Vanilla Coffee Recipe

Make simple vanilla syrup

Combine 2 tablespoons granulated sugar and 2 tablespoons water in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture just begins to simmer (about 2–3 minutes). Remove from heat and stir in 1/2 teaspoon pure vanilla extract. Let the syrup cool slightly (2–3 minutes).

If you prefer to use a vanilla bean: split 1/4 vanilla bean lengthwise and scrape seeds into the saucepan before heating; allow seeds to steep with the syrup for richer flavor, then strain out pod pieces before use.

Brew 1 cup of strong coffee using your preferred method (drip, French press, pour-over, or espresso). For a stronger flavor, use a slightly higher coffee-to-water ratio. Keep coffee hot.

If the brewed coffee is too strong for your taste, add up to 1/4 cup hot water to adjust strength.

Heat 1/2 cup milk in a small saucepan over low-medium heat until steaming but not boiling (about 1–2 minutes). Alternatively, microwave in a microwave-safe container for 30–45 seconds.

Froth the hot milk using a milk frother, handheld whisk, or by shaking vigorously in a tightly sealed jar for about 20–30 seconds until foamy.

Pour the hot brewed coffee into a mug. Stir in all of the prepared vanilla syrup (about 2 tablespoons) — taste and add more if you prefer sweeter vanilla flavor.

Pour the steamed milk over the coffee, holding back foam with a spoon; spoon foam on top to finish.

Optional: lightly dust with 1/8 teaspoon ground cinnamon or cocoa, and garnish with a few scraped vanilla seeds or a small piece of the vanilla pod for presentation.