Homemade Vanilla Syrup Recipe For Coffee

I finally mastered how to make vanilla syrup, and I share the pantry trick that gives it true vanilla flavor.

I love finding tiny ways to upgrade my morning coffee, and this Homemade Vanilla Syrup honestly does that. It gives a sweet, rounded lift that makes you slow down and notice the flavor.

Made from everyday pantry staples like granulated sugar and pure vanilla extract it somehow tastes like a cafe invention but better cause you made it. I call it my Diy Vanilla Simple Syrup, and it slides into lattes, iced coffee, even baked treats and suddenly they all feel a little fancy.

If you like subtle sweetness with bold vanilla notes you might get hooked fast.

Why I Like this Recipe

– I love how it adds a warm vanilla kick to my coffee and desserts without tasting fake.
– It’s really forgiving, so i can tweak stuff and it still turns out good even when i’m rushing.
– I like that i can make it milder or stronger depending on my mood, same recipe, different results.
– It keeps well in the fridge and i can even freeze extra portions, so i don’t have to redo it all the time.

Ingredients

• Granulated sugar: pure carbs, gives sweetness and body, no fiber or protein, kinda addictive.
• water: calorie free, just dilutes syrup, adds mouthfeel, offers no vitamins or minerals.
• Vanilla bean: aromatic oils bring warm, floral flavor, tiny seeds, slight antioxidant perks.
• Vanilla extract: handy bottled flavor, concentrated, often alcohol based, not as deep as bean.
• Fine sea salt: tiny pinch brightens sweetness, balances taste, gives trace minerals, dont overdo it.

Ingredient Quantities

• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 vanilla bean or 1 to 2 teaspoons pure vanilla extract
• Pinch of fine sea salt (optional)

How to Make this

1. Put 1 cup (200 g) sugar and 1 cup (240 ml) water in a small saucepan over medium heat. Stir until the sugar fully dissolves, then bring to a gentle simmer, not a rolling boil.

2. If using a vanilla bean: split it lengthwise with a sharp knife and scrape out the seeds with the back of the knife. Add both the seeds and the pod to the simmering syrup and let it simmer gently for about 2 to 3 minutes so the vanilla starts to release.

3. If using pure vanilla extract instead: skip adding it to the pan. Just dissolve the sugar in the water as above, then take the pan off the heat and add 1 to 2 teaspoons of extract later (see step 6).

4. Take the pan off the heat and let the syrup steep with the vanilla bean for 20 to 30 minutes for a good flavor. For a stronger vanilla hit you can steep longer, even up to an hour.

5. Remove the vanilla pod and strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove any bits. Taste and stir in a pinch of fine sea salt if you want the flavor to pop a little more.

6. If you used vanilla extract, stir it in now off the heat (1 teaspoon for subtle, 2 teaspoons for stronger). Don’t boil extract or you’ll lose some aroma.

7. Let the syrup cool to room temperature, then pour into a clean jar or bottle. Seal and refrigerate. It yields about 1 cup (240 ml) and keeps in the fridge for up to 4 weeks.

8. To use: add about 1 to 2 teaspoons to a cup of coffee, or adjust to taste. It also works great in lattes, cocktails, and baking.

9. Quick hacks: want a thicker syrup next time, simmer a bit longer to reduce it, or use a 2 to 1 sugar to water ratio. If you want extra vanilla punch, split two beans or use 1 tsp extract plus one bean.

10. Storage tip: for longer shelf life sterilize the jar with boiling water first, or freeze excess syrup in ice cube trays for single‑serve coffee additions.

Equipment Needed

1. Small saucepan (about 1 to 2 qt), for simmering the syrup
2. Wooden spoon or heatproof spatula, to stir while sugar dissolves
3. Sharp knife and cutting board, to split and scrape a vanilla bean
4. Measuring cups and spoons (1 cup, and tsp), or a kitchen scale for accuracy
5. Fine mesh sieve or cheesecloth, to strain out vanilla bits
6. Heatproof container or bowl, to let the syrup steep off the heat
7. Clean jar or bottle with tight lid, for storing the finished syrup
8. Funnel, for easy bottling without spills
9. Pot holders or kitchen towels, because the pan and jar will be hot
10. Ice cube tray (optional), to freeze extra syrup into single serve portions

FAQ

Homemade Vanilla Syrup Recipe For Coffee Substitutions and Variations

Homemade Vanilla Syrup for Coffee

Ingredients

• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 vanilla bean or 1 to 2 teaspoons pure vanilla extract
• Pinch of fine sea salt (optional)

Method
1. If using a vanilla bean, split it down the middle and scrape the seeds into a small saucepan. Toss the pod in too, you can strain it out later. If using extract, wait to add it at the end.
2. Add the sugar and water to the saucepan. Stir briefly to wet the sugar.
3. Bring to a gentle simmer over medium-low heat, stirring till the sugar totally dissolves. Let it simmer 2 to 4 minutes to thicken slightly, don’t boil hard.
4. Remove from heat. If you used vanilla extract, stir it in now along with a pinch of salt if you want a rounder flavor. If you used a bean, let the syrup cool with the pod in it for stronger flavor, then remove the pod and strain.
5. Let cool to room temperature, transfer to a clean jar or bottle and refrigerate. Keeps well for about 2 weeks, sometimes a bit longer if kept cold.

Tips
– For a stronger vanilla flavor leave the scraped bean in the jar between uses, it’ll keep infusing.
– Warm syrup mixes easier into cold drinks. Pop a small amount in the microwave for 10 seconds if it’s too thick.
– Salt is optional but only a tiny pinch really makes the vanilla pop.

Substitutions

• Granulated sugar: brown sugar (1:1, gives caramel notes), coconut sugar (1:1, milder sweetness), or use honey/maple syrup instead but cut the amount to about 3/4 cup and reduce simmer time since they’re liquid and will make a thicker, stickier syrup.
• Water: use strong brewed coffee or espresso for a coffee-infused syrup, or a neutral tea concentrate for a different flavor note; if you use milk or coconut milk keep refrigerated and use quickly cause they spoil faster.
• Vanilla bean/extract: vanilla paste (use same amount as extract), imitation vanilla (1:1 but flavor is less complex), or almond extract as a different flavor direction use half the amount cause it’s stronger.
• Pinch of salt: omit if you prefer, or use a tiny pinch of kosher salt or pink Himalayan salt for the same effect.

Pro Tips

– Want bigger vanilla punch? Split two beans instead of one, or use a bean plus a little extract for a double whammy, and let the syrup sit longer to steep, it’ll get noticeably stronger the longer you wait. Just dont add extract to boiling syrup, add it off the heat or you lose aroma.

– Need it thicker? Simmer longer on low heat or try a richer sugar to water ratio next time (more sugar), but watch it closely so it doesnt start to brown and taste like caramel.

– Strain and salt, seriously. Strain through a fine sieve or cheesecloth so you dont get gritty bits in drinks, and a tiny pinch of fine sea salt makes the vanilla flavor pop — add a bit, taste, add more if needed.

– Store smart. Sterilize your jars with boiling water, label with the date, and refrigerate. For longer convenience freeze extra in ice cube trays so you can drop single portions into coffee or cocktails without thawing the whole batch.