Homemade vanilla extract is one of my favorite gifts to make and give during the holidays. It’s fun, easy, and lasts a long time. I like to personalize the bottles by creating my own handwritten labels and tags. Don’t forget to make an extra bottle to keep for yourself!
Makes 1 bottle
INGREDIENTS
- 3-5 whole vanilla beans (Grade B)
- 8 oz of vodka
- Air-tight glass bottle (tall enough to fit beans)
DIRECTIONS
STEP 1
Split each bean down the center length-wise, leaving the bean attached at the top and bottom. This will allow the infusion process to take place, while keeping the bean intact for a nice presentation. (If you prefer, you can slice the beans completely, or cut them in half to fit into a smaller bottle.)
STEP 2
Drop the beans into the bottle and cover completely with vodka. Shake.
STEP 3
Infuse at least 1 month before using. Shake the bottle once a week during the infusing process.
After infusing at least 1 month (up to 3 months for a stronger flavor) you can choose to remove the beans from the bottle, if you’d like. I normally just leave them in as I use the vanilla, but it’s up to you.
Other Tips:
- There’s no need to use expensive, top shelf liquor. A store-brand, 80 proof alcohol work just as great (and more cost effective). You won’t know the difference.
- Vodka produces the most pure extract flavor, but you can use other alcohol—bourbon, rum, or even brandy—to add a slightly unique flavor.
- Vanilla varieties have unique flavors. Choose between Madagascar, Tahitian, or Mexican vanilla beans depending on what you like to cook with, or a combination of all for a custom blended extract.
- Grade A vanilla beans are best for cooking, but Grade B beans are better for infusing because they have a lower moisture content. Plus, they’re less expensive!
- You can find an assortment of glass bottles and flasks at Amazon, World Market and Container Store.
For a deeper dive into making vanilla extract, check out this great post by The Kitchn.