Making Homemade Vanilla Extract
To make vanilla extract, split and submerge high-quality vanilla beans in high-proof neutral spirit for at least six months. The alcohol pulls the vanillin and essential oils from the bean, deepening in color and intensity the longer it sits in a dark cupboard.
Patience is your primary ingredient.
Quality extract relies on the ratio of beans to alcohol and the time allowed for infusion. Avoid plastic containers; glass is non-reactive and maintains the integrity of the extraction.
- Glass bottle or jar with an airtight seal
- Sharp paring knife
- Small funnel
What goes in.
- 5 to 6Grade B vanilla beans
- 8 ozVodka (at least 80 proof/40% alcohol)
Exposing the caviar
Slice the bean lengthwise to expose the thousands of tiny seeds inside. This maximizes the surface area for the alcohol to penetrate the pod.
The method.
Prepare the beans
Use a paring knife to split the beans down the center from one end to the other, keeping the ends intact if preferred for aesthetic, or cutting them in half to fit the bottle.
Submerge
Place the split beans into the glass jar. Use the funnel to pour the vodka over the beans until they are completely covered. Ensure the beans do not poke above the liquid line.
Store
Seal the jar tightly and place it in a cool, dark cabinet. Shake the jar gently once a week to circulate the alcohol around the beans.
Wait
Let the mixture sit for a minimum of six months. The liquid will transform from clear to a deep, dark amber color as the flavor develops.
Other turns to take.
Bourbon or Rum Base
Using bourbon or dark rum instead of vodka adds a complex, oaky, or molasses-forward profile to the extract.
When it doesn't go to plan.
Use Grade B beans, which are drier and less plump than Grade A; they contain less water and infuse more efficiently.
Label your jars with the date you started the infusion so you do not have to guess the age.
Top off the jar with more alcohol if the beans begin to rise above the liquid level over time.
The ones that keep coming up.
Can I use the beans again?
Once the extract is finished, you can add more alcohol to the same beans for a secondary, lighter infusion, or dry the spent beans and grind them with sugar to make vanilla sugar.
Does it go bad?
Because of the high alcohol content, vanilla extract has an indefinite shelf life if kept in a cool, dark place.
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