vanilla bean simple syrup recipe
The Best vanilla bean simple syrup recipe
I love making vanilla bean simple syrup because it adds such a rich, authentic vanilla flavor to drinks and desserts. My kids love it in their lemonade and iced tea, and I use it in cocktails and coffee. It is so much better than artificial vanilla syrup and you get the bonus of those beautiful vanilla specks. This recipe is perfect for any occasion, from a summer barbecue to a cozy winter hot chocolate. Plus, real vanilla has antioxidants and can help reduce inflammation, so I feel good about using it.
Vanilla Bean Simple Syrup
A rich and aromatic simple syrup made with real vanilla beans. Perfect for sweetening coffee, cocktails, lemonade, and desserts.
🥘Ingredients
For the Syrup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Vanilla Bean Simple Syrup Works
This vanilla bean simple syrup is a staple in my kitchen because it is so versatile and easy to make. It elevates any drink or dessert with minimal effort, making it perfect for family gatherings or a simple weekday treat. I always keep a jar in my fridge.
❓ Frequently Asked Questions About Vanilla Bean Syrup
1. How long does vanilla bean simple syrup last?
It will last for up to one month when stored in a sealed container in the refrigerator. The high sugar content acts as a preservative.
2. Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute 1 tablespoon of pure vanilla extract for the vanilla bean. Add it after you remove the syrup from the heat to preserve the flavor.
3. What can I use vanilla bean simple syrup for?
It is great for sweetening coffee, iced tea, lemonade, cocktails like mojitos or old fashioneds, and desserts like pancakes, waffles, or fruit salads.
4. Can I make this syrup sugar-free?
Yes, you can use a 1:1 ratio of a granulated sugar substitute like monk fruit sweetener or erythritol. The flavor will be slightly different but still delicious.
5. Why did my syrup crystallize?
This can happen if the sugar was not fully dissolved or if the syrup was stirred too much after it started simmering. To prevent this, stir only until the sugar dissolves and then stop.
