I encourage everyone to make their own vanilla extract. Why? It’s easy to make (the vanilla extract recipe below has only two ingredients), it tastes better than store-bought vanilla and it will save you money. What’s not to love?
Use this homemade vanilla for all your baking and cooking needs. The vanilla should sit for a minimum of three weeks before using, but for best flavor store for six months. And don't worry if the vanilla looks a bit cloudy. This can happen with homemade vanilla.
Cuisine: American
Prep Time: 5 minutes plus a minimum of 3 weeks to sit
Cook Time: 0 minutes
Total Time: 5 minutes and 3 weeks
Servings: Makes 1 liter
Ingredients
- 10 Grade B vanilla beans (see note), split lengthwise or cut into thirds
- 1 liter vodka
Here’s how to make it:
- Place the vanilla beans in the bottle of vodka and seal.
- Store in a cool, dark area (example: a kitchen cabinet) for 3 weeks. Shake the bottle each week. You’ll notice the color changing over time. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to one year.
Note: Madagascar Bourbon vanilla beans are what most people associate with vanilla flavor. Whichever vanilla bean you decide on, choose “Grade B” beans if available, as they are specifically meant for extracting and typically yield the most flavor (grade A beans are intended for cooking). Bonus: Grade B beans are also generally cheaper than grade A!
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