Skip the store-bought syrup, and make your own with this easy Homemade Vanilla Coffee Syrup Recipe!
Following is a delicious Homemade Vanilla Coffee Syrup Recipe and guest
post by Carly ~ enjoy!
Who’s in the mood for some Homemade Vanilla Coffee Syrup??
I love coffee. I’m pretty sure my brain doesn’t turn on until cup 2. There’s also a Starbucks in my building… which is a blessing… and a curse. When I found myself ordering a skinny mocha latte, I often felt disappointed afterwards because it meant I’d just consumed about 115 calories (and it honestly made me just too full if I drank it right after lunch, when I really “need” it). Those liquid calories will sneak up on ya, folks. And if a tall (smallest size) skinny (their lower calorie version) latte is at least 100 calories, I shudder to imagine what their larger, non-“skinny” drinks ring in at. Then, I discovered this little combination! I’ll grab an iced, unsweetened cup of black coffee from Starbucks (or make it with the lunchroom Keurig) and squirt in a bit of my very own homemade coffee syrup (which I put in a travel size shampoo container from Walgreen’s). Ahh. Refreshment. Deliciousness. Love.
Homemade Vanilla Coffee Syrup Recipe
- 1 cup Water
- 1 cup Truvia (or other Stevia product. Sugar and Splenda will both work as well, but the nutritional values will be different).
- 2 tsp Vanilla Extract
- Bring water and Truvia to a boil on the stove.
- Reduce to a simmer and simmer for 15 minutes.
- Stir in Vanilla Extract, then remove from heat and spoon or pour into containers (such as a travel-size shampoo container from Walgreen’s). Refrigerate between uses.
Other skinny recipes:
Carly loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook and Pinterest!
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Ashley says
February 22, 2019 at 8:26 amI made this and once in the fridge almost my whole bottle crystallized. I used swerve which is a stevia product. Did I maybe not simmer at a high enough temp, or not long enough? Do you think I could re heat this batch and fix? I really want to make this work..
Joyce says
January 6, 2019 at 11:22 amI made this today because I found that my Torino and Davinci syrups were not Keto. I really liked this in my coffee so thanks for the recipe. I used Swerve and it’s perfect. However when it cooled it crystallized. Is there a way to prevent this. I didn’t time my cook time. I’m wondering if that caused it. Thanks
Dannii says
May 11, 2015 at 1:19 pmHi, I was wondering if anyone has done this with coconut sugar? I tent to only use either coconut sugar or agave nectar as my sweeteners, so I don’t really have regular sugar or stevia in my house!
Vicki S. says
October 29, 2014 at 6:08 pmI made the vanilla syrup with Truvia; the Truvia crystallized in the bottom of the bottle I used for storage. I am a little freaked out by this. What happened, and should I use the remaining liquid?
KelleyP says
August 24, 2014 at 2:07 amI suggest adding the vanilla of heat to retain the flavor better.
How does the stevia version behave? Does it get thicker with boiling like a sugar syrup?
Loren says
May 6, 2014 at 9:29 amI work with a man that is NUTS about flavored coffee’s and flavored soda’s. He has to drink sugar free so this is a BIG PLUS for him. Gonna try it today.
*Just a note for some of you that don’t know. Truvia is a brand name, it is actually extracted from a plant called Stevia. You can get Stevia from your local grocers without paying the brand name cost.
Alicia says
July 9, 2012 at 7:32 amI made this both with Splenda and with regular sugar (just based on what I had on hand.) The Splenda was great and tasted a lot like the store bought vanilla syrup, but the sugar was not actually sweet enough like the Splenda was. It has been my experience that 1 cup of calorie free sugar is not typically equivalent to 1 cup of regular sugar, so I would suggest experimenting with the amount of sugar if you choose to go that direction.
NF says
May 9, 2012 at 10:01 amHow long does this last in the refrigerator?
Alicia says
July 9, 2012 at 7:28 amSimilar store bought syrups pretty much last forever when stored in the refrigerator because there is so much sugar in them. I made this and it lasted me a few weeks and I had no issues. I did, however, make it a second time in which my husband thought it didn’t belong in the refrigerator so he took it out. I found it and went to use it and it had mold in it. Make sure you refrigerate!
Bert in Rice, WA says
May 8, 2012 at 1:25 pmI love the idea of making things so you are 100% sure of what you are putting in to your body. Personally I am hooked on hazelnut!) One thing to consider, though, is that a shampoo container is not made of food grade plastic. What about something like a well-cleaned small Tobasco bottle? That would freak people out, and those small glass bottles are rather sturdy.
Kel says
August 2, 2017 at 12:22 pmUse an empties Mio bottle
Lisa Nash says
May 8, 2012 at 12:08 pmThis is a great idea! A classic simple syrup recipe + flavoring… it could be fun to experiment with other extracts, as well (coconut, almond, etc).
Serena says
May 9, 2012 at 5:21 amThat is ExACTLY what i was thinking, there are soooo many different extracts to choose from!