Homemade Vanilla Extract
Making vanilla extract is so easy, anyone can do it. The most difficult part is waiting 6-12 months for it to age. After that time, you will have an amazing vanilla extract and vanilla seeds to bring your recipes to a whole new level of deliciousness!
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Servings: 48 Teaspoons
Calories: 12kcal
Equipment
- 1 Glass container, 8 oz size
- 1 Knife, scissors, or seam ripper
Ingredients
- 1 cup Vodka, rum, or bourbon 70 proof or greater
- 10 beans Vanilla beans grade A or grade B
Instructions
- Wash and sanitize your glass container, lid and the knife, scissors or seam ripper. Washing in the dishwasher works perfectly.
- Snip off the top end of each vanilla bean and make a slice up the length of each bean and place in the container. Do not scrape the seeds out of the pods. Just a slice up one side is all that is needed for the vodka to soak inside the beans. This is necessary for the vanilla goodness to infuse with the vodka.
- Pour 1 cup of vodka over the beans and put on the lid. You may need to cut your beans in half, so they are covered by the vodka. The lid needs to close, but it does not need to seal like when canning.
- Give it a good shake or two.
- Store in a dry dark place away from lights. Shake weekly if possible. Sometimes I forget and it only gets shaken once a month or less and it still turns out good.
- Let it set for 6-12 months before using. The color of the vodka should be a darker brown. It should be darker than tea.
- Use it just as you would purchased vanilla extract. Once your vanilla has aged, you can also take out the beans and use the seeds in recipes.
Notes
This is a double batch pictured.
You can use any brand of vodka, top or bottom shelf works.
Use grade A or grade B vanilla beans.
Nutrition
Serving: 1tsp | Calories: 12kcal