Homemade Vanilla Extract
Submerge whole vanilla beans in high-proof neutral spirit and let them sit in a dark cupboard for at least six months. The alcohol draws the compounds out of the bean, resulting in a dark, aromatic liquid that improves as it ages.
Patience is your primary ingredient.
The flavor extraction process cannot be rushed, but the result lasts for years if kept away from direct light.
- 8-ounce amber glass bottle
- sharp paring knife
- small funnel
What goes in.
- 5-6Grade B vanilla beans
- 8 ozVodka (80 proof)
Exposing the Seeds
Slice each bean lengthwise from tip to tail, keeping the base intact. This opens the bean to allow the alcohol direct contact with the tiny seeds and the sticky resin inside.
The method.
Prepare the beans
Use a paring knife to slit the beans down the center. Do not scrape them; keep the seeds inside the pod.
Bottling
Place the split beans into the glass bottle. Use a funnel to pour the vodka over the beans until they are completely submerged.
Aging
Seal the bottle tightly and store it in a cool, dark place. Give the bottle a gentle shake once a week to redistribute the seeds.
When it doesn't go to plan.
Grade B beans are drier and yield a more concentrated extract than the plumper Grade A baking beans.
If the liquid level drops below the tops of the beans after a few weeks, add a splash more vodka to keep them covered.
After the first 6 months, you can begin using the extract, but keep the beans in the bottle; they will continue to strengthen the flavor over time.
The ones that keep coming up.
Can I use bourbon or rum instead of vodka?
Yes. Bourbon adds a woody, sweet complexity, while rum provides a slightly floral note. Vodka is the standard because it has the most neutral profile.
How do I know when it is ready?
The extract is ready when the liquid turns a deep, dark amber color and the scent is distinctly floral and heavy with vanilla.