How To Make Vanilla Coffee Syrup

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How To Make Vanilla Coffee Syrup - free of preservatives and artificial flavors, for a fraction of the store-bought price!

Vanilla Coffee Syrup is a staple in every coffee house and it’s one of the easiest things you can make at home. There’s no need to ever again pay for store-bought syrups with extra ingredients.

You can make Vanilla Coffee Syrup at home, using just a few common ingredients and no preservatives or artificial flavors. It takes less than 5 minutes to stir together this syrup and it tastes better than any store-bought options.

I am so happy to back from vacation and sharing new recipes with you once again! I hope that your holidays were everything you hoped they might be. We spent our time in NM with family and friends; it was a very relaxing holiday.

My sister and I had a ridiculous amount of fun cooking together while we were there and I can hardly wait to share all the great new foods with you this month!

In preparation for tomorrow’s post, you’re going to want to stir together a batch of this Simple Vanilla Syrup. You won’t regret it; I can promise you that right now. Drizzled into your coffee, tea, latte, or just about any other drink you like, this is one syrup you’ll want to keep on hand.

 

How To Make Vanilla Coffee Syrup - so very EASY and so much better than store-bought!

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How To Make Vanilla Coffee Syrup

5 from 1 vote
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Servings: 16 oz

Ingredients 

  • 1 cup light brown sugar
  • 1 cup water
  • 1 vanilla bean seeds scraped
  • 1 teaspoon vanilla extract

Instructions

  • Combine the sugar, water, vanilla bean seeds, and scraped vanilla bean halves in a small saucepan over medium high heat. Stir to combine and bring to a simmer. Cook, stirring occasionally, until the sugar has dissolved. Remove from the heat. Stir in the vanilla extract and let the syrup cool. Pour into a jar and refrigerate until needed.

Notes

Feel free to substitute 2 additional teaspoons of vanilla extract for the vanilla bean, if you do not have vanilla beans on hand. It will work fine both ways. The syrup will be prettier with the flecks of vanilla floating in the syrup, but using the extract alone is definitely the more frugal option.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. http://cookazido.wordpress.com says

    I am so happy to have found your blog through another blog that I follow. I noticed that you live in Arizona and so do I. It is great to meet another Arizona blogger. I look forward to following you and reading your posts. I love anything vanilla flavored so am sure I would like this syrup!