Homemade Maple Vanilla Coffee Syrup

Hey there, coffee lover!

If you’re looking to add a cozy, sweet, and totally magical touch to your morning coffee, this homemade Maple Vanilla Coffee Syrup is exactly what you need.

It’s made with simple, wholesome ingredients and comes together in less than 10 minutes. Plus, it’s way better (and healthier!) than the store-bought syrups.

I’ve been making this for years, and it’s always a hit—whether it’s for my morning latte or to sweeten up iced coffee.

Your kitchen will smell like heaven, and you’ll feel like a barista in no time!

Let’s get to it.

What You’ll Need:

1 cup pure maple syrup
1/2 cup water
1 tbsp vanilla extract (or the seeds of 1 vanilla bean for extra flavor)
1/4 cup brown sugar (light or dark)
1/4 tsp cinnamon (optional, for a warm, spiced touch)

Pro Tips:

Use good quality maple syrup – The better the syrup, the better the flavor. Go for pure maple syrup, not pancake syrup!
Vanilla bean boost – If you have vanilla beans, scrape out the seeds and add them for an extra-rich vanilla flavor.
Don’t overheat – Let the syrup gently simmer, not boil, to avoid burning the sugars.
Cool completely – The syrup thickens as it cools, so don’t panic if it seems thin at first.
Family-friendly hack – This syrup is also great drizzled over pancakes or even ice cream for a kid-friendly treat!

Tools You’ll Need:

Small saucepan
Whisk
Measuring cups and spoons
Glass jar or bottle for storing

Substitutions & Variations:

No brown sugar? Use white sugar or coconut sugar instead.
Want it dairy-free? No worries—it’s already dairy-free!
Add a twist: A tiny pinch of sea salt or nutmeg can add depth to the flavor.

Make-Ahead Tips:

You can make this syrup up to 2 weeks in advance. Store it in an airtight jar or bottle in the fridge.

How to Make Maple Vanilla Coffee Syrup

1. Combine the ingredients:

Add the maple syrup, water, brown sugar, and cinnamon to a small saucepan.

2. Simmer gently:

Place the saucepan on medium heat and whisk the mixture. Let it simmer gently for 5-7 minutes, stirring occasionally, until the sugar dissolves and the mixture slightly thickens.

3. Add the vanilla:

Remove the pan from heat and stir in the vanilla extract or vanilla bean seeds.

4. Cool and store:

Let the syrup cool completely before pouring it into a clean glass jar or bottle.

Leftovers & Storage Tips:

Store the syrup in an airtight jar or bottle in the fridge for up to 2 weeks. If it thickens too much in the fridge, warm it slightly or stir in a tiny bit of water before using.