Ingredients (Base Version — 1:1 “Classic”)
1 cup (200 g) sugar
1 cup (240 g) water
1–2 whole vanilla beans (split lengthwise, seeds scraped)
Optional:
Spent/previously used pods (great way to upcycle)
1–2 tsp real vanilla extract at the end to boost aroma (optional)
Tiny pinch of salt to round sweetness (optional)
Method 1 — Classic Hot Process (15 minutes)
Split & scrape the beans; add pods + seeds to a small pot with sugar and water.
Bring to a gentle simmer (don’t roll boil). Stir until sugar is completely dissolved, 2–3 minutes.
Turn off heat. Cover and steep 15–30 minutes.
Strain through a fine mesh (or cheesecloth) into a clean bottle.
Label & chill.
Flavor: clean, bright vanilla.
Fridge life: ~2–3 weeks in a clean, sealed bottle.
Method 2 — “Rich” Bar Syrup (Silkier, Lasts Longer)
Use 2:1 sugar to water (e.g., 2 cups sugar : 1 cup water).
Follow the same steps as above.
Benefits: thicker mouthfeel, better in iced drinks; keeps ~4–6 weeks refrigerated thanks to higher sugar content.
Method 3 — Cold Process (No Heat, Ultra-Fresh Aroma)
Combine sugar + water in a jar; shake until mostly dissolved.
Add split beans + seeds.
Refrigerate 24–48 hours, shaking a few times.
Strain, bottle, and keep chilled.
Flavor: wildly aromatic, floral; keeps ~2 weeks refrigerated.
Pro Tips (Read This for Perfect Results)
Don’t boil hard. High heat can mute delicate floral notes.
Steep longer = stronger. Taste at 15, 30, 60 minutes.
Reuse pods. Dry the strained pods; stick them into sugar to make vanilla sugar, or start a new batch of syrup.
Preservation option: add 1–2 tsp vodka per cup of finished syrup to modestly extend fridge life.
Clean bottles = longer life. Rinse bottles with just-boiled water before filling.
Food safety note: Always refrigerate homemade syrups. If it looks cloudy, ferments, or smells off, discard.
How to Use It
Iced coffee / cold brew: 1–2 tbsp per 12 oz
Lattes: 1–1½ tbsp in the milk before steaming
Lemonade & iced tea: 1–2 tbsp per glass
Cocktails: Old Fashioned, Espresso Martini, White Russian, French 75
Breakfast: drizzle on pancakes, waffles, yogurt, fruit
Best results with: whole vanilla beans (split + scraped).
Variations
Brown Sugar Syrup: swap half (or all) white sugar for light brown sugar (caramel notes).
Honey Syrup: 1:1 honey:water (warm gently to dissolve; add beans; steep).
Spiced Vanilla: add a cinnamon stick or 2–3 cardamom pods during steep; remove when bottling.
Double Vanilla: after straining, stir in ½–1 tsp real vanilla extract to layer top-note aroma.
Troubleshooting
Grainy/crystals forming: you likely measured 2:1 too heavy or didn’t fully dissolve; re-warm with a splash of water and stir.
Weak flavor: steep longer, or use 2 beans; avoid hard boils.
Cloudy syrup: usually fine (bean specks); if fermentation bubbles or sour smell → discard.
Storage & Yield
Makes ~1¼ cups classic syrup (after straining), ~1 cup rich syrup.
Store refrigerated in a sterilized glass bottle.
Classic: 2–3 weeks; Rich: 4–6 weeks; Cold-process: ~2 weeks.
Related Blog: 3 Vanilla Latte Recipes Starbucks Wishes They Invented