Homemade Vanilla Extract
Save big bucks on your holiday baking while ensuring you have plenty of vanilla extract on hand! Homemade vanilla extract is incredibly easy to make, but takes a few months. Make a big batch and give some away as gifts for the holidays!
Equipment
- Knife
- Quart jar
Ingredients
- 750 mL Vodka 80-proof; can also use rum, brandy, scotch, etc.
- 10 beans Madagascar vanilla beans Grade B
Instructions
- Slice the vanilla beans length-wise. Place in jar.
- Cover with vodka.
- Close and shake.
- Store in a cool, dark area. Shake at least once daily for the first week or two.
- Let cure for about 6-12 months.
Notes
Feel free to replace the vodka with any 80-proof neutral alcohol.
Swap out the Madagascar beans for Tahitian or another variety, if you prefer.
This recipe makes a single-fold type of vanilla extract, which is great for basic baking.
If you want really strong vanilla flavor for things like creme brulee or ice cream, you may want to increase your vanilla beans to make a double-fold extract. Use at least 15 beans instead of the 10 listed here.
You'll know your extract is done when you smell the vanilla scent BEFORE the alcohol scent. This takes about 6 months.
I start using mine around the 3-month mark knowing it is not fully ready.
