I really like making cocktails that are simple but still feel a bit special. The Vanilla Bean Prosecco Delight is one of those drinks—easy, but with a flavor that gets people talking.

This recipe walks you through how to make a smooth, sparkling cocktail using real vanilla bean and fresh Prosecco.

The way the sweet vanilla mixes with those crisp bubbles in each glass? It just works. It’s quick to throw together, so I end up making it for celebrations, or honestly, whenever I want something that feels a little different.

If you’re after something light and tasty that doesn’t take much effort, this one’s a good bet. Plus, it’s easy to make at home—no need to overthink it.

Vanilla Bean Prosecco Delight Cocktail Recipe

This cocktail brings together smooth vanilla bean and the lively bubbles of Prosecco for a refreshing sip. I use just a few basic tools and ingredients you can actually find—nothing too fussy.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flute or any stemmed glass
Mixing spoon or cocktail stirrer

Small knife for splitting the vanilla bean
Jigger or tablespoon for measuring
Fine mesh strainer (optional, for a more polished look)

Small plate for rimming the glass (if you want sugar)
Ice bucket or chiller for keeping Prosecco cold
Zester or peeler for garnish, if you’re feeling fancy

Ingredients

1 bottle chilled Prosecco dry or off-dry, 750 ml
1 vanilla bean split lengthwise
1 tablespoon vanilla simple syrup or more, if you like it sweeter
1 ounce vodka totally optional, for a little extra kick

Ice cubes optional, just for pre-chilling the glass
1 tablespoon granulated sugar for rimming, also optional
Lemon or orange peel for garnish optional

Edible flowers or fresh mint if you want to decorate a bit

Instructions

Slice the vanilla bean in half and scrape out the seeds.
If you want, rim the flute with a lemon wedge and dip it in sugar.

Add 1 tablespoon vanilla simple syrup and the seeds from half the vanilla bean to your glass.
Pour in 1 ounce vodka if you’re doing the stronger version.
Stir gently to mix up the syrup, seeds, and vodka (if using).

Hold the glass at an angle and slowly fill with Prosecco—keeps the bubbles under control.
Give it all a gentle stir so the flavors come together.
Finish with a curl of lemon or orange peel, an edible flower, or a little mint, if you like.

Notes

This cocktail is best when the Prosecco is super cold. Sometimes I skip the vodka for a lighter drink, but if you want a bolder flavor, go ahead and add it.

If I’m out of fresh vanilla beans, I’ll use 1/4 teaspoon pure vanilla extract in the syrup. It’s not quite the same, but it works in a pinch.

Don’t want it too sweet? Start with less syrup and add more if you need it. For parties, I prep the syrup and garnishes ahead of time, but I always make the drinks right before serving so the bubbles stay fresh.

I steer clear of dark or flavored Prosecco—plain dry or off-dry is best with the vanilla. Switching up the citrus garnish is an easy way to tweak the flavor for different guests.

Tasting Notes

First sip of the Vanilla Bean Prosecco Delight, and I get that gentle vanilla aroma right away—not overwhelming, just enough.

The Prosecco bubbles are light and refreshing, and they play nicely with the creamy vanilla flavor.

There’s a hint of sweetness, but it’s balanced by the tartness from the sparkling wine. The drink never feels heavy or syrupy.

The color is pale gold, and those bubbles really make it sparkle. Vanilla specks floating in the glass? Looks pretty cool, honestly.

Texture is smooth, with just enough fizz to keep things lively. I like how the flavors stay clear and don’t get muddled together.

Substitute

If I don’t have Prosecco, I’ll just grab another sparkling wine. Cava or Champagne both do the trick, though the flavor isn’t exactly the same.

For the vanilla, if I’m out of fresh vanilla bean, I’ll reach for vanilla extract instead. Just a few drops is enough—the extract can be pretty intense.

Here’s a quick list of common substitutions:

Prosecco: Cava, Champagne, or even sparkling apple cider if you want to skip the alcohol.
Vanilla Bean: Vanilla extract, vanilla syrup, or vanilla paste all work in a pinch.
Simple Syrup: Honey syrup or agave syrup—both are decent swaps.

Alternate Instructions:

If I’m using vanilla extract, I stick to about 1/4 teaspoon per drink. Any more and it’s overpowering.
With sparkling cider, I don’t bother with sweetener. That stuff’s already sweet enough, honestly.
I always taste as I go and tweak the sweetener or vanilla if something feels off.

Alternate Equipment:

No cocktail shaker? I just use a mason jar with a tight lid. Works fine.
Any fine mesh strainer will do to catch the vanilla bits—no need to get fancy.

Vanilla Bean Prosecco Delight Cocktail Recipe