5 from 641 votes
Vanilla Extract Recipe
This Vanilla Extract recipe uses 20 Grade B Bourbon vanilla beans steeped in 40 ounces of vodka to create a homemade extract. The method involves cutting and splitting vanilla beans, then soaking them in vodka for two months to develop a rich vanilla flavor. The clear glass bottles help you observe the infusion process, and shaking the jars occasionally ensures an even extraction.
Prep Time
30 mins
Total Time
30 mins
Servings:
12
(4oz) jars
Course:
Condiments
Cuisine:
American
Ingredients
Vanilla Extract Ingredients (makes 12 (4oz) jars):
- 20 Vanilla Beans I used Grade B Bourbon
- 40 oz vodka 80 proof works great, plain
Tools you'll need for Homemade Vanilla Extract:
- Small funnel or measuring cup with pouring lip
- 10 4oz clear bottles with lids (avoid cork lids)
- Labels
- Kitchen scissors or sharp knife
Instructions
- Wash and sanitize bottles and lids: Wash with mild soapy water, rinse, then carefully swirl with boiling hot water to sanitize them.
- Cut beans in half then Split beans (it's easiest with kitchen scissors), cutting them about halfway down the stem. If the beans are too dry to split, cut them into small 1" pieces so they don't stick up above the surface of the extract as you use it. Place a total of 2 whole beans in each jar (or 4 split halves).
- Use a funnel to pour vodka to the top of jar. Cover tightly with lid and let them brew for 2 months, shaking occasionally.
Cup of Yum
Notes
- The basic ratio is 4 whole vanilla beans per 8 ounces of vodka, which can be scaled as needed.
- Split the beans carefully to maximize flavor extraction; if too dry, cut into smaller pieces.
- Sanitize bottles and lids thoroughly before use to prevent contamination.
- Shake the jars occasionally during the two-month brewing period for better infusion.