Vanilla Caramel Syrup - For Coffee Or Espresso

1. 1

   Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.

2. 2

   Put the scrapings and the outer beans in a sauce pan.

3. 3

   Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.

4. 4

   Turn heat up to medium for a few more minutes (3-5) stirring constantly.

5. 5

   Do not boil.

6. 6

   Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.

7. 7

   This is to remove the bean skins and any sediment.

8. 8

   Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.

* Per serving · 4 servings · Values may vary.

No additional tips available.