Comments on: Vanilla Syrup for Coffee

By: Alexa

Alexa — Sun, 08 Jan 2012 01:48:16 +0000

Mildred Carrol- The one question you have I can answer is about the London Fog since I’m a huge fan of the drink. What most recipes usually recommend is 1 tbsp. per cup (16oz) but you can vary the amount to your liking.

By: Rhonda

Rhonda — Wed, 28 Dec 2011 22:21:38 +0000

I don’t have access to vanilla beans. Could you use pure vanilla from Mexico & how much would you use?

By: mimi

mimi — Mon, 05 Dec 2011 18:14:50 +0000

great recipe~~ i always want to drink some flavored coffee at home and don’t want to shell out the amount for bottled stuff.
here is a little advice… add a bit of lemon juice to it and it wouldn’t crystallized when storing it

By: Mildred Carroll

Mildred Carroll — Thu, 17 Nov 2011 22:42:55 +0000

Does this make a fairly strong vanilla flavoured syrup? What would happen with TWO vanilla beans? How much syrup would you use for say a 12-ounce mug of London Fog? And lastly, is there a place you recommend to buy vanilla beans online? Our small town rarely has such gourmet delicacies!

By: Rachel

Rachel — Wed, 19 Oct 2011 16:48:32 +0000

I have been using this recipe for almost a year now and it lasts on the counter for 3+ weeks with no bacterial/fungal growth. In other words, I have never had anything grow on it. I do put it in a bottle with a narrow neck and install a pour spout on it. It may crystalize and form some “rock candy” like formations, but I’ll bet it does that in the fridge too.