How to Make Homemade Vanilla Extract
Homemade vanilla is a win-win all around; less expensive than store-bought, more flavorful, and extremely easy to make—all you need are two ingredients!
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Servings: 1 (8-ounce) jar
Ingredients
- 6 vanilla beans*
- 8 ounces 80 proof alcohol such as vodka, brandy, bourbon, or rum (cheap is fine)
- An 8-ounce jar with a tight seal
Instructions
- Split the vanilla beans lengthwise (do not remove the seeds) and place them into the jar. Pour over the alcohol, making sure to cover all the beans (if uncovered, they will mold and become slimy). Seal the container and shake vigorously.
- Store the vanilla at room temperature and away from direct sunlight, shaking once or twice a week. After 6-12 months, the vanilla will be ready for use and will last for several years (the longer it sits, the more flavor it will have).
- Once the vanilla is used for the first time, remove all of the vanilla beans—I like to reuse them for other recipes.
Notes
*There are several varieties of vanilla beans, like Madagascar, Mexican, Tahitian---they have different flavor profiles but will all work for this recipe.