Homemade Vanilla Extract
DIY vanilla extract with only 2 ingredients is a fraction of the cost of the store-bought version. Enjoy the best vanilla you'll ever have fun cooking with, and never go back to store-bought once you try it!Makes 1-1½ cups extract
Servings 48
Calories 17kcal
Equipment
- 1 1-quart Glass Jar or bottle (even the liquor bottle works)
- labels
Ingredients
- 8 grade B vanilla beans (grade A works, but it's more expensive, and the flavor isn't as strong)
- 1-1½ cups (236-350ml) 70 proof vodka or rum (35% alcohol)
Instructions
- Slice each vanilla bean lengthwise with a sharp pairing knife. Scrape out the vanilla specks from the beans and place them in a jar. Also, add the pods. You can also chop the pods into smaller pieces for better maceration.
- Pour the liquor into the jar, making sure the beans are completely submerged in the alcohol. Tightly close the bottle or jar, and shake well. Label the jar with the date and ingredients, and store it in a dark, cool place.
- While the alcohol is extracting the vanilla flavor, shake the bottle regularly. Once a day is best, but at least once a week will still do the job. Six to eight weeks later, you can start using the extract. However, I prefer leaving it for 6-12 months.
Notes
- Vanilla beans are classified as grade A or B. Grade A vanilla beans are better for ice cream and gourmet recipes. They have higher water content, making them easier to scrape out, but they're pretty expensive. Grade B (the skinny ones) have a lower moisture content, making them perfect for making extract. Feel free to use whatever you have, though.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 1teaspoon | Calories: 17kcal | Carbohydrates: 0.04g | Fat: 0.02g | Sodium: 0.1mg | Potassium: 0.1mg | Iron: 0.001mg