Homemade Vanilla Extract

Homemade Vanilla Extract is so incredibly easy to make and for a fraction of the cost of store-bought extract.

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Course Dessert

Cuisine American

Keyword extract

Prep Time 10

180

Total Time 180 10

12 bottles

Ingredients

50 Organic Madagascar Vanilla Beans fresh
1 1.75 liter bottle liquor - your choice of vodka, rum, or whiskey 80+ proof

Instructions

With a sharp knife, cut vanilla beans in half lengthwise and then split open to release vanilla beans.
Place 4-6 pieces of sliced vanilla beans into each bottle.
Using the funnel, fill the bottle nearly to the top with your choice of liquor.
Securely screw on top. Place shrink wrap firmly over the top of the bottle, pressing down gently as far as it will go.
With the heat gun, carefully warm the shrink wrap to let it seal against the bottle.
Place bottle back into the box it came in and place in a cool, dry place - like a cubbord or pantry.
Let the vanilla beans infuse the liquor for 5-6 months, removing the bottles once a month to gently shake the mixture, and then place back in the box to infuse.
After 6 months your extract should be dark brown in color and ready for baking or gifting!

Recipe Notes

For best results, use alcohol that is 80+ proof. Vanilla beans are loaded with flavor compounds and oils, and the higher proof alcohol is what pulls those out and keeps them stable.