Homemade Vanilla Extract
Servings: 32 ounces
Calories: 76kcal
Ingredients
- 4 8-ounce glass containers
- ¼ pound 100% certified organic grade-1 extract vanilla beans
- 1 quart certified gluten-free vodka
Instructions
- Evenly divide the vanilla beans amongst the containers you are using and pour the vodka over the top. Give the bottles a good shake.
- Store covered in a cool, dark place for at least 4-6 weeks, shaking the bottles several times a week.
- When your vanilla extract is ready to be used, strain out the vanilla beans and any residue, if you’d like. A strainer, cheesecloth, nut milk bag, or even a nylon stocking would all work just fine. If I’m giving the extract as a gift, I give it with the beans still in the bottle and with a date printed on the bottle for when it is ready to use.
- The extract should be stored at room temperature and, like a fine wine, it will only get better the longer it sits.
Notes
- For fun flavor variations, try your favorite bourbon, rum, or brandy instead of vodka.
- For an alcohol-free vanilla extract, use vegetable glycerin instead of alcohol.
- Play with various vanilla beans such as Tahitian, Madagascar, Mexican, and more. Each type of bean has its own subtle flavor profile. I personally find Madagascar beans to be the best for homemade extract and you get the most bang for your buck!
- Buy your beans in bulk. Organic whole vanilla beans at the store can run upwards of $9.99 for a bean or two. Look on eBay, Amazon, and at bulk herb retailers.
- You can also make one large batch of vanilla extract at once in a 1-quart container. Simply strain the vanilla beans out and divide the extract amongst the containers after it is ready.
Nutrition
Calories: 76kcal