flavor, you can add additional vanilla extract to the recipe too.
With its heady aroma of vanilla, this syrup is the perfect addition to your morning cup of coffee. I love using it to make homemade cream soda too—just add it to sparkling water. And it’s wonderful on fresh strawberries!
If you’re feeling adventurous, try adding cardamom or cinnamon to the vanilla syrup, too.
Homemade Vanilla Syrup
- 2 vanilla bean, split lengthwise & insides scraped out
- 2 cup white sugar can also use sucanat, turbinado or even coconut sugar if you prefer
- 1 cup water
- 2 teaspoons vanilla extract optional
- Whisk together vanilla bean scrapings, sugar, and water in a small saucepan. Heat at medium, whisking occasionally, until sugar has dissolved. Remove from heat. For double vanilla syrup, whisk in vanilla extract.
- Allow syrup to cool completely in saucepan. Once syrup has reached room temperature, pour into a resealable container or bottle through a fine mesh sieve. Store in refrigerator and use within two weeks.
Photos by Ana Stanciu55
Loved this recipe! Theres nothing better than a sweet vanilla syrup to drizzle over everything.
I recently posted a blog post that mentions using syrups as ways of incorporating herbs into daily life. Syrups are just so versatile I'm surprised that there aren't more articles on the!
The recipe looks good!
May I know the shelf life of the finished product and the best way to store it?
Thanks for the recipe though.
Alissia Haggard says
Awesome post! I love making my own natural stuff and will be trying this!
wow, i didn’t know it was this easy to make vanilla syrup! might give this a go over the weekend. thanks for the recipe! :)
Great recipe! I’m using this for Christmas gifts this year. :) Do you think Turbinado sugar would work in place of granulated? I’m just getting into using Turbinado, so I’m not sure quite yet where it works and where it doesn’t. Thank you! :)
I doubled the recipe, but used four beans, 1/2 cup water, and 1/2 cup homemade vanilla extract. I boiled it until it went from cloudy to clear. Thick, super-sweet, and very strong.
half a cup of vainilla extract? is not that too much? please, let me know.
Jenn and Seth says
what a great idea! need to try this!
Carol @ Always Thyme says
I love it, what a great idea. I make simple syrup all the time to have on hand for recipes. I never thought to add flavorings!
Kiersten you’ve done it again! This recipe sounds so easy, I’ll be trying it soon. And making my own cream soda with it, too!
no joke, i just received sixteen vanilla beans in the mail and had no idea where to begin! but this looks wonderful; i must try this!
The Mrs says
Love it Kiersten! I just happen to have a couple of stray vanilla beans too! What a shame!
That would make an amazing gift!
A Touch of Lovely says
Mmmmmm! This sounds fantastic! I’ll have to try it!
can this be used on pancakes and waffles? can it be stored longer than 2weeks in the fridge?
You could use it on pancakes or waffles, but it would be a little too sweet for me personally. I think if you added fresh fruit to them and then the syrup too, it would temper the sweetness a little. And when you store this in the fridge, it lasts about 2 weeks. It doesn’t last as long as plain simple syrup because of the added vanilla bean.
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Sigrid Rogowski says
Great recipe, please keep us posted about Stephanie, thanks and have a great day.
Tonia @ TheGunnySack says
Sounds like a delicious recipe!
Thanks for sharing, that sounds delicious!
Anne @ Domesblissity says
What a great idea! I always love a shot of hazelnut in my coffee for a special indulgence. I’m going to try this. Thanks Kiersten for sharing!