Homemade Vanilla Extract
Homemade vanilla extract requires only two ingredients: vanilla beans and vodka or bourbon. It's easy to make and tastes way better than the store-bought stuff. For holiday baking, make your batch at least four months in advance.
Servings: 1 cup
Calories: 38kcal
Equipment
- Knife
- Scissors
- Mason jar with lid
Ingredients
- 1 ounce vanilla beans (usually 6-8 depending on the bean)
- 8 ounces vodka or bourbon (35%+ ABV)
Instructions
- Slice the vanilla beans lengthwise using a sharp knife (I use the tip of a paring knife).1 ounce vanilla beans
- If necessary, cut the beans in half to fit in your jar.
- Place the beans in an 8-ounce jar.
- Pour the alcohol over the vanilla beans. Using a funnel can help prevent a mess. If needed, add a little extra alcohol to ensure the beans are fully submerged.8 ounces vodka or bourbon
- Add a tight-fitting lid to the jar, and give it a little shake.
- Store the jar in a cool, dark place. It needs to sit for at least 4 months before using, but aging it 6-12 months will offer the most flavor. When you think about it, give the jar a shake here and there to mix up the ingredients.
Notes
- For fall baking, I make my vanilla in May or June at the latest.
- Once you use the vanilla, you can top it off with a little more alcohol to cover the beans. However, if you are gifting it or prefer not to top it off, remove the beans after the first use. Once they are exposed, they can get slimy.
- Unused vanilla with the beans fully submerged will last many years in storage.
- Vanilla with the beans removed will last indefinitely.
- Vanilla with the beans that you top off after each use will last one year.
- Vodka offers a more neutral flavor, while bourbon has a deeper alcohol flavor. Vanilla made with vodka is the most popular, but I prefer it with bourbon.
- Remember to label and date the jar. Also, jot down the type of bean and alcohol you used.
Nutrition
Serving: 1tablespoon | Calories: 38kcal
