I'm a black coffee kind of a girl, but once in a while I really enjoy a good vanilla latte. I used to drink them quite a bit until I found out that the vanilla syrup was just white sugar, corn syrup and artificial flavors! I stopped drinking them for the longest time until I got an espresso machine this Christmas. I've been having a lot of fun experimenting with different drinks, and I finally decided to make my own all natural vanilla syrup for my lattes. The coconut sugar and vanilla bean make this syrup much darker than the store bought ones, and much tastier too!
I call this vanilla caramel syrup because the coconut sugar really lends a deep caramel flavor - without the white sugar. I'm so happy I can enjoy an all natural vanilla latte again - and my son really likes a little bit of this in his non dairy milk as a treat!
- 1/2 cup Coconut sugar
- 1 Vanilla bean
- 1/4 cup Agave
- 1 cup Water
- Cut the vanilla bean lengthwise and scrape out seeds with the knife. Add both the seeds and pods to a medium saucepan along with the remaining ingredients
- Bring to a boil over medium high heat and cook, stirring frequently for 5 minutes, Remove from heat, discard vanilla pods and let cool completely. Store in the refrigerator.