Making Pure Vanilla Extract
Commercial extracts often rely on additives to mimic the depth of natural beans. When you make it yourself, the process relies on time and the quality of your base spirit to develop a complexity that store-bought versions lack.
Patience is your primary ingredient.
The quality of your beans dictates the strength of your final product. Use Grade B beans if you can find them; they are drier and ideal for extraction.
- Glass bottle with airtight seal
- Sharp paring knife
- Small funnel
What goes in.
- 5-6Grade B vanilla beans
- 8 ozVodka (at least 40% alcohol/80 proof)
Exposing the caviar
Running your knife down the length of the bean opens the pod and allows the alcohol to reach the tiny black seeds and resinous interior directly.
The method.
Prepare the beans
Use a paring knife to split each bean lengthwise, leaving the ends intact so the bean stays in one piece.
Bottle the mixture
Place the split beans into your glass bottle. Use the funnel to pour the alcohol over the beans until they are completely submerged.
Seal and store
Close the bottle tightly. Store it in a kitchen cupboard away from direct sunlight. Shake the bottle once a week to redistribute the oils.
The wait
Let the mixture sit for a minimum of six months. The liquid will darken from clear to deep amber as the extraction progresses.
Other turns to take.
Bourbon Extract
Replace vodka with bourbon to add a smoky, oaky undertone to your baked goods.
Dark Rum Extract
Using dark rum adds a molasses-like depth that works well in spiced cakes and cookies.
When it doesn't go to plan.
Keep the beans submerged; any part of the bean sticking out above the alcohol line may dry out or mold.
You can keep the beans in the bottle indefinitely; as you use the extract, you can top it off with more alcohol to keep the level up.
Label your bottle with the start date; six months is the baseline, but the flavor continues to sharpen over a year.
The ones that keep coming up.
Can I use low-proof alcohol?
No. The alcohol content is necessary to draw out the flavor compounds and act as a preservative. Stick to 80-proof or higher.
How do I know when it is ready?
The extract is ready when it smells intensely of vanilla rather than alcohol and reaches a dark, mahogany color.
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