Xanthan Gum Free Vanilla Bean Syrup
Many flavored syrups and coffee shop staples sneak in thickeners and stabilizers that can be a real problem for anyone avoiding xanthan gum. This homemade version keeps things beautifully simple — just water, honey, and a real vanilla bean doing all the work. The honey naturally gives the syrup a lush, slightly thick consistency as it simmers down, so there's no need for any gums or additives to get that silky, spoonable texture. Splitting and scraping a whole vanilla bean means you get those gorgeous flecks and a deep, floral aroma that no extract can quite match. A slow steep off the heat pulls even more flavor from the pod before it's strained out, leaving you with a clean, fragrant syrup that's ready to drizzle over pancakes, stir into drinks, or swirl into yogurt. It keeps in the fridge for up to two weeks, so you can make a batch ahead and reach for it all week long.
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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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