How to Make Vanilla Powder and Why You Should
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If you love vanilla, you're going to love learning about and making homemade vanilla powder. It's intensely rich, is a great substitute for vanilla extract, and works well in both no bake and baked recipes as well as beverages.
What's really great about it and what sets it apart from vanilla extract is that vanilla powder can be made super fast whether you need it at the last minute for a recipe or a homemade gift.
For many people, holidays include lots of baking. And baking includes lots of vanilla.
While vanilla extract is the thing that most people use for baking, it does take awhile to make.
With this super simple vanilla powder, you can have a vanilla extract substitute ready in a few minutes. No fillers or funky ingredients: just exotic, rich vanilla.
You simple dry the beans and grind them, and that's it.
If you like, you can add it to your sweetener of choice to make vanilla sugar. Some people refer to vanilla sugar as vanilla powder, but they really are two different things.
How to Use Homemade Vanilla Powder
And you can use this vanilla powder to so many things, including recipes that don't actually call for it. Some great recipes that are basically just calling for some vanilla powder are Low-carb Almond Crescents, Coffee Substitute, Vegan Eggnog, or Adaptogenic Hot Chocolate. This Caffeine-Free Chai Latte already has vanilla powder listed as one of the ingredients.
This vanilla powder is just perfect for holiday baking. Simply use 1/4-1/2 teaspoon vanilla powder for each teaspoon of vanilla extract in any recipe.
And of course, you can always taste test your recipe to see if you have enough vanilla and add more of the vanilla powder if you like.
How to Make Toasted Vanilla Powder
If you roast the vanilla beans longer at the higher temperature, you'll end up with Toasted Vanilla Powder. Some love the intensity of the flavor, while others really dislike it.
If you haven't had toasted vanilla powder before, just try it with one to two beans to make sure you like it before using more of this precious commodity!
How to Store
You can store your vanilla powder in either glass or plastic, but we choose to use glass as much as possible.
In some countries, spices are sold in paper envelopes, so you do that as well.
You could also make a small paper funnel to put the powder in small glass bottles such as cleaned essential oil bottles.
Ingredients
- Whole Vanilla Beans (Make sure they are still pliable and moist. If they are dry the toasting process will burn the beans rather than toast them)
Instructions
- Slice vanilla beans lengthwise.
- Place the sliced beans on a cookie sheet and bake / dry for about 90 minutes at 170°F.
- Place the dried beans into a spice/coffee grinder or blender.
- Process the beans to a powder.
Quick Drying / Toasting Method
- Follow the rest of the instructions above, but roast / dry the vanilla beans at 350°F for 3-8 minutes. Pay close attention to them to prevent burning. At the 3 minute mark, the beans will likely be ready to use. Roasting them longer will result in a toasted vanilla powder.
Notes
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I hope this gives you inspiration for a way to easy have homemade vanilla in your home, or for a simple homemade gift to bless others with.
How about you?
Have you ever made your own vanilla powder?
What is one of your favorite Homemade Gifts?
Photo Credits: Naomi Huzovicova
What is the name of that fancy font you use (see ‘Vanilla powder’)?
Hi there – I think it’s Sacramento.
Can these be dehydrated rather than roasted?
I think so.
What if you are actually allergic to vanilla?
Oh my. I guess go w/ other flavorings or artificial if you must have it. Orange, chocolate, or almond perhaps?
I love making vanilla extract. I was wondering if I could use the leftover vanilla beans (that have been seeping for quiet some time) for this recipe. Might be more like a vanilla paste though right?
I think you’d be fine – the toasting should dry them out I would think.
Wow, a great tip! I hadn’t ever thought of using vanilla beans this way. I have made my own extract with vodka or rum, but I’ll have to give this a try!
Thanks Virginia! I love it too!
I am very excited about this. I have made my own vanilla for many years. Since I have moved, the past two years have made getting organic vodka (I do not want anything made from GMO’s.) nearly impossible. This will work just wonderful. I can not wait to do this. THANK YOU!!
Oh I hadn’t even thought about the need to get organic vodka. I am going to have to ask my friends about that. I have made some with glycerine from non GMO sources. Hmmmm…You are welcome!
I’m excited to try this recipe. I don’t tolerate alcohol well in any form so this looks doable for me.
I’m afraid this might be a silly question, but I am unsure about whether you put the whole vanilla pods in the blender after roasting, or if you scrape the seeds out and blend them??
Thanks so much.
The whole bean, no scraping or fiddling around required. Glad you found an alternative!
This is great to have in the recipe collection. I wanted to make the liquid version but never get round to it – it is hard to find vanilla beans here in Trinidad and Tobago and when you do find some it is very expensive. I am going to try and source some and do this lovely recipe. Thank you and Naomi for sharing.
You’re welcome! I can’t wait to make it myself!
You’re welcome! Never get around to it – that’s me!
I am sooo excited you posted this today. I ordered 20 vanilla beans today, so I could soak them in vodka to make my own extract. BUT, I would prefer to make this and not use the alcohol. What is the shelf life of the powder? I didn’t know if I should do up all the beans or if I should store some. I never bought vanilla beans before.
That’s great! I’ll have Naomi drop by to answer :). I did hear that you can cut the beans in half and store them in glycerine to keep them longer.
What great timing! I wouldn’t do all the beans at once. Grinding up the bean will expose it to air, which in turn will lessen the vanilla-ness over time. Every spice is much stronger freshly ground than packaged ground. If it’s in an airtight container, I would keep it for 3-6 months. It won’t go bad, just loose flavour. And make sure the rest of the beans are kept airtight, otherwise they will dry out. Good luck!