For the Syrup
- 1 cup water
- 1 1/2 cups granulated sugar
- 1 whole vanilla bean
For the Steamer
- 2 cups 2% milk
- 1 1/2 tablespoons vanilla bean syrup
Prepare the Syrup
Prepare the vanilla bean syrup by splitting the vanilla bean pod in half lengthwise. Scrape the tiny seeds from inside the vanilla bean. Combine the sugar with the water in a medium saucepan. Stir in the vanilla bean scrapings. Heat to boiling, stirring occasionally, until the sugar melts and syrup reduces slightly; about 5 minutes. Float the now scraped vanilla bean pod in the syrup as it cools. Once the syrup cools to warm, pour the vanilla syrup into a glass jar through a fine mesh strainer.
Store remaining vanilla bean syrup in a jar with a tight fitting lid in the refrigerator for one week.
Prepare the Steamer
Heat the milk to a simmer in a small saucepan set over medium heat. The milk should be steaming with tiny bubbles around the edges. Remove the hot milk from the heat and stir in the warm vanilla syrup. Vigorously whisk the hot vanilla milk for 20 to 30 seconds to add froth. The higher the fat content in the milk, the more frothy the milk will appear.
Pour the steaming vanilla milk evenly between two mugs, using a large spoon to hold back the froth. Once the mugs are full, gently spoon the froth over top.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.