Step 1

First, use a small paring knife to slice down the middle of the vanilla bean and scrape out the seeds into a small saucepan. Add the entire bean pod, too.

Step 2

Add the water and sugar and stir. Bring the mixture to a soft boil over medium heat, then reduce the heat to a simmer and cook for 3-5 minutes.If you want a thicker vanilla syrup, you can continue to simmer for up to 15-20 minutes or until you reach your desired consistency. Just make sure the sugar is completely dissolved before removing the syrup from the heat. Otherwise, it can crystallize.

Step 3

Allow the vanilla bean syrup to cool and transfer it to a sterilized glass jar. To further infuse the syrup with flavor over time, you could also place the bean inside the jar.

Step 4

Store: Store the vanilla coffee syrup in an airtight bottle in the fridge for 1 month (2+ months for rich syrup). Give it a shake before using it each time.It may thicken slightly while in the fridge. Microwave it for 15-25 seconds before using it to bring it back to a thinner consistency, or leave it out on the counter for a while.Freeze: Transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for up to 6 months. It won’t freeze solid because of the sugar content.