Vanilla Latte With Homemade Vanilla Syrup

A vanilla latte is espresso, steamed milk and vanilla syrup, usually about 1 tbsp of syrup per shot of espresso. To make one at home, simmer equal parts sugar and water with a split vanilla bean or vanilla extract, stir 1–2 tbsp into a double shot, and top with 6–8 oz of steamed milk, or pour it over ice for an iced vanilla latte.

Homemade vanilla syrup takes ten minutes and tastes far better than most bottled versions. Below are both recipes, with US and metric quantities, plus tips for hot and iced drinks.

Homemade Vanilla Syrup Recipe

Makes about 1 1/4 cups (300 ml), enough for 10–15 lattes.

Ingredients

• Granulated sugar: 1 cup (200 g)
• Water: 1 cup (240 ml)
• Vanilla: 1 vanilla bean, split lengthwise, or 1 tbsp (15 ml) pure vanilla extract, or 2 tsp vanilla bean paste
• Pinch of salt (it makes vanilla taste rounder)

Steps

1. Combine sugar, water and salt in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3 minutes.
2. If using a vanilla bean: scrape the seeds into the pan and add the pod. Simmer gently for 5 minutes, then remove from the heat, cover and steep for at least 30 minutes.
3. If using extract or paste: take the syrup off the heat first, let it cool for 5 minutes, then stir in the vanilla. Adding extract off the heat preserves more aroma.
4. Cool completely, pour into a clean glass jar (leave the bean pod in for extra flavor) and refrigerate.

Kept cold in a sealed jar, homemade vanilla syrup is best used within about 2–3 weeks. Discard it if it turns cloudy or smells off. Want caramel, brown sugar or other flavors? The same simple-syrup base works for nearly all of them.

Vanilla bean vs extract vs paste

Hot Vanilla Latte Recipe

For one 12 oz (350 ml) drink:

• 1 double shot espresso, about 2 fl oz (60 ml)
• 1–2 tbsp (15–30 ml) vanilla syrup
• 3/4–1 cup (180–240 ml) whole milk or your favorite milk

1. Warm your mug with hot water, then empty it.
2. Add the vanilla syrup to the mug.
3. Pull the espresso over the syrup and stir.
4. Steam the milk to about 140–150°F (60–65°C) with a silky layer of microfoam. No steam wand? Heat it, then whisk with a handheld frother or shake it in a sealed jar.
5. Pour the milk into the center of the mug, holding back the foam with a spoon, then spoon a thin layer of foam on top.

For the espresso, a smooth medium-dark roast lets the vanilla shine without fighting it. Our step-by-step guide on how to make espresso at home will help you dial it in.

Iced Vanilla Latte Recipe

For one 16 oz (475 ml) glass:

1. Stir 1–2 tbsp (15–30 ml) vanilla syrup into a fresh double shot of espresso while it is still hot.
2. Fill a tall glass with ice.
3. Pour in 3/4 cup (180 ml) cold milk.
4. Pour the sweetened espresso over the milk for a layered look, then stir before drinking.

Tip: chilling the espresso for a minute before pouring keeps your ice from melting too fast. For more cold drink ideas, see our iced latte recipe and our roundup of flavored iced coffee recipes.

Vanilla sweet cream cold brew style

Whisk 2 tbsp (30 ml) heavy cream, 1 tbsp (15 ml) milk and 2 tsp vanilla syrup until slightly thickened. Pour it over a glass of iced cold brew or iced coffee and watch it cascade.

Best Coffee for a Vanilla Latte

Vanilla pairs best with coffees that have chocolate, caramel or nutty notes and moderate acidity. Very bright, fruity light roasts can clash with the sweetness.

• Classic espresso: a dark or medium-dark blend such as our 6 Bean Blend cuts through the milk and syrup.
• Smooth and nutty: Brazil Santos brings chocolate and nut notes that flatter vanilla.
• Syrup-free shortcut: brew French Vanilla flavored coffee strong and add milk. You get vanilla aroma with no added sugar, and you can still sweeten it to taste.

Vanilla Latte Variations and Tips

• Sugar-free option: make the syrup with a heat-stable sugar substitute such as allulose, following the package instructions for swapping it in for sugar.
• Brown sugar vanilla: replace half the white sugar with brown sugar for a toffee note.
• Vanilla honey: stir 1 tsp honey and 1/2 tsp vanilla extract into the hot espresso instead of syrup.
• Vanilla oat latte: oat milk and vanilla are a natural match. Barista-style oat milk foams best.
• Dirty vanilla chai: combine chai concentrate, a shot of espresso and vanilla syrup. Our dirty chai latte guide has the base recipe.
• Adjust the sweetness: 1 tbsp syrup per 12 oz drink is lightly sweet; 2 tbsp is closer to a typical coffee shop drink.

Vanilla Latte FAQ

What is the difference between a vanilla latte and a French vanilla latte?

A vanilla latte is flavored with vanilla syrup. “French vanilla” usually describes a richer, custard-like vanilla flavor, a nod to French-style ice cream made with egg yolks. In coffee, it generally means a creamier, more caramelized vanilla profile.

How much vanilla syrup goes in a latte?

Start with about 1 tbsp (15 ml) per shot of espresso, so 2 tbsp for a double. Taste and adjust: some people prefer just 2 teaspoons.

Can I use vanilla extract directly in coffee?

Yes. Add 1/4–1/2 tsp extract straight to your latte, plus sugar or honey if you want sweetness. Syrup blends more smoothly, especially in iced drinks, because the sugar is already dissolved.

How much caffeine is in a vanilla latte?

It depends on the shots. A double espresso typically has roughly 125 mg of caffeine, though it varies with the coffee and the shot size. Vanilla syrup adds none. Most healthy adults can have up to 400 mg of caffeine a day, according to the FDA.

Make Vanilla Your House Specialty

A vanilla latte made with homemade syrup and freshly roasted espresso easily rivals the coffee shop version, hot or iced. Start with the versatile 6 Bean Blend for your shots, or keep a bag of French Vanilla for syrup-free mornings. Every Feel Espresso coffee order is roasted 1–5 days before delivery and arrives in 2–5 days.