Fall is here and if you end up with a surplus of apples like me, I have some great recipes for you! This easy-to-make apple vanilla syrup is a great way to use up those extra apples or to get the most out of bruised or wrinkly ones that might otherwise get tossed.
Apple syrup is delicious in cocktails, mocktails, coffee drinks, tea drinks, and even as a soda (just mix an ounce of the syrup with club soda!) I made this syrup with cozy fall cocktails in mind, like my Apple Vanilla Bourbon Buck and a simple Apple Vanilla Rum Sour. It’s also excellent in a Hot Toddy or in place of triple sec or agave syrup in a Margarita!
Apple vanilla syrup ingredients
This simple syrup is made with four ingredients. You can adjust the type of apples and the type of sugar to suit your preferences, but here’s what I used:
- 2 cups chopped apples (I used honeycrisp)
- 1 cup demerara sugar (turbinado or brown sugar can be used instead)
- 1 cup water
- 1 vanilla bean
The addition of a vanilla bean to this basic apple syrup recipe gives it a richer, sweeter, and more refined flavor. While you can also toss in a cinnamon stick here too, if you like, I personally prefer the way the vanilla enhances the apple flavor without overshadowing its more subtle notes.
What type of apples to use
You can use any variety of apples here and have a good result. I used honeycrisp, which hold up well to cooking and don’t turn mushy as quickly as some varieties. It’s ok if your apples become mushy during the cooking, but you’ll need to take extra care when straining the syrup to avoid lots of little particles in the finished product.
What type of sugar to use
I chose demerara sugar for this recipe because it has a rich flavor with a hint of molasses. It’s not as strong tasting as brown sugar. You can use any type of sugar in this recipe, including white sugar, if that’s what you have on hand. Using a less refined sugar will simply add deeper, more caramel-y flavors.
Vanilla bean or vanilla extract
It’s ok to use vanilla extract for this recipe. Using a whole vanilla bean will give you a better, richer flavor, but you can substitute with a high quality extract. Add a teaspoon of vanilla extract after cooking and straining.
How to make the syrup
You’ve gathered your supplies, let’s get into it! First chop your apples and measure out roughly two cups. Exact measurements aren’t critical, you just want to use enough fruit that its flavor will shine through. For fruit syrups, I usually go with a two-to-one ratio of fruit to sugar.
Add your water and your sugar to a saucepan over medium heat and stir frequently to help the sugar dissolve. Once the sugar has dissolved, add your chopped apples and increase the heat, if necessary, to allow the mixture to simmer for about ten minutes, or until flavorful.
Remove the saucepan from the heat and allow its contents to cool fully before straining out the solids. The cooked apple chunks can be saved for serving over vanilla ice cream or cinnamon brown sugar oatmeal (yum!)
Store your finished apple vanilla syrup in a glass bottle or jar in the refrigerator. It should keep for at least two to three weeks. You can make it last a bit longer by adding an ounce of liquor. I used an aged rum.
Ways to use this apple syrup
There are far too many uses to list, but in addition to just drizzling it over pancakes, yogurt, and oatmeal, here’s some ideas to get you started:
Apple Vanilla Latte
Combine two shots of espresso with one ounce of apple vanilla syrup and steamed milk. Enjoy hot or iced.
Apple Vanilla Chamomile Iced Tea
Brew double strength chamomile tea, then pour it over ice. Add one ounce of apple vanilla syrup and a squeeze of fresh lemon juice. Garnish with an apple slice.
Apple Vanilla Soda
Fill a highball glass with ice. Pour one ounce of apple vanilla syrup over the ice, then top with chilled club soda or seltzer water. Add a squeeze of fresh lemon for the perfect afternoon refresher.
Apple Vanilla Moscow Mule
Fill a mule mug or a glass with ice. Add two ounces of vodka, a half ounce of apple vanilla syrup, and a half ounce of lime (or lemon) juice. Top with chilled ginger beer and garnish with mint and an apple slice.
Apple Vanilla Hot Toddy
To a large mug, add one cup of boiling water, a half ounce of lemon juice, a half ounce of apple vanilla syrup, and two ounces of bourbon. Garnish with a cinnamon stick and a lemon wheel.
Want more fall flavor inspiration? Try these seasonal recipes:
Apple Vanilla Simple Syrup (for Fall Drinks)
This delicious and easy to make simple syrup is the perfect way to get the most out of bruised or wrinkly apples that are on their way out. Vanilla is added to enhance the natural floral and honeyed flavors of the apples without overpowering them.
- 2 cups apples, chopped
- 1 cup demerara sugar
- 1 cup water
- 1 vanilla bean split down the middle
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Combine the sugar and water in a saucepan over medium heat and stir frequently until all of the sugar has dissolved.
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Add the apple and bring the mixture to a simmer. Simmer about 10 minutes or until flavorful.
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Remove the saucepan from the heat and allow its contents to cool before straining out the solids. The cooked apples can be reserved for a topping for ice cream or oatmeal.
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Store the syrup in a glass bottle or jar in the refrigerator. It will keep for 2-3 weeks. Optionally, add one ounce of liquor (such as aged rum) to help it stay fresher for longer.
