✔ Updated · fixed method (extract added off the heat), safe fridge storage + a French vanilla-style version
My copycat Starbucks vanilla syrup is a simple 1:1 sugar syrup infused with a vanilla bean and pure vanilla extract. Ten minutes of work gives you about 1 1/2 cups, enough for 12 to 24 lattes or iced coffees. For other sweeteners, see agave nectar vs syrup.
At a glance
The one tip that matters: Add the vanilla extract after the pan comes off the heat. Boiling it drives off much of the flavor and alcohol that carry the vanilla aroma.
Why You'll Love This Vanilla Syrup
- Three main ingredients: water, sugar and vanilla.
- Double vanilla flavor from a real bean and pure extract.
- Works in everything, from hot lattes to cold brew, iced tea and cocktails.
- Costs a fraction of a bottle of store-bought coffee syrup.
What You Need
Exact amounts are in the recipe card below, and I always make a double batch.
- Sugar and water: equal parts make a classic simple syrup, about the same sweetness as most coffee-shop syrups.
- Vanilla bean: adds deep flavor and the little black specks. Optional, but worth it.
- Pure vanilla extract: gives the syrup its bold vanilla aroma.
- A pinch of salt: optional, but it makes the vanilla taste rounder.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't let it color. The syrup should stay clear, and I pull it the second the sugar dissolves. If it turns pale gold, it is starting to caramelize, which changes the flavor.
- It thickens as it cools. Warm syrup looks thin. Resist simmering it longer, or it will turn too thick to pour once cold.
- Use pure vanilla extract. Imitation vanilla works, but pure extract gives a rounder, less sharp flavor.
- No vanilla bean? Use 2 tablespoons of pure vanilla extract, or 1 teaspoon of vanilla bean paste for the seeds.
- Handle hot sugar carefully. Syrup is much hotter than boiling water and sticks to skin. Keep children away from the stove and let it cool before bottling.
Starbucks Vanilla Syrup (Copycat)
24
tablespoons (about 1 1/2 cups)5
minutes5
minutes32
kcal per tablespoon40
minutesA copycat-style Starbucks vanilla syrup: a 1:1 sugar syrup simmered with a split vanilla bean, then finished off the heat with pure vanilla extract. Makes about 1 1/2 cups for lattes, iced coffee and cold brew, and keeps in the fridge for about a month.
Ingredients
1 cup water
1 cup granulated sugar
1 vanilla bean, split lengthwise (optional but recommended)
1 tablespoon pure vanilla extract
1 pinch fine salt (optional, rounds out the flavor)
Directions
- Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar has completely dissolved and the liquid is clear.
- Split the vanilla bean lengthwise with a small sharp knife and scrape out the seeds with the back of the blade.
- Add the seeds and the scraped pod to the pan. Bring to a gentle simmer and simmer for 3 to 4 minutes, without letting the syrup color. If it turns golden, it is starting to caramelize.
- Take the pan off the heat and stir in the vanilla extract and the pinch of salt. Adding the extract off the heat keeps more of its flavor.
- Let the syrup cool for about 30 minutes; it thickens slightly as it cools. Remove the pod (or leave it in the bottle for a stronger flavor) and pour the syrup through a funnel into a clean glass bottle or jar.
- Seal and refrigerate for up to 1 month. Use 1 to 2 tablespoons per drink.
Notes
- When removing the vanilla bean, be careful not to burn yourself. Cooked sugar stays hot for a long time, so be sure to let it cool completely before touching or handling it.
- Once the cooking process has finished and you want to bottle your Starbucks vanilla syrup, make sure that you remove and discard the vanilla bean. This will make your syrup last longer, plus nobody wants to accidentally drink a vanilla bean!
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How to Store Vanilla Syrup
Pour the cooled syrup into a clean glass bottle or jar with a tight lid and keep it in the fridge for up to 1 month. A bottle washed in hot soapy water and rinsed well is fine; for the longest life, rinse it with boiling water first.
Discard the syrup if it turns cloudy, smells fermented or shows any mold.
Ways to Use It
- Vanilla latte: 1 to 2 tablespoons in our copycat Starbucks vanilla latte.
- Iced coffee and cold brew: stir it into iced coffee; it mixes in cold drinks far better than sugar.
- Tea lattes: it is the sweetener in a London Fog.
- Caramel macchiato: the vanilla layer in a caramel macchiato.
- Beyond coffee: drizzle it over pancakes or fruit, or use it in milkshakes and lemonade.
Variations
- French vanilla-style: replace 1/4 cup of the sugar with light brown sugar and add a pinch of salt for a richer, custard-like flavor.
- Richer syrup: use 1 1/2 cups of sugar to 1 cup of water for a thicker syrup that needs less per drink.
- Cinnamon vanilla: simmer a cinnamon stick with the vanilla bean.
- Vanilla bean paste: use 1 teaspoon of paste in place of the bean for the same speckled look.
Frequently Asked Questions
How do you make Starbucks vanilla syrup at home?
Simmer equal parts sugar and water with a split vanilla bean for a few minutes, then stir in pure vanilla extract off the heat and let it cool. This copycat-style syrup uses 1 cup of sugar, 1 cup of water, 1 vanilla bean and 1 tablespoon of vanilla extract.
How much vanilla syrup goes in a latte?
Start with 1 tablespoon for a 12-ounce drink and 1 1/2 to 2 tablespoons for a 16-ounce drink, then adjust to taste. Iced drinks often need a little more, because cold dulls sweetness.
How long does homemade vanilla syrup last?
Stored in a clean, sealed bottle or jar in the fridge, it keeps for about 1 month. Throw it out if it turns cloudy, smells off or shows any mold. Always use a clean spoon or pour it straight from the bottle.
What is the difference between vanilla and French vanilla syrup?
French vanilla usually refers to a richer, custard-like vanilla flavor with caramel notes. For a French vanilla-style syrup, swap 1/4 cup of the white sugar for light brown sugar and add a pinch of salt, as described in the variations section.
Can I make sugar-free vanilla syrup?
Yes. Use an allulose or monk fruit sweetener that dissolves well, in the same 1:1 ratio with water. Sugar-free syrups are thinner and can crystallize in the fridge, so make smaller batches and use them within 2 weeks.
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