Diluting Vanilla Extract: Reducing Alcohol Taste

Vanilla extract is a common ingredient used to add a touch of vanilla flavor to various recipes. It is typically made by infusing alcohol with vanilla beans, resulting in a concentrated liquid with a strong vanilla flavor. While vanilla extract is often used in small quantities, some people may be sensitive to the taste of alcohol in their dishes. In such cases, there are several methods to reduce the alcohol content or eliminate it entirely. One approach is to create a glycerin-based vanilla extract, which uses glycerin and vanilla beans to produce a sweet and syrupy alternative. However, diluting glycerin with water must be done carefully to avoid microbial growth and ensure longevity. Another option is to use alcohol-free vanilla flavoring, which can be purchased or made at home using recipes that involve refrigerating to avoid spoilage. Additionally, burning off the alcohol in vanilla extract can be attempted, but this method may also evaporate valuable vanilla aromatics, resulting in a less intense flavor.

How to dilute vanilla extract for less alcohol taste

Use vanilla glycerite or glycerin tincture

If you want to dilute vanilla extract to reduce its alcohol content, one option is to use vanilla glycerite or glycerin tincture. This is an alcohol-free alternative to traditional vanilla extract, which typically contains at least 35% alcohol.

Glycerin, also known as glycerol, is a sweet, syrupy liquid derived from vegetable oils. It is an effective solvent for extracting the flavour from vanilla beans, resulting in a product known as vanilla glycerite or glycerin tincture. This can be used in place of vanilla extract in recipes, although you may need to use a larger quantity due to its more subtle flavour.

To make your own vanilla glycerite, you will need two ingredients: glycerin and vanilla beans. Cut the vanilla beans lengthwise to expose the inner seeds, then soak the beans in glycerin for several days to extract the vanilla flavour. You can also add a small amount of water to the glycerin to dilute it, but be careful not to add too much, as this can promote microbial growth and cause the mixture to spoil. A ratio of 3 parts glycerin to 1 part water is recommended to prevent spoilage while maintaining a sweet flavour.

Vanilla glycerite has a shelf life of approximately 1-2 years when stored properly in a cool, dark place. It is a good alternative for those who wish to avoid alcohol or reduce their alcohol intake, as well as for children, pregnant women, and individuals sensitive to alcohol. It is also gentler on mucous membranes, making it a good choice for oral or topical use on sensitive areas.

Use artificial vanilla flavouring

If you want to reduce the alcohol content in vanilla extract, one option is to use artificial vanilla flavouring. Artificial vanilla flavouring is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. It is important to note that artificial vanilla flavouring is a cheaper substitute and may not provide the same depth of flavour as pure vanilla extract.

To completely eliminate alcohol from your vanilla extract, you can opt for vanilla glycerite, which is a glycerin tincture. Vanilla glycerite can be easily made at home using two ingredients: glycerin and vanilla beans. Glycerin is slightly sweet and syrupy, so you can dilute it with water if needed. However, it is recommended to maintain a ratio of no more than 1 part water to 3 parts glycerin to prevent microbial growth and ensure the longevity of your vanilla glycerite.

Another option for alcohol-free vanilla flavouring is to use products like Dr. Oetker, which is widely available in the UK. These artificial vanilla flavourings tend to be sweeter than pure vanilla extract. Additionally, you can explore recipes to make your own alcohol-free vanilla flavouring, which can be prepared close to the time of use and refrigerated to maintain freshness.

While artificial vanilla flavouring can reduce the alcohol content, it is important to consider that the flavour may be slightly more subtle, and you may need to use a larger quantity to achieve the desired strength. Adjustments to the amount of sugar in your recipe may also be necessary due to the sweetness of the artificial vanilla flavouring.

If you are looking for a more natural alternative, you can try using real vanilla from vanilla pods. This involves scraping the inside of a vanilla pod and mixing it into your dish or using vanilla paste, which offers a great flavour but tends to be more expensive and mixes less quickly.

Burn off the alcohol

Vanilla extract is made by soaking vanilla beans in alcohol, which results in a finished product with a high alcohol content—up to 35% ABV. This is why vanilla extract has a strong alcohol taste.

