Hey, friends! Because you loved our main gal’s, Chelsea, last syrup recipe so much, we’ve decided to make this a mini-series! If you haven’t yet, check out our homemade cardamom syrup and homemade rose syrup recipes too.
Coffees, teas, mock-tails, tonics, baked goods, and desserts... Vanilla syrup is so diverse and can be used in many ways! This recipe It’s super easy to whip up with just a few simple ingredients and trust me, once you've tried it, there's no going back to store-bought options. Not to mention there are no yucky chemicals, artificial ingredients, or questionable ingredients in this syrup, unlike store-bought syrups that often contain Beaver anal gland. Yeah, you heard that right. No thanks! We’ll take the real stuff instead. The awesome thing about this syrup recipe is, once you’ve made one flavor, you can use the same basic steps to infuse your homemade syrups with other fun natural flavors!
- 1 cup of sugar (I use organic cane sugar which makes the syrup more on the brown side) which doesn't bother us.
- 1 cup of distilled water (tap is fine but shelf life won't be very long if not kept in the fridge) I have only used distilled and it can easily last for a full 7-10 days outside of the fridge. We usually use it up before then.
- 1 high-quality vanilla bean. I use Madagascar vanilla beans.
**** If you want a stronger vanilla flavor, use 2. beans and/or add in 2 tsp. of homemade vanilla extract.
- Bring water and sugar to a simmer.
- Add in vanilla bean once the sugar is dissolved.
- Simmer on low for ten mins stirring periodically.
- Turn the heat off and once it cools completely, put vanilla bean in a glass container as shown in the video.
**** 1 tbsp. per 12 ounces is a good ratio to start off with!
Here to help,
Brier C. & Chelsea H (Founder & CEO)