Handcrafted Vanilla Extract
A quick and simple staple to add to your pantry. Two ingredients, two minutes, and too good to miss.
Ingredients
- 16 fl oz Vodka any vodka will work, no need to splurge
- 6 each Vanilla beans Grade B, Madagascar
Instructions
- Wash and sanitize your bottles. Allow bottles to fully dry before using.
- Split 6 vanilla beans lengthwise and then cut in half. See all the yummy seeds starting to fall out. Save those for your jar - they are like gold.
- Place beans into the 16 fl oz jar.
- Using a funnel, pour vodka into jar. Vodka should fully cover beans. Leave about a 1" head space at the top.
- Label and date your bottle. Allow to sit in a cool dry place for a minimum of 8 weeks. Shake bottle periodically. The longer it brews, the more intense the flavor (go the distance, you will be glad you did - I aim for at least 6 months).
Notes
I use Grade B Madagascar Vanilla Beans and 16 ounce amber bottles.
Note: You need 3 beans for every 8 fl oz of vodka. You can adjust the bottle size to meet your needs.
I make 2, 16 fl oz batches at the same time (6 beans per bottle), that way I always have some on hand. It goes fast in our house - we use it in so many ways. It is great in baked goods, homemade vanilla ice cream, espresso and even milk steamers for the kids (the alcohol cooks off as you heat the milk, no worries!).
Food safety note: Be sure to keep your vanilla beans submerged in alcohol in the jar so they do not grow bacteria. As the vodka gets below the beans, I remove them.