top of page

Vanilla Bean Coffee Syrup

If you're reading this, I'm Sure you love coffee as much as I do! I have all sorts of coffee equipment to make anything I crave. My brother jokes that I should sell coffee drinks outside my kitchen window. Since I love to make all sorts of flavors, I decided to make all sorts of coffee syrups. My own recipes which I can share with you now. This is my favorite. The vanilla beans completely make it taste way better than extracts or those syrups you get at the store. You can also use this syrup for desserts. Stay tuned for my tik tok videos on coffee and syrup series.

Photograph Copyright Jerry Tapia

Makes about 3 cups

  • Water 16 ounces

  • Sugar, granulated 14 ounces

  • Vanilla bean, split in half 2 each

  • Citric acid .2 grams (use lime if needed see note)

Step 1 : In a medium size sauce pot add the water, sugar, and vanilla beans split. To split the vanilla bean, place the vanilla bean flat on a cutting board. Hold the tip of the vanilla with one finger and using a small pairing knife, run down the center of the vanilla bean until split into two. Using your finger slightly open the split bean and using the back of your knife, scrap the seeds out of the bean and add that to the pot too.

If you don't have citric acid, you can use about 1/8 teaspoon of lemon juice. This helps to prevent crystallization and to bring out the vanilla flavor. Or else your syrup will be too sweet and you will lose the vanilla flavor.

Step 2: Cook until the sugar dissolves and stir, should take less than ten minutes on medium-high heat. Cool immediately. You can pour some in a glass carafe and use for coffee or use to brush cakes after baking or desserts. I leave it sitting at room temp for about a week before it expires. You can store it in the fridge for up to two weeks.

Recent Posts

See All


bottom of page