Wednesday, July 25, 2012

Make your own Liquid Vanilla Stevia






Vanilla Flavored Liquid Stevia
1 c glycerin
1/2 c warm filtered water

1. Combine all ingredients in a sterilized glass jar.
2. Shake vigorously throughout the day to keep herbs steeped.
4. Store in dropper bottle for easy convenience.


Liquid Stevia Conversions in Baking

1 tsp sugar = 2 drops liquid stevia
1 T sugar = 6 drops liquid stevia



Question of the Day:
What's your go-to sweetener?



I buy my herbs from
Mountain Rose Herbs. A herbs, health and harmony c


  1. I LOVE using liquid stevia in my cold drinks and other raw dishes. I haven't experimented with it in baking yet. I have a stevia plant that is growing like crazy, and I'm excited to harvest it and try this recipe. Is the glycerin safe? I was originally planning to do a water version and just keep it in the fridge but I like the idea of keeping it at room temp for longer.

    1. Food-safe vegetable glycerin is safe to my knowledge. Mountain Rose Herbs is derived from soy so watch out for that if you are soy-allergic and Azure Standard's is from palm.
      Herbalists have been using vegetable glycerin for years as an alternative to alcohol for safe herbal extracts.
      You can use fresh stevia with great results! I just used dried because that is what I had on hand. Remember not to let it sit longer than 36 hours or it will be bitter.
      Thanks for dropping by.

  2. What do you use in baking for a bulk substitute?

    1. I listed a couple of options like applesauce, mashed beans and vegetables. I've mostly used applesauce and in the fall, cooked pumpkin or squash. Some recipes use more milk but I would think that would make the whole recipe too liquidy but I guess it depends on what you are cooking. Maybe use more liquid when subsituting honey and bulkier ingredients like applesauce when substituting sugar.
      I recommend trying to substitute only a portion of the sugar at first. This way you can work your way up!

  3. I used vodka in mine and added to beans in the jar. I didn't split them. When I cooked off the vodka it tasted like the plain one I had made. What do you think I did wrong? I was thinking of adding a couple of drops of vanilla extract to the bottles.

    I also use lemon peels in one and orange peels in the other. They smell like lemon and orange peels. I wasn't sure if I should discard the peels or put them back into the vodka mixture. Thoughts?

    1. I wouldn't definitely split them. A lot of the essence comes from the seeds. Unsplit probably won't influence the flavor that much.
      Also when you are cooking off the vodka, maybe include the seeds then drain after?

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  5. I have ground stevia powder. How much would I use in your recipe? Thank you

  6. Do you steep this at room temperature or in the fridge? Thank you for this recipe!

    1. Hi Shelly,
      You are so welcome!
      I kept mine at room temperature but used it in a couple of months. My mother-in-law keeps hers that I made her in the fridge because she just uses a couple drops for her coffee each morning.
      Hope that helps!

  7. Mary, did your liquid stevia taste bitter at all?


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