Vanilla Bean Syrup is perfect for vanilla bean lattes. Making this vanilla syrup recipe at home with only three ingredients is super easy.
One of my friends is slightly obsessed with vanilla bean lattes, which are great things to be in love with, except for the fact that hardly any coffee shops sell them, especially the chain ones that can be found everywhere.
In fact, the closest coffee shop to her house that sells vanilla bean lattes is about 35 miles away. So, I decided to share a recipe for making vanilla bean syrup for all your favorite coffee drinks!
Table of contents
Why You’ll Love This Recipe
What’s so special about vanilla bean syrup? It has a deeper vanilla flavor than traditional vanilla syrup and includes beautiful little black vanilla bean seeds. You can make vanilla syrup for coffee using vanilla extract, but when it’s missing the vanilla bean seeds, it’s just not the same.
How To Make Vanilla Bean Syrup
Put one cup of granulated sugar and one cup of water in a saucepan.
Slice open a vanilla bean in half lengthwise. Spread open the vanilla bean pod and use your knife to scrape out the vanilla bean seeds. Add the seeds and the vanilla bean pod to the saucepan and stir.
Bring to a boil and stir for 1-2 minutes until the sugar is dissolved.
Remove from heat and allow the syrup to cool. Pour into a plastic or glass bottle or jar for storage. Add the vanilla bean pod if desired.
Vanilla Bean Latte Recipe
For a Vanilla Bean Latte, start with a cup of freshly made espresso or strong coffee. I love using our espresso machine, but you can use whatever coffee maker you have.
Add 1-2 tablespoons of vanilla bean syrup (or as you want). One pump of vanilla bean syrup from a coffee shop is about 1 tablespoon. Then add 1/4 cup of steamed milk or frothed milk.
I use the frother on my espresso machine. If you don’t have a milk frother, heat your milk in the microwave or on the stovetop until it is between 140˚F and 155˚F. Then, use a whisk to beat air into the milk until it is foamy.
How To Store Homemade Vanilla Syrup
Fridge: It lasts about one week and possibly up to two weeks when stored in an airtight container in the fridge.
Freezer: You can store vanilla coffee syrup in the freezer! Remove the vanilla bean pod and pour the syrup into an airtight plastic freezer bag or container before placing it in the freezer for up to six months.
Vanilla Bean Syrup FAQ
They are in the spice section of most grocery stores. Sometimes, they come in a sealed bag and sometimes in a glass jar. You can also order vanilla beans online.
Yes, you can use vanilla extract in place of the vanilla bean. Add 1-2 teaspoons of pure vanilla extract (depending on how much you like) after removing the syrup from the heat.
Yes, just add your chosen flavorings, extracts, or oils after removing the syrup from the heat.
Use it with iced coffee, cold brew coffee, flavored lemonade, or Italian sodas. Try it on top of ice cream or fresh fruit. You can also use it on a cake before adding the frosting to help keep the cake moist.
Similar Recipes
- Use Banana Syrup to make a delicious banana latte.
- Homemade Peppermint Syrup is perfect for a peppermint mocha.
- Make Snow Cone Syrup in a rainbow of colors.
- You can make a white chocolate mocha with this White Chocolate Sauce!
Vanilla Bean Syrup
Video
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 vanilla bean
Instructions
- Put the granulated sugar and water in a saucepan.
- Slice open a vanilla bean in half lengthwise. Spread open the vanilla bean pod and use your knife to scrape out the vanilla bean seeds. Add the seeds and the vanilla bean pod to the saucepan and stir.
- Bring to a boil and stir for 1-2 minutes until the sugar is dissolved.
- Remove from heat and allow the syrup to cool. Pour into a container. Allow the vanilla bean syrup to cool completely, cover, and store in the fridge for about one week or possibly up to two weeks.
Emilia says
Thank you for the recipe, I’ve already tried but I have a question: do I have to discard the vanilla bean after I’m finished with the first batch? Or is it okay to have the new syrup batch with the new and the old whole beans in there?
Tonia Larson says
Hello Emilia,
Great question! I’m not sure. In theory, the old beans could still be used but would not add as much flavor. If you are going to move them directly from one batch of syrup to the next, that should work but only a time or possible two with less flavor each time. If you there is going to be time between batches, it would be best to briefly rinse the syrup off the beans, pat them dry, and allow them to dry out completely.
~Tonia
Allison says
Do you know how many oz this makes? Just curious because I’m interested in making this for holiday gifts 🙂
Tonia Larson says
Hello Allison,
It makes 1 1/2 cups or 12 ounces.
Enjoy,
Tonia
Eric says
Hello Tonia,
A local coffee shop makes a Lexington coffee drink I enjoy and has both house-made bourbon reduced and house-made vanilla. Do you think I could reduce the bourbon and add it to this syrup or substitute the water?
Thank you,
Eric
Tonia says
Hi Eric,
Unfortunately, I do not have any experience cooking with bourbon so I’m not sure how you could go about it.
Best of luck,
Tonia
Stine says
Hi!
This looks so good! I’m going to make some today. But I was wondering, do you think the syrup will last longer if the vanilla pod is left out? And does it actually go bad after 1-2 weeks or just crystallize?
Abby says
Does using vanilla beans produce a better syrup than recipes using vanilla extract?
Tonia says
Hi Abby,
My friend, who loves vanilla bean lattes, swears they taste different than vanilla lattes. That being said, it mostly about getting those gorgeous little flecks of black from the vanilla bean. Both options work though and during these unprecedented times, we can’t be too picky, right?
~Tonia
Alexis says
Great recipe, thanks for sharing! Where is that jar from? Looks like the perfect size and shape for syrups.
Tonia says
Hi Alexis,
I found the Kilner bottle at Target but it doesn’t look like they sell them anymore. Here is a link to the bottle on Amazon: https://amzn.to/33g6wsg
~Tonia
Bayan says
Thanks for the great recipe.
The pictures and Photography are great!
I love it!
Sheryl Rotimatic says
It was very fine in taste. Thanks for the wonderful recipe.
Becky says
Thank you for the vanilla bean syrup!! I love it!