MONIN Premium Vanilla Syrup 1L for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100% Natural Flavours and Colourings

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So I switched to another favorite: caramel lattes. While they are truly delicious, too, there’s something about a hint of warm, sweet, slightly earthy vanilla I just needed, so I set out to make my own. I love to make flavored simple syrups by adding infusions of herbs like rosemary or mint, but you can also add fruit, vegetables and spices. Ingredients in Vanilla Syrup

This recipe has 3 simple and inexpensive ingredients. Below has more information and substitutes for each ingredient. Vanilla is a stunningly complex and subtle spice, containing at a guess somewhere between 250 and 500 different flavour and fragrance components. The most prominent of these is vanillin (4-hydroxy-3-methoxybenzaldehyde) which-despite its ungainly chemical moniker-is relatively straightforward to synthesize.Cold coffee is the perfect palette for vanilla flavor. Try stirring it into cold brew coffee, an iced coffee or iced lattes. Store the syrup in an airtight container you can easily dispense from. I like to use leftover maple syrup bottles for simple syrup. You can also use squeeze bottles, jars, syrup dispensers, dispensers with pump tops, etc.

If you use or need a lot of syrup, double or triple the recipe. For the holidays I like to make a double batch for not just coffee, but eggnog and mulled wine too! Feel free to use honey, demerara sugar or even a sugar substitute like stevia in lieu of sugar. Water Our favorite method uses vanilla bean paste, for the best combination of ease and luxurious, intense vanilla flavor. I keep Nielsen Massey’s Pure Vanilla Bean Paste on hand for this, but they also have Bourbon Madagascar Vanilla Bean Paste if you like a darker, very rich flavor. Uses for Vanilla Syrup Regardless of the version you make, a few teaspoons of vanilla syrup can transform any drink, dessert, or even waffles from pleasant to scrumptious.

Vanilla Daisy

Vanilla Bean Syrup with a Vanilla Bean Pod: Use a sharp knife to slit the vanilla bean down the middle and scrape the pods into the pot with the water and sugar. Add the whole bean to the pot, then heat, stirring until everything is dissolved. Allow the vanilla bean to remain in the liquid until it’s cooled then strain and store as usual. Whether hot or cold, it works as a sweetener in just about any Matcha Latte Recipe, and it’s a staple in London Fog Tea Lattes, one of my favorite winter beverages.