Vanilla Extract Recipe (Vodka)
Homemade vanilla extract is so simple. Only 2 ingredients and about 6 weeks of steeping and you're on your way to your own high-quality flavoring!
Servings: 8 ounces
Ingredients
- 6 ounces (170mL) high-proof neutral flavored alcohol1
- 2 to 3 high quality vanilla beans
- a jar2
Instructions
- Snip the ends off of your vanilla beans with scissors or a knife. I also like to cut them in half.2 to 3 high quality vanilla beans
- Fill your bottle with alcohol and submerge beans.6 ounces (170mL) high-proof neutral flavored alcohol1, a jar2
- Gently shake bottle and store in a cool, dark place. Repeat this step once a week for 6 weeks.
- Once your vanilla is done with its initial 6 weeks, add more liquor when the liquid is about halfway gone, allow to sit for another week, then it is ready to use again. Homemade vanilla extract has an indefinite shelf life if kept in a cool, dark place.
- To scale your batch: you can make a much larger batch of homemade vanilla extract to distribute to smaller bottles to gift, just use the ratio of 6 ounces of liquor to 2 to 3 beans. I like to include 1 small bean in each bottle I gift and instruct (or attach a note) the recipient to add more liquor to the bottle when it has half of the liquid remaining.
Notes
- Alcohol: choose something that is at least 35%/70 proof. I like vodka, rum, or brandy (vanilla flavored alcohol is also fine).
- Jar: preferably glass and one with a tight fitting lid. These are my favorite glass bottles and favorite amber bottles for homemade vanilla extract.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1ounce | Calories: 52kcal | Carbohydrates: 0.3g | Fat: 0.2g | Sodium: 0.2mg | Potassium: 0.4mg | Iron: 0.01mg
