Make an incredibly fragrant cardamon vanilla vodka infusion using the sous vide method. This vodka can be used in an assortment of cocktails and also pairs well with liqueurs like Baileys and Kahlua.
Cardamom and vanilla are two flavors that pair together amazingly well. I’ve used them several times on my other website, Savory Simple, to create desserts like this cardamom vanilla bean layer cake and cardamom vanilla cream scones. So once I began creating sous vide alcohol infusions, I immediately wanted to put these flavors to good use.
This came out so well! I had to make it a few times to get the flavor balance right, but you can taste both the vanilla and cardamom without either of them being overpowering. I love using this infusion in a mudslide. I’ll include a mudslide recipe below the step-by-step instructions.
How to Make Sous Vide Cardamom Vanilla Vodka
Equipment and Tools
(I’ve included affiliate links to the exact brands I used)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Optional: a pairing knife for the vanilla bean
- Optional: Sous vide magnets or weights (you can also use something like a spoon)
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
- Optional: Glass storage bottle
I recommend using a good mid-range brand of vodka. Don’t use anything cheap. Tito’s is one of my favorite brands, and I think it works very well here. You want to make sure to use a vanilla bean that’s fresh enough that you can slice it in half and scrape out the seeds. Older vanilla beans will just snap in half if you try to slice into them.
Place the vanilla bean on a cutting board and slice it in half lengthwise. I recommend using a paring knife for this if you have one. Use the back of the knife to scrape out the seeds. Here are step-by-step photos if you’ve never done this before.
On the same cutting board, use the side of a knife to smash the cardamom pod, which will help release the flavors.
Place the vodka, vanilla bean and scraped seeds, and cardamom pod in a 1 gallon plastic bag, removing as much air as possible. Attach sous vide magnets to the bottom or place a weight in the bag to help weigh it down.
Lower the bag into an immersion circulator set at 140°F (60°C), using kitchen tongs to help guide the bag into the water. Cook for 2 hours. (Note: the photo above shows 2 cardamom pods. The final recipe calls for only 1. I couldn’t taste the vanilla when I used 2 cardamom pods; that stuff is strong!)
Store in an airtight container at room temperature. It will keep indefinitely!
Cardamom Vanilla Mudslide
- 1 1/2 ounces cardamom vanilla vodka
- 1 ounce Kahlua (or a similar coffee liqueur)
- 1 ounce Baileys Irish Cream
- 1 1/2 ounces whole milk or heavy cream
- Optional: tiny pinch of ground cardamom
- Add the ingredients to a shaker with ice and shake until well chilled.
- Strain into a glass filled with ice.
- Serve immediately.
More Sous Vide Recipes
Vanilla Cardamom Vodka
- 1 vanilla bean
- 1 cardamom pod
- 1 1/2 cups vodka (I used Tito's)
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 140°F (60°C).
- Place the vanilla bean on a cutting board and split in half lengthwise, ideally with a paring knife. Use the back of the knife to scrape out the vanilla seeds. Next, use the flat side of a knife to smash the cardamom pod.
- Place the vanilla bean and seeds, cardamom pod, and vodka in a 1-gallon resealable freezer bag or vacuum-seal bag, pressing out as much air as possible and then sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 2 hours, then use kitchen tongs to carefully remove the bag and chill in an ice bath for 30 minutes. Strain through a fine mesh strainer, optionally reserving the vanilla bean to store with the vodka (it looks nice).
- Transfer the vodka to an airtight container and store at room temperature. It will last as long as your vodka lasts (as in, however long it takes you to drink it).