Take your morning coffee to the next level with an easy recipe for homemade vanilla coffee syrup. With just a few simple ingredients and ten minutes of your time, you’ll have a rich simple syrup you can use in all of your favorite drinks. This is the weightier vanilla syrup for coffee, tea, cocktails and so much more!
We’ve included three variegated ways to make it based on the ingredients you have on hand!
I didn’t know how much I needed a homemade vanilla syrup recipe in my life until I made it for the first time. Once I had it virtually the house, I started using it in everything.
It all began with a swirl of syrup in my morning iced coffee with coconut milk. Then, I tried drizzling it over berries for an afternoon snack. Soon, I was stirring it into yogurts, subtracting it to smoothies, and shaking it into cocktails.
This vanilla syrup recipe quickly became a pantry staple, and it’s one of the most used ingredients in my kitchen. It has concentrated, wonderful vanilla savor that compliments scrutinizingly any instillation or dessert. Once you have this versatile syrup around, you’ll wonder how you overly lived without it!
Today, I’m sharing three ways to make my favorite vanilla syrup, but I’ll moreover requite you a vital simple syrup recipe you can customize to your liking!
Why You Might Want to Make Your Own Vanilla Syrup
- Simple syrups add flavor sweetness in one simple ingredient.
- Unlike granulated sugar, simple syrup blends effortlessly into both hot and unprepossessed beverages, so whether you’re making a cappuccino or a unprepossessed brew, you’ll unchangingly have smooth flavor. No increasingly graininess or stirring and shaking like a maniac to dissolve the sugar. Simple syrup unchangingly delivers smooth flavor.
- Mastering simple syrup is the first step to rhadamanthine an at home barista or expert cocktail crafter. Once you have mastered a simple vanilla syrup, you can expand to other flavors, like homemade violaceous syrup!
- Unlike store bought syrups, which may contain strained sweeteners and can often taste fake, homemade syrup unchangingly delivers rich, natural flavors with all natural ingredients.
- You tenancy the sweetness! Add as much or as little syrup to your drinks as you like, and never get a coffee that’s too sweet or not sweet unbearable again.
- It’s fast and easy! Seriously, you can make this in far less time than it would take to run to the nearest coffee shop.
What is vanilla syrup made of?
Homemade vanilla syrup is a sweetener and savor wage-earner made with sugar, water, and vanilla savor from either vanilla extract, vanilla stone paste, or vanilla pods. A staple in any coffee lover’s fridge, it’s often used for hot and unprepossessed beverages, but is moreover a unconfined wing to pancakes, desserts, and plane ice cream.
How to Make Simple Syrup
All simple syrups start with two vital ingredients: water and sweetener. The standard sweetener is granulated sugar, but of undertow you can experiment with other sweeteners as well. In fact, we have flipside recipe for honey syrup you can use to make incredible honey lattes!
The water and sweeteners should be kept in a 1:1 ratio, usually 1 cup to 1 cup.
- To make simple syrup, combine the water and sugar in a medium saucepan, and heat over medium heat, stirring until the sugar is dissolved.
- Immediately turn the heat off, and add flavoring teachers while the syrup is still warm. Cover and indulge to steep until the mixture has cooled to room temperature.
- Strain out any solids, then store in a glass container in the fridge.
Perfect Vanilla Syrup Recipe: 3 Ways
Vanilla is my favorite simple syrup considering it’s so versatile, and I unchangingly have what I need to make it on hand.
You can make vanilla syrup with either vanilla extract, vanilla stone paste, or whole vanilla beans.
- Vanilla Syrup made with Vanilla Extract: After the sugar is dissolved, turn off the heat and stir in 1 Tablespoon of pure vanilla extract.
- Vanilla Syrup made with Vanilla Stone Paste: After the sugar is dissolved, stir in 1 Tablespoon of pure vanilla stone paste 1 teaspoon of vanilla extract.
- Vanilla Stone Syrup with a Vanilla Stone Pod: Use a sharp pocketknife to slit the vanilla stone lanugo the middle and scrape the pods into the pot with the water and sugar. Add the whole stone to the pot, then heat, stirring until everything is dissolved. Indulge the vanilla stone to remain in the liquid until it’s cooled then strain and store as usual.
