I live in the Seattle area so I am a stereotypical coffee addict. I literally go to bed excited that it's almost morning and I'll get to have my daily iced vanilla coffee. I used to go to the big name coffee house daily (sometimes twice a day) and I'm not ashamed. It's sweet, caffeine loaded and gets me going. A while back, I bought a Nespresso coffee maker in an attempt to make more coffee at home. Oh-Em-Gee that machine has changed my life! My Starbucks spend is less than 10% what it used to be. But in order to replicate my favorite drink, I need vanilla syrup. I was always astounded at what they charge at the store for a bottle of that stuff...But here is a way to make it where it tastes better and is a fraction of the cost.
I also use one of my favorite ingredients in this recipe - Vanilla Bean Paste. You can substitute vanilla bean paste for vanilla beans and vanilla extract. I love it because the flavor is so much better than extract and it has that lovely vanilla bean caviar that when you see it in your syrup, cake, frosting or ice cream, you know it's going to taste like REAL vanilla. The link above takes you to a 32 ounce container of the vanilla bean paste. Why would you need 32 whole ounces? Well, 3 tablespoons per recipe of vanilla syrup is a fair amount and I promise you'll make quite a few batches (give them as gifts during the holidays!) Plus, it's cheaper per ounce and it has a 3 year shelf life! But if you insist on a smaller amount, here is a link to the 4 ounce size. Either way, you've just kicked up your vanilla game by a major notch!
I hope you give it a try…
3 tablespoons vanilla bean paste (or, you could use 2 vanilla beans and 1 tablespoon vanilla extract.)
2 cups sugar
2 cups water
Combine water and sugar in a saucepan along with 2 tablespoons of vanilla bean paste (or, cut 2 vanilla beans in half and scrape out the caviar and add to your water/sugar mix - throw the beans in there as well.) Bring to a boil and immediately turn it down and let simmer for 20 minutes.
After it is done simmering, add the remaining 1 tablespoon of vanilla bean paste to the mix (or the 1 tablespoon of vanilla extract) and let cool.
Put the mix into a pretty glass bottle and store in fridge.