If you love making your own drinks at home, then this homemade vanilla syrup is just the right thing for you! It's delicious in coffee, such as Iced Vanilla Latte or Ube Latte, and tasty in Iced Matcha Latte, but also great used on porridge, smoothie bowls, on toast, or in baking.
This recipe is:
- ready in just a few minutes
- easy to make
- only made with 3 ingredients
- perfect for your favorite coffee drinks
- sweet and tasty
- great in hot and cold drinks
- delicious in an Iced Vanilla Latte or a hot, sweet Vanilla Matcha Latte
This vanilla syrup is perfectly paired with both hot and cold coffee drinks, such as Iced Vanilla Latte or Iced Matcha Latte. So refreshing, not just in summer! It adds a delicious sweetness to your favorite drinks and as it's made with vanilla bean, you get the whole delicious flavor of vanilla.
Table of Contents
Ingredients & Notes
To make this simple syrup, you only need 3 ingredients:
- Sugar - I've used brown sugar as I love the caramel notes in it.
- Vanilla bean (vanilla pod) - For the best vanilla flavor, I recommend using a great quality fresh vanilla bean.
- Water - To dissolve the sugar, use an equal part of water.
See the recipe card below for quantities.
Substitutions
If you don't have vanilla bean to hand, you can also use:
- Vanilla extract - use 4 teaspoons
- Vanilla bean powder - use 1 teaspoon
- Vanilla bean paste - use 1 teaspoon
- Vanilla essence - use 4-6 drops
If you have any vanilla products leftover after this recipe, why not try making my Vanilla Almond Granola, Banana Pancakes, or Vanilla Chai Mug Cake?
Equipment
For this recipe you will need:
- a saucepan - For best results and minimal cleanup, use a non-stick saucepan.
- a spatula
- a sterile glass bottle or container (see notes below)
Instructions
Here's how to make this coffee syrup:
Cut open the vanilla bean.
Scrape out the vanilla seeds.
Add the water to a saucepan over gentle heat.
Add the brown sugar.
Add the vanilla seeds.
Add the rest of the vanilla pod to the saucepan. Place on low heat for 10-15 minutes or until the mix is amber, then remove from the heat. DO NOT BRING TO A BOIL.
Strain to a fine sieve to remove the vanilla pod.
Transfer to a sterile bottle or glass container for storage.
Storage
Store the airtight bottle or container in the fridge for up to 1 month.
Enjoy this syrup in your favorite drinks - hot or cold - such as this Iced Vanilla Latte or Iced Matcha Latte. For more delicious drinks recipes, check out these recipes.
Food Safety Notes
Here are a couple of tips and tricks to prevent your syrup from going off:
- Ensure the bottle or container you use is airtight and sterilized. Once it has been sterilized, do not touch the inside of the bottle and handle it with utmost care.
- Do not dip any used spoons or similar into the syrup, as this could transfer bacteria.
- Keep the airtight bottle in the fridge for a maximum of 1 month.
- Do not exceed the recommended storage time.
- Do not add any additional ingredients to the syrup as these could compromise its shelf life.
How to Sterilize a Bottle for Coffee Syrup
To sterilize your glass bottle or container, place it in a saucepan filled with boiling water and cook it over medium heat for 5 minutes. Carefully remove it from the water without touching the inside of the bottle. Transfer the syrup to the bottle and close it air-tight.
Related recipes
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Homemade Vanilla Syrup
Equipment
- 1 non-stick saucepan
- 1 spatula
- 1 sterile glass container
Ingredients
- 1 cup water
- 1 cup light brown sugar
- 1 whole vanilla bean
Instructions
- Slice the vanilla bean open and scrape out the seeds.
- Place the water, brown sugar and vanilla seeds into a saucepan over low heat. Also add the opened vanilla bean.
- Heat over a gently heat for 10-15 minutes or until all the sugar has dissolved and the syrup has become a dark amber color.
- Strain through a sieve to remove the vanilla bean and store in a sterile glass container in the fridge for up to 1 month.
Notes
- Make sure to sterilize the glass bottle or container before adding the syrup.
- Store the syrup in the fridge for up to 1 month.
- You can substitute the vanilla bean with either 4 teaspoon high-quality vanilla extract, 1 teaspoon vanilla bean powder, 1 teaspoon vanilla bean paste pr 4-6 drops of vanilla essence.
© 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
Nicola
Have been making this syrup for my coffee for months now. Safe to say I’m obsessed!!! 😍