Vanilla Extract (Homemade from Beans)
A recipe from From Scratch.
From ScratchVanillaExtractFromScratchHomemadeInfusedBakingEssentialLongShelfLife
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.
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