Vanilla Simple Syrup – Homemade vanilla syrup is perfect to put in coffee and other drinks! Made with just 3 simple ingredients in just 7 minutes.
Vanilla Simple Syrup
Every time I have gone to make the ever-popular vanilla iced coffee over the past few weeks, I keep finding that I have no vanilla simple syrup on hand to put in it! I decided to solve that problem finally by making a batch of homemade vanilla simple syrup that I can just keep in my refrigerator and use it whenever I want.
Vanilla syrup is so much cheaper to make at home than to buy at the store for $4-5. All you need is a pan and three simple ingredients – sugar, water, and vanilla extract. It took me about 7 minutes start to finish and once it was cool, it was ready to use in all of my favorite summer drinks!
Common Questions About Making Vanilla Simple Syrup
Can you substitute vanilla extract for vanilla simple syrup?
Substituting vanilla extract for vanilla simple syrup will have a very different result and I would not suggest doing it. The vanilla syrup will give the drink (or anything you put it in) sweetness while using vanilla extract will only give flavor with no sweetness.
Should you refrigerate vanilla syrup?
Yes! Please keep refrigerated between uses.
How long does simple syrup last?
Simple syrup lasts about 6 months so long as it is kept covered in the refrigerator.
What other types of simple syrups can I make?
There are so many options! Some of the most popular types include –
- Classic Simple Syrup
- Cinnamon Dolce
- Toasted Marshmallow
Looking for recipes to make with this vanilla simple syrup? Try these other recipes!
- Iced Vanilla Latte – It’s our most popular recipe! (pictured below)
- Vanilla Latte
- Caramel Macchiato
- Pumpkin Spice Latte
- Chai Tea Latte
- London Fog Tea Latte
- Caramel Apple Spice
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook until the sugar has dissolved, stirring the entire time.
- Transfer to a heat-proof container to cool to room temperature. Store in refridgerator until ready to use.
Find this recipe and more at Meal Plan Monday!
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