Homemade Vanilla Liqueur

Name: Homemade Vanilla Liqueur
Prep time: 15 min
Cook time: 10 min
Total time: 25 d 25 min
Yield: 1 cups
Ingredients: 1-2 vanilla beans (I used 1); 1 cup vodka (good quality smooth vodka); ½ cup water; ½ cup granulated sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Resting Time
25 d
Total Time
25 d 25 mins
Servings
1 cups
Calories
634 kcal
Course
Dessert, Appetizer
Cuisine
American

Homemade Vanilla Liqueur

Gianna Palmer

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This easy and delicious Homemade Liqueur is perfect for any occasion. Serve it straight up or over ice. Made with only 4 ingredients.

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Ingredients

Servings

1-2 vanilla beans (I used 1)
1 cup vodka (good quality smooth vodka)
½ cup water
½ cup granulated sugar

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Instructions

Remove the seeds from the pod and cut the pod in 2-4 pieces.
In a large bottle or jar add the vodka, the seeds and the cut pod. Close the jar and let sit in a dark cupboard for 15 days. Be sure to stir and shake everyday.
After the time has passed, in a small pot boil the water and sugar until the sugar has completely dissolved. Once the sugar has dissolved remove the pot from the heat and let cool completely.
When it has cooled completely combine with the vodka mixture, let sit for an hour. Then strain the liquid through a narrow mesh to remove the seeds and pod. If a few seeds remain that is fine.
Pour into a clean bottle and store in a cool dry place for 10-15 days before serving. If you prefer refrigerate or freeze before serving. Enjoy!

Notes

Substitute 3 teaspoons of good quality vanilla extract or vanilla paste for the scrapings of one whole bean.
Vanilla Liqueur can be served straight up, over ice or even used in a few different cocktails. Such as a Baked Strawberry – Tini, Blue Angel, Blueberry Pie and Aveja Reina to name a few.
The liqueur can also be used for adding moisture to cake layers, brush on the layers before adding your favorite frostings.
The liqueur can be stored in a well sealed bottle at room temperature or refrigerator. It will keep for up to 6 months, once the sugar starts to crystallize it should be discarded.