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 frugal friend 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.
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.
Ahh. Refreshment. Deliciousness. Love.
Homemade Vanilla Coffee Syrup Recipe
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What is Vanilla Coffee Syrup Made Of?
You’ll need the following 3 ingredients to make your own Vanilla Coffee Syrup at home…
- Water
- Sugar {or Stevia}
- Vanilla Extract
How Much Vanilla Syrup to Put in Coffee?
Typically, I use about 1 tbsp. of syrup per 1 mug of hot coffee or glass of iced coffee.
How much vanilla syrup you end up adding to your coffee can be a bit of personal preference though, so play around with it a bit until you find  what works for you.
Homemade Vanilla Coffee Syrup Recipe
Ingredients
- 1 cup Water
- 1 cup Sugar (or Stevia)
- 2 tsp Vanilla Extract
Instructions
- Bring water and Sugar (or Stevia) 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. Refrigerate between uses.
Carly loves mason jars, healthy cupcakes, oxymorons, and workout music! Check her out on Facebook and also on Pinterest!
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So have you tried making this Homemade Vanilla Coffee Syrup Recipe yet?
Leave a comment & share!
Ashley says
I 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..
Connie Williams says
I heated water to almost boiling then added truvia and vanilla stirred it, let it cool. It didn’t crystallize.
Joyce says
I 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
Hi, 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
I 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
I 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
I 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
I 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
How long does this last in the refrigerator?
Alicia says
Similar 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
I 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
Use an empties Mio bottle
Lisa Nash says
This 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
That is ExACTLY what i was thinking, there are soooo many different extracts to choose from!