Vanilla Extract (Homemade from Beans)

Name: Vanilla Extract (Homemade from Beans)
Ingredients: 6–8 beans Vanilla beans (Grade B or Madagascar); 500 ml (high-proof neutral spirit) Vodka or bourbon (80–100 proof)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesVanillaExtractFromScratchHomemadeInfusedBakingEssentialLongShelfLife

Nutrition (per serving)

10Calories

0 gProtein

0 gCarbs

0 gFat

0 gSugar

0 mgSalt

Ingredients

6–8 beans Vanilla beans (Grade B or Madagascar)
500 ml (high-proof neutral spirit) Vodka or bourbon (80–100 proof)

Method

Split vanilla beans lengthwise with sharp knife → scrape seeds (caviar) into clean glass bottle or jar.
Cut split beans into 2–3 cm pieces → add both seeds and pods to bottle.
Pour vodka/bourbon over beans → ensure beans are fully submerged (add more alcohol if needed).
Seal bottle tightly → shake vigorously.
Store in cool dark place (pantry) → shake daily for first 2 weeks, then weekly.
Let steep minimum 8 weeks (flavor improves dramatically at 3–6 months and beyond).
After 2–3 months, extract is ready to use — top off with more alcohol as needed.
Strain if desired (pods can stay for continued infusion) → store indefinitely.
Makes ≈500 ml — rich, aromatic homemade vanilla extract for baking, desserts, or beverages.