There's no comparison between a store-bought "vanilla" syrup and a homemade infusion made with real vanilla bean. There just isn't.
There's also not many good excuses for not making it, because it's crazy easy and keeps in your refrigerator for months. Not that it will stay there long; there are about a million uses for it, from cocktails to coffee to drizzling over fresh fruit and tossing with mint for an breezily elegant dessert.
Speaking of uses, some people would say you haven't lived until you've tried a vanilla latte made with this stuff, because the toasty complexity of the vanilla bean paired with the caramel undertones of coconut sugar is, quite simply, the highway to heaven. So without further ado, here's the 3-step recipe for vanilla bean simple syrup (and once you've gobbled up every drop, feel free to use the paste inside the remaining bean in another recipe calling for fresh vanilla).
Homemade Vanilla Bean Simple Syrup
1 cup granulated coconut flower nectar
1 cup water
1 vanilla bean, split lengthwise
1. Combine coconut sugar and water in a small saucepan over medium-high heat, stirring regularly. Bring to a gentle boil for 1 minute, or until the granules have completely dissolved in the water and mixture is transparent. Remove from heat, and let cool for a few minutes.
2. Place the vanilla bean in a glass jar or other sealable, heatproof container, and carefully pour the sugar syrup over the bean. Depending on the shape of your container, you may want to push down on the bean to ensure it's fully submerged.
3. Cool completely, then cover and place in the refrigerator. Let steep for at least 24 hours before using.