How to Make Vanilla Extract
User Reviews
5
How to Make Vanilla Extract
Description
This vanilla extract recipe calls for splitting vanilla beans and submerging them in vodka or another 80-proof alcohol within a sealed glass container. Over time, the alcohol draws out the vanilla flavor compounds, producing an aromatic liquid extract. A key point is choosing grade B vanilla beans, which are especially suited for extraction since they yield more flavor. The infusion period is at least 8 weeks but best between 6 to 12 months for depth.
The type of alcohol affects the flavor subtly; vodka is preferred for its neutral profile, but bourbon, brandy, or rum can be used if desired. The extract can be replenished with more vodka as it is used, maintaining supply for over a year. Once strained, the extract stops intensifying but stays good indefinitely when stored properly.
This method offers a reliable way to make homemade vanilla extract with control over ingredients and flavor strength, suitable for cooks who prefer natural extracts in their baking and desserts.
Ingredients
- 6 Vanilla Beans (about 1/2 ounce, see note 1)
- 8 ounces vodka or other 80 proof alcohol (see note 2)
Instructions
- In an 8 ounce (or slightly larger) clean glass bottle, add vanilla beans (cut the beans into small pieces if needed to make them fit).
- Top with 8 ounces vodka or other 80 proof alcohol (or slightly more so beans are completely submerged). Close the bottle completely and give it a shake.
- Label, date, and store in a cool, dark place for a minimum of 8 weeks, ideally 6 to 12 months for the best flavor.
- As you use the vanilla extract, you can top off the bottle with more vodka for a year or more. If the vodka still smells good, it's still safe to use. Or, remove the beans and strain the vanilla extract. The flavor will stop intensifying at that point, but the vanilla extract will be good indefinitely.
Notes
- Use grade B vanilla beans for stronger flavor extraction than grade A, which are better suited for direct cooking uses.
- Vodka provides a neutral base, but bourbon, brandy, or rum can substitute based on taste preferences.
- Yield is about 8 ounces of vanilla extract; can be topped off with more alcohol as you use the extract.
- Store the extract in a cool, dark place and allow at least 8 weeks for infusion, ideally 6 to 12 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings (1 tsp each)
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 12kcal | 1% |
| Carbohydrates | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Sodium | 0.05mg | 0% |
| Potassium | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
