Homemade Vanilla Extract | Easy 2-Ingredient Recipe
This homemade vanilla extract is rich, fragrant, and made with just real Madagascar vanilla beans and alcohol. It takes less than 10 minutes to prepare, then slowly infuses into a beautiful baking staple for cakes, cookies, muffins, granola, custards, drinks, and desserts. The longer it ages, the smoother, warmer, and more complex the vanilla flavour becomes.
Ingredients
- 12 Madagascar vanilla beans Grade A or Grade B
- 450 ml vodka 35% to 40% alcohol
- 1 clean 450 ml glass bottle with a tight-fitting lid
Instructions
- Clean the bottleWash your glass bottle thoroughly with warm soapy water. Allow it to air dry completely before adding the vanilla beans and alcohol. The bottle should be fully dry before you pour anything inside.
- Size and cut the vanilla beans if neededLay the Madagascar vanilla beans flat on a cutting board or a plate and check their length against your bottle. If you are using a short bottle or pocket flask, cut the vanilla beans completely in half crosswise first so they can fit inside the bottle and stay fully submerged.
- Slice the vanilla beans openUse a sharp paring knife to slice each vanilla bean piece open lengthwise down the centre. Then flip the bean piece over and make 5 to 6 small width wise cuts on the other side, being careful not to cut all the way through. Gently pull the halves slightly open to expose the tiny black seeds and rich oils inside.
- Pack the beans into the bottleSlide the open, double-sliced vanilla beans into your clean bottle. Make sure all the pieces settle flat toward the bottom of the bottle so they do not get stuck near the narrow neck.
- Fill with alcoholPour the vodka or alcohol over the vanilla beans until the bottle is full and every bean is completely covered. The beans must stay fully submerged to prevent drying out or mould. If needed, use a clean utensil to push the pods firmly down to the bottom of the bottle.
- Shake and storeSeal the lid tightly and shake the bottle well for about 30 seconds to help disperse the loose vanilla seeds into the liquid. Store the bottle in a cool, dark cupboard or pantry away from sunlight.
- Infuse the vanillaShake the bottle once a week for the first month to help move the vanilla oils through the alcohol. Let the vanilla extract infuse for at least 4 months before using. For a smoother, richer flavour, allow it to mature for 6 months. For the deepest, roundest flavour, leave it for 12 months.
- Top up as neededAs you use your homemade vanilla extract, the liquid level will drop. Never let the vanilla beans sit exposed to the air because they can dry out or develop mould. Use a clean utensil to push the pods back down to the bottom of the bottle so they stay submerged. Whenever you use a few tablespoons, top the bottle back up with a fresh splash of vodka or alcohol, shake it gently, and return it to your pantry.
Notes
- Use 35% to 40% alcohol, or 70 to 80 proof, for homemade vanilla extract.
- Vodka gives the cleanest vanilla flavour because it is neutral and lets the Madagascar vanilla beans shine.
- Bourbon, rum, or brandy can also be used if you want a warmer, deeper flavour.
- Grade B vanilla beans are often preferred for extract because they are drier and concentrated, but Grade A beans also work beautifully.
- Always keep the vanilla beans fully covered with alcohol. Exposed beans can dry out or develop mould.
- If your beans are very small, thin, or dry, add a few extra beans for a stronger extract.
- When the extract is finished and the pods no longer have much flavour, you can dry the spent pods and place them in a jar of sugar to make homemade vanilla sugar.
