This Vanilla Simple Syrup is one of the easiest syrups you can make at home! It's great for coffee, lattes, tea, cocktails, or for drizzling over pancakes, waffles, or ice cream. Made with just 3 simple ingredients in 10 minutes. It's the perfect homemade syrup for any coffee lover!
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Why This is the Best Vanilla Syrup
Homemade is always the best - There are no strange flavors or preservatives in this syrup, just real vanilla! It has the best flavor, and it's the perfect coffee syrup to always have on hand. It makes a great hostess gift, and it's freezer-friendly!
Easy and simple - Making your own vanilla syrup at home is much easier than you may think! All you need are 3 basic ingredients. Sugar, water, and vanilla extract. It takes just 10 minutes to make, and it's great for all kinds of beverages!
Budget-friendly - If you don't have whole vanilla pods or vanilla bean paste, you can use vanilla extract instead. It's simple to use and a budget-friendly option that will yield the same flavor as a whole vanilla bean pod. Vanilla extract also makes the syrup clear without any vanilla specs, if that's what you prefer.
Lots of uses - Vanilla is a classic flavor that goes with practically anything! You can add it to a ton of different hot or cold beverages or food. Use it in coffee, lattes, cocktails, hot chocolate, and mocktails, or drizzle it over ice cream, pancakes, waffles, or various desserts!
Ingredients
- Vanilla extract- You can use a whole vanilla bean pod, vanilla bean paste, or vanilla extract. Vanilla extract is the easiest and most budget-friendly option. It's also the only one that will yield completely clear syrup, just like the ones you can buy at grocery stores and what Starbucks uses. Vanilla bean paste and vanilla powder are more expensive, but they'll leave those pretty little black vanilla seed specs in the syrup. Vanilla bean pods are also great but might leave small pieces of the pods floating in the syrup.
- Cane sugar - I like using cane sugar for most syrups because it's very neutral in flavor but less processed than classic white sugar. You could use other sugars like brown sugar or maple syrup, but they will overpower the vanilla slightly.
- Water - The syrup is made with water and sugar in a 1:1 ratio. Use filtered water for the best flavor whenever possible.
Variations and Substitutions
- Sugar-free - You can substitute cane sugar with brown sugar or liquid sweeteners like maple syrup, agave, or coconut nectar. You can also use a sugar-free sweetener if you prefer. Keep in mind that this will change the flavor and color of the syrup. If you make it sugar-free, it also won't last as long because sugar acts as a preservative here.
- Type of vanilla - You can use pure vanilla extract and vanilla bean paste interchangeably. You can also mix and match them if you don't have enough of just one. I would be careful with any vanilla flavorings like vanilla flavored stevia. Those often aren't made with real vanilla and don't have a great flavor.
Step-by-Step Instructions
- Add cane sugar, water, and a sliced vanilla bean to a medium saucepan. (If you’re using vanilla extract, only add sugar and water.)
- Bring the mixture to a boil over medium-high heat, stirring constantly just until the sugar dissolves to prevent it from burning.
- Lower the heat and simmer the syrup for 10 minutes.
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- Take the syrup off the heat and stir in vanilla extract if you’re not using a whole vanilla bean.
- Transfer the syrup into a glass jar. You can keep the vanilla in the jar or discard it.
- Wait for it to cool completely before closing it with a lid. Store it in the fridge for 2 weeks.
Tips & Tricks!
- Use vanilla extract for a clear syrup - Vanilla bean paste and vanilla powder will leave black specs in the syrup. Vanilla bean pods might leave small pieces of the pods in the syrup that you can strain out, but it's extra work.
- Use white sugar for lighter syrup - If you want your syrup to be light in color, similar to store-bought ones like Monin and Torani, use white sugar instead of cane sugar.
- Freeze the syrup - This is the best way to preserve the syrup so it lasts you months and months! It doesn't freeze solid, so it will be scoopable straight from the freezer!
Where to Use the Syrup
- Coffee - This is the best syrup for coffee drinks! Add it to hot or iced coffee, cold brew, lattes, macchiatos (like this Vanilla Caramel Macchiato), espresso, or cappuccinos. Try it in this Iced Vanilla Latte, it's my every-day go-to coffee!
- Lattes - You can use the syrup in both hot and iced matcha. Nothing beats a classic Iced Vanilla Matcha Latte!