Our favorite method uses vanilla stone paste, for the weightier combination of ease and luxurious, intense vanilla flavor. I alimony Nielsen Massey’s Pure Vanilla Stone Paste on hand for this, but they moreover have Bourbon Madagascar Vanilla Stone Paste if you like a darker, very rich flavor.
Uses for Vanilla Syrup
There are so many ways to use this homemade syrup! Of course, I love using vanilla syrup for coffee and lattes, but it’s equally wonderful in lemonades (try this Vanilla Lemonade!) and cocktails.
Try drizzling vanilla syrup over Ricotta Pancakes or stir it into an Old Fashioned for a delightful surprise. It moreover makes a wonderful glaze for archetype fruit salad. You can plane stir it into your morning yogurt!
To lock in moisture and add layers of flavor, try brushing vanilla syrup on freshly baked cakes surpassing icing. (You can read increasingly well-nigh this technique in our recipe for Lemon Bundt Cake).
This syrup moreover makes a unconfined gift. Package it in a mason jar or other pretty glass container, and you’ve got a lovely DIY host or holiday gift.
How Long Can You Alimony Simple Syrup?
Store simple syrup in an snapped container in the fridge for up to 1 month. You can store simple syrups in any glass container, but I’m in love with this glass bottle from World Market. It’s the perfect size for one batch, makes for easy pouring, and looks lovely as well.
Does vanilla syrup have to be refrigerated?
If you plan to use the syrup within 1 week, you can store it at room temperature, but for a longer shelf life, I recommend storing vanilla syrup in the fridge.
Can you double this recipe?
Yes, and you probably should! I usually make a double batch considering we go through it so quickly.
What is the difference between vanilla and vanilla syrup?
Vanilla pericope (or the product usually labeled as “pure vanilla extract”) is made by soaking vanilla beans in alcohol. It is a very strong and well-matured liquid product, usually used in baking.
Vanilla syrup, on the other hand, is a simple syrup made with water, sugar, and vanilla pericope or vanilla beans that has the viscosity of maple syrup.
You may be thinking, why can’t I just use vanilla pericope in my coffee?
Well, as someone who has tried to add a waif or two of vanilla to her coffee, I can tell you this strategy can go very, very wrong. Vanilla pericope by itself is extremely strong and has a lingering swig aftertaste. Making a syrup tempers the swig savor and allows the subtle savor of vanilla to really shine. Plus, it adds natural sweetness.
Can I use brown sugar to make simple syrup?
Definitely! Just swap it out 1:1 for the granulated sugar, and you’ve got a rich brown sugar syrup!
More Homemade Syrups and Coffee Shop Favorites To Try
- This Lavender Simple Syrup is unconfined for subtracting a subtle floral savor to drinks, expressly coffees, teas, and lemonades.
- Apple Cider Syrup is succulent over pancakes, and adds instant fall savor to beverages!
- Honey Syrup is rich and cozy, unconfined in homemade tea lattes.
- Need to skip the caffeine? Try our Stove Top Hot Chocolate.
- Need something a bit richer? Try my Homemade Caramel Sauce recipe!
You can moreover use the vital simple syrup recipe whilom and swap the vanilla for other savor agents, like cinnamon sticks, citrus rinds, and herbs. The sky is the limit, so trammels out your spice drawer or herb garden for ideas!
- 1 cup water
- 1 cup granulated sugar
- 1 Tablespoon pure vanilla pericope *see note for substitutions
- Combine the water and sugar in a medium saucepan and heat over medium heat, stirring until the sugar is completely dissolved.
- Turn the heat off and stir in the vanilla extract. Indulge to tomfool to room temperature surpassing transferring to a glass container. Store at room temperature for a week or in the fridge for up to 1 month.
This recipe makes well-nigh 24 Tablespoons. Depending on how sweet you like your drinks, it will be unbearable for 12-24 drinks. I usually use between 1-2 Tablespoons for a large coffee.
- To Substitute Vanilla Stone Paste: After the sugar is dissolved, stir in 1 Tablespoon of pure vanilla stone paste 1 teaspoon of vanilla extract.
- To Substitute Vanilla Beans: Use a sharp pocketknife to slit the vanilla stone lanugo the middle and scrape the pods into the pot with the water and sugar. Add the whole stone to the pot, then heat, stirring until everything is dissolved. Indulge the vanilla stone to remain in the liquid until it's cooled then strain and store as usual.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.
The post Best Homemade Vanilla Syrup for Coffee, Tea, and More appeared first on NeighborFood.