I call it Sirop de Crema, but you may know this as Vanilla Milk Syrup. I grew up enjoying this, but it is one of the lesser-known syrups that will make almost any drink better. Perfect in any weather; if you want a hot recipe, make this as a warm milk or add ice as a cold drink.
As a Puerto Rican, when I think about this Sirop de Crema, all I can think about is the Puerto Rican piragua de crema or the crema limber!
This is because this is a very popular syrup in Puerto Rico. But if you live outside of the country is hard to get. So now we can make our own with this recipe.
This Vanilla Milk Syrup is really delicious because it is different. It is not made with just plain milk. In this recipe, the combination of different milks is responsible for its unique taste.
This simple vanilla syrup is by far one of the best additions to your cup of coffee, your matcha latte, or better yet, on a boba drink. But on non-drink recipes like a Dutch baby with coconut is amazing!
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Recipe Ingredients
- Milks- While you can use only regular milk, I like to use a combination of regular and evaporated milk. This will give the syrup a richer flavor. You can use different milks when making a milky vanilla syrup. Great options are goat milk and oat milk.
- Condensed milk- We don’t add any extra sugar because here, the condensed milk is responsible for adding the sweetness. Plus, it has a unique flavor which adds more taste to the syrup.
- Vanilla extract- Just a touch of vanilla is enough in this recipe. If you can, use a vanilla bean pod instead of the extract. Always great to use a natural ingredient when possible.
- Cinnamon sticks- The cinnamon will infuse the milk while cooking. If this were a no-cook recipe, I would use ground cinnamon. But since we simmer the milk, adding the whole cinnamon is the way to go.
- Yellow food coloring-The food coloring is more of a preference, so it can be eliminated if you like. But I suggest you do.
How to Make A Sirop de Crema
- Step 1: Add the regular, evaporated, and condensed milk, and cinnamon into a medium-size pan. We are going to cook this for 5 minutes while we stir for the first 2, so we can mix in the condensed milk.
- Step 2: Add the extract and the food coloring, mix, and remove the whole cinnamon sticks. Let the syrup cool before transferring it into a bottle, jar, or any airtight container.
Recipe Tips
- Thickening- If you like to thicken your syrup, just add 1 teaspoon of cornstarch while cooking. Start from there and remember it will thicken more as it cools.
- Bottles- I like using any type of glass jar or bottle to store it, but plastic is fine to use.
- Storing- Keep for 2 weeks in your fridge.
- Warm milk- If you want to enjoy the vanilla milk as warm milk, all you have to do is reheat this in a pot or microwave before enjoying.
Frequently Asked Questions
Yes, you can! All of these ingredients have their vegan substitution that you can use and still have a delicious taste.
There are different ways to do this. You can use white or brown sugar, condensed milk, honey, or even maple syrup if you like that flavor.
Try the Vanilla Syrup On These Recipes
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Sirop de Crema (Vanilla Milk Syrup)
Ingredients
- 6 ounces milk
- 12 ounces evaporated milk (1 can)
- 14 ounces condensed milk (1 can)
- 1 tablespoon vanilla extract
- 1 teaspoon yellow food coloring
- 2 cinnamon sticks
Instructions
- In a medium pot over high heat, add the evaporated, condensed, and regular milk and cinnamon sticks. Cook for 5 minutes while stirring for the first 2 minutes. Remove from the heat.
- Stir in the food coloring and the vanilla extract. Allow it to cool and remove the cinnamon sticks. Cool before storing, and use an airtight container or a glass bottle to store it, and keep it in the fridge. ¡Enjoy and buen provecho!
Recipe Notes
- Thickening- You can add 1 teaspoon of cornstarch while cooking. Start from there and remember it will thicken more as it cools.
- Yield- This recipe makes about 3 ½ cups of syrup.
- Storing- Use any airtight bottle or jar. Store in your fridge for up to 2 weeks.
- Recipes- Remember this is the syrup used to make the Puerto Rican Piragua de Crema and Limber de Crema.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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