This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Once you make your own Homemade Vanilla Bean Paste, you will never go back to store-bought. It takes about 15 minutes of hands-on time, uses 4 ingredients, and makes about 3½ cups. That is enough to last a serious baker all year, or to fill a stack of holiday gift jars. I do both, so I make this recipe twice a year.
I’ve made homemade vanilla extract for years. Each December I start a batch and let it steep until the following Christmas, then pour it into bottles for gifts. Vanilla paste is just as easy, and it’s ready to bake with the day you make it. I’ve tweaked this recipe over several years, and I start my holiday batch in October or November so it has a month to rest before gift giving.
Choosing Vanilla Beans
For this recipe, I recommend moist, plump Grade A vanilla beans. They should feel soft and flexible rather than dry or brittle, which makes them easier to blend into a smooth paste.
I buy my vanilla beans from IndriVanilla and have been happy with their quality and prices.
Because beans vary in size and moisture, weigh them rather than counting them. You’ll need 4 ounces (113 g) for this recipe.
Equipment
- High-speed blender, such as a Vitamix
- Kitchen scale (if your beans don’t come pre-weighed, you’ll need a scale to weigh them; everything else is measured with cups and spoons)
- Food-safe kitchen scissors, or a knife and cutting board
- Clean glass jar with a tight-fitting lid
- For gift giving, I use these 2 oz. Amber glass jars with lids
A food processor also works, although the finished paste may be a little coarser.
Ingredients
- 4 ounces (113 g) Grade A vanilla beans, moist and plump
- 1¾ cups (14 fl oz) 80-proof vodka
- 1¾ cups (350 g) granulated sugar
- 6 tablespoons light corn syrup
Alcohol: I prefer vodka because it lets the vanilla flavor shine. You can also use 80-proof white rum or bourbon, although either will add its own flavor.
Light corn syrup: Keeps the sugar from crystallizing, so your paste stays smooth instead of turning gritty.
How to Make Vanilla Paste
- Cut the vanilla beans. Using food-safe kitchen scissors, cut the beans into 1-inch pieces directly into the blender container. A knife and cutting board also work, but the beans can leave a sticky residue on the board.
- Add the remaining ingredients. Add the vodka, sugar, and corn syrup.
- Blend. Secure the lid and blend on low for about 30 seconds, until the beans begin to break down. Gradually increase the speed to high and blend for about 2-3 minutes, until the beans are finely processed. The paste will warm up as it blends, which helps everything come together and the sugar to dissolve.
- Check the texture. The finished paste should be smooth, slightly thick but pourable, and speckled with fine flecks of vanilla bean. The paste will thicken some as it sits.
- Cool and transfer. Let the paste cool, then transfer it to a clean glass jar with a tight-fitting lid.
Note: Fresh vanilla beans release oils when you handle them, especially when cutting. You can wear food-safe gloves, or skip them and enjoy the vanilla scent on your hands. It fades after a few hand washings.
When Is It Ready?
Your vanilla paste is ready to use in baking right away. I like to let mine rest for 1 month before using it, which gives the flavor time to develop and the alcohol taste time to mellow. If you plan to use it in drinks, whipped cream, or anything that isn’t cooked, wait at least 2 weeks.
Storage
Store your vanilla paste in a clean glass jar at room temperature, out of direct sunlight, for up to 1 year. An amber glass jar helps protect it from light. The paste may settle over time, so give it a stir before using.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ways to Use Vanilla Paste
I use this vanilla bean paste recipe in cookies, quick breads and muffins, and most recipes where I would normally reach for vanilla extract. I also use it to make vanilla syrup for my lattes, which I almost always have in the refrigerator.
A few more ideas:
- Pancakes and French toast
- Oatmeal and yogurt
- Whipped cream
- Frosting and glazes
- Smoothies
The little flecks of vanilla bean are especially lovely in recipes where you can see them.
Can You Substitute Vanilla Paste for Vanilla Extract?
Yes! I use this vanilla paste in place of vanilla extract in equal amounts. If a recipe calls for 1 teaspoon of vanilla extract, I use 1 teaspoon of paste.
Homemade paste can vary in strength, so adjust the amount to suit your taste. It also adds a little sweetness and those visible flecks of vanilla bean.
Homemade Vanilla Paste for Gifts
I give jars of this vanilla paste recipe to friends and family every Christmas, and I’m often asked afterward whether I have any left! I start my batch in October or November so it has a full month to rest.
You have three options for gift jars:
- Rest, then divide. Let the paste rest in one large jar for 1 month, then divide it into small gift jars.
- Divide, then rest. Divide it into gift jars right away and let them rest for 1 month before giving.
- Giving it sooner? Include a note that the paste is ready for baking now, and the alcohol flavor will soften over the next few weeks.
Add a label with the date it was made, the ingredients, and storage instructions. I also like to include a short note on how to use it.
Is Vanilla Paste Safe for Dogs?
No. This vanilla paste contains alcohol, so keep it out of homemade dog treats. For fun dog treats that use dog-safe ingredients, check out my dog treat category.
Frequently Asked Questions
Vanilla extract is made by steeping vanilla beans in alcohol and straining them out. Vanilla paste blends the whole bean into a thick, sweetened base, so you get the flecks and a little sweetness.
Up to 1 year stored at room temperature, out of direct sunlight.
No. Store it at room temperature in a tightly sealed glass jar.
Yes. Any 80-proof white rum or bourbon works, but each adds its own flavor.
About 1 tablespoon of paste is the usual rule. Homemade paste varies, so adjust to taste.
Grittiness usually comes from sugar crystals. The corn syrup helps prevent this, and blending until the paste is smooth and warm helps the sugar dissolve.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Homemade Vanilla Bean Paste
Equipment
- Kitchen Scale (if your beans don't come pre-weighed, you'll need a scale to weigh them; everything else is measured with cups and spoons)
- Food-safe kitchen scissors or a knife and cutting board
- Clean glass jar with a tight-fitting lid
- 2 ounce amber glass jars with lids optional for gift giving
Ingredients
- 4 ounces Grade A vanilla beans moist and plump
- 1¾ cups vodka, 80-proof 14 fluid ounces
- 1¾ cups granulated sugar 350 grams
- 6 tablespoons light corn syrup
Instructions
- Using food-safe kitchen scissors, cut the beans into 1-inch pieces directly into the blender container. A knife and cutting board also work, but the beans can leave a sticky residue on the board.
- Add the vodka, sugar, and corn syrup.
- Secure the lid and blend on low for about 30 seconds, until the beans begin to break down. Gradually increase the speed to high and blend for about 2-3 minutes, until the beans are finely processed. The paste will warm up as it blends, which helps everything come together.
- The finished paste should be smooth, slightly thick but pourable, and speckled with fine flecks of vanilla bean. The paste will thicken some as it sits.
- Let the paste cool, then transfer it to a clean glass jar with a tight-fitting lid.
- Your vanilla paste is ready to use in baking right away. I like to let mine rest for 1 month before using it, which gives the flavor time to develop and the alcohol taste time to mellow. If you plan to use it in drinks, whipped cream, or anything that isn't cooked, wait at least 2 weeks.
