Let’s talk about leveling up your morning coffee.
This homemade vanilla coffee syrup is so simple, but it feels extra fancy—like you’re bringing the coffee shop right into your kitchen.
It’s sweet, smooth, and adds the perfect hint of vanilla to your coffee, iced or hot.
My family loves it, and it’s especially fun to whip up for weekend brunch or as a thoughtful little gift for friends.
Bonus: it only takes 3 ingredients and about 10 minutes to make.
Let’s do this!
What You’ll Need
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon pure vanilla extract
Pro Tips
- Use good vanilla! The flavor really shines here, so splurge on pure vanilla extract or even vanilla bean paste for extra richness.
- Don’t walk away. Keep an eye on the syrup while it simmers so it doesn’t boil over or over-reduce.
- Double batch it. Trust me, this syrup is so good you’ll want extra for later or to share with friends.
- Store it right. Use a clean, airtight glass jar or bottle to keep it fresh longer.
- Experiment! You can swap the vanilla for other flavors like almond or hazelnut extract to switch things up.
Tools You’ll Need
- Small saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Funnel (optional, for pouring into a bottle)
- Glass jar or bottle for storage
Substitutions and Variations
- Swap sugar with brown sugar for a deeper, caramel-like flavor.
- Use a vanilla bean (split and scraped) instead of extract for a more natural, aromatic flavor.
- Add a pinch of salt to enhance the flavors even more.
- Try other extracts like hazelnut, almond, or even peppermint for seasonal twists!
Make Ahead Tips
This syrup stores beautifully! Make it in advance and keep it in the fridge for up to 2 weeks. Shake it up before using.
How to Make Vanilla Coffee Syrup
1. Combine sugar and water.
In a small saucepan, mix 1 cup sugar and 1 cup water. Stir until the sugar dissolves.
2. Heat it up.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is completely dissolved (about 5 minutes).
3. Add the vanilla.
Once the syrup has simmered and slightly thickened, remove it from the heat. Stir in 1 tablespoon of vanilla extract.
4. Cool and store.
Let the syrup cool for about 10 minutes. Use a funnel to pour it into a clean glass jar or bottle. Store in the fridge for up to 2 weeks.
Leftovers and Storage
Store the syrup in an airtight container in the fridge for up to 2 weeks. Shake or stir before using, especially if you notice any separation.
Conclusion
There you have it—homemade vanilla coffee syrup that’s better than anything you’d buy at the store.
It’s quick, easy, and guaranteed to brighten your morning coffee routine.
I can’t wait for you to try it!
Leave a comment below and tell me how it turned out or if you tried any fun flavor variations.
Let’s keep the coffee vibes strong! ☕💛
