How to Make Vanilla Syrup
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I created this Starbucks-style vanilla syrup because I wanted something simple, affordable, and would keep me from going through the drive-thru every day. It’s just water, sugar, and vanilla extract. That’s it. It’s so fast, you can even make it while getting the kids’ breakfasts together or packing lunches (speaking from experience here).
I love a good Starbucks copycat (check out my vanilla scones, sweet cream cold foam, and pumpkin cream cold brew), but what I don’t love is the high price tag and not-so-great-for-me ingredients. So I’ve created the perfect Starbucks vanilla syrup dupe at home.
The recipe is super simple–just using vanilla extract, water, and sugar– no fancy vanilla pods or vanilla bean paste required!
And this recipe is super versatile my friends– use this syrup for all your favorite beverages, including fancy cocktails to impress your gal pals at the neighborhood happy hour or as a delicious sweetener for whipped cream! You can even swap the white sugar for brown for your own homemade brown sugar syrup.
Vanilla Syrup Ingredients
You only need three simple ingredients and a couple of steps to make your own homemade syrup. Here’s the list:
- White granulated sugar
- Water
- Vanilla extract (use the real stuff, not imitation)
Equipment
- Small saucepan
- An airtight jar, container, or syrup dispenser
How to Make Vanilla Syrup
We’re making a basic simple syrup for this recipe, using equal parts white sugar and water.
To make the syrup, combine the water and the sugar in a small saucepan and give it a stir. Heat the mixture over medium-high heat and bring it to a boil.
Once boiling, reduce the temperature to medium heat and simmer the syrup for 1 1/2 to 2 minutes until the sugar dissolves and the liquid looks completely clear. Give the mixture a stir to make sure you don’t feel any sugar granules or grittiness. There should be no color to the syrup at this point either.
Remove the pan from the heat and stir in the vanilla extract. The vanilla needs to be added off the heat so that it doesn’t evaporate and lose its flavor.
Use the syrup immediately for hot beverages or let it cool and transfer it to an airtight jar or container for later use.
Storage
The vanilla syrup can be stored in an airtight container, pump dispenser, or glass bottle for about 3-4 weeks at room temperature. Perfect for coffee bars and bar carts!
This syrup will also keep for a super long time when it’s kept in the fridge. I store my cold syrup in a glass mason jar for up to two months in the refrigerator door. I like having a batch of chilled syrup on hand for cold foam, cold coffee, and whipped cream.
Vanilla Simple Syrup Recipe Tips
- Add the vanilla extract after cooking the syrup for maximum vanilla flavor.
- Make sure to cook the syrup until the sugar is completely dissolved, or else they syrup will be gritty. The syrup liquid will be very clear and when you stir the mixture, no granules of sugar will be felt on the bottom of the pan.
- When adding syrup to cold foams or heavy cream that will be whipped, make sure the vanilla syrup is very cold. This will help whatever you’re whipping and frothing get a lot of volume!
Vanilla Syrup Recipe Substitutions & Variations
- Use brown sugar in place of white cane sugar: The cooking process is totally the same. Brown sugar contains molasses, giving your syrup a sweeter, deeper, and smokier flavor, but it might mute the vanilla a bit. Feel free to add more vanilla extract or use a whole vanilla bean or vanilla bean paste for a more intense vanilla flavoring.
- Change up the flavor: Swap the vanilla extract for any other flavoring, like maple, peppermint (only use about 1/2 teaspoon and add more if needed), cake batter, or whatever extracts look good to you at the grocery store, go for it!
- You can totally swap out the vanilla extract and use a vanilla bean pod or vanilla bean paste instead! The quantity of vanilla paste to vanilla extract would be the same, so it’s an equal swap.
Serving Suggestions
- Flavored syrups are the best way to add flavor and sweetness to any shaken espresso, hot or iced coffee, iced tea, espresso martini mocktail, or any of your favorite drinks without the grittiness of granulated sugar.
