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5 mg/ tablespoonEasy

Vanilla Bean Syrup for the Long Afternoon

Baked Elf Chef
House Kitchen
Adapted from How to Make Vanilla Coffee Syrup (3 Ingredient Recipe) (Homebody Eats) — rewritten with the infusion and dose worked in.
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Your dose · per tablespoon

Written at 5 mg per tablespoon. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 tablespoons · 80 mg total

180 ml (¾ cup) granulated sugar180 ml (¾ cup) water2 tbsp vanilla bean pastePinch of fine saltTHC tincture totalling 80 mg (e.g. 4 ml of a 20 mg/ml tincture)Water, for topping up to volume
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Vanilla Bean Syrup for the Long AfternoonILLUSTRATION

Steps

  1. Put the sugar, water and salt in a small saucepan over medium heat. Stir until the grains have fully dissolved — a minute or two is plenty. Do not let it boil down.
  2. Pull the pan off the heat and whisk in the vanilla bean paste.
  3. Let the syrup sit until it is completely at room temperature. Cold is better than warm; a simmering pan is the one place the tincture must never go.
  4. Pour the cooled syrup into a measuring jug. Top up with water to exactly 240 ml, or pour a little off if you are over. This step is what makes the dose per spoon true.
  5. Add the tincture, then stir slowly for a full 30 seconds so it is evenly through the jug. Pour into a clean bottle or jar, cap, and shake a few times.
  6. To use: pour exactly one tablespoon with a jigger into a glass of iced coffee, cold brew or a latte, and stir. Dose one glass at a time — never sweeten a shared pitcher with it.
  7. Keep refrigerated for up to a month, and shake before each pour.
  8. Label the bottle: Vanilla Bean Syrup · 80 mg THC total · 5 mg per tablespoon · 16 tablespoons · made [date] · 21+ only.