Homemade Vanilla Syrup for Coffee

French

Turn simple coffees into cosy café-style drinks with this homemade vanilla syrup.

Made from real vanilla, sugar and water, it’s quick to make, easy to store and perfect for lattes, iced coffees and desserts too.

Vanilla Syrup for Coffee : Easy 3-Ingredient Homemade Recipe

I made this homemade vanilla syrup at my children’s request, and for once, it wasn’t to soak the sponge of a Yule log, as I often do.

They wanted creamy, cozy “coffee-shop style” lattes at home, with that gentle vanilla sweetness they love.

By making the syrup myself, I control the amount of sugar and choose real vanilla, not artificial flavourings or additives.

It keeps perfectly in a small bottle in the fridge and is so easy to pour and dose by the spoonful.

Just one or two tablespoons instantly turn an everyday coffee into a café-worthy treat, hot or iced.

It’s also delicious in hot chocolate, to soak a sponge cake, drizzle over ice cream or sweeten yoghurt, a real staple to keep in the fridge for the whole family.

Why make your own vanilla syrup for coffee?

• Control the sweetness : adjust the sugar to match your taste or different drinks.
• Real vanilla flavour : no artificial aromas, just the warm, natural taste of a vanilla bean.
• Cheaper than store-bought : a few basic ingredients make a generous bottle of syrup.
• Super versatile : perfect for lattes, iced coffees, hot chocolate, desserts and non-alcoholic cocktails.
• Quick and easy : ready in around 15 minutes with almost no effort.

Ingredients for homemade vanilla coffee syrup

For a small bottle of syrup:

• 250 ml water : Use cold, preferably filtered water so the syrup stays clear and free from any chlorine aftertaste.
• 200 g white granulated sugar : Sugar sweetens the syrup and gives it body. White sugar dissolves quickly and keeps the colour light, ideal for coffee drinks and lattes.
• 1 vanilla bean (split, seeds scraped) : A whole vanilla pod gives a deep, natural flavour, far more aromatic than artificial vanilla. The tiny black seeds also make the syrup look beautifully speckled and homemade.

Vanilla tip: choose a pod that feels soft, shiny and slightly oily to the touch, that’s the sign it’s fresh and full of flavour.

Step-by-step: how to make vanilla syrup for coffee

– Prepare the vanilla

• With a small sharp knife, split the vanilla bean lengthways.
• Gently scrape out the seeds from the inside.

– Combine the ingredients

• In a small saucepan, add the water and sugar.
• Add the scraped vanilla seeds and the split pod.

– Heat the syrup

• Place over medium heat.
• Stir regularly until all the sugar has dissolved and the liquid turns clear.

– Simmer to infuse the flavour

• Once it begins to simmer gently, lower the heat slightly.
• Let it simmer for 5–7 minutes so the vanilla can fully infuse and the syrup thickens very slightly.
• Don’t let it reduce too much or it may crystallise once cooled.

– Cool and strain

• Remove the pan from the heat and take out the vanilla pod.
• Leave the syrup to cool completely at room temperature.

– Bottle and store

• Pour the cooled syrup into a clean, dry bottle or jar with a tight-fitting lid.
• Seal and refrigerate until needed.

How to use this vanilla syrup

This simple syrup instantly adds a gourmet touch to lots of drinks and desserts:

• Lattes and cappuccinos : stir 1-2 tablespoons into a shot of espresso, then top with hot milk and foam.
• Iced coffee & frappés : mix cold coffee, ice, milk and a splash of syrup, then blend or stir.
• Hot chocolate : add a spoonful to your hot chocolate for a soft vanilla twist.
• Dessert topping : drizzle over vanilla or chocolate ice cream, pancakes, waffles or French toast.
• Soaking cakes : lightly brush sponge cake or genoise with warm syrup before filling or frosting.
• Yoghurt & dairy desserts : sweeten natural yoghurt, fromage blanc or rice pudding with a little syrup.

Start with a small amount, taste, and add more if you like a sweeter drink.

Storage, shelf life and food safety

• Fridge only : Keep the vanilla syrup in an airtight bottle or jar in the refrigerator. Properly stored, it will keep for about 2 weeks.
• Shake before using : Tiny vanilla particles may settle at the bottom. Simply give the bottle a gentle shake to redistribute the seeds.
• Use a clean spoon : Always use a clean, dry spoon when serving the syrup to avoid introducing moisture or bacteria that could shorten its shelf life.
• Check the texture : If the syrup becomes cloudy, develops an off smell or shows any signs of mould, discard it and make a new batch.

Variations and flavour ideas

Once you’ve mastered the basic vanilla syrup, it’s easy to customise it:

• Stronger vanilla : use two vanilla beans instead of one for an extra intense flavour.
• Caramel notes : replace part of the white sugar with light brown sugar or demerara for a deeper, caramel-like taste.
• Vanilla–cinnamon syrup : simmer a cinnamon stick with the vanilla pod, then remove it before bottling.
• With vanilla extract : if you don’t have a vanilla bean, make the syrup with sugar and water only, then add 1-2 teaspoons of pure vanilla extract once the syrup is off the heat and slightly cooled.

Frequently asked questions about vanilla coffee syrup

– Can I reduce the amount of sugar? Yes, but the syrup will be thinner and may not keep quite as long. For good texture and shelf life, try not to go below about two-thirds of the original sugar quantity.

– Do I have to refrigerate the syrup? Yes. Even though sugar helps preserve it, this is a homemade syrup without additives, so it’s safest stored in the fridge.

– What if my syrup crystallises in the bottle? Warm it gently in a saucepan or in a bain-marie with a tablespoon or two of water, stirring until the crystals dissolve again.

– Can I freeze vanilla syrup? It’s usually not necessary. The recipe makes a small batch that keeps well for two weeks, so it’s easier to prepare a fresh batch when needed.

Other basic recipes to try

• Homemade Buttermilk in 2 Minutes
• Homemade Crumble Topping Recipe
• Sugared Cranberries : Frosted Cranberry “Jewels”