We make our own vanilla extract (I wrote a post about it here) by infusing vodka or brandy with vanilla pods. It’s a fun, rewarding process which produces a magnificently aromatic brew, perfect for use in cakes, desserts, syrups and jams.
Each bottle takes a minimum of three months for the vanilla flavour to seep into the alcohol, and once a bottle is finished, it can be refilled a second time to maximise the output of the expensive vanilla beans.
I haven’t had a lot of success with trying to reuse the beans a third time – the pods don’t seem to have enough oomph to create an extract strong enough for my tastes. They’re still very vanillary though, and we’ll often scrape the tiny black seeds into Pete’s vanilla syrup or ice cream.
After all the Christmas baking, I had more than a dozen used beans, which I just couldn’t bring myself to throw out.
Today, while the oven was on low (100C – I was baking chocolate meringues), I popped the beans in for about ten minutes to dry them off slightly. I then filled the food processor with granulated white sugar and scraped out the moist centres of the pods on top. As the vanilla beans were already split down the middle from the extract making process, this wasn’t a difficult process. I wore a pair of disposable kitchen gloves and simply pushed the fine seeds out with my thumb.
The sugar and vanilla seeds were pulsed together until well combined, resulting in a soft grey sugar with a squillion tiny black flecks. It’s the perfect addition to a cup of tea (Big Boy and Small Man now refuse to drink tea sweetened with anything other than vanilla sugar) and is particularly delicious sprinkled over the crust of an apple pie prior to baking.
A note on the pods – once the seeds were removed, I discarded the leftover shells. In the past I’ve tried blitzing them as well, but found the results too fibrous for my liking.
Of course, this can just as easily be made with brand new beans, but it’s particularly rewarding to get a third life out of my used ones. My spent pods made over a kilo and a half of vanilla sugar!
Fig Jam and Lime Cordial 
I’d so love that vanilla sugar in my tea! I do put used pods in my sugar but don’t blitz them – just break them up a bit and push them into the jar so that you don’t accidentally put the pod in with your tea/baking etc – just having it sit in the sugar gives it some vanilla flavour (although nothing on using the seeds I suspect, spent or not).
What a great idea. Vanilla sugar is always so expensive to buy but I love how you’ve managed to make this as a byproduct of homemade vanilla extract.
What about saving the vanilla-bean shells for throwing in cooking water for lobster, other seafood, ravioli, etc? When I cooked my Global Table meal for Comoros we did a really yummy lobster with vanilla/shallot butter dipping sauce. I reused the shells in the cooking water. Just a thought.
That sugar looks delicious Celia, and I bet it smells and tastes absolutely amazing.
Great frugal tip. Sigh, if only I could get hold of vanilla pods without having to remortgage the house!
I do the same thing- and use only vanilla sugar on top of scones! Also, the bean pod can be used in making potpourri, even after all the tiny seeds are gone. I’ve also chopped up the pod and used it in a milk bath mixture. I love them- they can be used over and over and still smell essentially vanilla.
You are a wizz with the vanilla. I would have dumped the pods after one use *hang head in shame*.
One thing I really want to do in new year is your vanilla extract. It is so expensive for a tiny shop bought bottle!
Since last year, I make my own vanilla extract, made from your tasty recipe!! There is nothing better then that!!
Now, I am going to make vanilla sugar too!
Thanks, my friend!
Will try to make your vanilla extract one day. But I have vanilla sugar permanently on the go by keeping used pods (with or without seeds) in the sugar jar. Flavours the sugar really well.
I want to try making my own vanilla extract this year. Then I’ll try the vanilla sugar! Vanilla sugar is expensive here, so I use it sparingly. Thanks for the tip!
Sarah, Choc, I have spent pods in a sugar container as well – it really does work very well. In this case I was specifically trying to find a use for the leftover pods from the extract. The sugar is such a pretty grey, and I’ve packaged it in sealed plastic bags – will make a nice hostess gift.
Helen, thank you – I’m always surprised by how much vanilla sugar retails for!
Sasha, Heidi, great ideas, thank you! Now I feel bad for ditching the outer shells.. ;-)
C, Gill, if you have a good search online, you’ll probably find a good source of cheap vanilla beans in the UK. I know that over here, retail, they’re several dollars a pod, but by buying them in bulk and splitting a pack with Maude, they worked out at only 70c each! They last for ages in a tightly sealed container.
