Homemade Vanilla Coffee Syrup is easy to make and will take your morning coffee to the next level! This starts with a simple syrup recipe that is infused with a blast of vanilla bean flavor! Make coffee-house style coffee at home or use this vanilla syrup in tea, desserts or as a topping. This also makes a great homemade gift.
This tasty recipe is part of a brand ambassadorship with Rodelle.
I’m a bit of a coffee snob. Okay, scratch that. I am absolutely 100% a coffee snob! I don’t deny it. When my day begins with a hot cup of coffee flavored with Homemade Vanilla Coffee Syrup and whole milk, it’s going to be a good day!
I am a pour over drip coffee gal because it produces a clean, flavorful coffee without any of that bitterness or plastic taste that you can get with a machine. When I have the time and inclination I take it a step further with homemade simple syrups to add to my brew.
I told you. I am serious about my coffee! I come out of bed looking like Grumpy Cat. Anyone that knows me will tell you to stay far, far away until I’ve had my morning cup of coffee.
The great thing about making your own Vanilla Coffee Syrup is just how simple it is. Not only does it bring a cup of coffee to the next level, but vanilla syrup is wonderful in cocktails, over ice cream or anything else you can think up. My daughter loves a little vanilla syrup added to her milk. Vanilla milk instead of chocolate milk. Mmmmm.
Do you love coffee as much as I do? Check out these coffee infused recipes:
Here are some items you may need for this recipe: (affiliate links)
- 2 Cups Water
- 1½ Cups White Sugar
- 1/2 Cup Brown Sugar
- 1-2 Vanilla Beans, (split and scraped)
- 1-2 teaspoons Pure Vanilla Extract, (optional)
- In a 3qt pot, bring water, white sugar and brown sugar to a boil.
- Reduce heat and add vanilla beans.
- Simmer and stir for approximately 5 minutes or until mixture becomes a thin syrupy consistency.
- Remove from heat. Stir in vanilla extract for an extra punch of vanilla flavor.
- Let cool then transfer to an airtight container. Store in refrigerator and use within 2 weeks.
Pure vanilla extract can be used instead of or along with the vanilla beans.
The amount of vanilla beans or extract can be adjusted according to your preferences. (I use 1 vanilla bean and 2 tsps extract)
Makes approximately 2½ cups of syrup.
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