This Vanilla Bean Simple Syrup recipe is the perfect addition to cocktails, coffee, and is a delicious syrup to brush onto cakes! And, best of all, it only requires 3 ingredients and 20 minutes to make.
Simple syrups are easy to make and are super versatile! You can use them in coffee, cocktails or in desserts. I almost always have a jar of simple syrup in my refrigerator, whether it's Lavender Simple Syrup, Strawberry Syrup or this vanilla bean version!
And this Vanilla Bean Simple Syrup recipe is quick, easy and so delicious! It adds delicious vanilla flavor to your morning coffee or to a Vanilla Matcha Latte. And you only need 3 ingredients to make it!
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Why You'll Love This Recipe
- This recipe is super simple, so it's great for beginners!
- And you only need 3 ingredients to make it.
- This Vanilla Bean Syrup recipe is perfect for cocktails, coffee or to brush onto baked cakes.
- It is packed with vanilla flavor from vanilla beans and extract.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Vanilla Beans: Vanilla beans add big flavor to any recipe they are in! I love to use them in Vegan Vanilla Scones, Vegan Vanilla Bean Pound Cake and Vanilla Overnight Oats for a deep, rich vanilla flavor.
Vanilla Extract: A little vanilla extract goes in at the end for an added vanilla punch!
Sugar: Regular granulated sugar is all you need.
Instructions
Step 1. First, cut two vanilla beans in half lengthwise and use a paring knife to scrape the seeds out of the pod.
Step 2. In a medium saucepan, combine sugar, water, the vanilla bean pods and the vanilla seeds.
Place the saucepan over medium heat and cook, stirring occasionally until the mixture boils.
Allow the syrup to boil for 1 minute, then place a lid on the pot and remove from heat.
Allow the mixture to steep for 10 minutes, then remove the lid and add the vanilla extract.
Use immediately or store in the refrigerator.
Recipe FAQs
Pour it into a container with a tight fitting lid with the vanilla bean pods.
Store in the refrigerator for up to 2 weeks.
Vanilla pods grow on a type or orchid that is vulernable to weather events like storms or drought.
The orchids only bloom for a 24 hour period each year and must be hand -pollinated during that time.
Then, the pods are picked and processed by hand!
No. But, they will get very hard and dry and impossible to cut open. If you have a hard vanilla bean, use it to make vanilla extract.
Expert Recipe Tips
After the mixture boils for 1 minute, there should be no visible granules of sugar. If there are, continue boiling the mixture until no granules remain.
Don't discard the vanilla bean pods! Store them in the jar with the syrup. They will continue to infuse the simple syrup as it sits in your refrigerator.
And when the syrup is gone, I like to use the empty vanilla bean pods once more by cooking them in a compote like my Blueberry Compote to get all of the flavor out of them.
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📖 Recipe
Vanilla Bean Simple Syrup
Equipment
- 1 2 Quart Saucepan with tight-fitting lid
- 1 Cutting Board
- 1 Paring Knife
- Measuring Cups and Spoons
Ingredients
- 2 Medium Vanilla Beans
- 1 Cup Granulated Sugar
- 1 Cup Water
- 1 teaspoon Vanilla Extract
Instructions
- Use a paring knife to cut the vanilla beans in half lengthwise. Then, use the knife to scrape the seeds out of the pods.2 Medium Vanilla Beans
- In a 2 quart saucepan, combine sugar, water, vanilla bean seeds and the pods. Place the pan over medium heat and cook, stirring occasionally until the mixture boils. Allow the mixture to boil for 1 minute. There should be no visible sugar granules at this point.1 Cup Granulated Sugar, 1 Cup Water
- Place a lid on the pot and remove from heat. Allow the syrup to steep for 10 minutes.
- Remove the lid and add the vanilla extract. Stir to combine and use immediately or transfer to a container with a tight-fitting lid. Be sure to store the pod in the syrup so they can continue to infuse it.1 teaspoon Vanilla Extract
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