The vanilla guide
Vanilla syrup, with a real bean
Cheaper and better than the bottled kind. The coffee shop version, at home.
To make vanilla syrup, simmer equal parts sugar and water with a split vanilla bean for about five minutes, until the sugar dissolves, then let it cool with the bean in it. Strain into a clean bottle and keep it in the fridge for up to a month. Use one to two tablespoons in a coffee or latte.
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How to make vanilla syrup
Vanilla bean syrup
You need
- 200 g (1 cup) sugar
- 240 ml (1 cup) water
- 1 vanilla bean, or 2 teaspoons vanilla extract
Nutrition (estimate): 39 calories and 10 g sugar per 1 tablespoon (15 ml). The recipe makes about 20 servings.
Method
Split and scrape
Split the vanilla bean lengthwise and scrape out the seeds.
Fill the pan
Put the sugar, water, seeds and pod in a small pan.
Simmer gently
Bring to a simmer over medium heat and stir until the sugar has dissolved, about 5 minutes. Do not let it boil hard.
Cool with the pod
Take it off the heat and let it cool with the pod still in it. If you are using extract instead of a bean, stir it in now.
Bottle and chill
Remove the pod, pour the syrup into a clean bottle, and keep it in the fridge.
Rinse and dry the used pod, then bury it in a jar of sugar. A week later you have vanilla sugar.
How to use vanilla syrup
- Coffee and lattes: 1–2 tablespoons per cup.
- Cold foam: whisk 1 tablespoon into cold cream or milk.
- Iced tea, lemonade and cocktails in place of plain syrup.
- Over pancakes, fruit or yoghurt.
Variations
- Brown sugar vanilla syrup: use light brown sugar for a caramel note.
- Lemongrass vanilla syrup: add two bruised lemongrass stalks while it simmers. Takrai approves.
- Rich syrup: use two parts sugar to one part water for a thicker syrup that keeps longer.
Questions
How long does homemade vanilla syrup last?
Up to a month in a clean, closed bottle in the fridge. Throw it away if it turns cloudy or smells off.
Can I make vanilla syrup with vanilla extract?
Yes. Make a plain syrup with equal parts sugar and water, let it cool, and stir in 2 teaspoons of vanilla extract per cup of water used.
Why did my syrup crystallise?
Usually because it boiled too hard or sugar was stuck to the sides of the pan. A squeeze of lemon juice or a spoonful of glucose syrup in the next batch helps prevent it.
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