Sophie, you’re most welcome! Thank you for trying out the extract! :)
Manuela, I hope you source some reasonably priced beans. Have fun! :)
That looks great and I bet it smells wonderful! I think it would taste lovely in a hot chocolate or chai tea too. Must get some vanilla pods.
Hi Sue,
What area are you in? I’m on the Central Coast and have been yearning to visit the Chef’s Warehouse since finding this wonderful Aladin’s cave, thanks to Celia.
I have been looking for someone to split a pack of Vanilla beans with, I just can not justify paying $10+ for 2-3 beans from the local supermarket.
I love that your boys will only drink tea with your vanilla sugar :-)
Excellent that you got a third life out of the pods. Lovely, lovely…
Sue, thank you! If you can find someone to split half a kilo with, they’re $75/pkt at Chefs’ Warehouse – about 100+ pods.
Brydie, they’re too funny! Last time we were at a friend’s place, Small Man actually said, “Um..do you have any vanilla sugar I could have in my tea, please?” ;-)
What great ideas. I sometimes use vanilla bean paste. It is expensive, but you don’t need much and it last a while. Have you tried making this?
Deb, I used to buy this before I was making my own extract. I’m not sure how they make it though – I think there’s some gum or something added as a carrier?
Celia, I had some handy – contains added sugar, thickeners inulin & tragaganth ( a gum).
Thanks Amanda! :)
I don’t like the sound of those thickeners and gum – yuk!
What a fantastic idea Celia. I’ve never made my own vanilla extract but to get a third go at the beans is really very creative indeed. Your boys make me laugh… isn’t it great they are growing up with such sophisticated palates, well done girlfriend :)
Thanks a million for the helpful tips. As a point of information for your UK readers, I bought a whole load of cheap, end-of-line vanilla pods from our local Aldi store. They were a bit dry, but all your tips have proved invaluable in revitalising them. I find Aldi really good for certain goods as they approach their sell by date. I’ve bought pounds of blue Stilton in the past to make potted Stilton at a rock bottom price. Certainly worth a look in, but you have to buy immediately, otherwise it will all be gone next day. Best thoughts . . . Les
Still have LOADS of vanilla pods left from when a certain blogger persuaded me that it was a really good idea to buy them in bulk ROFL. I bought them from an online supplier in the UK and they worked out at about 25 p each as opposed to the ridiculous cost in the supermarket. But I do have rather a lot left. I clingwrapped them individually and they are sitting in a lock and lock box in the garage. They seem fine still!
We don’t drink sugar in tea, and have vanilla sugar here there and everywhere, and vanilla pods in vodka, though I haven’t done the blitz trick yet, must try that one too. I find the sugar goes very hard if you put the pods directly into it, so this might be a good solution to that. I will give it a whizz, thanks darling!
Yum! I’ve earmarked a recipe to make vanilla extract as soon as I’m back from holidays. Once it’s used up vanilla sugar it is.
Celia, I have a bottle of vodka and Madagascan vanilla beans steeping away in a dark corner of my pantry at the moment. It really doesn’t take long before there is a very satisfying aroma from the bottle and I will be giving the beans a second go around, too. I’m just thrilled to know that I can get a third use out of them now!
What do you think of the Papua New Guinea vanilla pods?
Anna, they’re just so funny! It is nice though, although people keep telling me that I’m making life hard for their future partners. I just think they’ll have to be choosy! :)
Les, thank you, and for the UK pointer to Aldi. We’re big fans – love Aldi here!
Jo, now surely that wasn’t me, was it? ;-) You have to try harder to find things to make with them. If you have fresh pods, you could make some wickedly good vanilla sugar and package it up as little pressies. :)
Claire, we’ve used homemade vanilla extract now for a couple of years, and every time I open the bottle, I think..”oh, yeeah..”. :)
Amanda, the second steep needs a bit longer to rejuvenate, but I’ve found it very acceptable. We also make a lot of vanilla icecream with enormous amounts of vanilla extract and seed in it! :)
Doc, I haven’t bought them, but I think they should be quite good. The ones I bought from Chefs’ Warehouse are from Bali. I believe (but someone please correct me if I’m wrong) that the descriptors “Tahitian” and “Madagascar” now refer to variety of vanilla bean rather than place of origin.
