Eosinophilic Esophagitis Friendly Vanilla Bean Syrup
Sweet, fragrant, and made with just three ingredients, this vanilla bean syrup is the kind of small-batch staple that quietly transforms everything it touches — drizzled over pancakes, stirred into a warm drink, or spooned onto plain yogurt. For anyone navigating a restricted ingredient list, store-bought flavored syrups and vanilla extracts can be a minefield of additives, artificial flavors, and preservatives that have no business being in a simple syrup. This one keeps it clean: water, honey, and a real vanilla bean, nothing more. The honey dissolves into a gently thickened syrup that carries the warm, floral depth of the scraped vanilla seeds in every drop. Steeping the pod after the heat goes off is a small step that makes a noticeable difference in flavor. It stores beautifully in the fridge for up to two weeks, so you can make a batch on the weekend and reach for it all week long without any second-guessing about what's in it.
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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.
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