Homemade vanilla extract

Ingredients

Vanilla extract

3 vanilla beans
90 milliliters (3 ounces) hard liquor (vodka)

Equipment

Glass jar
A glass jar with a tight lid is essential for infusing the vanilla beans. Make sure it's clean and dry before use.
Sharp knife
You'll need a sharp knife to split the vanilla beans and scrape out the seeds efficiently.
Measuring cup
Accurate measurement of the hard liquor is key, so a measuring cup will be helpful.

Instructions

Step 1

It's actually quite simple! The hard part is waiting for the extract to infuse.

Step 2

Split the vanilla beans using a knife; then scrape the seeds out of them, and place them into a prepared glass jar. Tip: Use a clean, sterilized jar to ensure the extract remains uncontaminated.

Step 3

Pour in the vodka (or your chosen liquor), seal the jar with a lid, and give it a shake. Tip: Make sure the beans are fully submerged in the liquor for best results.

Step 4

Transfer the jar to a dark, cool place (not the fridge!), and let the extract infuse for at least 3 weeks. The longer you infuse it, the more intense the aroma will be. Tip: Shake the jar once a week for even infusion.

Step 5

What to do with the empty vanilla beans? You can make vanilla sugar by placing the used beans into a sugar jar. Tip: Vanilla sugar is perfect for baking or adding to coffee.

Step 6

As for the alcohol, use any high-quality liquor to your taste, but remember each type of alcohol imparts its unique flavor to the extract. For a classic vanilla extract, vodka is recommended. Tip: Experiment with different liquors like bourbon or rum for a unique twist.

Step 7

How to use vanilla extract? Use it the same way you would use coffee extract—add tiny drops to recipes. Tip: Ensure the extract has infused long enough for a rich, robust flavor.

Servings

Ready to use your homemade vanilla extract? The possibilities are endless! Add a few drops to your cookie dough to elevate your favorite chocolate chip cookies. Stir it into cake batter for a deeper, more complex flavor. You can even mix it into your morning coffee for a delicious vanilla latte. If you’re feeling a bit adventurous, use it in salad dressings to add a subtle hint of sweetness or mix it into a homemade whipped cream to serve with fresh berries. The rich, aromatic essence of vanilla will bring warmth and depth to any dish you choose to enhance.

Variations

For a gluten-free and vegan version of this recipe, make sure to use a gluten-free and vegan-certified vodka. Some vodkas are distilled from grains containing gluten, so always check labels if you have dietary restrictions. You can also experiment with other alcohol bases like gluten-free rum or brandy for different flavor profiles while keeping the recipe vegan and gluten-free.

Faq

Why do I need to wait for at least 3 weeks?
The infusion process takes time to extract the full flavor from the vanilla beans. The longer it steeps, the more intense the aroma and flavor will be.
Can I use any type of vanilla beans?
Different types of vanilla beans, such as Madagascar, Tahitian, or Mexican, will yield different flavors. However, all of them will work for this recipe.
Can I use a different type of alcohol?
Yes, you can experiment with different types of alcohol like bourbon or rum for varied flavors, but make sure it's high quality to get the best results.
What can I do with the leftover vanilla beans?
Leftover vanilla beans can be reused to make vanilla sugar by placing them in a jar of sugar and letting them infuse.
How do I know when the extract is ready?
The extract should have a rich, deep color and a strong vanilla aroma when it's ready. You can start using it after three weeks, but it gets better with time.
Can I speed up the infusion process?
While you might be tempted to speed it up, patience is key. Allow the full infusion time for the best flavor.