Low Iodine Vanilla Bean Syrup
Sweetening drinks, pancakes, or desserts while navigating iodine restrictions can feel surprisingly tricky once you start reading labels on flavored syrups and commercial vanilla products. This simple three-ingredient syrup sidesteps all of that by relying on water, honey, and a real vanilla bean — nothing processed, nothing hidden. The result is a beautifully fragrant, golden syrup with deep floral warmth that store-bought versions genuinely cannot match. Honey dissolves into the water over gentle heat, and the split vanilla bean steeps right in the pan, coaxing out every bit of flavor from the pod and its seeds. After a quick strain, you're left with a silky, aromatic syrup that keeps in the fridge for up to two weeks. Drizzle it over oatmeal, stir it into coffee or tea, or use it anywhere you'd reach for a flavored sweetener — knowing exactly what went into every drop.
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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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