Homemade Vanilla Syrup


Recipes / Thursday, June 28th, 2018

Whenever my husband and I try out a new coffee shop, we always order the same thing: a vanilla latte, hot or iced, depending on the weather. It’s such a simple drink, but ordering the same thing helps us compare coffee shops and evaluate quality. If a shop doesn’t have a good vanilla latte, we won’t be returning. If they do, we will explore the menu further. 

Back when we lived in Colorado, we had two favorite coffee shops. No matter where else we went for coffee, it never tasted as great as the coffee from those two shops. On the city’s list of Best Coffee Shops, they were ranked as numbers one and two, so we clearly weren’t the only ones favoring them. 

We took a closer look to figure out what exactly made their coffee taste so much better than everyone else’s, and we realized they had two things in common: they roasted their own beans instead of buying from a roaster, and they made their own syrups. These factors, along with exceptional customer service, made them the best. 

We may not roast our own beans (yet), but we started making our own coffee syrups and we will never go back! Below is our recipe for our favorite syrup, vanilla. We’ve also made simple syrup, which is just a sweetener, and hazelnut syrup. We are hoping to make a caramel one soon, and who knows what else we will try! 

Give the syrup below a shot but be warned—you’ll never think of coffee the same way again! 

Homemade Vanilla Syrup
Once you start making this homemade vanilla syrup, you'll never go back to store-bought!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 Vanilla bean
  2. 3C Sugar
  3. 3C Water
Instructions
  1. Combine sugar and water in a pan over low heat until the sugar is dissolved. Bring to a boil.
  2. While sugar water is heating, cut open the vanilla bean and scrape out all the tiny beans.
  3. Once sugar water is boiling, add tiny vanilla beans and reduce to a simmer.
  4. Simmer for about 20-30 minutes, or until the viscosity is syrupy.
  5. Transfer to a syrup dispenser and add excess to an airtight jar. Add the original vanilla bean to the jar to maintain flavor if you would like.
Notes
  1. Stored vanilla will be good for about 2-3 weeks for best taste.
  2. If a film forms on the stored vanilla, you can just scrape it off.
The Fox Den Blog http://thefoxdenblog.com/
Check out my recipe page for more great treats!



 

Hello! I am a work-at-home mom to twin girls and a canine. I’m learning what life looks like when you surrender to God. Passionate about parenthood, marriage, and all things coffee!

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