Bourbon Vanilla Bean Paste
A rich homemade vanilla bean paste made with whole vanilla beans and bourbon, with a small amount of xanthan gum for a creamy, cohesive texture and improved suspension of the finely blended vanilla.
Ingredients
- 30 g Whole vanilla beans
- 100 g Granulated sugar
- 75 g Water
- 30 g Light corn syrup
- 60 g Bourbon
- 1/4 tsp Xanthan gum (0.8 g)
Instructions
- Cut the whole vanilla beans into small pieces. Use the seeds and the pods.
- Reserve a small portion of the measured granulated sugar and mix it very thoroughly with the xanthan gum. This helps disperse the xanthan and reduces clumping.
- Add the water, corn syrup and remaining granulated sugar to a saucepan. Heat gently, stirring as needed, until the sugar is completely dissolved and the syrup is smooth. Do not caramelize it.
- Remove the syrup from the heat and allow it to cool substantially before adding the bourbon. Avoid boiling the bourbon so more of its aromatic character remains.
- Add the chopped vanilla beans, cooled syrup and bourbon to a high-powered blender. Blend until the vanilla pods are broken down very finely.
- With the blender running, gradually add the reserved sugar-and-xanthan mixture so it disperses evenly. Blend until thick, creamy and cohesive.
- Allow the paste to cool completely before deciding whether the texture needs adjustment. Xanthan continues to hydrate as the paste rests.
- Transfer to a very clean airtight jar and refrigerate.
Notes
- • Expected finished yield: approximately 260–280 g (about 9–10 oz by weight), depending on evaporation and how much paste remains in the blender.
• Xanthan gum: 0.8 g is approximately a level 1/4 teaspoon. Measuring by weight is more precise because teaspoon weights can vary by brand and how the powder is filled.
• Do not dump xanthan directly into liquid. Pre-mixing it with sugar helps prevent gummy clumps.
• Do not add more xanthan while the paste is still warm simply because it looks thin. Let it cool and fully hydrate first. Too much xanthan can make the texture gummy.
• If the fully cooled paste is too thick, blend in a very small amount of liquid, a few grams at a time.
• The bourbon contributes caramel, oak, and spice notes that complement vanilla. An affordable straight bourbon is sufficient.
• A practical starting substitution is 1 teaspoon homemade vanilla bean paste for 1 teaspoon vanilla extract. Because homemade paste varies in concentration, adjust to taste.
• Storage: Refrigerate in a clean, airtight container and always use a clean utensil.