This was not on my priority to do list, but I came across some cocktails requiring vanilla syrup and was like – wtf vanilla syrup? Katie was like – oh yeah, they sell those big pump bottle things, like they have at starbucks and stuff as flavour shots. That’s vanilla syrup.
So great, I didn’t want to buy a giant bottle of this stuff, and when I started looking around I came across some recipes that didn’t make it sound so hard. Most of them called for fresh vanilla beans – like I’m Martha Stewart or something. We had vanilla extract, which is what I ended up using.
Things you’ll need:
- 2/3 cup White Sugar
- 1/3 cup Brown Sugar
- 2 Tbsp Vanilla Extract
- 1 cup Water
- Time ~10 minutes
- Heat Source
Place saucepan on burner, unless you’re quick leave the burner off for now.
Pour sugar in to saucepan.
The recipe I had originally found called for “light brown sugar” but I only had what looks like medium brown sugar, so that’s what I used.
Add 1 cup water. At this point you can turn the heat on (medium high).
Stir until the sugar dissolves. Keep on the heat and wait for it to start to boil. Boil for approximately 5 minutes.
Remove from heat and let stand 5-10 minutes. Then add vanilla extract. Stir thoroughly.
Let stand until cool. Pour in to container for safe keeping. The recipe I followed said use within 2 weeks, so this probably isn’t shelf stable.
This is very sweet, and has a very strong vanilla taste. Enjoy!