Making Homemade Vanilla Coffee Syrup is cheap and easy! This vanilla simple syrup takes minutes to make and is great to have on hand to sweeten coffee, tea, cocktails and more. Yields 3 cups or twenty four (2-tablespoon) servings.
Have teenagers that make iced coffees every day of their life? Sick of spending $$$ on syrups that may or may not be filled with high fructose corn syrup? Yeah so was I.
I’ve made a few simple syrups in my life, but after seeing the price of a 12 fluid ounce bottle of vanilla coffee syrup ($5.49 for sugar water!!) I decided to make it myself. That and I had a cocktail I wanted to make so it was perfect timing.
To Make This Homemade Vanilla Coffee Syrup You Will Need:
- granulated sugar
- light brown sugar
- pure vanilla extract
In a 2 quart saucepan, add 1-1/2 cups granulated sugar and 1/2 cup light brown sugar.
Pour in 2 cups water.
Stir and heat on medium-high, bringing it to a low boil. Once bubbling, reduce to low and continue to stir until the sugars are completely dissolved.
Remove off of the heat and add in 1 tablespoon quality vanilla extract.
Remove off of the heat and cool completely.
This recipe makes 3 cups which is twenty four (2-tablespoon) servings. If kept in refrigerated in an air-tight jar, it should last a month if not longer.
Enjoy! And if you give this Homemade Vanilla Coffee Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Vanilla Coffee Syrup
- 1½ cups granulated sugar
- 1/2 cup light brown sugar
- 2 cups water
- 1 tablespoon vanilla extract
- In a 2 quart saucepan, add both sugars and water.
- Bring to a low boil and immediately reduce the heat down to low. Stir until sugar has dissolved.
- Remove off of the heat and add in 1 tablespoon quality vanilla extract.
- Remove off of the heat and let cool completely.
- Store in an air-tight jar for 1 to 2 months.
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THANK YOU in advance for your support!
I made this today! Easy & delicious! Thank you very much for the recipe!
I’m so glad, Kellie!
Made this today and LOVED it!!
Can you replace vanilla with pumpkin spice extract?
Hi Connie! I haven’t tried it so I can’t say if it’s equal measurements, but I’d love to hear if you give it a try!
Any reason not to use all brown sugar here?
I suppose you could.
I tried this recipe and it is so good. I made more but used half brown sugar and half white sugar, 2 T vanilla and 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. It turned out perfect. It is my new favorite. Thank you