Vanilla syrup, not to be confused with Vanilla Extract, is a sweet, delightfully flavored syrup that is wonderful in a variety of drinks, in liqueur making and other gastronomic creations.

While one may cheat and use imitation or diluted vanilla extracts this recipe provides the most authentic, delicious results and does so incredibly well. So good in fact that we’ve made this and given it as gifts.

Though our main purpose in publishing this recipe is to provide you with help in making liqueurs, we ourselves have cheated all too often, using this to make Vanilla Egg Creams, as well as dessert sauces and even flavoring our coffee. It makes an incredible cup of hot cocoa in wintery months.

Vanilla Syrup
 
The richness of vanilla, and its natural sweetness make it a perfect flavoring for great syrup. This, our favorite makes some great drinks.
Author:
Recipe type: Syrups
Serves: 7 1/2 Cups
Ingredients
  • 3 Cups water, distilled
  • 1 1/2 Cups brown sugar (packed)
  • 1 Cup granulated sugar
  • 1 vanilla bean (8 inches, split lengthwise)
  • 1 Tablespoon light rum (or Bourbon)
Instructions
  1. In a medium saucepan, combine water, brown sugar, granulated sugar and vanilla bean. Bring to a boil; boil for 5 minutes, stirring until sugars dissolve. Let cool.
  2. Pour into 2-quart jar with a tight-fitting lid. Stir in rum; cover. Let stand at least 2 weeks at room temperature before serving.
Notes
Serve as a liqueur, over ice cream or pudding, or as a flavoring for milk drinks. We strongly recommend Madagascar Vanilla Beans from Nielsen-Massey.

 

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