Vanilla Bean Syrup
Make rich vanilla bean syrup for cocktails like the Nui Nui. Easy 2:1 recipe, tips for storage, reuse, and simple substitutions.
Vanilla syrup. A must-have ingredient for Don the Beachcomber's Nui Nui cocktail. See below for that cocktail recipe.
Submitted by: Helen Marshall from Wilmette, IL
- Use a 2:1 sugar to water ratio with 2 Madagascar beans for a rich, long-lasting syrup.
- Scrape seeds into a small hot-water slurry to break up clumps, add pods, simmer briefly, then steep and jar for 24 hours.
- Use 1 teaspoon vanilla syrup in the Nui Nui and flash-blend the cocktail for about five seconds with crushed ice.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is the basic vanilla bean syrup recipe?
Combine 1 cup water and 2 cups sugar in a saucepan and heat on low until the sugar dissolves. Bring to a boil briefly, then lower to a simmer. Split 2 Madagascar vanilla beans, scrape the seeds, mix the seeds with a little hot water to make a slurry, and add that to the syrup. Rinse the bowl to get all seeds in. Cut the pods into 1/2 inch pieces and add them to the pan. Simmer for 3 minutes, then pour seed, pod, and syrup into a sterilized jar and let sit for 24 hours before use.
How should I store the syrup and how long will it last?
Keep the syrup in a clean, airtight sterilized jar in the refrigerator. Because this is a rich 2:1 syrup, it will keep best for about 2 to 3 months refrigerated. Always use clean utensils and check for off smells or mold before using.
Can I reuse the vanilla pods after making syrup?
Yes. The pods still hold flavor but it will be weaker. You can reuse them for a second, lighter batch, dry them to make vanilla sugar, or simmer them into a small jar of vodka to start a vanilla extract.
Can I use vanilla extract instead of whole beans?
Yes. For a quick swap, add pure vanilla extract after the syrup cools. Start with about 1 teaspoon extract per cup of finished syrup and taste, then increase if needed. Extract will give flavor but not the visual specks from scraped seeds.
Why make a seed slurry and how do I do it?
Vanilla seeds can clump when added directly. Scrape the seeds into a small bowl, add a splash of hot water from the pan, and use the back of a spoon to break the seeds apart into a slurry. That spreads the seeds evenly in the syrup and helps them suspend rather than form clumps.
How do I use this syrup in the Nui Nui cocktail?
The Nui Nui calls for 1 teaspoon of vanilla-infused sugar syrup. Add all ingredients including 1 teaspoon vanilla syrup, flash-blend with about a half cup crushed ice on high for no more than five seconds, then pour and top with ice as needed.
Can I scale or change the sweetness of the recipe?
Yes. Keep the 2:1 sugar to water ratio for a rich, long-lasting syrup and scale quantities up or down accordingly. If you prefer a lighter syrup, use a 1:1 ratio of sugar to water, but that version will be thinner and will not last as long in the fridge.
What is the basic vanilla bean syrup recipe?
Combine 1 cup water and 2 cups sugar in a saucepan and heat on low until the sugar dissolves. Bring to a boil briefly, then lower to a simmer. Split 2 Madagascar vanilla beans, scrape the seeds, mix the seeds with a little hot water to make a slurry, and add that to the syrup. Rinse the bowl to get all seeds in. Cut the pods into 1/2 inch pieces and add them to the pan. Simmer for 3 minutes, then pour seed, pod, and syrup into a sterilized jar and let sit for 24 hours before use.
How should I store the syrup and how long will it last?
Keep the syrup in a clean, airtight sterilized jar in the refrigerator. Because this is a rich 2:1 syrup, it will keep best for about 2 to 3 months refrigerated. Always use clean utensils and check for off smells or mold before using.
Can I reuse the vanilla pods after making syrup?
Yes. The pods still hold flavor but it will be weaker. You can reuse them for a second, lighter batch, dry them to make vanilla sugar, or simmer them into a small jar of vodka to start a vanilla extract.
Can I use vanilla extract instead of whole beans?
Yes. For a quick swap, add pure vanilla extract after the syrup cools. Start with about 1 teaspoon extract per cup of finished syrup and taste, then increase if needed. Extract will give flavor but not the visual specks from scraped seeds.
Why make a seed slurry and how do I do it?
Vanilla seeds can clump when added directly. Scrape the seeds into a small bowl, add a splash of hot water from the pan, and use the back of a spoon to break the seeds apart into a slurry. That spreads the seeds evenly in the syrup and helps them suspend rather than form clumps.
How do I use this syrup in the Nui Nui cocktail?
The Nui Nui calls for 1 teaspoon of vanilla-infused sugar syrup. Add all ingredients including 1 teaspoon vanilla syrup, flash-blend with about a half cup crushed ice on high for no more than five seconds, then pour and top with ice as needed.
Can I scale or change the sweetness of the recipe?
Yes. Keep the 2:1 sugar to water ratio for a rich, long-lasting syrup and scale quantities up or down accordingly. If you prefer a lighter syrup, use a 1:1 ratio of sugar to water, but that version will be thinner and will not last as long in the fridge.
Comments