In medium saucepan, whisk together the water and sugar and bring them to a boil over medium-high heat. Cook until the mixture thickens slightly, about 3 minutes.
Remove the syrup from the heat, and stir in the vanilla. Let cool to room temperature.
Store in an airtight container in the refrigerator for up to two weeks.
Dairy-Free Pumpkin Spice Latte
In a glass canning jar, whisk together the coconut milk and milk beverage. Heat, uncovered, in the microwave until warm.
Use a milk frother to froth the milk, or screw a lid onto the jar and shake until the milk is frothy.
Pour the coffee into a mug, and add the warmed dairy-free milk, vanilla syrup, and Pumpkin Spice Sauce. Stir until combined.
Top with dairy-free whipped topping and dust with pumpkin pie spice.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-spice-latte-starbucks