Tree Nut Free Vanilla Bean Syrup
This simple syrup is a small-batch kitchen staple that punches way above its weight. Real vanilla bean — pod and seeds both — steeps right into a honey-sweetened base, giving you a syrup that's floral, warm, and far more complex than anything you'd grab off a store shelf. The honey adds a gentle depth that plain sugar syrups just can't match, and the whole thing comes together in under fifteen minutes on the stovetop. It's naturally free from any nut-derived ingredients, so you can drizzle it into coffee, cocktails, pancakes, or yogurt without a second thought. Straining out the spent pod leaves you with a beautifully clear syrup dotted with those signature vanilla specks. Stored in a glass jar in the fridge, it keeps for two weeks — though it tends to disappear long before then.
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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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