After you try making your own vanilla extract, you may never go back to the store-bought version. There’s always something extra satisfying about making your own ingredients. You’ll enjoy the fruits of your labor in cakes and baked goods for months after.
Ingredients:
- Vanilla Beans: Opt for high-quality vanilla beans (around 6-8 beans per cup of alcohol)
- Alcohol: Select a neutral, high-proof alcohol such as vodka, bourbon, or rum
Instructions:
- Using a sharp knife, slice each vanilla bean lengthwise, exposing the tiny seeds inside. Leave the ends intact to keep the beans connected.
- Select a clean glass jar or bottle for the extraction process. Make sure the container has an airtight seal.
- Insert the split vanilla beans into the chosen container. Pour the alcohol over the beans, ensuring they are fully submerged. Seal the container tightly.
- Store the jar in a cool, dark place, like a pantry or cupboard. Allow the vanilla beans to infuse the alcohol for at least 2-3 months. Every week or so, gently shake the container to agitate the beans and alcohol, aiding the extraction process.
- Once the desired intensity of flavor is achieved, strain the extract through a fine-mesh sieve or cheesecloth into a clean bottle. It’s ready to use!
