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
Method
- Split the vanilla bean lengthwise and scrape out the seeds.
- Put the sugar, water, seeds and pod in a small pan.
- Bring to a simmer over medium heat and stir until the sugar has dissolved, about 5 minutes. Do not let it boil hard.
- 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.
- 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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