Learning how to make homemade vanilla extract is the easiest thing ever. It requires only 2 ingredients and will save you so much money!
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 152
Ingredients
4ouncesGrade B Madagascar Bourbon Vanilla Beans, about 20-24 beans
750ml80 proof plain vodka, brandy, bourbon, or rum can also be used
Instructions
Cut the vanilla beans in half and slice them down the center to split them open. (If you purchased the split beans I recommended, you don't need to slice them. They are already split open.)
Combine the alcohol and vanilla in a large, clean jar and seal. Make sure the alcohol completely covers the beans.
Store the jar in a cool dark place for at least 8 weeks, shaking a few times a week.
When the extract is done, you can leave the beans in or remove them but the beans should always remain submerged in the alcohol to prevent them from going rancid.
Notes
Grade A or B vanilla beans can be used. The only difference is the grade B beans will not look as pretty but this shouldn't matter since they are only being used to infuse alcohol. Grade B vanilla beans are also cheaper. I like these beans from beanilla best.
You can use any alcohol you desire but bear in mind that this will also affect the final flavor of the vanilla. Plain vodka will yield the most versatile result.
The longer the vanilla extract ages, the better it will be. 6 to 12 months will yield optimal results.
If you purchase a 750ml bottle of alcohol, you can drop the beans right in the same bottle without needing to purchase additional bottles for storage.