Alex Green Vanilla Bean Paste Recipe

Jump to Recipe Print Recipe

Alex Green Vanilla Paste is a sweet, rich vanilla treat that is perfect to keep handy for baking, cooking, or just adding a touch of vanilla magic to your dishes. This paste is made from real vanilla beans, so it brings a deep, natural vanilla flavor you will not get from extracts.

It is simple to make, but the best part is how it fills your kitchen with a warm, inviting smell that makes you want to bake something right away. I found that making this paste at home gives me full control over the flavor and thickness, and it is fun to see it come together from just a few ingredients.

If you enjoy vanilla in your desserts or just love the idea of homemade vanilla paste, you will appreciate this homemade version Alex Green Vanilla Bean Paste Recipe.

Why You Love This Copycat Recipe!

This homemade version of Alex Green Vanilla Paste is stronger, fresher, and more aromatic than what you buy in stores. Most commercial pastes use artificial flavors or weak extracts, but this one is packed with real vanilla beans for deep, natural sweetness.

I also love that you can adjust the thickness, thanks to optional xanthan gum and sweetness to your liking. Plus, a little goes a long way; just half a teaspoon adds serious flavor to desserts, drinks, and even savory dishes.

Thank you, Alex Green, for the inspiration! This Alex Green Vanilla Bean Paste Recipe keeps the essence of the original but makes it even better with a homemade touch.

Alex Green Vanilla Paste Ingredients

To make this delicious vanilla paste, you need these simple ingredients:

114g fresh Vanilla Beans: These are the heart of the paste; I used Madagascar beans. Make sure they are soft and plump, not dry. No swaps here, real beans are necessary for the true taste.
¾ Cup Water: This helps make the syrup base. Plain tap or filtered water is fine. No need for anything special.
2¼ cups Granulated Sugar: Sweetens and preserves the paste. For a less sweet version, reduce to 1½ cups.
1⅓ Cups Food-grade Vegetable Glycerin: Sugar sweetens the paste and helps it last longer. I used regular white sugar. You can try coconut sugar for a slight twist, but it might change the flavor a bit.
3 tbsp light Corn Syrup: This keeps the paste smooth and helps it stay fresh longer. You can use glucose syrup if you need a swap.
½ tsp Xanthan Gum: Thickens the paste. You can skip it if you like a more liquid texture.

Kitchen Tools You Will Need.

Here are the tools I used to make this Alex Green Vanilla Bean Paste Recipe work smoothly:

Standard blender or food processor
Digital kitchen scale
Measuring spoons
Mason jars or airtight containers
Rubber spatula
Small saucepan
Fine mesh strainer or cheesecloth (optional)
Small funnel (optional)

How To Make Alex Green Vanilla Paste

Step 1: Prep the Vanilla Beans
First, weigh out 114g of fresh vanilla beans. Slice each bean lengthwise with a sharp knife, then scrape out the tiny black seeds. These hold the most flavor. Chop the empty pods into small pieces; this helps them blend more easily.

Alex Green Vanilla Bean Paste Recipe Step 1 Prep the Vanilla Beans

Step 2: Simmer the Liquids and Sugar
In a small saucepan, mix water, sugar, glycerin, and corn syrup. Heat to low-medium, stirring until the sugar fully dissolves for about 3-5 minutes. Do not let it boil, just warm it enough to melt the sugar. Remove from the heat and let it cool slightly.

Alex Green Vanilla Bean Paste Recipe Step 2 Simmer the Liquids and Sugar

Step 3: Blend the Mixture
Add the chopped vanilla pods, seeds, and cooled syrup to your blender. Pulse in short bursts, scraping down the sides with a spatula. If your blender struggles, let the mixture sit for 30 minutes to soften the pods before blending again. For a thicker paste, add ½ tsp xanthan gum and blend until smooth.

