+
0 (0)

Desserts, Drinks, Sauces and Condiments

Vanilla Syrup

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez. Read more

Total time: 5 minutes, plus 1 ½ hours steeping | Makes 1 ½ cups
  • 1 cup granulated sugar
  • 1 cup boiling water
  • 1 vanilla bean (or 2 spent vanilla beans)

Step 1In a small bowl, combine the sugar and water and stir to dissolve.

Step 2Add the vanilla bean and use an immersion or stand blender to break up the vanilla bean.

Step 3Let steep for 1 ½ hours, then pour through a fine mesh strainer into a bottle.

Step 4Refrigerate for up to 1 month.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Grilled poundcake with peaches and whiskey caramel sauce
Strawberry shortcake
Maple baked apples with dried fruit and nuts
Cherimoya tart