IndriVanilla Vanilla Bean Paste
This recipe can be halved with good results. Use 80 proof / 40% abv neutral alcohol: vodka, spiced, white/silver, gold, or Caribbean rum would work fine for this recipe.
Ingredients
- 14 fluid ounces alcohol
- 8 ounces fresh IndriVanilla beans, OR 5.3 ounces of dry vanilla powder
- 20 ounces sugar (can substitute with honey)
- 16 fluid ounces water
- ¼ cup corn syrup (can use agave syrup or a different invert sugar instead)
- ½ fresh lime or lemon or 1 tablespoon lime or lemon juice (optional, for flavor)
- ¼ to ¾ teaspoons xanthan gum
Preparation
Chop the vanilla beans into small pieces. Add all ingredients except the xanthan gum to a high-powered blender. Turn it on, starting low, and slowly bring it up to high. Run the blender on high for 3 minutes. Turn the blender off and check for consistency. Try not to inhale the fumes as they can be strong at this point. It is normal for the paste to be quite warm after blending.
Your vanilla paste will thicken as it sits, but it is good to add some xanthan gum to keep the caviar suspended. To add xanthan gum, turn the blender back on low, and dust the xanthan gum in about 1/8 of a teaspoon at a time. Start with ¼ teaspoon, blend for thirty seconds, and see if the caviar is sinking to the bottom quickly, or if it is staying suspended. Add more xanthan gum as desired.
You can also add more xanthan gum after a day or two, when the paste has cooled and you can better assess the consistency, so when in doubt, leave it out, then come back and add more later.
If your vanilla paste is too thick for your liking, add 2-4 fluid ounces of vanilla extract and blend to combine.
If you are still getting large pieces of vanilla bean after blending the paste, pass it through a fine mesh strainer, and/or let it sit for 1-2 weeks and blend again.
Vanilla paste can be stored in glass jars, or a food safe plastic squeeze bottle if you desire. Keep it at room temperature. The shelf life is about 12-18 months, though crystallization can occur, especially if you use honey instead of sugar. Makes approximately 58 ounces, or 2 quarts.
Your vanilla paste is ready to use right away, but the flavor deepens with time, so you get to choose when and how you use it.
Original recipe by Whitney Olsen, founder of IndriVanilla; adapted by IndriVanilla staff