• Prepare the beans

  Split the vanilla beans lengthwise and scrape out the seeds. Finely chop the pods into small pieces so they’ll blend more easily.

  Blend

  Add the chopped pods, seeds, cane sugar, and maple syrup to a high-speed blender or food processor. Blend until it becomes a thick, dark paste.

  Note: If your beans are very dry or if your blender isn’t powerful, the pods may stay a little chunky. That’s okay — you can strain the paste for a smoother texture.

  Optional straining

  For a silky paste, press the mixture through a fine mesh strainer. For maximum flavor, leave the pod bits in.

  Save the strained bits

  Don’t waste them! Dry the leftover pieces and use them to:

  Make vanilla sugar by mixing with a jar of cane sugar

  Infuse coffee beans or loose tea

  Steep into milk, cream, or custards for extra flavor

  Store

  Transfer the paste to a clean glass jar with a tight lid.

  Without alcohol: Refrigerate for 3–4 months.

  With alcohol: Stir in 1 tablespoon vodka and refrigerate for up to 6 months.

To Use

• 1 tablespoon vanilla bean paste = 1 whole vanilla bean

  1 teaspoon vanilla bean paste = 1 teaspoon vanilla extract

Ways to Use Vanilla Bean Paste

• Swirl into homemade ice cream, custard, or pudding

  Bake into cakes, cookies, brownies, or quick breads

  Stir into frosting, whipped cream, or cheesecake batter

  Add to coffee, hot chocolate, or lattes

  Mix into yogurt, oatmeal, or smoothies for an extra flavor boost

  Make Vanilla coffee creamer