The ratio for vanilla extract is one ounce of vanilla beans to eight ounces of liquid. Our extract jars are perfectly prepped to make your own extract.

TRADITIONAL RECIPE: For added depth in flavor, score the beans before adding spirit of choice. Any alcohol can be used including vodka, bourbon, or rum. Keep the jar in a cool, dark spot and shake often. Soak at least 3-6 months, but best flavor comes from waiting up to a year to use.

ALCOHOL-FREE EXTRACT RECIPE:

Mix ¾ cup food-grade vegetable glycerin with ¼ cup water. Score 3 vanilla beans

Every part of a vanilla bean is usable. Scrape with the dull side of a knife and use the inside of one vanilla bean for a teaspoon of vanilla extract.

The shell of the vanilla pod can be used to flavor sugar, salt, or coffee beans. Empty pods can also be dried and ground down into a powder to be used as a substitute for extract.

They are both substitutes for vanilla extract and which you choose to use is based on preference.

Our vanilla powder is dehydrated and ground until it is the consistency of powdered sugar. With nothing added, our powder is pure vanilla flavor.

Our vanilla paste is made with beans that have been steeped in alcohol for at least 6 months and then ground into a fine paste.

The uses for our vanilla sugar are endless! Because the sugar is infused with the oil of vanilla beans and then mixed with vanilla powder, it can be used as a substitute for extract in baking.

Vanilla sugar can also be used to add a rich and sweet vanilla flavor to coffee, smoothies, yogurt, oatmeal, or sprinkled on top of baked goods as they come out of the oven.

The beans from our farm are Tahitian