A deliciously easy (and economical) way to sweeten homemade iced coffee, lattes, and a variety of other drinks and desserts. For basic simple syrup, simply omit the vanilla.
Have you ever added sugar to a glass of iced tea, stirred vigorously to dissolve it, only to find a puddle of semi-dissolved granules at the bottom of the glass? The same goes for making lemonade and a variety of other cold beverages and cocktails.
Happily, there’s a simple solution.
And it’s called simple for a reason! Simple syrup is nothing more than equal parts of two basic ingredients – sugar and water. It’s super easy to make and has the potential to elevate drinks and desserts in a way that plain old sugar can’t.
This liquified version of sugar has the same sweetness as granulated sugar, and it’s the secret ingredient in the best cold beverages, from lemonade to Mojitos: it’s far easier to incorporate the syrup because the granules have already been dissolved.
By adding one basic flavor – in this case vanilla – to what, in its basic form, is an indispensable ingredient for lemonade, ice tea, and cocktail making, the uses for the syrup expand. Suddenly, coffeehouse-worthy lattes and iced coffees are within reach, and without the unnatural taste of many bottled varieties.
Simple syrup, whether flavored or not, can also be used to add moisture to layer cakes – simply brush over the surface after baking. The vanilla-flavored syrup will further enhance the taste of baked goods that already carry the vanilla flavor.
Additionally, simple syrup works well in dressings and vinaigrettes that require a bit of sweetener and are ideal when you want some sweetness with a neutral flavor. I.e., you’re not seeking out the more robust flavor of a liquid sweetener like honey or maple syrup and you don’t have agave syrup on hand.
So think of simple syrup in the following ways:
- No grittiness: simple syrup will incorporate easily into cold beverages, dressings, etc.
- It offers the most neutral sweet flavor profile in liquid form.
- It’s easy – just two ingredients.
- It’s versatile. Vanilla or another flavoring of choice may be added.
Bring the water and sugar (the vanilla is added later) to a boil in a medium saucepan over medium high heat. Continue to cook at a rapid simmer, stirring occasionally, until the mixture thickens slightly, about 8-9 minutes.
Remove the pan from the heat, stir in the vanilla, and cool to room temperature. Then transfer to a glass jar or bottle with a tight-fitting lid and refrigerate, where the syrup will keep for a month or more.
Vanilla Simple Syrup is delicious in hot and cold coffee and lattes. Click here to see how to make lattes at home and here for the best iced coffees.The iced coffee post also explains how to create caramel and caramel-vanilla flavors.
For more cool tricks, this post for homemade lattes explains how to froth milk without a fancy gadget. It’s pretty neat!
🤎 If you enjoyed this recipe, please give 5 stars and a comment below. And feel free to post on your favorite social media channels and tag @fountainavenuekitchen!
- 1 cup (237g) water
- 1 cup (192g) sugar
- 1 tablespoon (15ml) pure vanilla extract
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Bring the water and sugar (the vanilla is added later) to a boil in a medium saucepan over medium high heat. Continue to cook at a rapid simmer, stirring occasionally, until the mixture thickens slightly, about 8-9 minutes.
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Remove the pan from the heat, stir in the vanilla, and cool to room temperature. Transfer to a glass jar or bottle with a tight-fitting lid and refrigerate.
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Storage: The syrup will keep in the refrigerator for 4 weeks or more. Eventually, the sugar may begin to crystalize on the side and/or bottom of the jar or bottle (the stirring from regular use tends to prevent this), but the taste will still be fine.
Recipe first published April 13, 2016
What will happen if it gets left out on table. Wanting to fix some up this Christmas for gifts
Hi Margo, This should be fine if left out on the counter for a while – and it will make a lovely gift!
Hi because of cost and volume I switched to Rodelle Vanilla Flavor I buy one gallon for $15; how do i make a simple reduction/syrup do I boil down the vanilla? or do i add a thickener; for glazing nuts
You’re right, the cost of vanilla has been exceptionally high lately. I went to the Rodelle site to double-check the ingredients in the product you mention, and they are as follows: glycerine, water, cane sugar, vanilla bean extractives. You could try reducing it, although I’m not sure how the glycerine would respond or how sweet it would be, since I don’t know how sweet (or not) this product is in the first place. I’m not sure I’d thicken it for use with a glazed nut recipe, but it would help if I could see the recipe.
I used monk fruit sweetener instead of sugar. Left it on the counter overnight, the next morning it had crystallized. I didn’t have a lid on it. When I heated it back up, it dissolved again. Not sure why mine crystallized. Any thoughts?
Hi Brandie, I haven’t worked a lot with monk fruit so I can’t speak too well regarding its tendency to return to a crystalized state and at what temperature. If you want to use monk fruit, perhaps you’d be better off trying the concentrated liquid drops to avoid the tendency the granular variety seems to have to re-crystalize. Feel free to report back if you try!
Hello, does this stuff crystalize if you don’t cool it first? Mine crystalized and just after i had put it into a jar. (it was sort of still hot. ) Maybe i boiled it too long??!
