Vanilla Syrup

Used with Vanilla-Spiked Hot Cocoa Vanilla-Spiked Hot Cocoa. Can also be used in coffee, yogurt or over ice cream.

• Ready In: 15 mins
• Yields: 2 cups of syrup

Ingredients

• 2  cups water
• 2  cups sugar
• 2  tablespoons pure vanilla extract

Directions

1. In medium saucepan over medium high heat, bring water and sugar to a boil.
2. Cook until mixture thickens slightly, about three minutes.
3. Remove from heat, stir in vanilla and let cool to room temperature.
4. Refrigerate in an airtight container for up to two weeks.