Vanilla Syrup for Coffee

"This is a copycat of the Torani-style flavored syrup. You can also use almond extract, hazelnut, or any other flavor. Easy and inexpensive, compared to coffee-shop prices! Makes a nice holiday or hostess gift."
photo by gailanng photo by gailanng
photo by gailanng
photo by skychild photo by skychild
Ready In:




  • Combine the sugars and water in a saucepan.
  • Boil for at least 10 minutes.
  • Let cool. When solution has cooled, add the extract and stir well. Store in an airtight bottle or container.

Questions & Replies

  1. does this need to be stored in frig?
  2. If I want to make a honey vanilla syrup, would you reccomend less white or brown sugar? And how much honey?
  3. How long until this expires? I've seen similar recipes that say they stay good for month in the fridge.
  4. hi there by any chance would you know much this makes in mls? thanks in advance
  5. Should it be covered while boiling for 10 minutes?


  1. The longer you boil sugar, the thicker and harder it gets. This is how candy is made. To prevent the syrup from getting to thick, I didn't boil it at all. I just heated it until the liquid was clear instead of cloudy, which indicated that all the sugar was dissolved. Let it cool then added the vanilla. It was delicious.
  2. Worked pretty well, I used more brown sugar. Also, I added a dash of salt (a tiny pinch) and that really livened it up.
  3. Thank you so much for this recipe! Being stuck at home during COVID and craving vanilla iced coffee, I made a half batch of this exactly as written (except, well, half of the amounts). It is WONDERFUL and a half recipe made about 2 cups. I've been putting 2 Tablespoons of the syrup into 10oz of strong-brewed, cooled coffee with 1/4-1/2c of unsweetened vanilla almond milk and it has made me SO HAPPY. It's a wonderful replacement, low calorie (comparatively, to the *$ stuff), low cost, and maybe even better tasting. I attached a photo to show how much syrup a 1/2 recipe makes - this is in a standard 24oz pasta sauce jar. I also weighed it, and it made almost exactly 16 oz.
    • Review photo by skychild
  4. Made this many times. Thanks!
  5. Thank you for posting this recipe. My college aged son is visiting and we ran out of his vanilla syrup for his morning latte so in this emergency, I found your recipe and he likes way better than the store brand Italian version (and pennies to make). Thank you for sharing! BTW, I just made half a batch and there is plenty.


  1. It is indeed 4 Tablespoons of vanilla. I've made it many times. This makes a lot. A half batch will go a long ways.
  2. I think it is supposed to be 4 teaspoons of vanilla, not tablespoons!?


I'm a former cook/chef, but have found that working in the service department of a tractor shop pays better! I'm relearning the joys of peanut butter and jelly, thanks to my kids, and getting back to basics (for some reason, pesto and other such delicacies just don't go over so well with the home crowd!) I collect vintage cookbooks, design jewelry, and do henna/mehndi art in my spare time, when I get any! ;)
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