Vanilla Syrup
Prep. Time
5 minutes
Cook Time
10 minutes
Servings
8 fl.oz (240mL)
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
None
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This homemade vanilla syrup is made with agave instead of refined sugar, so it has a lower glycemic index and blends smoothly into hot or cold drinks. We use it in lattes, iced tea, and even over pancakes when we’re on the road. It keeps well in the fridge, so making a small bottle ahead saves money and means you always have a simple flavor boost ready to go.
Ingredients
1 cup Agava syrup
1/4 cup water
Extract from 2 vanilla beans
Instructions
Slice the bean lengthwise, scrape out the seeds, and add both seeds and pod to a small sauce pan.
Add the agava and water to the sauce pan and bring to a gentle boil.
Cook for 5-7 minutes with frequent stirring.
Remove from pan and cool at room temperature.
Keep refrigerated for up to 1 month.
Notes
Agava can be substituted with granulated sugar or brown sugar, if preferred.
If you don't have vanilla beans at hand, use vanilla extract (1.5 teaspoons or 2 teaspoons, for a more pronounced flavor).
