Chop the vanilla bean into small pieces.

Toast by cooking over medium low heat in a dry saucepan for about 2 minutes. Stirring constantly. When it is done it will look dried and browned. It will also be very fragrant.

Let it cool until dry. Then crush using a cutting board and a rolling pin or with a pestle and mortar.

Add just the sugar and water to a small sauce pan. Cook and stir until all the sugar has been dissolved and is boiling.

Then turn the heat down to low and add in the ½-¾ tsp toasted vanilla bean powder. Let simmer for about 5 minutes.

Remove from the heat and stir in the extra vanilla extract and the salt. Pour it into a glass container and store in the fridge.

When you use for your drinks make sure to strain it using a fine mesh strainer. While it’s in storage, leave the bean powder in the syrup so it can continue to infuse with the syrup.