Description
Homemade vanilla extract is a kitchen staple that elevates the flavor profile of countless recipes—from cookies and cakes to savory sauces and desserts.
Ingredients
Scale
- 6 whole vanilla beans (about 20 to 25 grams)
- 1 cup (240 milliliters) vodka, 40 percent alcohol
Instructions
- Start by taking your six whole vanilla beans and laying them flat on a cutting board. Using a sharp knife, carefully slice the beans lengthwise, exposing the fragrant seeds inside. This step is crucial as the seeds release the rich flavor during the infusion process. Be gentle while cutting to ensure the beans do not tear apart completely.
- Once the vanilla beans are prepared, take your clean, dry glass bottle or jar and place the split beans into it. It’s advisable to use a bottle that can hold at least a cup of liquid, as you’ll be adding vodka shortly. Next, pour the vodka over the beans until they are fully submerged. The alcohol acts as the extracting agent that draws out the flavor from the vanilla beans.
- After adding the vodka, seal the bottle tightly. This will keep the infusion process efficient and aromatic. Store the bottle in a cool, dark place like a pantry or cupboard. For the next eight weeks, remember to give the bottle a gentle shake once a week. This helps to evenly distribute the vanilla flavor throughout the vodka. Over time, you’ll notice the liquid turning a deep amber color, a sign that it is maturing beautifully.
Notes
For an intense flavor, you can use up to eight vanilla beans per cup of vodka.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
Nutrition
- Calories: 12 kcal
- Sodium: 0 mg
- Protein: 0 g