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Baked » Recipes » Kitchen Basics

Homemade Vanilla Syrup

Published: Aug 6, 2020 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · Leave a Comment

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Homemade vanilla syrup is so easy and inexpensive to make! Handy to have in the fridge, use it to flavour hot and cold coffees, cocktails, and so much more.

A jar of homemade vanilla syrup on a white plate in front of a window.

This DIY vanilla simple syrup couldn’t be easier to make! Made with just water, sugar, and vanilla, the syrup is dairy-free, gluten-free, and alcohol-free. It’s a useful ingredient to have on hand to flavour hot and iced coffee drinks, drizzle over ice cream or yogurt, sweeten cocktails, or moisten cakes.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Ingredients to make vanilla simple syrup laid out on a white plaster surface.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

  • water
  • granulated white sugar or cane sugar
  • brown sugar or coconut sugar (optional)
  • 1 vanilla bean or vanilla powder or vanilla extract

Method

Add the water and sugar to a small pot.

Slice the vanilla bean lengthwise. Scrape the vanilla bean seeds into the pot, then add the scraped bean pod to the pot as well.

Water, sugar, and a sliced vanilla bean in a white pot with blue trim before heating.

Bring the mixture to a low boil over medium to high heat. Once the vanilla syrup is bubbling, reduce the heat to a simmer, and stir occasionally until the sugar dissolves. 

Remove the pot from the heat. Allow the homemade vanilla syrup to cool completely then transfer it to a jar or bottle with a tight-fitting lid. You can store vanilla simple syrup in the refrigerator for up to one month.

Overhead shot of a white pot with blue trim filled with brown liquid.

Tips & Notes

Feel free to use vanilla bean, vanilla powder, vanilla bean paste, vanilla extract, or a combination for this recipe. The higher quality vanilla you use, the more pronounced the vanilla flavour will be.

This vanilla syrup recipe uses a 1:1 ratio of water to sugar and can be stored in the refrigerator for up to one month. If you want your syrup to last longer, increase the amount of sugar, up to a 1:2 ratio of water to sugar.

To use homemade vanilla syrup as a cake soak, simply use a pastry brush to gently coat the top of baked and cooled cake layers with syrup. We use about 1 tablespoon per cake layer. You can also poke small holes over the top of a cooled cake layer with a toothpick and drizzle the syrup over the cake with a spoon.

If you are using the syrup mainly in drinks, consider storing it in a vessel with a pour-top or a spout.

Substitutions

You can omit the brown sugar and use all white or cane sugar for this recipe if you like. The vanilla syrup will have less caramel notes, and will be more clear in colour.

A jar of brown syrup with vanilla beans on a white plate on a white plaster surface with a few sweet pea flowers strewn about.

Use Homemade Vanilla Syrup In These Great Drink Recipes

Cold Brew Coffee

Strawberry Lemonade Sangria

Sunrise Citrus & Root Smoothie

Earl Grey Mocktail

Strawberry Slush With Lime

Watermelon & Mint Limeade

Recipe

A jar of homemade vanilla syrup on a white plate in front of a window.

Vanilla Simple Syrup

5 from 3 votes
Author: Kris Osborne
Yield: 1 -½ cups
Prep Time 2 minutes mins
Cook Time 2 minutes mins
Total Time 4 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Homemade vanilla syrup is so easy and inexpensive to make! Handy to have in the fridge, use it to flavour hot and cold coffees, cocktails, and so much more.

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Ingredients
 

  • 1 cup water
  • ¾ cup granulated sugar, or cane sugar
  • ¼ cup brown sugar, coconut sugar or use all granulated/cane sugar, see notes
  • 1 vanilla bean, or ½ teaspoon vanilla powder or 1 teaspoon extract

Instructions
 

If using vanilla bean: 

  • Add water and sugar to a small saucepan.
  • Slice the vanilla bean lengthwise and scrape seeds into the pot. Add the bean pod.
  • Bring mixture to a low boil over medium high heat, reduce to a simmer, stirring until the sugars dissolve.
  • Remove from heat. Cool and transfer into a jar or bottle with an airtight lid.
  • Store in the refrigerator 1-2 weeks.

If using vanilla powder or vanilla extract: 

  • Add water and sugar to a small pot.
  • Bring mixture to a low boil over medium high heat, reduce to a simmer, stirring until the sugars dissolve.
  • Remove from heat and stir in the powder or extract. Cool and transfer into a jar or bottle with a tight-fitting lid.
  • Store in the refrigerator 1-2 weeks.

Notes

Feel free to use vanilla bean, vanilla powder, vanilla bean paste, vanilla extract, or a combination for this recipe. The higher quality vanilla you use, the more pronounced the vanilla flavour will be.
This vanilla syrup recipe uses a 1:1 ratio of water to sugar and can be stored in the refrigerator for up to one month. If you would like your syrup to last longer, increase the amount of sugar, up to a 1:2 water to sugar ratio.
To use homemade vanilla syrup as a cake soak, simply brush the top of baked and cooled cake layers gently with syrup using a pastry brush. We use about 1 tablespoon per layer. You can also poke small holes all over the top of a cooled cake layer with a toothpick and drizzle the syrup over the cake with a spoon.
If you are using the syrup mainly in drinks, consider storing it in a vessel with a pour-top or a spout.
You can omit the brown sugar and use all granulated or cane sugar for this recipe if you like. The vanilla syrup will have a less caramel-like flavour, and will be more clear in colour.

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 17g | Sodium: 1mg | Sugar: 17g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Vegan Sherbet With Dark Chocolate
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