Madagascar Vanilla Coffee Syrup

madagascar vanilla

grade a madagascar vanilla bean, honey malt, toasted coconut

Madagascar Vanilla: A warm surprise to vanilla enthusiasts

In Their words

"It didn't have that extracty taste — I could actually taste vanilla. That's not easy to do."

— Paris | Data Scientist, Chicago

"I was surprised at how much I liked the vanilla. It was subtle but it was there."

— Jane | Former Barista, Atlanta

"It enhanced. It didn't mask the flavor of the coffee — it was coffee, with an enhancement."

— Sara | CEO, Chicago

A True Vanilla

Vanilla is the most familiar flavor in coffee — and the most commonly done wrong. Most syrups reach for extract, which is aromatic but flat, and leaves that telltale artificial finish.

Nothing replicates the mouthfeel of whole bean Grade A Madagascar vanilla, steeped slowly to draw out its soft, floral warmth without the sharpness of extraction.

Honey malt adds a quiet sweetness underneath — the kind that rounds the edges without calling attention to itself. Toasted coconut brings a subtle nuttiness that makes the vanilla feel deeper than it would on its own.
The result is simple and smooth. Not trying to be anything other than the best version of vanilla you've had in your cup.

The vanilla orchid flowers for just one day each year. In Madagascar, where the native pollinating bee doesn't exist, every single flower is hand-pollinated by farmers within hours of opening. The pods then cure for three to six months in carefully controlled conditions — sun-dried by day, wrapped in cloth by night — before they're ready. It is one of the most labor-intensive crops in the world, and among the most remarkable.

SAVA Region, Madagascar

Cured pods are bundled, graded by length and oil content, and traded by hand. The best beans are plump, nearly black, and glistening with vanillin crystals. Buyers come from France, the US, and Japan. The farmers who grew them rarely leave the region.

Markets of Antalaha

Recipe

Soft Vanilla Latte

Round, soft, and aromatic. The vanilla opens gradually as the drink rests.

1 double espresso
¾ oz Madagascar Vanilla
5 oz oat milk

Warm your cup with hot water, then discard.
Add syrup to the cup. Pour fresh espresso directly over it and stir slowly for 10–12 seconds until fully integrated and glossy.
Heat oat milk slightly hotter than a standard latte. Texture it until silky, with very fine foam.
Pour the milk gently into the espresso, allowing it to blend rather than layer.

Let it settle for 2–3 minutes before drinking.
The vanilla deepens and becomes more custard-like as it rests.

To-go ritual: Build this quite hot in a small carafe. Let it sit while you get ready, then pour into your travel mug.

Featured product

Bon Brun

3-Pack: Cafe Collection

$79.00

(0.0)

Three expressions built for the daily ritual.
French hazelnut, made from Cacao Noel’s open-flame roasted praline paste. Madagascar vanilla beans, cold-infused and unhurried. Caramel cooked to the butterscotch stage and finished with fleur de sel from the salt marshes of Guérande. Three bottles. 84 mornings. Not one of them ordinary.

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