Homemade Vanilla Bean Coffee Syrup

 

1.75 C. water, cold

1.5 C. sugar, white

1/2 C. sugar, dark brown, packed

1 vanilla bean, split in half

2 tsp. extract, vanilla (the good stuff)

 

In a medium saucepan over medium-low heat, whisk together the water, both sugars, and the vanilla bean. Bring to a boil, then reduce heat to a simmer. Simmer for 5 to 7 minutes until the sugar is completely dissolved. Remove from heat and stir in the vanilla extract. Let the simple syrup cooled completely. Remove the vanilla bean and pour the syrup into a mason jar or bottle. Store in refrigerator for up to 2 weeks.