- Unleash your inner barista and make sweet vanilla cold foam or add to strawberry cold foam for topping cold brew coffees. The foam on top is so creamy and dreamy, it tastes like vanilla ice cream. It’s the best way to drink a cold coffee, in my humble opinion.
- Brushing or spraying cake layers with a thin layer of vanilla syrup is a great way to add extra moisture and flavor to any cake.
- It makes a great gift for the coffee lover in your life! Simply package your homemade vanilla coffee syrup in a glass jar and attach a pretty label, and you’ve got yourself a super cute DIY gift everyone will love!
- For the holidays, I love making a Sugar Cookie version of this syrup. Perfect for lattes and gifting.
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Homemade Vanilla Syrup
Ingredients
- 1 cup of white granulated sugar
- 1 cup of water
- 1 tablespoon pure vanilla extract
Instructions
- Add the water and the sugar to a small saucepan. Stir to combine.
- Cook over medium high heat, stirring occasionally until the mixture begins to boil.
- Turn the heat down to medium and simmer for 2 minutes until the sugar is dissolved and the liquid is clear.
- Remove the saucepan from the heat and stir in the vanilla extract. The syrup can be used immediately for hot beverages or chilled for iced drinks.
Video
Notes
- Vanilla bean paste can be used in place of vanilla extract. The amounts are an equal swap.
- Take the syrup off the heat before adding the vanilla extract, otherwise the vanilla flavor will evaporate.
Does this need to be refrigerated?
Nope! But it works better in a cold foam if it’s cold.
Can you use coconut sugar instead?
I’ve never tried it, but I bet it would work just fine!
I made it and it’s fabulous! I’m using it in my London Fog teas.
I got my boyfriend hooked on London fogs and one of our local coffee shops makes a really good iced london fog. I found this recipe, he made it and we both tried a little taste of it and instantly fell in love! 😍 He is currently sipping on his homemade iced london fog. 🥰
8g of sugar in how much of serving? 2 or 3 servings? Or in one serving of 2’almost tsp?
Thanks.
1 tablespoon! Thanks!
How long is this good for after making??
3 weeks at room temp and 2 months in the fridge!
What consistency should this be when done? I’ve never made a simple syrup before. I just made this and it seems kind of watery? Smells delicious though!
Hi! This one is on the thin side and will thicken slightly as it cools. If you want it a little thicker, cook it down for 5 more minutes! The longer it cooks the thicker it gets.
Can you use Monk Fruit in the raw instead?
I haven’t tried it with monk fruit sugar, but I don’t see why it wouldn’t work! As long as it dissolves, it will work perfectly! Let me know if the try it, and I’ll add an update to the post 🙂
I made this with monkfruit. It’s decent – don’t expect it to be exactly like a store bought syrup. I think next time though I may double the monkfruit content. I like my syrup sweeter and thicker. I left my first batch simmering on the stove a little too long and it started to caramelize.
This turns out perfect and tastes perfect! I am glad i found this recipe. I made this for use in my iced coffee.
I’m so glad you made it!! Thanks for commenting!
Can you use peppermint flavor or does it have to be extract?
Yes! Just start with a 1/4 teaspoon, since peppermint is pungent–and add more to taste if needed.
I made this syrup a couple of days ago and have been adding it to matcha lattes in the morning for a tiny bit of sweetness and flavor. It’s delicious and was so easy to make!
How do I make it more Vanilla flavored? I tried adding more extract but that did not work. I’m trying to find an alternative to the store bought syrups as they have bad ingredients!
Hi! Are you using pure vanilla extract? I use McCormick brand and that gives me a nice and strong vanilla flavor. I recommend adding the seeds from a vanilla bean if you have them or vanilla bean paste. The flavor intensifies as it sits. If you’re using homemade vanilla that might impact the flavor too. And make sure to add the vanilla off heat for the strongest flavor.