Vanilla Syrup (Standard)

This is the syrup batch behind our Vanilla Latte — pulled out into its own recipe so you can make it once and go straight to assembling drinks for the next couple of weeks, instead of reading the same syrup steps every time. If you’ve already got a jar of this in the fridge, you don’t need this page again until it runs out.

The Syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Bring it to a gentle simmer for 2-3 minutes — unlike a puree-based syrup, there’s nothing to cook down here, so you’re just making sure everything’s fully dissolved. Off the heat, stir in 2 tbsp pure vanilla extract (plus 1/2 tsp vanilla bean paste if you want visible flecks and a rounder flavor) and let it cool completely.

Store the finished syrup in a sealed jar in the fridge for up to 2 weeks. It makes roughly 12 drinks’ worth at 2 tbsp per serving.

This batch (12 servings)$1.05 total

Per 2 tbsp serving~$0.09

Typical store-bought pump bottle, per serving$0.35-$0.45

Assumptions: sugar and real vanilla extract (Costco-size pure vanilla runs closer to $0.30/tbsp than the $1+/tbsp small-bottle grocery price) at typical bulk pricing; a store-bought comparison assumes a ~750ml pump bottle of vanilla syrup around $9-11, yielding about 25 servings at 2 tbsp each. Either way, the homemade batch pays for itself in the first few drinks.

Storage & Shelf Life

• Keeps about 2 weeks in a sealed jar in the fridge. It’s a small batch on purpose — sugar syrups like this don’t need preservatives if you use them up within a couple weeks.
• Double the batch if you go through vanilla lattes quickly — everything scales evenly (2 cups water, 2 cups sugar, 1/4 cup vanilla extract).
• Give it a shake or stir before using if any vanilla bean paste has settled at the bottom of the jar; that’s normal and doesn’t affect flavor.

Swaps & Notes

• Only have imitation vanilla? It’ll work in a pinch, but real extract is worth it here — vanilla is the entire flavor of this syrup, not a background note like it is in the pumpkin spice blend.
• Want a rounder, “bakery” vanilla flavor? The optional vanilla bean paste is the single best upgrade — it adds visible flecks and a slightly deeper flavor than extract alone.

What to Make With This

2 tbsp of this syrup, stirred into hot espresso before adding steamed milk, is the Vanilla Latte. It’s also a clean swap into the Proffee (Protein Cold Brew) recipe in place of plain vanilla extract, if you want a sweeter version. If you want the same drink with less or no sugar, the Sugar-Free Vanilla Syrup swaps the sweetener with the same method. If you’d rather skip refined sugar entirely, the Vanilla-Maple Syrup behind our Clean-Ingredient tier uses real maple syrup instead.

Recipe Card Summary

Vanilla Syrup (Standard)

• 1 cup water, 1 cup sugar, 2 tbsp real vanilla extract
• Makes ~12 servings (2 tbsp each) · Prep: 5 min · Total: 10 min (mostly cooling)
• Cost: ~$1.05/batch, ~$0.09/serving

FAQ

How long does homemade vanilla syrup last?

About 2 weeks in a sealed jar in the fridge.

Do I need to make this every time I want a latte?

No — that’s the point of splitting this out. Make one batch and it covers about 12 drinks; the Vanilla Latte recipe assumes you already have a jar of this on hand.

Why add the vanilla extract off the heat instead of simmering it with the sugar?

Vanilla’s aroma compounds are volatile — simmering it burns off some of the flavor into the air instead of keeping it in the syrup. Stirring it in after the pan’s off the heat keeps more of it in the jar.