Vanilla Syrup

Vanilla is the workhorse flavor — the one that turns a regular latte into a vanilla latte, makes hot chocolate taste a little more grown up, and rescues an unremarkable cocktail with a single splash. Ours is round, classic, slightly warm, and never artificial — the kind of vanilla you can stir into just about anything and trust to make it better.

Half an ounce stirred into a latte adds the kind of soft, creamy depth that turns it from caffeine into a treat. Splash it into a cortado, an espresso martini, or a Manhattan and watch a regular cocktail level up by half a step. Whip it into cold foam for the silkiest topping you've ever poured on iced coffee. It's also unreasonably good drizzled over ice cream, oatmeal, or French toast.

Tasting Notes: warm vanilla, soft floral edge, brown sugar depth, smooth round finish

The Short Version: A coffee-shop-grade vanilla syrup blended with pure cane sugar and brown sugar — the classic vanilla syrup that works in coffee, cocktails, and just about anywhere else.

Ingredients: Filtered water, organic cane sugar, brown sugar, vanilla extract (cane alcohol, Tahitian vanilla beans), vanilla concentrate, organic vanilla fleck, lactic acid. Contains 0.0% alcohol.

Perfect For: Vanilla latte regulars, home baristas, cold foam fans, coffee-shop refugees, dessert cocktail makers, and anyone who's tired of artificial vanilla syrups.

Best Enjoyed In: Vanilla lattes (½ oz syrup + espresso + steamed milk), vanilla cold foam (½ oz + heavy cream, frothed), espresso martinis, French vanilla cold brew, or stirred into hot chocolate or homemade vanilla cream soda.

The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon.

Frequently Asked Questions

Q: How long does the syrup last after opening?
A: Our syrups are shelf-stable for 24 months unopened. Once opened, refrigerate and enjoy within 6 months.

Q: Is the Vanilla syrup overly sweet?
A: Less sweet than commercial coffee-shop vanilla syrups. Because we use pure cane sugar instead of corn syrup, and the brown sugar adds depth instead of just sweetness, the flavor reads as rounded vanilla rather than candy. A half-ounce in a 12-oz latte adds clear vanilla character without making the drink taste like dessert.

Q: Can I use Vanilla Syrup as a substitute for vanilla extract in baking?
A: For drinks, yes. For baking, it depends on the recipe. Vanilla syrup is less concentrated than vanilla extract, so you'll need more syrup to deliver the same flavor intensity, plus the syrup adds moisture and sweetness that extract doesn't. That works in glazes, frostings, oatmeal, yogurt, and beverages. For recipes where vanilla is the dominant flavor (vanilla pudding, ice cream base) or where the recipe depends on extract's concentration (cookies, cakes), real extract is still the better choice.