Creamy Vanilla Iced Coffee + Homemade Vanilla Syrup

In the words of Jim Carrey a’la “The Mask,” somebody stop me.

Except please don’t. Because I don’t ever want to stop drinking iced coffee, and especially this vanilla iced coffee.

Vanilla iced coffee | Kitchen Treaty

I can’t get enough of this stuff. And, you know, I actually used to not be a huge fan of sweetened iced coffee, but I’m converting. Because just the right touch of sweet along with a heady dose of flavor elevates plain ol’ cold-brewed iced coffee into nirvana territory. Except it doesn’t smell like teen spirit or anything. It smells, predictably, of coffee and vanilla. Thankfully.

I finally bit the bullet and ordered a ginormous bunch of vanilla beans from Amazon, and I love having them in my pantry. Working them into my iced coffee took me all of about, oh, one day after delivery, when I infused some maple syrup with vanilla beans and poured it on in.

This time, though, I just wanted vanilla. Plain, unadulterated, nothing-but-vanilla.

Homemade vanilla syrup for iced coffee | Kitchen Treaty

And creamy, heady, heavenly vanilla iced coffee.

Vanilla iced coffee | Kitchen Treaty

(You know, something that would make me go crazy with the adjectives.)

So I whipped up some easy homemade vanilla syrup and added it liberally to each glass of iced coffee thereafter. And then I cried when it was gone.

Just kidding.

A little.

(On my list this week: make some more, stat).

Do More

Glazed vanilla bean cookies

Glazed vanilla bean cookies

Make these indulgent brown sugar cinnamon scones to serve alongside :: Got vanilla beans to spare? Make vanilla sugar or whip up some melt-in-your-mouth glazed vanilla bean cookies :: Create more flavored syrups with this terrific tutorial (Annie’s Eats)

Homemade Vanilla Syrup
Recipe Type: Syrup
Author: Kitchen Treaty
Prep time:
Cook time:
Total time:
Serves: 1 cup
A double dose of vanilla makes this syrup twice as divine. It’s so easy to make and so unbelievably good that you’ll never want to be without it ever again.
  • 1 cup granulated sugar
  • 1 cup water
  • 1 vanilla bean, sliced open vertically and seeds scraped
  • 2 teaspoons vanilla extract
  1. Add sugar, water, and the vanilla bean and seeds to a small saucepan over medium heat. Bring to boil a full boil, then remove from heat. Let sit for at least 1/2 hour (up to 2 hours). Add vanilla extract. Pour syrup over a fine-mesh sieve to catch the vanilla pod and any pieces. Store refrigerated in an airtight jar; keeps up to 2 weeks.
Adapted (slightly) from [url href=”” target=”_blank”]Annie’s Eats[/url]


Creamy Vanilla Iced Coffee
Recipe Type: Beverage
Author: Kitchen Treaty
Prep time:
Total time:
Serves: 1 glass
Sweet vanilla syrup mellows this creamy-yet-potent iced coffee. Be sure you have lots of cold-brewed iced coffee on hand when you make this for the first time, because you will want more immediately. Guaranteed.
  • Ice or coffee ice cubes
  • 1 cup [url href=””]cold-brewed iced coffee concentrate[/url]
  • 2 tablespoons vanilla syrup
  • Half-and-half
  1. Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of vanilla syrup (use less for a less sweet coffee), and half and half to desired point of creaminess. Serve.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

25 Responses to “Creamy Vanilla Iced Coffee + Homemade Vanilla Syrup”

  1. Hazel @ fresherfood posted on June 6, 2013 at 6:44 am

    The weather is finally(!) gorgeous here in London and this looks absolutely perfect. I’m having some friends over tomorrow night and this looks like a fabulous thirst quencher. Can’t wait to try it. Thanks for yet another great recipe.

    • Karen Troughton posted on June 10, 2013 at 7:44 am

      Hi Hazel! Hope you and your friends loved it (and got to enjoy the wonderful weather)! In climes like both London and here in Seattle we have to soak up every ounce of sun when we get it, eh? :)

      • Hazel @ fresherfood posted on June 10, 2013 at 10:20 am


      • Hazel @ fresherfood posted on June 10, 2013 at 10:22 am

        Gosh, I just made a pickle of trying to reply to your comment! They were amazing! All my friends loved them. And yes, the weather here is generally dreadful. I’ve been watching the Killing which is set in Seattle – does it really rain as much as the show makes out??

  2. Kiersten @ Oh My Veggies posted on June 6, 2013 at 3:21 pm

    Ooh, I love these photos! I need to find more ways to use vanilla beans. I have a big hoard of them too, but since I don’t bake very often, they just end up sitting around…

    • Karen Troughton posted on June 10, 2013 at 7:40 am

      I’ve been dreaming up some vanilla bean drinks and popsicles … but it also feels sort of wrong. Like they’re a delicacy that calls for more precious treatment than that (even when I’ve bought them in bulk off of Amazon – ha). Like, several times I’ve wanted to scrape a bean into some pancake batter and then I’m all, no no! Vanilla beans can’t go into *pancakes*.

