Paleo Vanilla Bean Syrup
Sweetening things up without refined sugar is one of those challenges that can quietly derail an otherwise clean eating approach, but this simple syrup solves it beautifully. Raw honey stands in as the sweetener here, bringing a natural depth that white sugar simply can't match. A real vanilla bean — split, scraped, and steeped right in the pan — infuses every drop with warm, floral flavor that extract just doesn't replicate. The result is a glossy, lightly thickened syrup that smells absolutely incredible and tastes even better. Drizzle it over fresh fruit, stir it into a morning smoothie, or use it to sweeten a cup of herbal tea without a second thought. It keeps in the fridge for up to two weeks, so one small batch goes a long way.
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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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