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+ servings

Vanilla Extract

Marla Hingley
This recipe is easy to make but be sure to give it time for the flavor to blend.
Servings 1 cup

Ingredients
  

  • 10 oz glass bottle with stopper or jar
  • 30 g or 1 oz vanilla beans approx. 10-15 beans
  • 1 cup grain or grain-free alcohol Vodka, Bourbon, Rum or Brandy

Instructions
 

  • Split the beans in half lengthwise, leaving a bit at the end still connect. Do not scrape out the beans, leave intact in the pods.
  • Place split beans into bottle and fill with alcohol to cover. Seal bottle and label with the date it was made. Vigorously shake the jar and let sit in a cool dark place for at least 2 months, shaking again every few days or so for the first 2 months.
  • Taste at the 6 month mark. The longer it infuses the better it will be (like a fine wine), so if you can wait until 12 months is up, all the better.
  • If the bottle you used is dark, use the extract directly from the bottle (you can leave the beans in there indefinitely, as long as they are completely submerged). If you want to remove all the bits, strain it through a wetted coffee filter then pour into a dark bottle. The dark bottle will preserve its flavor, since light can begin to deteriorate the extract.
  • Because of its high alcohol content, there is no shelf life for vanilla extract.

Notes

*When using in recipes, add the vanilla extract to cold or room temperature ingredients. Adding it to a hot beverage, or a hot custard will cause some of the alcohol to evaporate along with some of the vanilla flavor.
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