Vanilla Bean Syrup for Coffee (10 Minutes!)
This homemade vanilla bean coffee syrup is made with real vanilla beans, vanilla bean paste, and turbinado sugar for a rich coffee shop-inspired flavor. It's perfect for homemade lattes, cold brew, iced coffee, matcha, and more, and comes together in about 10 minutes.
Ingredients
- 1 cup turbinado sugar
- 1 cup filtered water
- 2 whole Madagascar vanilla beans
- 1 tablespoon vanilla bean paste
- 1 teaspoon pure vanilla extract
- Tiny pinch of sea
For an iced vanilla bean latte (16 oz)
- 2 shots espresso
- 8 oz milk (any milk, whole milk for the creamiest latte)
- ¾-1 0z vanilla bean syrup (about 1½–2 tablespoons, to taste)
- Ice
Vanilla bean cream top (optional)
- 1/4 cup heavy cream
- 1 tbsp vanilla syrup
Instructions
- Split the vanilla beans lengthwise and scrape out all the seeds.
- Add the water, sugar, vanilla seeds, scraped pods, and salt to a saucepan.
- Bring to a gentle simmer, stirring until the sugar dissolves. Simmer on low for 5 minutes.
- Remove from the heat and stir in the vanilla bean paste and vanilla extract. Let steep for 30–60 minutes.
- Remove the pods and pour into a glass bottle and store in the refrigerator.
Notes
- This recipe makes about 1½ cups of syrup. I typically use 1½ tablespoons to sweeten a 16-ounce latte, but you can adjust the amount to suit your taste. Shake or stir before using, as the vanilla bean seeds naturally settle to the bottom.
- Turbinado sugar creates the richest coffee shop-style flavor while still allowing the vanilla bean to shine.
- Leave the vanilla pods in while the syrup cools to continue infusing flavor.
- Whole milk makes the creamiest latte, but any milk works well.
- Vanilla bean seeds settling at the bottom is completely normal, just shake before using.
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