Homemade Vanilla Extract
Vanilla extract. Most baking recipes call for vanilla extract, but why? It adds the vanilla flavor of course, but it also helps to bring out the notes of all of your other ingredients. Bakers take vanilla extract for granted, when it is one of the powerful things in your baking arsenal. Not only is vanilla extract essential in your kitchen, but it is also extremely easy to make.
It only involves two ingredients- alcohol and vanilla beans.
For my alcohol, I usually rotate between plain vodka and Kentucky bourbon. You can’t go wrong with either choice, and both will leave you with a wonderful flavor. It doesn’t have to be top shelf either! I buy whatever is on sale, as long as it is at least 80 proof. When it comes to beans, order online. You will end up with a much better price, and you can also select what type of bean grade you want. Because you are turning them into an extract, you don’t need the top quality bean. The ones I usually buy are specific to extract making, which are Grade B. They are a little thinner, come in slightly different lengths and some are a little wrinkled, but that’s okay! We just want the flavor from these little guys. While the extract can be used after only eight weeks of sitting, I prefer mine to sit longer. Like a lot longer. A LOT. For maximum flavor, I would suggest eight to twelve months. Which seems like an eon, but it’s so worth the wait!
Some other items you will need to make extract:
-Glass containers with a tightly sealing lid. I had used everything from mason jars to empty hot sauce bottles from online. As long as your container has a tight seal, go for it.
-A funnel will help you immensely. It may seem like you won’t need one, but trust me. I poured vodka all over my counter, so you don’t have to. Hopefully you won’t be met with the same tragedy that I had. Anyway…try a funnel.
One of the keys to getting the flavor from the beans is to make sure that they are cut open. For my small two ounce jars, I started by cutting them in half and then splitting those halves lengthwise. Sometimes I like taking the dull edge of my paring knife, scraping the seeds out, and placing them in my glass container with the beans and the alcohol.
I love seeing the additional little seeds in my baked goods. It makes it look even more special when you can see those beautiful little specks. This isn’t necessary, but it does add a nice touch later on. Some of the seeds will come out of your beans just by sitting in the alcohol. While your finished exact is sitting (for a minimum of eight weeks), it needs to be shaken every once in awhile. When you shake it, all of the seeds swirl around and make the most beautiful snow globe you have ever laid your eyes on, which is another reason I like to strip the seeds from the inside of the beans.
Once you have mastered the art of making extract, you can keep using those same beans to make EVEN MORE. Think of the savings! Have you checked the price of pure vanilla extract in the grocery store right now? YIKES. Once you use some extract, you can go ahead and add more alcohol to the remaining beans/extract. Amazing right?
Anyway- back on track. The reason that I am making this recipe today is so that I can give them as gifts for Christmas. I’m making a split batch, with half made with vodka, and the other half bourbon. I’m using two ounce bottles and one and a half beans, and will be handing these out to neighbors and family. But shh. It’s a secret. Don’t tell.
Homemade Vanilla Extract
Ingredients
- 18 Vanilla Beans
- 24 ounces of vodka or bourbon at least 80 proof
- 12 2 Ounce Bottles
Instructions
- Use a sharp knife to put a long slit in your vanilla bean. If using a two ounce container, cut the beans in half to fit properly in the container and use 1 1/2 beans per container. If using a larger vessel, the beans can be left whole. Place beans into glass container.
- Using a funnel, pour the vodka or bourbon on top of your beans. Place lid onto container and give it a shake.
- Vanilla should be stored in room temperature and away from sunlight. Let sit for a minimum of eight weeks before use. Suggested wait time is between eight to twelve months. Once the vanilla is in use, you can start adding more alcohol to replace what you have used. If you notice your vanilla is becoming weak, replace the old beans with new.
