Vanilla Syrup 101—and A Recipe!

Let’s talk vanilla syrup.

Most commonly used in lattes and other flavored coffee drinks, vanilla syrup is also great for hot chocolate, milkshakes and even tea. For baking, vanilla syrup can substitute for vanilla extract in some recipes.

Before we get into the winners of our blind taste tests,  a quick primer on the difference between vanilla and French vanilla.

Most vanilla is categorized by where it is grown, such as Madagascar vanilla. French vanilla, on the other hand, refers to the process by which vanilla ice cream is made.

French vanilla ice cream uses egg yolks for a custard base. Regular vanilla ice cream uses a cream base. As a result, some folks think French vanilla has a creamer taste.

As for vanilla syrups, we found it hard to tell the difference between regular and French vanilla syrups, flavor wise. The latter tend to be a bit darker in color.

Recipe: Iced Vanilla Latte

Iced Vanilla Latte

INGREDIENTS

  • 1 cup (8oz) milk
  • 2 ½ tbsp (1 ¼ oz) Torani Vanilla Syrup
  • 2 shots espresso*, chilled
  • ice

*Can substitute 1/2 cup strong brewed coffee

INSTRUCTIONS

Combine chilled espresso*, milk and Torani syrup in a tall glass filled with ice and stir well. Enjoy!

(Recipe and photo credit: Torani)

About the Authors

Denise & Alan Fields are consumer advocates and best-selling authors. The Fields have authored 12 books with three million copies in print, including the best-selling guide to baby gear, Baby Bargains.

The Fields have been featured and quoted in the New York Times, Wall Street Journal and Los Angeles Times.

As consumer products experts, the Fields have been guests on the NBC Today Show, Good Morning America and ABC’s 20/20.

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