This vanilla syrup, made with vanilla beans, sugar, and water, works magnificently for pancakes, for cocktails, for coffee, for cakes, for so many uses. Think of all the money you’ll save making your own vanilla lattes!
Vanilla syrup to fancify your pancakes and glam up your coffee? Yes, please! This fragrant homemade vanilla syrup is versatile enough to go from breakfast to dessert to everything in between. And the recipe makes plenty so you can not only indulge yourself but also friends and family and co-workers and anyone else who hears you rave about it and insists you share. Originally published October 27, 2016.–Angie Zoobkoff
How To Use Vanilla Syrup
You’re going to want to drizzle, douse, and dribble this fragrant homemade vanilla syrup over and into and onto just about everything. It’s especially divine when…
- Splashed into coffee (vanilla latte, anyone?).
- Stirred into sparkling water for a cream soda
- Poured on pancakes, waffles, French toast, oatmeal, or anything else you’d smother in maple syrup
- Stirred or shaken into cocktail concoctions
- Quick Glance
- 5 M
- 40 M
- Makes about 2 1/2 cups
- 2 cups (473 ml) cold water
- 2 cups (396 grams) granulated sugar
- 2 vanilla beans, split lengthwise
- 1 tablespoon (15 ml) vanilla extract
- 1. Combine the water, sugar, and vanilla beans in a medium saucepan and bring to a boil over high heat. Stir until the sugar dissolves.
- 2. Let the syrup boil hard, without stirring, for 2 minutes. Then remove the pan from the heat, cover, and let the vanilla beans steep for 30 minutes.
- 3. Pour in the vanilla extract and stir to combine. You should have about 2 1/2 cups. Divvy the vanilla syrup among individual bottles or jars and include a half vanilla bean in each. (If making this as gifts, plan on filling three 8-ounce jars.) You can keep the vanilla syrup in the fridge for up to several months.