Vanilla Syrup for Coffee: Easy 3-Ingredient Recipe
Vanilla syrup for coffee is 1 cup of sugar, 1 cup of water and 1 tablespoon of vanilla extract. Simmer the sugar and water for 2 minutes, take the pan off the heat and stir in the vanilla. It takes about 10 minutes, makes about 1 1/2 cups and keeps in the fridge for about 2 weeks.
That one batch sweetens roughly 12 lattes. Below are the base recipe, a vanilla bean version, three variations, and exactly how much to use in hot and iced drinks. If you would rather buy than make it, we compared ready-made options in our coffee syrup set guide.
What You’ll Need
Pure vanilla extract – the whole flavor of the syrup, so use pure, not imitation
Vanilla beans – for the vanilla bean version with visible specks
Small saucepan – one batch fits a 1 to 2 quart pan
Glass syrup bottle with pump – one or two pumps per drink
Swing-top glass bottles – a tight seal for the fridge
Small funnel – fills narrow bottles without spills
Vanilla Syrup Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon pure vanilla extract
- 1 small pinch salt, optional
How to Make Vanilla Syrup for Coffee
- Add the sugar and water to a small saucepan over medium heat.
- Stir until the sugar dissolves and the liquid turns clear, about 3 minutes.
- Turn the heat to low and simmer gently for 2 minutes. Do not let it boil hard.
- Take the pan off the heat and let it sit for 2 minutes.
- Stir in the vanilla extract and the salt. Adding vanilla off the heat keeps more of its flavor.
- Cool for 15 minutes, then pour into a clean glass bottle or jar and refrigerate.
Vanilla Bean Syrup
For a deeper flavor and visible vanilla specks, use a whole bean. Split 1 vanilla bean lengthwise and scrape the seeds into the pan with the sugar and water. Drop the pod in too. Simmer on low for 5 minutes, take the pan off the heat and let the pod steep while the syrup cools. Strain out the pod, or leave it in the bottle for a stronger flavor over time.
A third option is vanilla bean paste. Stir 1 tablespoon into the base syrup off the heat in place of the extract.
Vanilla Syrup Variations
Brown Sugar Vanilla Syrup
Swap the granulated sugar for 1 cup of packed light brown sugar. The syrup turns amber and picks up a light caramel flavor. For the plain brown sugar version, see our brown sugar simple syrup.
Vanilla Cinnamon Syrup
Add 2 cinnamon sticks with the sugar and water, simmer on low for 10 minutes, then finish with the vanilla off the heat. Remove the sticks once the syrup has cooled.
Rich Vanilla Syrup
Use 2 cups of sugar to 1 cup of water for a thicker, sweeter syrup. Use half as much per drink. The higher sugar content helps it keep longer in the fridge, about 1 month.
Sugar-Free Vanilla Syrup
Simmer 1 cup of a granulated sugar substitute that measures like sugar with 1 cup of water, then add the vanilla. The syrup will be thinner and keeps for less time, so make half batches.
How Much Vanilla Syrup to Use
| Drink | Size | Vanilla syrup |
|---|---|---|
| Vanilla latte | 12 ounces | 2 tablespoons |
| Iced vanilla latte | 16 ounces | 2 to 3 tablespoons |
| Brewed coffee | 8 ounces | 1 tablespoon |
| Cold brew | 12 ounces | 1 to 2 tablespoons |
| Tea or steamed milk | 8 ounces | 1 tablespoon |
Two tablespoons is 1 ounce. Cold drinks taste less sweet than hot ones, so iced drinks take a little more.
Drinks to Make With Vanilla Syrup
Vanilla Latte
Stir 2 tablespoons of vanilla syrup into 2 shots of hot espresso, then add 1 cup of steamed milk and a thin layer of foam. The full method, with and without a machine, is in our latte recipe.
Iced Vanilla Latte
Stir 2 to 3 tablespoons of syrup into 2 shots of hot espresso. Fill a 16 ounce glass with ice, add 3/4 cup of cold milk and pour the espresso over the top.
Vanilla Iced Coffee
Fill a glass with ice, add 1 cup of chilled strong coffee, 1 to 2 tablespoons of vanilla syrup and a splash of milk or cream. More options are in our iced coffee recipe.
Vanilla Sweet Cream Cold Brew
Sweeten 1 cup of cold brew over ice with 1 tablespoon of vanilla syrup, then top with sweet cream cold foam. You can make the coffee ahead with our guide on how to make cold brew coffee at home.
How to Store Vanilla Syrup
Keep the syrup in a clean, sealed glass bottle in the fridge for about 2 weeks. Rinse the bottle with very hot water and let it dry before filling. Throw the syrup out if it turns cloudy, grows anything on the surface or smells off. If crystals form, set the bottle in a bowl of hot water and shake until they dissolve.
Vanilla Syrup for Coffee
Ingredients
Method
- Add the sugar and water to a small saucepan over medium heat.
- Stir until the sugar dissolves and the liquid turns clear, about 3 minutes.
- Turn the heat to low and simmer gently for 2 minutes. Do not let it boil hard.
- Take the pan off the heat and let it sit for 2 minutes.
- Stir in the vanilla extract and the salt. Adding vanilla off the heat keeps more of its flavor.
- Cool for 15 minutes, then pour into a clean glass bottle or jar and refrigerate.
Marcus’s Pro Tips
- Use pure vanilla extract. Vanilla is the only flavor here, so imitation vanilla is easy to taste.
- Add vanilla off the heat. Boiling drives off some of the flavor.
- Do not skip the pinch of salt. It rounds out the sweetness without making the syrup taste salty.
- Measure your pump once. Pump bottles vary. Pump into a tablespoon so you know how many pumps equal 2 tablespoons.
- Date the bottle. A piece of tape with the date takes the guessing out of when to make more.
Frequently Asked Questions
How long does homemade vanilla syrup last?
About 2 weeks in a sealed bottle in the fridge. A rich syrup made with 2 parts sugar to 1 part water keeps about 1 month.
Is vanilla syrup the same as vanilla extract?
No. Vanilla extract is concentrated flavor with no sugar. Vanilla syrup is sugar and water flavored with extract, so it sweetens and flavors at the same time.
How much vanilla syrup goes in a latte?
Use 2 tablespoons for a 12 ounce latte. Start with 1 1/2 tablespoons if you like it less sweet.
Can I use vanilla bean paste instead of extract?
Yes. Use the same amount, 1 tablespoon, stirred in off the heat. You will see vanilla specks in the syrup.
Why is my vanilla syrup cloudy?
A slight haze right after adding extract is normal. Cloudiness that appears after several days in the fridge is a sign to throw it out.
Can I use this syrup in drinks other than coffee?
Yes. It works in tea, steamed milk, hot chocolate, cocktails and over fruit or pancakes.
Vanilla syrup is the most useful bottle to keep on a coffee bar. Once you have it down, try the other flavors in our coffee syrup recipe and the seasonal ones in holiday coffee syrups.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
