To make your own, you’ll need a clean glass bottle with a tight-fitting cap, about 3–4 vanilla beans, and roughly 1 cup of vodka. I used Bourbon beans, but Madagascar or other quality varieties work well too — choose the beans you prefer for flavor. Split the beans lengthwise with a paring knife or kitchen scissors to expose the seeds; this helps the flavor infuse into the alcohol.
Place the split beans into the bottle and pour in the vodka so the beans are completely submerged. Seal the bottle, give it a gentle shake, and store it in a cool, dark cupboard. Shake the bottle occasionally to help extract the flavor. The extract develops over time; while it will begin to taste good after a few weeks, plan on letting it steep for 6–8 weeks for the fullest flavor. Once the bottle is low, simply top it off with more vodka and add fresh beans as needed — a properly made extract can last for years.
After about five weeks I couldn’t resist testing mine in chocolate chip cookies, pancakes, and strawberry-vanilla jam. The aroma and taste were noticeably more pronounced than most store-bought extracts I’ve tried. Homemade vanilla extract also makes a thoughtful, homemade gift for friends and family.
Homemade Vanilla Extract
Ingredients
- 3-4 vanilla beans, recommended: Madagascar or Bourbon
- About 1 cup vodka, neutral vodka works best
- Glass bottle with a tight-fitting cap
Instructions
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Cut each vanilla bean in half, then split lengthwise to expose the seeds.
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Place the split beans into the glass bottle and cover completely with vodka.
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Seal the bottle and store it in a cool, dark place. Shake occasionally to encourage infusion.
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Let the extract steep for at least 6–8 weeks for best flavor. Top off with vodka as you use it and add fresh beans over time.
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Enjoy your homemade vanilla extract in baking, desserts, and preserves.
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