two bottles of homemade vanilla extract side by side
Yield: 1 Cup

Homemade Vanilla Extract

Prep Time 5 minutes
Additional Time 28 days
Total Time 28 days 5 minutes

Making homemade vanilla extract allows you to control the intensity of your extract and is more cost-effective than store bought.

Ingredients

  • 4-6 whole vanilla beans * see note below
  • 240 grams (1 cup, 240 ml) 80 proof alcohol (Vodka, Bourbon, Rum or Brandy)

Instructions

  1. Split each vanilla bean in half lengthwise exposing the seeds. Put into a glass bottle or jar. If the beans are too tall for your container you can cut them to fit.
  2. Pour the alcohol over the beans making sure they are fully submerged. Top off with more alcohol if 1 cup isn't enough.
  3. Seal your container with a tight fitting lid and give it a gentle shake.
  4. Store your container in a cool, dry place for a minimum of 4 weeks and up to 12 months giving it a gentle shake every week or so. You can start using the extract at 4 weeks but the flavor will keep improving and becoming darker the longer you wait.

Notes

*The more vanilla beans you use, the more intense the flavor.

**As you use your extract, you can top if off with more alcohol making sure the beans are fully submerged. I don't recommend mixing the type of alcohol so you'll want to stick with the same type.

***After several months (up to 1 year), you'll want to replace the vanilla beans in your container when you start to notice that the color isn't as deep and the flavor isn't as intense.