Have teenagers that make iced coffees every day of their life? Sick of spending $$$ on syrups that may or may not be filled with high fructose corn syrup? Yeah so was I.

I’ve made a few simple syrups in my life, but after seeing the price of a 12 fluid ounce bottle of vanilla coffee syrup ($5.49 for sugar water!!) I decided to make it myself. That and I had a cocktail I wanted to make so it was reliable timing.

To cook this Kitchen-made Vanilla Coffee Syrup Set out:

granulated sugar
light brown sugar
water
pure vanilla extract

In a 2 quart saucepan, add 1-1/2 cups granulated sugar and 1/2 cup light brown sugar.

Pour in 2 cups water.

Stir and heat on medium-high, bringing it to a low boil. Once bubbling, reduce to low and continue to stir until the sugars are completely dissolved.

Remove off of the heat and add in 1 tablespoon quality vanilla extract.

Remove off of the heat and cool completely.

This method makes 3 cups which is twenty four (2-tablespoon) servings. If kept in refrigerated in an air-tight jar, it should last a month if not longer.