I wouldn’t be surprised to learn that the descriptor differentiation covers both a regional and variety difference. I think I remember reading that the PNG and Tahitian pods are referred to as ‘Tahitian’, and have a stronger aroma, but more subtle taste than do the Madagascar pods. Here in the US, pods from PNG are only about half the price of those from Madagascar or Reunion, or even Mexico for that matter.
Yay, Might be going to make a trip to the Chef’s Warehouse tomorrow, very exciting…..will let you know if I actually get there and if so what I find!
Tracey, don’t go, they’re closed until 12th Jan! :)
You are so creative Celia, I just stick my whole pods straight in a jar of sugar. I just use the seeds from them. I must address this issue. I love how your boys think this is how everyone eats. It was a shock to my girls to see how some of their friends eat, even my mother in law only uses tinned vegetables. At Christmas dinner we had grey,yucky tinned peas. Blach! Good quality ingredients don’t have to cost the earth, especially if you can re-use them.
B, isn’t it fabulous? They certainly enjoy their food. I’m pretty sure your girls are the same! :)
ooohhhhhhhhh……….now I want to cry, I don’t think I can wait that long, soooo far away. But thanks for the heads up Celia, otherwise I may have ended up there wasting a whole day.
Now I wont be able to go until 17th Jan :( as they arent open on weekends either.
Tracey, I know how you feel! But they’ll be open soon enough.. :)
Will just have to stare at my gorgeous bottle of vodka with vanilla beans fermenting into beautiful aromatic vanilla extract. Until I can visit the Chefs Warehouse.
You are just too clever Celia! :D And I’m very impressed at how far you utilised these beans. Have you seen the vanilla beans at Alfalfa House where they’re only 62c each? I bought up big but haven’t used them. I should take your three pronged approach :)
Inspired by you, I have just purchased vanilla pods online for waaaay less than I was paying at the supermarket. Also, thanks for mentioning how many batches of extract you can get out of each batch of pods: I didn’t think it made sense that you could use them indefinitely, but no one else that I’ve read seems to think they run out of flavor!
Let me heartily endorse the homemade extract! it is so good – plus it’s cheap and easy. what more could you want?
I am out of Callebaut Choc and the pesky Chef’s Warehouse is closed while I am on holidays – how RUDE is that??? Plus they shut on Dec 23 so I couldn’t even make a lightning trip on Christmas Eve!!! But I will forgive them when I can stock up once again. . .
Thanks so much for this post. I wondered if I could use the vanilla beans from my first batch of vanilla extract a second time. Now I know, so thank you.
Lorraine, I’ve never been to Alfalfa House – must make a trip one of these days! Thanks for the headsup! :)
Nancy, Peta, it’s personal preference of course, but I found the beans were fine for a refill, especially since I go through vanilla extract very quickly. They do take longer to “recharge” the second time though! :)
Anne, isn’t it fabulous! I think we have three bottles brewing at the moment. Running out of Callebaut – oh dear – but I must defend the wonderful staff at Chefs’ Warehouse! They work like trojans most of the year, so I stamp my feet and whinge when they’re closed as well, but I don’t really begrudge them the holiday.. ;-)
Waste not want not! A delicious concoction!! Happy New Year!
Great idea! I usually have a small container of vanilla sugar on the go, just by adding the vanilla pod to a glass jar filled with sugar and let it sit in there and just shake it every so often. I will have to give your method a try!
As a vanilla addict, I hate to see event he pods go to waste. I tend to dry them in the microwave, which sends them all crisp and swollen and then I blitz it into perfect powder! http://www.kitchenbutterfly.com/2010/06/09/how-to-make-vanilla-powder/.
Hi Celia, I found your blog via ‘The Toymaker’ website, and I love the fact that Marilyn has beautiful ‘Vanilla Sugar’ labels to use for gifts, and you have a recipe for making the Vanilla Sugar :). Have been enjoying browsing your site, and bookmarking recipes for future use. I’m very keen to try butter making, as I often end up with out-of-date cream! Also now very keen to visit Harkola on our next trip to Sydney, if I can convince my husband to detour there!
Thanks for stopping by! I adore Maz’s blog! Harkola is a great place to spend money.. :)