1vanilla beansliced open vertically and seeds scraped
2teaspoonsvanilla extract
Instructions
Make the maple-vanilla syrup
In a small saucepan over medium-low heat, add maple syrup along with the vanilla bean and the seeds scraped from the vanilla bean. Bring to a low boil and simmer for 10 minutes.
Remove from heat and let sit for 30 minutes.
Discard vanilla bean and stir in vanilla extract.
Store in the refrigerator in an airtight container. Keeps for about 2 weeks.
Make the maple vanilla iced coffee (and be happy)
Fill a large glass with ice. Pour iced coffee concentrate over the top. Drizzle in maple syrup and add a splash of half-and-half if desired. Stir and serve with a straw.