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Apr 16, 2011 01:52 AM

why my hommade pure vanilla extract is not as sugary sweet?

i made this with madagaskar bourbon vanilla beans plus vodka a bit short of 2 months ago.

i tried put in about a teaspoon of the extract into 1 cup of cold fresh low fat milk. and then tasted it.

ok! i can taste this vanilla and alchole. i had, however, expected the milk confused with this hommade extract would be very or extreemly sweet. and i think i become a little dizzy because of alchole?

is one teaspoon of pure vanilla extract supposed to be very or extremely sweet?
does it need a bunch of additional sugar or much less cold milk than one cup?

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  1. I don't use sugar when I make vanilla extract. The sweetness is entirely up to you.

    1. commercial vanilla extract, at least some brands, have sweetener added. McCormick for example does have added sweeteners, Spice Islands has none added. Unless you add sugar to your vodka and vanilla beans, there will be no sweetness. Vanilla beans are not sweet.

      7 Replies
      1. re: janniecooks

        if so, is pure vanilla extract not supposed to have same or similar effect as is typical commercial vanilla syrup ?

        1. re: hae young

          Vanilla syrup (sweet) and vanilla extract (not sweet) are two completely different things.

          1. re: hae young

            And that is your issue. A syrup is a sugar based item which is used to carry a flavor, like cherry, anise, coffee and indeed vanilla.

            An extract is pure flavor, which is usually alcohol based, as the flavor component of the item extracted dissolves in it.

            1. re: hae young

              hae young, that is correct. see ttoommyy's and quine's responses.

              1. re: janniecooks

                sweetness thing aside, how intense a teaspoon of pure vanilla extract mixed with a cup of cold fresh milk should be?

                i defintely taste vanillin and alchole but a teasoppn of it in the a bit more than 8 oz of milk not as intense as i thought previoulsly.

                1. re: hae young

                  I have read that homemade vanilla extract created by infusing vodka with vanilla beans, tends toward a weak concentration of flavor. You shouldn't expect your homemade infusion to have the same intensity of commercial vanilla extract.

                  A teaspoon of pure (commercially-made) vanilla extract added to a cup of milk should provide a nice vanilla flavor. I don't drink milk, but I add vanilla extract to my morning yogurt and using about a teaspoon and a half, I sense the flavor, but it is not overpowering nor intense, just a nice rounded hint of vanilla.

                  1. re: janniecooks

                    Also, two months of infusing would not give much depth of flavour. I think the longer it is left to infuse, the stronger it will become. I think when I was googling this awhile ago, the recipes I found said to let steep for a minimum of 6 months, and that it should get better and better over time.

          2. Or you could make vanilla sugar instead or in addition to making vanilla extract.
            Sink a few snips of vanilla bean pod into your sugar bowl and let the seeds flavor the sugar.
            Then use the flavored sugar in your drink.