One way to remove the alcohol from vanilla extract is to burn it off. Some people have tried this method by taking a tablespoon of the extract and putting it directly on top of a gas burner flame. They let it boil and burn for a while, which results in a more pleasing taste with no alcohol and no bitterness. However, heating vanilla extract will also evaporate the vanilla with the alcohol, so this method may not be ideal if you want to retain a strong vanilla flavor.

Another option is to simmer the vanilla extract in milk for 20 minutes. This method is often used when making fluffy goodies with rice flour, vanilla, potato starch, sugar, and milk. The heat from cooking will remove any trace of alcohol, but it is important to note that the amount of vanilla extract used in most recipes is typically too small to result in any intoxicating effects.

If you are looking to completely avoid alcohol, there are alcohol-free vanilla alternatives available, such as vanilla glycerite, which is made with glycerin and vanilla beans. You can make your own vanilla glycerite at home, but it may be more subtle in flavor and require larger quantities when used in recipes. Additionally, adding too much water to glycerin can make the mixture prone to microbial growth and cause it to spoil.

Dilute with distilled water

Vanilla extract is a handy ingredient to have in your pantry, but its strong alcohol content can sometimes be off-putting. If you are looking to dilute vanilla extract with distilled water, there are a few things to keep in mind. Firstly, it is important to understand that the alcohol is inherent to the extract and that reducing it may impact the flavour. While it is not advisable to completely remove the alcohol from vanilla extract, as this will destroy the vanilla flavour, diluting it with distilled water can help reduce the alcohol content and make it more suitable for your taste.

When diluting vanilla extract with distilled water, it is crucial to use a small amount of water relative to the amount of glycerin or vanilla extract. For example, a ratio of 1 part water to 3 parts glycerin is recommended to prevent microbial growth and ensure a long-lasting product. Additionally, it is important to note that distilled water has a higher boiling point than alcohol. Therefore, when heating diluted vanilla extract, the water will evaporate more slowly than the alcohol, and you will not effectively reduce the alcohol content.

If you are looking to reduce the alcohol content of your vanilla extract, it is suggested to use artificial vanilla flavouring, real vanilla from vanilla pods, or vanilla paste as alternatives. These options provide more flavour and less alcohol content. Another option is to gently heat the vanilla extract to burn off some of the alcohol, but this must be done carefully and may impact the flavour.

It is worth noting that vanilla extract is typically used in small quantities, and the alcohol content is usually not noticeable in the final dish. However, if you are particularly sensitive to the taste of alcohol or prefer to avoid it for personal reasons, diluting with distilled water can be an option. Just be mindful of the potential impact on flavour and the possibility of microbial growth with higher water content.

Overall, while diluting vanilla extract with distilled water can help reduce the alcohol taste, it may also affect the flavour and longevity of the extract. It is important to experiment with different ratios and sample the flavour to ensure it suits your taste preferences.

Use vanilla paste

Vanilla extract is made by dissolving important compounds in alcohol, and a minimum alcohol content is required in the US, presumably for preservation. While the alcohol smell is strong in the bottle, once you dilute it in something else, the alcohol should be unnoticeable.

If you are still bothered by the alcohol content, you can try using vanilla paste. Vanilla paste is more expensive than extract and doesn't mix as quickly, but it has less alcohol and a great flavor. You can also try making your own alcohol-free vanilla flavouring, but it will need to be refrigerated and used quickly to avoid spoiling.

If you want to use up your vanilla extract, you can try reducing the alcohol content through gentle heating. However, this can be awkward to do in small quantities, and the vanilla may spoil more quickly without the preservative effects of the alcohol. Boiling the vanilla extract will also reduce the alcohol content, but it will also evaporate the vanilla aromatics, reducing the flavour.

If you are adding vanilla extract to drinks, you can try burning off the alcohol by holding an amount of extract with a spoon directly over a gas burner flame. This will cause the alcohol to catch fire and burn off, leaving a strong vanilla flavour that works well in yogurt with honey.

Frequently asked questions