Homemade vanilla extract is super easy to make, is typically more flavorful than store bought extract, and makes a beautiful gift. Making your own vanilla extract is more economical and helps you to control the quality of the ingredients.
- 4-6 Vanilla Beans. Different types of beans will lend unique flavors. Looking for something traditional and rich then go for Madagascar beans. Opt for Tahitian vanilla beans if you want more chocolate, nutty notes. Ugandan vanilla bean offer a bold and smokey finish. Grade B beans are specifically intended for extraction but you can never go wrong with a Grade A bean (longer, more moist).
- 1 cup of Alcohol no less than 35% (70 Proof) and no more than 45% (90 Proof). Vodka is tasteless so it won't impart any additional flavors into your extract. However, you can also use Bourbon for its smokey undertones or Rum for its sugar based origin. You can also use Brandy.
- Sterilized Glass Bottles or Jars
Directions:
1. Use a sharp knife to slit the vanilla bean pods down the middle. Place the cut beans in the glass jar. If the beans are too long, you can cut them into smaller pieces to fit in the jar.
2. Pour alcohol into the jar so that beans are fully submerged. Seal the jar and then shake the contents.
3. Store in a cool, dark place at room temperature and away from direct sunlight for at least eight weeks before using. Shake the mixture at least once a week. The extract flavor will improve over time and the extract will last for several years. Additionally, you can refill add more alcohol and fresh beans over time.
