Vanilla Coffee Syrup

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Vanilla Coffee Syrup Vanilla Coffee Syrup Recipe Courtesy of


Servings: 1 quart
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

3 ½ cups water
3 cups sugar
½ cup brown sugar
3 tablespoons vanilla extract
1 (quart) mason jar, with hole cut in lid to allow for pump dispenser to slide in
1 plastic pump dispenser (available at craft stores)

Directions

Sterilize jar, lid and pump dispenser by placing in dishwasher and running through a cleaning cycle. Remove from dishwasher and allow to dry.

In a medium saucepan over medium high heat, gently stir together the water and sugars. Cook until mixture becomes thick and syrupy (approximately 10-15 minutes). Allow to cool and stir in vanilla extract. Fill jar with cooled mixture. Srew on lid and slide in pump dispenser. Serve with your favorite coffee drink! Makes a great gift for your coffee loving friends!

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Leave a Comment

Reader Comments:

43211

Hi Jennifer! You could use Almond Extract, Mint Extract, or boil down some raspberries and add some sugar, and you have a delicious raspberry syrup!

By Sam on April 07, 2014

54321

Hi i met you in va beach i was a boy just 15 was that you

By Anonymous on January 08, 2014

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Hi Paula i was wondering if you could use vanilla beans instead of vanilla extract? I love flavors in my coffee, do you have any other flavor ideas? Thank, Jenniffer from Long Island NY

By Jenniffer on September 02, 2013

54321

Does Paula ever come to Michigan? Would be nice.

By Kathleen J Scharnitzke on August 21, 2013

54321

This syrup is really good in iced teas like peppermint, red raspberry leaf and lime aid. Thanks, Paula...

By Mic on August 13, 2013

54321

Can someone pls let me know if splenda or other artificial sweeteners can be used. Also if other flavorings can be used.

By Teresa on June 24, 2013

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This syrup is great! I don't use it myself but make it for my kids for their coffee. It is better than store bought.

By Beth on May 09, 2013

54321

Looks great! I'm going to make it for Christmas presents. Should it be stored in the fridge? And how long will it last?

By Caitlin on November 18, 2012

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For the crystallization problem, add about 1 tbs of lemon juice when you are cooking the sugar & water. I do this when making syrup for baklava to prevent crystallizing and you don't taste the lemon in the final syrup.

By Mya on September 09, 2012

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Paula, Can this recipe be done with other extracts to make other flavors? If so could someone email me at the above email and let me know. thanks so much Linda

By linda moorman on July 25, 2012

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This is an awesome recipe. I start each day with a latte flavored with this vanilla syrup. It is wonderful. No more store bought vanilla syrup for me. My teenagers love it too. They use it to flavor their milk shakes. Thanks, Paula!!

By Kim G. on July 10, 2012

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Does anyone have the answers to the Splenda or crystallizing questions? Would love to know before I try this or give as a gift! Thanks!

By Patti on March 30, 2012

54321

So, can you use Splenda to make sugar free?

By Sherelyn on February 04, 2012

43211

Delicious! Wonderful in a latte, but do you have trouble with it crystallizing? Mine crystallized overnite, and has to be microwaved to melt before each use. What am I doing wrong???

By Cathie on January 11, 2012

54321

Thank you, thank you, thank you!!! I have been looking for a recipe for a little while now. I love my iced vanilla coffee from Mickey D1's. Now I can make it at home. I am thrilled!!!

By Amanda on December 22, 2011

54321

how long will this keep??..would love to give as Christmas present

By Anonymous on December 10, 2011

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could you use hazlenut or other liquid flavorings in place of the vanilla?

By Anonymous on December 06, 2011

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Easy to make and tastes way better than the store brands.

By Jamila on November 29, 2011

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My mother owns a coffee shop and I thought this would be a great gift for Christmas! I can't wait to give it to her. Thanks Paula!

By Erin Koerner on December 24, 2010

54321

This the best thing since slice bread.. Thanks for sharing.

By SUE ENGELS on December 21, 2010

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