As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.
Learn how to make vanilla syrup for coffee in simple steps from the comfort of your home. Once you make this simple syrup at home, you will save yourself some coins on Monin syrup or any other flavoured syrup. Your iced coffee, tea, cocktails and most importantly your pocket will thank you for it.
Vanilla syrup recipe for coffee
I love coffee and I can’t say it loud enough but I also like to keep it simple, sweet and delicious. One thing I am not a fan of is the overrated store-bought flavoured syrup that leaves a bad taste in your mouth most especially the zero-calorie ones.
Making vanilla syrup or other flavoured syrup at home from scratch is easy and you only need a handful pantry staples.
Today, I will be sharing with you this 3 ingredients vanilla coffee syrup that can be used to sweeten not just your coffee and hot chocolate. You can also use it for teas and other homemade alcoholic and non-alcoholic drinks.
You will definitely be paying less visit to Starbucks after learning to make today’s recipe at home in 10 minutes.
Why you should make yours at home
- It is simple and cheap! Talk about something being affordable, this is it.
- No more waiting around for the sugar to dissolve before enjoying your cup of coffee any time of the day
- You can make the sugar to water ratio to your own liking. I like it rich but you can absolutely put your spin to it with this basic recipe
- You can make it under 10 mins
- It is convenient and does not contain any preservatives. In fact, the sugar acts as your natural preservative which would help the syrup last longer in the fridge or in a cool place.
What you will need to make it
Sugar: I love using brown and caster sugar combination as the brown sugar intensifies the flavour of the coffee. I am guessing it is down to the molasses in the brown sugar. It works for me but you can omit it and use plain sugar if you would like your syrup clear and not dark like mine.
Salt: I added a pinch of salt for good measure
Vanilla extract: you can also swap this for vanilla beans, I just like the extract, less job to do when making the syrup
How to make vanilla syrup for coffee
To a small saucepan add brown and white sugar and water
Place on medium heat and stir the sugar and water to combine until the sugar dissolves, reduce the heat and bring to a boil for about 5 minutes.
Take it off the heat then add vanilla extract, pinch of salt (if using) and stir to combine. Leave the sugar syrup to cool. Transfer to an airtight container and store for up to 1 month or longer if storing in the fridge.
Use caster sugar instead of granulated sugar as it would dissolve quicker because it is finer in grain.
Don’t like dark brown sugar or would prefer a lighter shade of brown for the syrup then use light brown sugar or demerara.
Swap the vanilla extract for salted caramel or other flavour extract of choice.
More drink recipes
Turmeric milk for a good night sleep
Watch how to make a perfect hot coffee on my Youtube channel
Watch how to make almond milk coffee on my YouTube channel
Coffee smoothie for a good pick me up in the morning
Hot toddy, great for cough and cold
Vanilla Syrup for Coffee (Simple and Quick)
- 1 cup caster sugar
- ⅓ cup brown sugar
- 250 ml water
- ⅛ tsp Salt
- 1 tbsp vanilla extract
- To a small saucepan add brown and white sugar and water
- Place on medium heat and stir the sugar and water to combine until the sugar dissolves, reduce the heat and bring to a boil for about 5 minutes.
- Take it off the heat then add vanilla extract, a pinch of salt (if using) and stir to combine. Leave the sugar syrup to cool. Transfer to an airtight container and store for up to 1 month or longer if storing in the fridge.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.