How to Make Vanilla Extract
Learn How to Make Vanilla Extract from scratch, a key ingredient in many baking recipes. All it takes is 2 ingredients: vanilla beans and vodka. Start using the vanilla in as little as 8 weeks, but for the best flavor, wait at least 6 months.
Servings 48 servings (1 tsp each)
Calories 12kcal
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
- Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
- 80 proof alcohol: Most vanilla extract is made with vodka and I prefer it for it's neutral, pure flavor. But you can use bourbon, brandy, or even rum. Feel free to buy the cheapest alcohol you can find and save "the good stuff" for cocktails.
- Yield: This Vanilla Extract recipe makes about 8 ounces of vanilla extract.
- Storage: Store vanilla extract in a cool, dark place.
Nutrition
Serving: 1teaspoon | Calories: 12kcal | Carbohydrates: 0.1g | Fat: 0.04g | Sodium: 0.05mg | Potassium: 0.05mg