Alternatives for Vanilla Extract in Cooking

Vanilla Bean Paste

Vanilla bean paste is a more concentrated form of vanilla with seeds, giving an intense flavor and visual appeal with its specks. Use a 1:1 ratio or less, as it's stronger than extract. Ideal for custards and batters. Brands like Nielsen-Massey are renowned.

Maple syrup can provide a sweet, woodsy flavor as a substitute in baking. Use a 1:1 ratio, but reduce other liquids slightly as maple syrup is thinner than extract. Expect a slightly different flavor profile. Popular brands include Pure Canadian Maple Syrup.

Honey

Honey can sweeten and add a floral note to beverages. Use a 1:1 ratio, adjusting to taste as it's sweeter than vanilla extract. Raw, unfiltered honey like Manuka has distinctive flavors.

Vanilla Almond Milk

Vanilla almond milk combines almond's nuttiness with vanilla flavor. Use in place of regular milk in a 1:1 ratio. This adds both flavor and liquid, so adjust accordingly. Popular brands include Almond Breeze and Silk.

Vanilla Powder

Vanilla powder is made from dried and powdered vanilla beans and has no alcohol. Use a smaller quantity as it's more concentrated. It's excellent for dry mixes and coatings. Brands like Nielsen-Massey offer high-quality options.

Vanilla Sugar

Vanilla sugar is granulated sugar infused with vanilla flavor. Use it as a 1:1 substitute for the sugar in your recipe to add vanilla flavor. It's perfect for baking and sweetening beverages. Dr. Oetker is a commonly available brand.

Almond extract has a nutty flavor that can complement desserts well. It's potent, so use half the amount of vanilla extract called for. It pairs well with stone fruit dishes. Brands like McCormick or Simply Organic are good choices.

Bourbon or Rum

Bourbon or rum can add a depth of flavor to desserts. Use a 1:1 ratio, but keep in mind the additional alcohol content. The flavor is more complex with caramel notes. Popular brands include Maker's Mark for bourbon and Bacardi for rum.