Homemade Vanilla Extract Recipe
Homemade Vanilla Extract is easy to make with two ingredients and minimal hands-on time. This ratio of vanilla beans to alcohol yields the best vanilla flavor.
Servings: 48 teaspoons
Equipment
- Funnel
- Bottles
Ingredients
- 6 to 7 vanilla beans split or unsplit
- 1 cup alcohol (80 proof) (8 ounces) vodka, bourbon, rum, or whiskey
Instructions
- Add vanilla beans to a sterilized bottle. If the beans are too long for the bottle, cut it in half or thirds as needed.
- Fill the bottle with your choice of alcohol, leaving about an inch at the top of the bottle.
- Secure the top of the bottle. Label and shake vigorously.
- Store in a cool, dry, and dark location for 6 to 8 weeks, shaking once per week. The longer the vanilla extract steeps, the darker and more prominent the vanilla flavor and scent will be.
Notes
The recipe yields 1 cup of homemade vanilla extract. The recipe can easily be increased or decreased based on how much vanilla extract you make. This recipe yields 1 (8-ounce) bottle or 2 (4-ounce) bottles.
How to Make Perpetual Vanilla Extract
One quick and easy option is to add your vanilla beans to the new glass bottle of alcohol. For a 1.75 liter of alcohol, you’ll need between 45 and 51 vanilla beans using my vanilla extract ratio. I typically use a package of 50 vanilla beans per 1.75-liter bottle.
I then decant the vanilla extract into a smaller bottle(s) for use in the kitchen. As you use the vanilla extract from this storage bottle, you can then top it off with more alcohol (and vanilla beans when needed) for a perpetual storage of homemade vanilla extract. Replace vanilla beans after 2 to 3 uses.
Nutrition
Serving: 1teaspoon | Calories: 13kcal | Carbohydrates: 0.2g | Fat: 0.1g | Sodium: 0.05mg | Potassium: 0.05mg
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