What's the difference between vanilla extract, paste, bean, and powder?

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.

Is vanilla syrup the same as simple syrup?

Simple syrup is just sugar and water. Vanilla syrup is made with sugar, water, and vanilla.

When a drink calls for vanilla syrup, can I just use vanilla extract instead?

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 tbsp vanilla syrup, I'd use 1/4-1/2 tsp vanilla extract.

Vanilla Simple Syrup

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

Units Scale

1 cup cane sugar
1 cup water
1 vanilla bean, sliced in half lengthwise or 2 tbsp vanilla extract (see notes)

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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 tbsp 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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