The short answer: to make vanilla syrup, simmer 200 g sugar and 240 ml water with a split vanilla bean until the sugar dissolves. Take it off the heat and let it steep for 30 minutes. Strain it into a clean bottle and keep it in the fridge for about 2 weeks.
Vanilla syrup is the sweetener behind a vanilla latte. Made at home with a real vanilla bean, it tastes rounder than a flavoured shop syrup. It takes fifteen minutes. Below: the 1 to 1 recipe, a quick version with extract, how much to use in coffee, and how to store it.
| At a glance | |
|---|---|
| Time | 15 minutes, plus 30 minutes to steep |
| Ratio | 1 part sugar to 1 part water, by volume |
| Makes | About 300 ml |
| Keeps | About 2 weeks in the fridge |
Ingredients
- 200 g (1 cup) white sugar
- 240 ml (1 cup) water
- 1 vanilla bean, or 2 tsp vanilla extract
- A pinch of salt
White sugar gives a clean vanilla taste. Light brown sugar adds a soft caramel note. A pinch of salt makes the vanilla taste fuller without making the syrup salty.
How to make vanilla syrup
- Split the bean. Cut the vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife.
- Heat. Put the sugar, water, seeds, pod and salt in a small pan. Heat on medium and stir until the sugar dissolves.
- Simmer. Let it simmer gently for 2 to 3 minutes. Do not let it boil hard, or it thickens and darkens.
- Steep. Take the pan off the heat. Cover it and leave it for 30 minutes so the vanilla flavour builds.
- Strain. Lift out the pod. Pour the syrup through a fine sieve into a clean glass bottle.
- Chill. Let it cool, close the bottle and keep it in the fridge.
A quick version with vanilla extract
No bean? Make a plain syrup with the sugar and water. Take it off the heat, let it cool for 5 minutes, then stir in 2 teaspoons of vanilla extract. Adding the extract after heating keeps more of its aroma. A bottle of homemade vanilla extract works well here.
How much vanilla syrup to use
| Drink | Syrup |
|---|---|
| Latte or flat white, 350 ml | 1 to 2 tbsp (15 to 30 ml) |
| Iced coffee, 350 ml | 2 tbsp (30 ml) |
| Cold brew, 250 ml | 1 tbsp (15 ml) |
| Hot chocolate, 250 ml | 1 tbsp (15 ml) |
Start with less. You can always add more, but you cannot take it out.
Other ways to use it
- Sweeten iced tea or homemade lemonade.
- Brush it over a cake layer to keep it moist.
- Pour it over fresh fruit or pancakes.
- Stir it into plain yogurt or whipped cream.
- Add a splash to sparkling water with lemon.
Variations
- Vanilla brown sugar: swap half the white sugar for light brown sugar.
- Vanilla cinnamon: add a cinnamon stick while it simmers.
- Rich syrup: use 2 parts sugar to 1 part water for a thicker syrup that keeps a little longer.
- Vanilla honey: use honey instead of sugar and do not boil it. Never give honey to babies under 12 months.
Why make your own
Read the label on a shop syrup: it often says flavouring, not vanilla beans. A homemade syrup tastes of real vanilla: warm, a little floral, with no sharp edge. You also choose the sweetness. A 1 to 1 syrup is light and mixes easily into cold drinks. A 2 to 1 syrup is thicker and sweeter, so you need less of it. One bean makes a whole bottle, and the used pod still has flavour left for a jar of vanilla sugar.
Common mistakes
- Boiling too hard: the syrup thickens, darkens and can turn to caramel. A gentle simmer is enough.
- Skipping the steep: the vanilla needs time off the heat to flavour the syrup. Give it the full 30 minutes.
- A wet or dirty bottle: water and old residue shorten its life. Use a clean, dry bottle.
- Adding extract to boiling syrup: much of the aroma flies off with the steam. Let the syrup cool first.
How to store vanilla syrup
- Keep it in a clean, closed glass bottle in the fridge.
- Use it within about 2 weeks. Rich 2 to 1 syrup keeps a little longer.
- Throw it out if it turns cloudy, smells sour or grows mould.
- A dried, used bean can go into a jar of sugar to make vanilla sugar.
For a holiday breakfast table, pair it with a slice of maple and cinnamon compound butter on pancakes.
Questions
How long does homemade vanilla syrup last?
About 2 weeks in the fridge in a clean, closed bottle. Throw it out if it turns cloudy or smells sour.
Can I use vanilla extract instead of a vanilla bean?
Yes. Stir 2 teaspoons of vanilla extract into the syrup after it comes off the heat and has cooled for a few minutes.
How much vanilla syrup goes in a latte?
About 1 to 2 tablespoons for a 350 ml latte. Start with 1 and add more to taste.
Why did my vanilla syrup crystallise?
The sugar was not fully dissolved, or the syrup boiled too hard. Warm it gently with a splash of water and stir until clear.
Is vanilla syrup the same as vanilla extract?
No. Syrup is sugar and water flavoured with vanilla. Extract is vanilla soaked in alcohol and is much stronger, so you use only drops.