- Hot chocolate - Vanilla and chocolate are the perfect match, I highly recommend this syrup in hot chocolate or frozen hot chocolate. Try it in this Christmas Spiced Hot Chocolate or this Chai Hot Chocolate.
- Cocktails - This syrup also works really well with fall and winter-themed cocktails like this Apple Cider Bourbon Cocktail or any coffee cocktails like this Tequila Espresso Martini or this Creamy Espresso Martini. It would also be delicious in this Chai Cocktail!
- Sodas and lemonades - Vanilla syrup in a lemonade is something unexpected but so good! You can mix it with other syrups like a Blueberry Syrup or this Blackberry Syrup!
- Food - Drizzle the syrup over ice cream, yogurt, pancakes, waffles, oatmeal, or any desserts! You can brush it on cake layers to add moisture and flavor!
Storing
Refrigerator: Store the syrup in a glass jar or an airtight container in the fridge for up to 2 weeks. I don't recommend storing it at room temperature. Discard if it develops any off smell, color, texture, or any mold. Always use a clean spoon.
Freezer: This is my favorite way to keep any syrup fresh for a long time! You can store it in a freezer-safe container in the freezer for up to 3-4 months or longer if stored properly. I don't recommend freezing it in an ice cube tray because it doesn't harden enough. I like using small containers and premeasuring the syrup so that I always know how much I need to defrost.
Defrosting: Sugar prevents the syrup from freezing solid, which is great because you can use it straight from the freezer. It will be very thick but scoopable. You can also defrost it in the fridge for 1 hour or so to make it liquid again.
FAQs
For clear, smooth, store-bought-like syrup, use pure vanilla extract. For those pretty black vanilla specs, use vanilla bean paste or vanilla powder. Add it after you take the syrup off the heat in the same ratio as vanilla extract. You can also simmer the syrup with a whole vanilla bean sliced in half if you want the syrup extra fancy and fresh. This might leave little pieces of the vanilla bean in the syrup, which you can strain out.
Simple syrup is just sugar and water. Vanilla syrup is made with sugar, water, and vanilla.
Yes, if you don't want the sugar, but you need to add much less. Vanilla extract is much more concentrated than vanilla syrup. If a drink calls for 1 tablespoon vanilla syrup, I'd use ¼-1/2 teaspoon vanilla extract.
Other Coffee Syrups
Below are five of my favorite syrups to enjoy in coffee, cocktails, or hot chocolate! There are lots more to choose from, and I'm always adding new ones, so I highly recommend checking out Simple Syrup Recipes for all the latest ones!
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Print📖 Recipe
Vanilla Simple Syrup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 ⅓ cup 1x
- Category: Flavored Syrups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vanilla Simple Syrup is one of the easiest syrups you can make at home! It's great for coffee, lattes, tea, cocktails, and mocktails, or for drizzling over pancakes, waffles, or ice cream.
Ingredients
- 1 cup cane sugar
- 1 cup water
- 1 vanilla bean, sliced in half lengthwise or 2 tablespoon vanilla extract (see notes)
Instructions
- Add cane sugar, water, and a sliced vanilla bean to a medium saucepan. (If you’re using vanilla extract, only add sugar and water.)
- Bring the mixture to a boil over medium-high heat, stirring constantly just until the sugar dissolves to prevent it from burning.
- Lower the heat and simmer the syrup for 10 minutes.
- Take it off the heat and stir in vanilla extract if you’re not using a whole vanilla bean.
- Transfer the syrup into a glass jar. Discard the vanilla bean if using.
- Wait for it to cool completely before closing it with a lid. Store it in the fridge for 2 weeks.
Notes
- Vanilla extract vs paste vs bean: For clear, smooth, store-bought-like syrup, use pure vanilla extract. For those pretty black vanilla specs, use vanilla bean paste. Add it after you take the syrup off the heat in the same ratio as vanilla extract. You can also simmer the syrup with a whole vanilla bean sliced in half if you want the syrup extra fancy and fresh. This might leave little pieces of the vanilla bean in the syrup, which you can strain out.
- Lighter colored syrup: Use white sugar instead of cane sugar.
- Servings: The syrup makes enough for about 10-12 servings if you use 2 tablespoon per serving.
- Storage: Store the syrup in a glass jar or an airtight container in the fridge for up to 2 weeks or in a freezer-safe container in the freezer for 3-4 months.
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Jess says
I made it with plain vanilla extract to keep it clear and cheaper and it was so good in a latte!