Almond ExtractĪlmond hardly tastes the same as vanilla, of course, but it can have a similar effect on baking, adding balance to your flavour profile with just a hint of earthy sweetness. However, it excels as a vanilla substitute in frosting. Brandy is similar to bourbon but much sweeter and works well with fruitier bakes like banana bread. If you find yourself in the same situation as above but lacking vanilla liqueur, bourbon is a great alternative. While we’re on the subject of alcohol, bourbon has a smokey flavour similar to vanilla that works well in chocolate cakes, pecan pie, gingerbread, and pretty much anything with molasses. How much you should use depends on the strength of the booze and the intensity of its vanilla flavour. If your recipe calls for booze as well as vanilla extract, just substitute a small amount of the alcohol required with vanilla-flavoured liqueur for the best of both worlds. The good news is that you should only use it sparingly anyway, as it’s far more concentrated than vanilla sugar, so it should work just fine for gooey recipes like brownies. That means you can’t simply reduce the amount of sugar to compensate if the balance of wet and dry ingredients is crucial (i.e. You will need to use it slightly differently though, as it isn’t just a sugar but also a wet ingredient. Vanilla syrup – as in the type you might use to flavour coffee or ice cream – is effectively just condensed liquid vanilla sugar. Of course, you’ll also need to reduce the called for amount of normal sugar accordingly. You’ll need to use triple the amount of vanilla sugar to vanilla extract, as its vanilla flavour is more subtle. The only problem is adapting your recipe accordingly. Vanilla sugar is a great alternative to vanilla extract and just as easy to find in supermarkets. (Infused is generally better.) Plant-based alternatives like vanilla-infused soy milks work just as well, which is great news because they’re generally easier to find than dairy versions. If your recipe calls for a liquid like milk or water, try a vanilla-infused or flavoured milk instead. This is an underrated ingredient that demands a place in your baking cupboard. You don’t need to use very much for a strong flavour, which makes it more cost-effective than using vanilla pods or extract. Vanilla powder can seem expensive, but a small packet will last a long time. (Scroll to the bottom for examples of recipes these substitutes work well in.) 1. Here are some great alternatives to use in place of vanilla extract, including some tips on how to use them. Your best option for a vanilla extract substitute depends on what you need it for and, of course, what you have available. As we’ll see, there are other ways of achieving similar results if you don’t have any real vanilla or vanilla extract in the house – or maybe you’re just trying to avoid eating anything produced by a beaver’s anal glands.īut before we get started, don’t forget that you can click here at any time to learn more fascinating facts about vanilla. Global shortages are common and result in wildly fluctuating prices (have you seen the price of it lately?).Ĭonsequently, much vanilla is used to make less perishable extracts when prices are low, and cheap imitations known as 'vanilla flavour' or 'vanilla essence' are very common. Harvesting vanilla is a long and complicated process though, relying on arduous labour and very specific weather conditions. The seed pod of the vanilla orchid produces one of the world’s most popular spices.
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