How to Make Vanilla Bean Paste

Here’s everything you need to know to make homemade vanilla paste! It’s the perfect way to level up your baking and is so much cheaper than buying vanilla bean paste.

Let’s Make Vanilla Bean Paste Together

To make sure your vanilla bean paste turns out as amazing as possible, let’s walk through each step together. I’ve also shared a video in the recipe card below.

Step 1: Prep Your Containers

Start by setting out your containers. I like to use airtight, 8-oz glass containers. I use clear jars, but amber jars work well too!

The number of containers you need will vary based on the size of your containers.

One batch of this recipe makes a little over 2 1/2 cups or 20 oz.

Step 2: Weigh and Cut the Vanilla Beans

Cut 60g (for me, this is about 23 vanilla bean pods) into 3 pieces and place them inside a high-powered blender.

The weight of a vanilla bean can vary a TON based on its quality, size, and moisture level. That’s why it’s much better to go by weight than by number of beans. I highly recommend using a scale to measure the ingredients when making vanilla bean paste.

While it might seem silly to cut the beans before putting them in the blender, cutting them helps them break down more easily. If you don’t, you can end up with chunks of vanilla bean pod in your paste.

Step 3: Blend Everything Together

Add 1/3 cup water, 1 cup granulated sugar, 3/4 cup vodka, rum, or bourbon, and 2 Tbsp light corn syrup into the blender with the vanilla bean pods. NOTE: Wait to add the xanthan gum until later.

Begin blending the mixture at a low speed, then gradually increase the speed to high. Let it blend for 2-3 minutes (set a timer, it needs at least 2 minutes).

Once you’ve reached the 2-minute mark, stop the blender and check the mixture.

You want to keep blending until the beans are broken down to tiny pieces that are similar in size to the actual vanilla bean seeds.

Step 4: Add the Xanthan Gum (Optional)

At this point, turn on the blender to a medium-low speed and slowly sprinkle in 1/4 tsp of xanthan gum through the opening in the lid.

Blend for 15-30 seconds, or until it’s fully incorporated. The mixture will have heated up from all the blending, but it will thicken as it cools to room temperature.

Step 5: Pour the Paste into the Prepared Containers

Pour the mixture into the prepared, airtight containers. Store them at room temperature somewhere dark, like a cupboard or pantry. This can be used immediately for baking!

How Much Vanilla Bean Paste Does This Recipe Make?

One batch of this recipe makes about 2 1/2 cups of vanilla bean paste. 

I usually make a double batch and fill 5, 8-oz containers. Blend time will be a bit longer if you make a double or triple batch.

Vanilla Bean Paste Ingredients: Substitutions & Swaps

Using the right ingredients and amounts in this recipe is a must. I highly recommend using a kitchen scale if you have one. But you do have some flexibility when it comes to the alcohol you use!

• Vanilla Beans – I like to use these Madagascar vanilla beans (I order them on Amazon). One pack comes with 50 beans, so on pack is enough to make a double batch of this recipe. They’re very juicy for lack of a better way to describe them! I love using them, they work great in both vanilla bean paste and extract.
• Granulated Sugar – A bit of sugar acts as a binder and helps suspend the vanilla bean seeds, creating a visually appealing product with a consistent texture
• Alcohol – Any 80 proof (40%) alcohol will work, including vodka, white rum, or bourbon. I prefer bourbon, but have made this with white rum and vodka, and it turns out great with all of them.
• Water – Water is a must to get the consistency and flavor of the paste right. It gives the paste a thick yet fluid consistency and helps balance the intensity of the alcohol.
• Light Corn Syrup – Corn syrup helps prevent crystallization in the paste. If you aren’t able to find corn syrup or don’t want to use it, you can try using honey or agave syrup, but the results won’t be quite the same.
• Xanthan Gum – Xanthan gum is a natural ingredient that is commonly used as a thickener and stabilizer in food. If you don’t have any or don’t want to use it, it can be omitted. However, the paste will be slightly less thick, and the vanilla bean seeds will sink to the bottom of the container. If you go this route, remember to shake the jar before using it. 

How Should I Store Vanilla Bean Paste? How Long Does it Last?

DO NOT store it in the fridge! If you do, it can absorb moisture, which will ruin its flavor.

I recommend storing vanilla bean paste in a dark place at room temperature. I keep mine in my pantry, but a cupboard would work great too!

Vanilla bean paste can last anywhere from 1 to 3 years when stored in a cool, dark place.

If stored properly, it can actually last longer than that, but it will lose some of its flavor over time. 

Tips for Making the Best Vanilla Bean Paste

• A high-powered blender is a must in this recipe!! In a pinch, you can try using an immersion blender, food processor, or lower-powered blender, but the potency won’t be the same. If you go this route, I recommend pouring the mixture through a fine mesh strainer once it’s fully made.
• This recipe can be made with vanilla beans that have already been used to make vanilla extract! However, the tricky part is using the right amount of beans and alcohol. They will have absorbed alcohol, so they will weigh more than they originally did. If possible, use the original weight of the beans and figure out how much alcohol the beans absorbed (new weight-what the beans weighed before) and subtract that from the alcohol you use to make the paste.
• Xanthan gum is a natural ingredient that is commonly used as a thickener and stabilizer in food. Be sure to measure it carefully, a little goes a long way! If you don’t have any or don’t want to use it, it can be omitted. However, the paste will be slightly less thick, and the vanilla bean seeds will sink to the bottom of the container. If you go this route, remember to shake the jar before using it. 
• Don’t skip the corn syrup. It helps prevent crystallization. If you aren’t able to find corn syrup, you can try using honey or agave syrup, but the results won’t be quite the same.

Let Me Know What You Think

If you try this vanilla bean paste recipe, I’d love to hear what you think! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so I can see all your amazing creations!

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