Homemade Vanilla Extract

5 from 1 vote

Making your own homemade blend of vanilla extract is quick and easy. Trust me, it will take all of your recipes to the next level! Plus, it only takes 2 simple ingredients to whip up!

Prep Time10

Steeping Time180

Total Time180 10

Course: baking, pantry staple

Cuisine: American

Keyword: homemade vanilla extract, homemade vanilla extract recipe

Servings: Ounces

Author: Alyssa Rivers

Ingredients

12 vanilla beans
12 ounces alcohol 70-100 proof

Instructions

Use a sharp knife to split the vanilla beans down the center to expose the beans inside.
Add all your split beans to a jar tall enough to have all the beans completely covered in alcohol. Add the alcohol of your choice, so long as it is at least 70-100 proof (35-50 percent alcohol by volume). Add the lid and close tightly. Shake a few times to help the beans release the caviar into the alcohol.
Store in a dark, warm place. Vanilla is best left for at least 6 months to extract, but 8-12 is even better. The longer the beans sit in the alcohol, the stronger the vanilla extract will be.

Nutrition

QR code

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