Homemade Vanilla Bean Paste Recipe

A spoon scooping thick, glossy bourbon vanilla bean paste from a jar, showing the paste’s rich color and flecks of vanilla seeds.

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Homemade Vanilla Bean Paste Recipe

This vanilla bean paste is pure gold in a jar. Not only is it way more affordable than a store-bought jar of the stuff, it's made with just three ingredients (vanilla beans, corn syrup, and a little bourbon or rum). Spoon it into your bakes, swirl it into frosting, or drizzle it over ice cream. Its cozy vanilla flavor makes anything taste heavenly!

Prep Time10

Total Time10

Course: How-To

Cuisine: Mexican

Servings: servings

Calories: 25kcal

Author: Eden Westbrook

Ingredients

10-12 whole vanilla bean pods grade B preferred
1 cup light corn syrup
3-4 tablespoons light rum or bourbon whiskey or vodka for a neutral flavor

Instructions

Carefully split each vanilla bean lengthwise with a paring knife and scrape the seeds out using the back of the knife, saving them in a small bowl. Cut the pods into small ½-inch pieces.
10-12 whole vanilla bean pods
Add the seeds, chopped pods, corn syrup, and alcohol to a high-powered blender. Blend for 2-3 minutes, pausing to scrape the sides as needed, until the pods are well pulverized and the mixture is dark, glossy, speckled, and syrupy.
1 cup light corn syrup, 3-4 tablespoons light rum or bourbon whiskey
If the pods didn't blend as smoothly as you wanted, strain the vanilla paste through a mesh sieve. The seeds will easily pass through, leaving behind any unblended pod pieces.
Pour into a clean 8 ounce glass jar and seal tightly with a lid. Let the vanilla bean paste rest at room temperature for 24-48 hours to thicken and infuse.
Keep in a cool, dark spot for 6 months or in the refrigerator for 12 months.

Notes

Makes 1 cup of vanilla bean paste.

How to Store Vanilla Bean Paste

Store in a clean glass jar at room temp or in the fridge.

Shelf life ≈ 6 months at room temp, 12 months refrigerated.
Tip: Stir before each use, a little separation is normal.

Chef's Tips

For any recipe calling for vanilla extract, this vanilla paste can be use at a ratio of 1:1. So 1 teaspoon of vanilla extract can be swapped for 1 teaspoon of vanilla paste.
Use 70–100 proof (35–50 % ABV) spirits. Avoid anything over 100 proof (too harsh) or under 70 proof (won’t preserve).
If you have any hard, dry beans, warm up the alcohol on the stove top and let the beans soak for 15 minutes in it. Pliable beans blend up better.

What Vanilla Beans to Use

Either grade works for homemade paste, but Grade B is more affordable.

Grade A (Gourmet): Soft, glossy, floral, great for custards or ice cream.
Grade B (Extract): Drier, stronger flavor, perfect for vanilla paste and extracts.

Nutrition