      But maybe they just should once in awhile.

      • Peter posted on February 18, 2014 at 5:50 pm

        Go for the bean in the Pancakes! I grew up on Swedish Pancakes and we use a healthy dose of vanilla in the batter to compliment the sips of morning coffee between each buttery bite.

  3. Lauren posted on June 6, 2013 at 7:44 pm

    This looks — gah — amazing! Want.

  4. Mihai @ World in a Cupcake posted on June 7, 2013 at 1:59 am

    These photos are mouth-watering to say the least!

    • Karen Troughton posted on June 10, 2013 at 7:34 am

      Thanks so much, Mihai!

      • Mihai @ World in a Cupcake posted on June 10, 2013 at 8:55 am

        My team and I would love to publish your photos on our food porn website if you wish to submit them.

  5. joan posted on June 7, 2013 at 12:14 pm

    Since it’s going to be almost 100 degrees here today, I need this! I can taste it now.

    • Karen Troughton posted on June 10, 2013 at 7:33 am

      100 degrees! Wow, seems early for that. I hope you were able to keep cool!

  6. Lusine posted on June 7, 2013 at 4:46 pm

    This looks delicious! I love your coffee recipes! Ps – I found out about coffee ice cubes through your blog…nothing short of life changing. Thank you!

    • Karen Troughton posted on June 10, 2013 at 7:30 am

      Thanks so much, Lusine! I honestly have to hold back a little on the coffee recipes because I have a gazillion and want to post them all. Maybe I should change the angle of my blog to “vegetarians, meat-eaters, and coffee freaks CAN all live together.” ;)

  7. Courtney @ The Fig Tree posted on June 7, 2013 at 8:34 pm

    This sounds magical! Yum! The vanilla syrup sounds perfect!

    • Karen Troughton posted on June 10, 2013 at 7:28 am

      Thanks so much Courtney! I am sipping on an iced coffee right now but I was out of vanilla syrup. Frowny face.

  8. Maria Tadic posted on June 9, 2013 at 6:29 pm

    I love ice-coffee – perfect for hot days!

    Are the vanilla beans cheaper on Amazon? If so, can you provide the link to which vendor you bought them from? I’d love to know!

    • Karen Troughton posted on June 10, 2013 at 7:03 am

      Hi Maria, I haven’t done thorough price comparison (or researched how price affects quality) but these are definitely one of the best deals I have seen so far – 54 premium bourbon-Madagascar beans for $26.95.

      And now I feel the need to head back down to the kitchen and make something else with a couple! :)

  9. Jim posted on July 21, 2013 at 2:01 pm

    Being someone who make a three shot vanilla iced espresso every morning just wondering if you can freeze the sryup into small individual serving size ? I am getting the ice for the coffee anyways

    • Karen Troughton posted on July 23, 2013 at 5:36 am

      Jim, this is a really cool idea! I’ve never tried freezing the syrup so I can’t speak to how it would work out, but I’m intrigued by the idea. I do freeze coffee and use that as ice cubes and love it – keeps it cool but doesn’t water it down. Have you seen this brilliant vanilla ice over on Oh My Veggies? Similar concept.

  10. Renee posted on January 8, 2014 at 6:39 am

    I was beyond frustrated with the flavor of syrups available at the stores. I ran out of syrup for my morning cup of happiness, and didn’t feel like dragging a baby out to the store just for it. So, I looked up recipes. I had everything but the vanilla bean at my house, and so I just decided to wing it. We don’t usually use white sugar, so we were just short of a cup, so I topped it off with brown sugar. And used 2 tsp of Vanilla without using a bean. This is by far the best vanilla syrup EVER!!!! I can only imagine how wonderful adding a vanilla bean to the recipe would make the vanilla flavor explode even more!!! I am never buying any of that crap from the store again!!! Thank you for making this available, and showing how easy it is to make!!! I know I didn’t follow it exactly, but I look forward to picking up some vanilla beans to make this even better!!!

  11. Monica posted on March 18, 2014 at 10:41 pm

    So just to make sure, you only add the bean pod to the syrup when it’s boiling right? You do not add any of the seeds.

    • Karen Troughton posted on March 25, 2014 at 9:16 am

      Hi Monica, thanks for asking this, I can see how it was unclear. The ingredients call for a vanilla bean, sliced open vertically and seeds scraped, but the directions just said to add the vanilla bean. You want to add both the seeds from the bean AND the pod for flavor. I’ve updated the directions to clarify. Thanks so much again for asking!

      • Monica posted on March 25, 2014 at 12:25 pm

        Great, thank you for the reply.

        I have seen other vanilla recipes for things like extracts that only use the bean pod, so I wanted to double-check. I was planning on adding the seeds regardless, as I figured if anything it would just boost the flavor.

        I use the seeds in my vanilla extract as well, and do not filter it. I figure if the seeds end up in whatever I am baking, so much the better! :)

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