Coffee-shop syrup
Vanilla Syrup
Real vanilla bean steeped in simple syrup. The latte syrup worth making yourself.
- 38 min total
- 1½ cups360 ml
- Keeps 3 weeks
Quick answer
Vanilla syrup is simple syrup infused with vanilla: dissolve 1 cup sugar in 1 cup water, steep a split vanilla bean in it for 30 minutes (or stir in 1 tbsp extract once cool), and use 2 tbsp per 12 oz latte.
Coffee-shop vanilla is mostly sugar and flavoring. A real bean gives you warm, floral vanilla with those little black specks, for a fraction of the price of a bottled syrup.
No bean? Extract works well as long as it goes in after the syrup cools; heat drives off its aroma and leaves a boozy edge. We use a little of both for the fullest flavor.
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The recipe
Vanilla Syrup
Ingredients for 1½ cups360 ml
You’ll need: small saucepan, vanilla beans, vanilla extract, pump bottle, milk frother, swing-top bottlesmall saucepan, vanilla beans, vanilla extract, pump bottle, milk frother, swing-top bottle
Method
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Prep the bean
Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add seeds, pod, sugar and water to a small saucepan.
1 cup200 g granulated sugar1 cup240 ml water1 vanilla bean1 tsp1 tsp pure vanilla extract
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Dissolve
Warm over medium heat, stirring, until the sugar dissolves and the syrup just starts to steam at the edges, 3–4 minutes. Don't boil.
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Steep
Take the pan off the heat, cover and steep for 30 minutes. For stronger flavor, leave the pod in the bottle.
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Finish
Once the syrup is cool, stir in the extract and salt if using. Adding extract to hot syrup cooks off its aroma.
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Bottle
Pour into a clean bottle or pump bottle and refrigerate. Shake before using. The seeds settle.
Storage. Keeps about 3 weeks sealed in the fridge. Settled vanilla specks are normal; fuzz on the pod, cloudiness or a sour smell mean it's time to toss it.
Per 1 tbsp (15 ml): about 33 kcal, 8.5 g sugar (estimate).
How to use it
Vanilla latte
2 tbsp (30 ml) per 12 oz latte: stir into 2 shots of espresso, then add steamed milk.
Iced vanilla coffee
1½–2 tbsp (22–30 ml) per 12 oz glass of iced coffee or cold brew, plus milk.
Vanilla sweet cream cold foam
Froth 1 tbsp (15 ml) syrup with 3 tbsp (45 ml) heavy cream and 2 tbsp (30 ml) milk until thick; spoon over cold brew.
London Fog
1–2 tbsp (15–30 ml) in a strong cup of Earl Grey topped with steamed milk.
Full recipe and historyEspresso Martini
¼ oz (7 ml) with 1½ oz (45 ml) vodka, 1 oz (30 ml) fresh espresso and ½ oz (15 ml) coffee liqueur. Shake hard, strain.
Full recipe and historyClassic drinks with Vanilla syrup
Gear for this recipe
Glass Coffee Syrup Dispensers with Pumps (16.9 oz, set of 2)
A pump gives the same dose every press, so every latte tastes the same. Glass washes clean between flavors.
Best for Home coffee bars
Zulay Kitchen Handheld Milk Frother
Best for Lattes and cold foam on a budget
Breville Bambino Plus Espresso Machine
Best for Real espresso lattes at home
Takeya Deluxe Cold Brew Coffee Maker (1 qt)
Best for Iced coffee all week
More gear for this recipe (4)
Otis Classic 16 oz Swing-Top Glass Bottles (6-pack)
Best for Storing and gifting any syrup
Grade A Madagascar Vanilla Beans (10 pods)
Best for Vanilla bean syrup
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (4 oz)
Best for Vanilla, caramel and chocolate syrups
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Grade B (extraction-grade) beans are cheaper and taste just as good in syrup as plump Grade A beans.
- Don't toss the pod: rinse, dry and bury it in a jar of sugar for vanilla sugar, or drop it into your next batch.
- Imitation vanilla works in a pinch but tastes harsher. If using pure extract only, add 1 tbsp (15 ml) after cooling.
- For coffee-shop strength, add an extra teaspoon of extract. Homemade bean syrup is subtler than bottled syrups.
Variations
Brown sugar vanilla
Swap half the sugar for light brown sugar for a caramel-vanilla syrup that's lovely in iced oat-milk lattes.
Toasted vanilla
Caramelize a quarter of the sugar to light amber in the dry pan first, carefully add the water, then proceed. Toasty, marshmallow-like.
Rich vanilla (2:1)
Use 400 g sugar to 200 ml water for cocktails and cold brew. It's sweeter, thicker and longer-lasting.
Sugar-free vanilla
Make it with allulose instead of sugar; see our sugar-free simple syrup for the method.
Questions people ask
Can I use vanilla extract instead of a vanilla bean?
Yes. Use 1 tbsp (15 ml) pure vanilla extract per batch and stir it in after the syrup has cooled. Beans give deeper flavor and specks; extract is quicker and cheaper.
How much vanilla syrup goes in a latte?
About 2 tbsp (30 ml) for a 12 oz latte and 3 tbsp for 16 oz, roughly what a café uses. Start lower if you like it less sweet.
How long does homemade vanilla syrup last?
About 3 weeks in the fridge in a clean, sealed bottle. Discard it if you see mold, cloudiness or smell anything sour.
Can I just put vanilla extract in my coffee?
You can, but extract is unsweetened and alcohol-based, so it tastes thin and boozy. Syrup carries the vanilla in sugar, which rounds it out.
Why does my vanilla syrup taste like alcohol?
The extract went in while the syrup was hot, or too much was used. Add extract only after cooling and stick to 1 tbsp per batch.
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