Alex Green Vanilla Bean Paste Recipe Step 3 Blend the Mixture

Step 4: Strain
If you want a silky-smooth paste, strain it through a fine mesh strainer or cheesecloth. Press with a spatula to get all the liquid out. But if you like visible vanilla specks, great for showing off in desserts! Skip this step.

Alex Green Vanilla Bean Paste Recipe Step 4 Strain

Step 5: Store and Cure
Pour the paste into clean mason jars using a funnel if needed. Let it sit at room temperature for at least 1 week, 1 month is best before using. The flavor gets stronger and deeper over time, just like a good vanilla extract!

Alex Green Vanilla Bean Paste Recipe Step 5 Store and Cure

Chef’s Notes + Tips

Use fresh beans whenever you can for the best vanilla flavor.
Soak tough vanilla pods in warm water for 15 minutes before chopping.
Blend in small batches if your blender is struggling with the thick mixture.
Clean vanilla bean residue off your knife with a little oil
Save the strained vanilla pieces to make vanilla sugar.
Double the recipe if you bake a lot – it keeps for months.
Shake jars gently before each use to remix everything.
Use a small spoon to scoop out the paste. Do not stick wet spoons back in the jar.
If the paste gets too thick, warm the jar in hot water for a few minutes.

Make Ahead & Storage Tips

You can make the Alex Green Vanilla Paste Recipe ahead of time, and it stores beautifully! After pouring it into jars, let it sit for a week to develop flavor, but a month is even better. Store it in a cool, dark place like a pantry. It lasts up to a year if sealed tightly.

You can freeze it in small portions for longer storage, just thaw in the fridge before using. To reheat, warm gently in a water bath if it is too thick.

If the paste smells sour or looks moldy, toss it. That means it has gone bad and is not safe to eat. Always use clean spoons to scoop it out to keep it fresh.

Delicious Ways to Use Alex Green Vanilla Paste

This vanilla paste is rich, aromatic, and incredibly versatile. I love using it in homemade ice cream or custards; its natural flavor truly shines and always gets a delighted reaction. You can stir it into yogurt or oatmeal for a creamy boost, or bake it into sugar cookies, pound cake, and donuts for a warm, bakery-style finish.

For something simple yet indulgent, pair it with fresh strawberries and whipped cream. It’s also perfect in cream cheese frosting for red velvet cupcakes, as it beautifully balances the chocolate flavor. In white chocolate chip cookies, it adds depth, and a spoonful mixed into your egg mixture can elevate French toast. Even milkshakes become extra dreamy with a touch of this paste.

If you’re feeling adventurous, try it in homemade marshmallows for next-level s’mores, or use it in vanilla pudding for a truly special twist. This paste does more than just flavor; it elevates your dishes to a whole new level.

Alex Green Vanilla Paste FAQs

Can I add other flavors to the paste?

Yes, try a pinch of cinnamon or a drop of almond extract after blending. Just go easy so it does not overpower the vanilla.

Why do I need to let it cure for a week?

The resting time helps the flavor get stronger and the paste thickens naturally. Trust, it is worth the wait.

Can I make this without a blender?

You can try, but it is harder. A food processor might work. If you do not have either, chop the beans super fine and stir them into the syrup by hand, but it will not be as smooth.

Can I add this paste to cold recipes?

Absolutely! These pastes dissolve well in cold or room-temperature dishes like smoothies, yogurt, or cold drinks. Just stir it in well for the best flavor spread.

My blender could not break the pods. What now?

Let the chopped pods sit in warm syrup for 30 minutes to help soften them. Blend in smaller portions or cut the pods into tinier pieces beforehand. You can also pulse the dry pods briefly before adding any liquid. If it is still tough going, strain out the larger bits, and the flavor will still shine through.

Why doesn’t my vanilla paste look like the store-bought kind?

No worries, store brands often include additives like thickeners or colorants. Homemade paste can vary in color and texture depending on the beans used; Madagascar tends to be darker, and Tahitian lighter. Even if it looks different, the taste is just as rich, even better.