Vanilla Bean Syrup
Some of the simplest things are the most delicious. The combination of vanilla and sugar is just such an instance. This classic combo comes together as Vanilla Bean Syrup when you combine with water and give it a gentle simmer.
You might be asking what need you might have for this jar or aromatic sweetness? Let me give you plenty of reasons. One of my favourites is to flavour specialty coffee and teas like my Baileys London Fog. There’s no need to spend copious amounts of money at a fancy coffee shop when you can make your favourites at home. My second favourite way to use it is for brushing onto cakes. It adds tremendous moisture and flavour to cake layers or the tops of sweet loaves. But the list is longer yet, drizzle it onto fruit salad, ricotta pancakes, plain yogurt with fruit (that way you control the sugar), smoothies and cocktails. Enjoy!
Author: Compelled to Cook
- Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
- Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
- Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.