Homemade Vanilla Extract
Create a smooth, richly infused vanilla extract that enhances the flavor of every baked recipe. With just two ingredients, this homemade staple delivers depth, warmth, and consistency.
Servings: 96 teaspoons
Calories: 11kcal
Equipment
- 1 Cutting Board
- 1 Knife
- 1 16 Ounce Glass Air Tight Container
Ingredients
- 2 ounces Grade B vanilla beans Madagascar, Tahitian, or Mexican
- 16 ounces Spiced Rum, Bourbon, or Vodka (70 proof or higher) 2 cups / 480 ml
Instructions
- Prepare the vanilla beans – Using a sharp knife on a clean cutting board, slice each bean lengthwise down the center to expose the seeds inside. There is no need to scrape the seeds out.
- Cut to fit your jar – If the beans are longer than your jar, cut them into smaller pieces so they sit completely below the liquid line once the alcohol is added.
- Add beans to a clean jar – Place the split beans into a completely clean and dry glass jar with a tight-fitting lid. Make sure the beans lie flat below where the liquid will sit.
- Pour alcohol over the beans – Slowly pour your vodka, bourbon, or spiced rum over the beans until every piece is fully submerged. Press any floating beans gently down before sealing.
- Seal and shake gently – Secure the lid tightly and give the jar a gentle shake to distribute the seeds and begin the infusion.
- Store and allow to infuse – Place the jar in a cool, dark pantry and shake gently once a week during the first month. Let the extract steep for at least 6 months for a smooth, rounded flavor or up to 12 months for the richest result.
- Check for readiness – Once the liquid has shifted to a deep amber color and the jar has a warm, rounded aroma when opened, it is ready to use.
Video
Notes
Follow the correct ratio – Use 1 ounce of vanilla beans for every 8 ounces of alcohol for a balanced single-fold extract. Measuring by weight rather than bean count gives you a consistent ratio every time regardless of bean size.
Use 70 proof or higher – Lower proof alcohol will not extract or preserve the vanilla compounds properly. Check the label before using and choose a bottle that is at least 35 percent alcohol by volume.
Keep beans fully submerged – Every piece of vanilla should stay covered by liquid. If any part is exposed, gently press it down or add a bit more alcohol.
Store in a cool, dark place – A pantry or cupboard works best. Avoid direct sunlight or heat to protect the flavor.
Nutrition
Serving: 96teaspoon | Calories: 11kcal | Carbohydrates: 0.2g | Fat: 0.1g | Sugar: 0.1g