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Methods
Honey/agave method
Sugar method
Vanilla powder method
Beans - Split each vanilla bean in half down the middle lengthways to open the seeds. Scrape the center and roughly chop the beans into small pieces.
Blend - Place all ingredients (vanilla beans, scrappings, agave syrup, and vanilla extract) in a food processor and blend until you have a thick puree consistency.Pro tip- I usually use my spice grinder as it does a great job to blend the tough beans
Strain - Pour the mixture thru a sieve using a firm spatula to drain as much of the vanilla paste as possiblePro tip - Ideally, you should not need more liquid but If necessary add a tablespoon or more of syrup
Store - Pour in a clean sterilized mason jar or bottle and store in a cool dry place in the pantry for up to a year. Use in any recipe that calls for vanilla bean paste
Beans - Split each vanilla bean in half down the middle lengthways to open the center seeds. Scrape the center and roughly chop the beans into small pieces.
Simple syrup - In a heavy-based saucepan add water, sugar, corn syrup, and chopped vanilla beans. Cook on medium-low until you get a thick syrup consistency. Let cool slightly.
Blend - Place in a food processor and blend until you have a thick puree consistency.
Strain - Pour thru a sieve, and use a firm spatula to drain as much of the vanilla paste as possible. Pro tip - Ideally, you should not need more liquid but If necessary add a tablespoon or more of syrup
Store - Pour into a clean sterilized mason jar or bottle, and let cool completely before you close it. Store in a cool dry place in the pantry for up to a year.
Combine - In a mason jar combine the vanilla bean powder and honey or agave syrup. Store in a cool dry place. Pro tip - It is easier to use the paste as most recipes call for ½ or 1 tsp paste or extract.