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.
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.
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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.
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.
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.
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Recipe
Vanilla Simple Syrup
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.
Ingredients
- 1 cup water
- ¾ cup granulated or cane sugar
- ¼ cup brown or 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 pot.
- 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 a tight-fitting 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 Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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