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.Â
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!
How to Make Vanilla Bean Paste
Equipment
- Airtight Glass Containers
Ingredients
Vanilla Bean Paste (inspired by Vanilla Bean Kings)
- 2 oz or about 23 whole vanilla bean pods* – I prefer beans from Madagascar 60g
- 1 cup granulated sugar 200g
- 3/4 cup 80 proof (40% ABV) vodka, rum, or bourbon 180g
- 1/3 cup water 80g
- 2 Tbsp light corn syrup 40g
- 1/4 tsp xanthan gum optional, helps thicken mixture
Instructions
Vanilla Bean Paste
- Start by setting out your containers. I like to use airtight, 8-oz glass containers. 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.
- Cut 60g of vanilla bean pods (for me, this is about 23 vanilla bean pods*) into thirds and place them inside a high-powered blender. 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.
- 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.
- At this point, turn the blender on at 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.
- 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!
Video
Notes
Â
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.Â
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.Â
- 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.
Â
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.ÂNutrition
Other Recipes You Might Like:
Can I use the vanilla beans that have been used to make vanilla extract? Instead of throwing them out. And, how would I adjust the alcohol content?
Hi Gail,
Once vanilla beans have already been steeped for extract, most of their flavor compounds have already been pulled out. You can reuse them to make another batch, but the second extract will be much milder and take longer to develop. If you do, make sure you:
– Use fresh alcohol (vodka, rum, or bourbon) and completely cover the beans.
– Expect it to take at least 12 months if not more to get decent flavor.
– Boost it by adding a couple of fresh beans alongside the used ones.
Basically — it works, but for the richest flavor, it’s better to combine old beans with new.
You can also repurpose vanilla beans by scraping out the seeds or drying the pods, then grinding them into vanilla powder or blend into sugar for vanilla sugar. Hope that helps, happy baking!
Hello! Would you recommend I do a water bath for the glass jars I plan on putting my paste in, or should it be okay without? I’m not sure I’ll use it all right away so that’s why I ask
Hi Samantha,
Great question! You don’t need to fully sanitize jars the way you would for canning, since the vanilla bean paste isn’t shelf-stable. Just giving them a good wash with hot, soapy water and letting them dry completely is plenty. If you want to be extra cautious, you can rinse them with boiling water right before filling, but it’s not strictly necessary. Hope that helps, happy baking!!
Can I use corn starch to replace the xantham gum in this recipe?
Hi Chandra,
Great question! Cornstarch and xanthan gum work very differently, so cornstarch isn’t a good 1:1 substitute for thickening vanilla bean paste. Cornstarch needs to be heated to activate and will thicken into a gel-like texture as it cools, which can make the paste gloopy or cloudy. Xanthan gum, on the other hand, thickens without heat and gives that smooth, syrupy consistency that mimics store-bought vanilla bean paste. I’d just skip adding the xantham gum if you don’t have it on hand, the vanilla bean paste still turns out great without it!
Can I use raw sugar in place of white granulated sugar?
Hi Kate,
Great question! Yes, you can make vanilla bean paste using raw sugar, but a high-speed blender is a must to break down the sugar granules! Hope that helps, happy baking!
What do you consider a high speed blender? I have a Hamilton Beach blender would this work?
Hi Kathie,
Great question! A high-speed blender is a kitchen appliance with a powerful motor (typically over 1,000 watts) that can blend ingredients at high speeds to create smooth and creamy textures, and break down tough ingredients. These blenders are more versatile than standard blenders, capable of tasks like grinding coffee beans, making nut butters, crushing ice, and producing smooth soups. I’m not sure what power your blender is, but you can try it! You might just end up with slightly larger bits of vanilla bean pods in your paste.
I’d try a small batch and see if you are ok with the consistency once it’s blended. Hope that helps, happy baking!
@Chelsey White, thank you I borrowed my daughters ninja ?
Yay!! I think that was definitely a good call 🙂
Thanks so much for the recipe! Just whipped up a double batch in my Vitamix – it smells DIVINE. I think my book club members are going to like their Christmas presents this year.
yesssss!!! So happy to hear that, I bet everyone is going to love them!!
Great recipe! I used Ugandan vanilla bean pods that I got on Amazon. My paste turned out great, I tasted a little and its wonderful. I am excited to bake with it and give some out as gifts! Thank you!
Yay!! I am so happy to hear that Katrina!! Thank you for sharing, I bet everyone who receives a jar is going to love it 🙂
I used my food processor but it did not break them up as nice as you have stated the beans should be. I really had to pour them in a fine mesh strainer and push the paste through. Do you think next time I should use a regular blender to pretty much break or pulverize the beans better?
Hi Tonette,
Sorry to hear that! Yes, if your food processor didn’t break them down enough, I’d recommend trying you blender next time! Is it higher powdered than your food processor? Hopefully it’ll make the process a bit easier.
I was wondering. Is it normal for the vanilla paste to smell strongly of liquor after making? (Sorry I tried to give you five stars but my phone would not work to click that 5th star, I’m sorry!!)
Haha yes, that is totally normal! It will smell STRONG!! The smell should mellow out a bit as the vanilla matures 🙂
Could I use Crown Royal Vanilla in place of the bourbon, rum, etc?
Hi Randie,
Yes, you can use Crown Royal Vanilla, but it wouldn’t be my first choice for homemade vanilla bean paste. It’s 35% ABV / 70 proof, which is a bit lower than the 40% ABV spirits people usually use for vanilla extraction, and because it’s already vanilla-flavored whisky, it can add its own flavor instead of letting the vanilla beans shine on their own. For baking, it should still work if that’s what you have on hand, especially in a small batch, but plain vodka, bourbon, or rum will usually give you a cleaner, more classic vanilla flavor. Hope that helps, happy baking!!