Brazil Nut Free Vanilla Bean Syrup
This lush, fragrant syrup is the kind of thing that quietly transforms everything it touches — drizzled over pancakes, stirred into coffee, or spooned onto yogurt, it adds a warmth that store-bought vanilla syrups rarely deliver. Real vanilla bean gives it those gorgeous flecks and a deep, floral sweetness that extract just can't replicate. The base is beautifully simple: just water, honey, and a single vanilla pod coaxed into something silky and aromatic over gentle heat. Because the ingredient list is so short and straightforward, there's no need to scrutinize labels for hidden additives or worry about cross-contact from complex blends. Honey brings a subtle complexity that plain sugar syrups miss, and the slow simmer lets everything meld into a glossy, spoonable treasure. It keeps in the fridge for up to two weeks, so you can make a batch on the weekend and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup water
- ¼ cup honey
- 1 vanilla bean, split lengthwise and seeds scraped
Instructions
- 1
Combine the water and honey in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes.
- 2
Add the vanilla bean pod and scraped seeds to the saucepan. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon, about 6–8 minutes. Watch the heat — honey syrups can bubble up quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!