Homemade Vanilla Extract
Your extract needs to sit for at least eight weeks, but should sit for eight to twelve months for best flavor. The following recipe is for a large batch. For a smaller batch, use 1 1/2 beans per every two ounces of alcohol, and store in a glass container with a seal.
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.