Honey Vanilla Syrup
45kcal
Ingredients
- * 1 cup honey
- * ½ cup filtered water
- * 2 teaspoons pure vanilla extract
- * 1 vanilla bean split and scraped (optional)
- * Pinch of sea salt optional
Equipment
- Small saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Whisk (optional)
- * Funnel (optional)
- * Glass bottle or mason jar with a lid
Method
- Add the honey and water to a small saucepan.
- Heat over low to medium-low heat, stirring continuously until the honey completely dissolves into the water. Do not let the mixture boil.
- Remove the saucepan from the heat.
- Stir in the vanilla extract. If using a vanilla bean, add both the seeds and pod, then let the syrup steep for 10 to 15 minutes before removing the pod.
- Allow the syrup to cool completely.
- Transfer the syrup to a clean glass bottle or mason jar using a funnel if desired.
- Refrigerate until ready to use. Shake gently before each use if any natural separation occurs.
Nutrition
Serving21gCalories45kcalCarbohydrates12gProtein0.1gSodium1mgPotassium15mgSugar11gCalcium1mgIron0.1mg
Notes
* Do not boil the honey, as excessive heat can reduce its delicate flavor.
* Use pure vanilla extract or a real vanilla bean for the best taste.
* Clover, wildflower, or orange blossom honey all work beautifully in this recipe.
* Store the syrup in an airtight container in the refrigerator for up to 3 weeks.
* Add 1–2 tablespoons to coffee, tea, lattes, cold brew, or drizzle over pancakes, waffles, yogurt, oatmeal, and desserts.
* For a flavored variation, simmer the syrup with a cinnamon stick or a few sprigs of fresh lavender before adding the vanilla.
* Use pure vanilla extract or a real vanilla bean for the best taste.
* Clover, wildflower, or orange blossom honey all work beautifully in this recipe.
* Store the syrup in an airtight container in the refrigerator for up to 3 weeks.
* Add 1–2 tablespoons to coffee, tea, lattes, cold brew, or drizzle over pancakes, waffles, yogurt, oatmeal, and desserts.
* For a flavored variation, simmer the syrup with a cinnamon stick or a few sprigs of fresh lavender before adding the vanilla.