Simple Homemade Vanilla Syrup

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Flavor and sweeten your coffee and tea with this homemade vanilla syrup that’s simple to make at home.

Vanilla simple syrup in a glass bottle.

About This Vanilla Syrup

  • Vanilla syrup is a simple syrup with vanilla extract. There’s only three ingredients: sugar, water, and vanilla extract.
  • This recipes makes a cup of vanilla syrup which can be used to flavor and sweeten your coffee or tea. It’s an easy way to instantly turn your latte (or coffee), into a vanilla latte. Because it’s a liquid, the syrup is the best way to sweeten iced drinks.
  • So simple to make at home for a fraction of the cost of store-bought, you’ll wonder why you haven’t made it at home before.

To make more simple syrups at home that are just as simple, try my mint syrup, pumpkin spice syrup, and chocolate syrup. It’s how you can make Peppermint Mocha Lattes and Pumpkin Spice Lattes at home easily. See them all here.

Ingredient Notes

Vanilla simple syrup ingredients.
  • Vanilla extract
    Not all brands are the same when it comes to vanilla extract. The pricier, the better it’ll taste. The low cost options taste like chemicals so you should splurge if you can. A little goes a long way so a bottle will last you a while.
  • Sugar
    Use regular white sugar or cane sugar. You can use brown sugar but it’s a little slower to dissolve.
  • Water
    Filtered water is best for a better tasting syrup.
My Vanilla Extract Pick

Photo Credit: williams-sonoma.com

Stop looking for a better vanilla extract since there isn’t one. Tastes so good with a burst of natural vanilla flavor.
SEE PRICE ON WILLIAMS SONOMA

Step-by-Step Instructions

Pouring vanilla simple syrup into a glass bottle using a funnel.

Here’s a quick overview of the steps to make this syrup. For full ingredients and instructions, scroll down to the recipe.

  1. Put sugar and water in a saucepan and simmer.
    Stir to make sure sugar dissolves completely.
  2. Take off heat and add vanilla extract.
  3. Pour vanilla syrup into an airtight container.

Expert Tips

  • Don’t cook the vanilla extract since it can lose flavor. Only add it at the end after the dissolved sugar and water is off the heat.
  • Vanilla syrup can be stored in the refrigerator for up to 2 weeks in an airtight container like this one.
  • Use 1-2 tablespoons of syrup to your coffee or latte.

Questions You May Have

Can I make a drink for kids using this vanilla syrup?

Stir 1-2 tablespoons of vanilla syrup into a cup of warm milk.

What else can I use this syrup for?

Add some syrup to sparkling water to make your own vanilla soda! Add it to hot tea (Earl Grey and vanilla are great together), iced tea or hot chocolate.

How long does vanilla syrup last?

It’ll keep it in the refrigerator in an airtight container for about 3 weeks.

Can I use another sweetener?

You can use any sweetener you prefer. Replace the white sugar in the recipe with brown sugar, honey, maple syrup, or date sugar.

Pouring vanilla simple syrup into a cup of coffee.

More Simple Syrup Recipes

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Simple Vanilla Syrup

Author: Jee Choe
Three ingredient vanilla simple syrup from scratch recipe for coffee and tea.
4.9 from 14 votes
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Yield8 servings

INGREDIENTS
 

  • ¾ cup water
  • ¾ cup sugar
  • 1 tablespoon vanilla extract

INSTRUCTIONS

  • Put sugar and water in a saucepan and simmer.
    Stir to make sure sugar dissolves completely.
  • Take off heat and add vanilla extract.
  • Pour syrup into an airtight container.
    The syrup will keep for up to 2 weeks in an airtight container in the refrigerator.

NOTES

  • Recipe makes 1 cup (16 tablespoons) of mint syrup.
  • To flavor and sweeten coffee, use 1-2 tablespoons of syrup per 1 cup serving.

NUTRITION

Calories: 77 | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 19g
Did you make this recipe?Mention @coffeeatthree and use hashtag #coffeeatthree!

5 thoughts on “Simple Homemade Vanilla Syrup”

  1. This is a great way to use every penny, and that’s a lot of pennies, out of that expensive bean after a long soak in alcohol when making extract. I put my used beans in sugar to infuse and use granually or simmer with sugar and water for a simple syrup like your recipe. I can see why folks are upset consuming vanilla flavoring (contents of the glands in the ass of a beaver (castor oil) used to flavor and scent many things in the day) when companies use misleading labeling and advertising marketing products as “vanilla”, even “real vanilla”, rather than vanilla flavored. I buy beans by the pound from Madagascar and have bottles, barrels, jars and jugs of beans extracting throughout my home. The smell on days I give them all a good stir is absolutely delicious and the taste it gives your baked goods is even better, beyond compare. 2nd to saffron as most expensive spice, he vanilla orchid is hand pollinated during a very short window of time and was done by only one guy once upon a time not so long ago. The history of vanilla is an interesting read. Knowledge and technology are increasing and improving the geologically and reproductivly challenged plant’s survival and expansion rates. If Mother Nature would cooperate in the few tropical places it does thrive and supply and demand would stabilize, then prices would come down. Consumer Tip: Real vanilla is gonna cost you, dearly.

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