This homemade Starbucks vanilla syrup is an excellent way to cut costs and replicate that delicious vanilla flavour from some of your favourite Starbucks drinks. It uses 3 ingredients that you probably already have in your cupboard and takes just 5 minutes to make!
Starbucks Vanilla Syrup
If you’re like me, a lover of Starbucks vanilla drinks, this recipe will be a hit! It’s aromantic and makes delicious homemade vanilla coffee, and it’s 10x cheaper.
How much vanilla syrup should I use?
If you’re looking to match your drink to vanilla ratio close to Starbucks, you’d be looking to add 1/2 tablespoon of vanilla syrup per 4 oz (120ml approx) of coffee.
Pumps of vanilla syrup used in Starbuck drinks:
Starbucks Hot Drinks
- Short (8 oz): 2 pumps – 1tbsp
- Tall (12 oz): 3 pumps – 1 1/2 tbsp
- Grande (16 oz): 4 pumps – 2tbsp
- Venti (20 oz): 5 pumps – 2 1/2 tbsp
Starbucks Cold Drinks
- Tall (12 oz): 3 pumps – 1 1/2 tbsp
- Grande (16 oz): 4 pumps – 2 tbsp
- Venti (24 oz): 6 pumps – 3 tbsp
- Trenta (30 oz): 7 pumps – 4 tbsp
Cane sugar – adds a lot more of the full-bodied sugar flavour. It isn’t essential to make vanilla syrup but preferred. You can substitute cane sugar for brown sugar or use only white sugar.
White sugar – is your go-to regular sugar. You can use granulated sugar, caster sugar or table sugar in this recipe; just don’t use icing sugar, as the results won’t be great.
Vanilla extract – use a high-quality vanilla extract. Avoid using vanilla aromas and vanilla essence, as most of them do not give you an authentic vanilla flavour. You can also replace the vanilla extract with vanilla seeds or a vanilla pod.
How to use a Vanilla Pod instead of Vanilla Extract
If you’d prefer to use a vanilla pod, the method is simple.
1) Slice the vanilla pod lengthways, and scrape the seeds out with your knife.
2) Add the vanilla pod and seeds to a saucepan with sugar and water. Bring to a boil and mix until the sugar has dissolved.
3) Turn off the heat and leave to cool, then transfer into a container with the vanilla pod so that the vanilla can continue to infuse over time.
Another great thing about this Starbuck vanilla syrup recipe is its huge self-live. If stored well, this recipe can last for up to 3 months!
How to Store Vanilla Syrup
Use an airtight container: Store your homemade vanilla syrup in a sealed glass bottle or jar. I prefer to use glass to avoid other flavours leaching into the syrup, which can happen when reusing other types of containers.
Use a sterilised container: You can sterilise glass containers before use, drastically improving the homemade syrup’s shelf life. It’s not mandatory, and a good cleaning is sufficient; however, the shelf life will be more or less 3-4 weeks. In short, the cleaner your container is, the longer the syrup will last.
Store in the refrigerator: Once the vanilla syrup has cooled, transfer it into a clean container and keep it in the fridge.
Step by Step Recipe
1) Add water, cane sugar, white sugar and vanilla extract to a saucepan.
2) Bring the vanilla syrup to a boil over medium heat while mixing occasionally. Once boiled, turn off the heat and if needed, mix until all the sugar has dissolved.
3) Leave to cool, then transfer to a sterilised bottle or mason jar.
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Homemade Starbucks Vanilla Syrup
- 1 Saucepan
- 1 Sterilised Bottle
- 150 ml Water
- 80 g Cane Sugar
- 120 g White Sugar
- 1 tbsp Vanilla Extract
- Add water, cane sugar, white sugar and vanilla extract to a saucepan.
- Turn the heat to medium and slowly bring to a boil while mixing occasionally.
- Once boiled, turn off the heat and if needed, mix until all the sugar has dissolved.
- Leave to cool, then transfer to a sterilised bottle or mason jar.
- One batch of this recipe will make 250ml (8.5 fl oz) of vanilla syrup.
- If you cannot get hold of cane sugar, you can substitute it for brown sugar or use only white sugar.