🍶 Vanilla Extract Alcohol Calculator
Calculate exactly how much alcohol is in your vanilla extract by amount and type
| Extract Type | ABV % | Alcohol per tsp | Alcohol per tbsp |
|---|---|---|---|
| Pure Vanilla Extract | 35% | 1.47 ml | 4.41 ml |
| Double Strength Pure | 35% | 1.47 ml | 4.41 ml |
| Imitation Vanilla | 0–2% | 0–0.08 ml | 0–0.25 ml |
| Vanilla Bean Paste | ~20% | 0.84 ml | 2.52 ml |
| Mexican Vanilla | 35% | 1.47 ml | 4.41 ml |
| Vanilla Flavoring | 0–10% | 0–0.42 ml | 0–1.26 ml |
| Cooking Method | Duration | Alcohol Remaining | Alcohol Burned Off |
|---|---|---|---|
| No heat (raw) | 0 min | 100% | 0% |
| Added to boiling liquid | Instant | 85% | 15% |
| Simmered / Baked | 15 min | 60% | 40% |
| Baked | 30 min | 35% | 65% |
| Baked | 1 hour | 25% | 75% |
| Baked | 1.5 hours | 20% | 80% |
| Baked / Simmered | 2+ hours | 5–10% | 90–95% |
| Beverage | ABV % | Serving Size | Pure Alcohol |
|---|---|---|---|
| Pure Vanilla Extract | 35% | 1 tsp (4.2 ml) | 1.47 ml |
| Light Beer | 4% | 12 oz (355 ml) | 14.2 ml |
| Regular Beer | 5% | 12 oz (355 ml) | 17.75 ml |
| Wine | 12% | 5 oz (148 ml) | 17.76 ml |
| Vodka / Spirits | 40% | 1.5 oz (44 ml) | 17.6 ml |
| Vanilla Extract (1 tbsp) | 35% | 0.5 oz (14.8 ml) | 5.18 ml |
| Measurement | Milliliters | Fluid Ounces | Tablespoons |
|---|---|---|---|
| 1 teaspoon | 4.93 ml | 0.17 fl oz | 0.33 tbsp |
| 1 tablespoon | 14.79 ml | 0.5 fl oz | 1 tbsp |
| 1 fluid ounce | 29.57 ml | 1 fl oz | 2 tbsp |
| 1/4 cup | 59.15 ml | 2 fl oz | 4 tbsp |
| 1 cup | 236.59 ml | 8 fl oz | 16 tbsp |
| 2 oz bottle | 59.15 ml | 2 fl oz | 4 tbsp |
| 4 oz bottle | 118.29 ml | 4 fl oz | 8 tbsp |
| 8 oz bottle | 236.59 ml | 8 fl oz | 16 tbsp |
Vanilla Extract forms a basic part in many cook and bake tasks… Hardly one can present a recipe without it. It not only improves the taste of foods but also gives deep aroma to various dishes.
Here the main point: there is a big difference between pure Vanilla Extract and its fake version, and well worth knowing what that difference genuinely involves.
Pure vs Fake Vanilla Extract
Pure Vanilla Extract comes from whole vanilla beans, soaked in Alcohol. The Alcohol must hold at least 35 % of Alcohol, that is the only strict rule. Fake and clear vanilla products, on the other hand, depend on chemical flavors.
Enough to check the label to know what one buys. Some brands mix real vanilla with artificial extras.
What makes real Vanilla Extract attractive is its many parts beyond only vanillin, they deliver layers of shades, that lack in the fake form. Fake vanilla consists mainly of vanillin and nothing more. Here comes the surprise: during baking at high temperatures, those many elements simply fade.
Like this in cakes, cookies and other baked goods, the difference between real and fake vanilla almost cannot be tasted. Real vanilla shines in dishes, that stay fresh or little heated, for example in mousse, pastry cream and pudding, wear tender tastes stay whole.
Vanilla beans come from various places across the world, and the habitat changes their flavor profile entirely. Beans from Madagascar and Tahiti always are favorites. Mexican types have their own unique character.
It is surprising that vanilla ranks as the second costliest spice globally. Only saffron beats it.
Making Vanilla Extract at home turns out surprisingly easily. One genuinely requires only two ingredients: vanilla beans and vodka. Cut some beans long, split them in bits and place in jars with vodka.
Use around four to seven beans for a good start. Beans of B-grade work perfectly for extract (do not bother to spend on fancy). The challenge?
The time. Soaking of some months to a whole year gives the best results, depending on the type of Alcohol. Brandy, bourbon and rum each adds its own shade to thefinal product.
Choosing the home-made method in the end costs less than buying ready bottles from store. Vanilla beans show themselves cheap, when one buys them in bulk. Some cold prep methods even protect the sweet, complex aromas more well than usual soaking.
There is also special vanilla, that matures in oak barrels with whiskey during years, if one wants to experience something like that.
Vanilla Extract does not carry scraped vanilla seeds, hence it costs less to prepare than vanilla bean paste. From my experience, one length of bean matches in rough spoon of extract. Vanilla also gets character over time, like this bottle, that stands years, has different taste than at the first opening.
It fully works for raw uses, but if one avoids Alcohol, vanilla bean paste with honey or glycerin works as good replacement.
