Vanilla Bean Extract
Oh hey.. you want to make your own vanilla extract? You’ll need to start it yesterday! For the best results, the beans will need at least 6 months to a year. The longer you can let them marinate the better.
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What You’ll Need
1 oz vanilla beans
grade B - best for extracts
grade A - has more moisture, looks prettier
8 oz vodka (any neutral alcohol with at least 80 proof or 40% ABV)
jar
Note: You may scale up this recipe. For every 8 oz of vodka, use 1 oz of vanilla beans. Use may use whatever grade vanilla beans you want! It really is up to you. AVOID flavored alcohol, the flavors may not marry well with the beans.
Instructions
Take your beans and massage them by rolling it like you’re doing the worm (dating ourselves here) to loosen the “caviar” inside. Not necessary, but it’s fun. :)
Split the beans lengthwise to expose the inside. You can peel back the skin to expose it even more.
If you decide to add the beans straight to the bottle of vodka, decant about 1/2-2/3 cups. Make a cocktail out of it or use it for another recipe like this cleaning solution here!
Add beans to the bottle ensuring the entire bean is covered and not exposed to any air. You can cut the beans in half to make it fit any bottle you are using.
Store it in a cool, dry place. Shake a few times a week for at least 6 months.
When it is ready, you may pour the vanilla extract off into smaller bottles for gifts or keep it as is as you use it. Amber bottles are best for storage.
Don’t discard the beans! You may reuse it for a second round of vanilla extracting, though it may not be as potent as the first time, or you can make vanilla bean paste!