Description
Homemade vanilla bean extract is easy and brings a lot of satisfaction to a baker’s kitchen. This 2-ingredient staple also makes great holiday gifts that your friends and family will appreciate (and actually use). If you do plan to give this as a gift, be sure to get started a couple of months in advance so you’ll have time for the extract to properly cure.
Ingredients
Scale
- 5–7 whole vanilla beans
- 8 ounces 35%+ flavorless, clear alcohol like vodka or rum
Instructions
- Snip the ends off of 5-6 whole vanilla beans (or split them lengthwise) and place them in a tall glass jar or bottle.
- Pour 8 ounces of 35%+ alcohol into the bottle, seal and store in a cool, dark cupboard away from sunlight.
- Shake the jar once or twice a week.
- Wait for the color to change from light tan to brown to dark brown. Much of the extraction process happens after about 8 weeks but flavor develops the longer the extract cures,
Notes
- To make Large Batch Vanilla Extract scale up the recipe. For example, I used QTY 22 Grade B Madagascar vanilla beans to top up my jar and covered them with additional alcohol for a total of 22 ounces (or 2 3/4 cups) of alcohol.
- Use the extract and beans for all of your baked goods, or to give as gifts. As you use the extract and vanilla beans, you can top up the jar with new beans and vodka or rum.
- The longer the vanilla beans are left in the bottle, the more intense the vanilla flavor (just be sure the beans are always submerged in alcohol). If you’re getting low on extract, but still have plenty of beans, you can always lay the jar on its side to allow beans to be submerged until you can top up your jar with more beans and alcohol.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments + Sauces + Dips
- Method: Mix & Stir
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