Adeline, The syrup shouldn’t crystallize, even if you don’t cool it before transferring to a jar. My guess is you did boil it a good bit longer than the time specified. Setting a timer the next time might help – it’s so easy to lose track of time!
I use vanilla flavored syrup to make homemade Italian cream sodas. A little syrup, a little seltzer water and some cream, stir gently and voila! And they taste great. And I don’t even like seltzer water.
I love that idea, Lucille! Thanks for mentioning!
The best syrup I made!!
It’s thick and perfect!
1/3 water
1/3 sugar
1 tsp vanilla
Boil water and sugar for 5-6 minutes- medium heat
So happy you loved this, Angela, and thanks for reminding everyone how easy it is to scale down the recipe!
It’s so good! I’m obsessed and so much cheaper
Fabulous, Ella…and I love the cheaper factor, too!
What am I missing? Followed instructions and ended up with hard candy!
Did you happen to reduce the recipe by half or more, Gina? It would be hard to boil off the stated amount of liquid in the specified time, but less liquid would certainly reduce faster. If that doesn’t solve the problem, let me know and we’ll figure it out!
I’ve been buying premade vanilla syrup for my coffee and found your recipe when looking for a simple syrup recipe for cocktails. I never thought about making my own syrup for coffee. I’m finally making it right now, I can’t wait to use it tomorrow morning. Thanks so much for saving us so much money!
I’m happy you stumbled upon this, Megan. Enjoy!
How long can this keep for? Does it need to be refrigerated?
I do keep the syrup in the refrigerator, although it really could be left at room temperature, and it keeps for weeks. I’ve always run out before it showed any signs of being “old.”
I make my own homemade Bourbon Vanilla with bourbon (obvi) and split fresh vanilla beans (so good) and I popped by looking for measurements for the amount I should add for my symple syrup… Just wanted to let you know that it turned out great and to thank you for the recipe. (Also everyone should just make their own vanilla extract – so bougie, and so easy!)
Homemade vanilla extract is so good and I’m glad you enjoyed yours in the simple syrup. Thanks for letting me know!
Thank you!! Trying your recipe tomorrow, so excited!!
Yay! Enjoy!
Glad I was able to find the correct ratios here. Harder to find than you’d think!
Very much appreciate it!
My pleasure, Richard. So glad it helped!
I have been looking for a syrup to put in my iced coffees. I finally found the one I actually liked. Thank you so much for this amazing recipe! Will be using this more in the future!
I’m so glad your search stopped here, Julia. Thanks for letting me know!
How much syrup per cup of coffee or iced tea is recommended?
I have read that 2 teaspoons of sugar is the norm for 6 ounces of coffee or tea. That said, the level of sweetness is truly a matter of personal preference–and keep in mind that this syrup is diluted with water. I’d start with about a tablespoon per cup and adjust according to taste.
Made this with peppermint extract instead of vanilla for coffees, peppermint tea and Holiday drinks, Awesome!
Such a great idea, Kiersten! Thanks for mentioning!
Will imitation vanilla extract produce the same results? Pure Vanilla Extract near me costs upwards of $7-8 for 1 ounce (it would be cheaper to just buy Torani at that point!) Thanks!
I think you’ll be fine, Amanda. I think the imitation varieties are often quite good. In fact, I recently read that many of them stacked up quite well to the real deal in blind taste tests!
Amazing!! My sis uses it, and the flavor rivals any café! A bit off topic – the vanilla extract is a bit pru. Any particular imitation vanilla recommendation(s)?
Thanks!!
Hi Jess, So glad you love it! As for imitation vanilla, I don’t have a particular brand recommendation, but coincidently, I recently read that the flavor of many imitation vanillas was judged on par with the real deal. I might play it safe with a well-known brand like McCormick, but feel free to report back if you try with something else!
I used this syrup to make homemade horchata. Turned out perfectly. Thanks for sharing!
That sounds divine. So glad you liked, Laura!
I’m hooked! I’ve been making your homemade lattes, and with this syrup, they taste like a well-known chain made them!
Awesome feedback, Pam!
Hi Ann! I love this idea! It is funny, I never thought to try this for simple syrup, but I make a similar concoction… for my hummingbird feeders! Actually for that I bring water to rolling boil and then turn it off and add sugar and let it dissolve and then cool.
Thinking I will give this a try. I also think it’s a great way to add a bit of sweetness without quite as much sugar.
Our family does that for the hummingbird feeders, too! In this case, I cook it longer in order to make it more syrupy. And you’re right–just a little bit adds a nice hint of sweetness.
Can you use splenda in place of the sugar?
I haven’t tried, John, but you could give it a try…and if you do, feel free to report back!
You can use splenda but it won’t thicken up like sugar…
no
It was a great recipe but can I add more vanilla flavoring?
You could although I would add incrementally － maybe no more than a teaspoon at a time. Too much might end up tasting slightly bitter, which can be remedied with more sugar. Too much of some extracts can also produce a slightly metallic taste.