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homemade vanilla extract

Homemade Vanilla Extract

Real vanilla extract made from used vanilla beans and rum or brandy. Two ingredients and a jar that never runs out.
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Prep Time 5 minutes
Macerating Time 56 days
Total Time 56 days 5 minutes
Servings: 1 jar
Course: Condiment
Ingredients Method Notes

Ingredients
  

  • 5 used vanilla beans already scraped
  • 250 ml rum or brandy about 1 cup; vodka or bourbon also work — 80 proof (40% ABV)

Method
 

  1. Put the used vanilla beans in a clean glass jar with an airtight lid. If they're too long, cut them in half so they fit properly.
  2. Cover the beans completely with the alcohol. It's important that no part of them sits above the liquid.
  3. Seal the jar and store it somewhere dark. A kitchen cabinet is perfect.
  4. Shake it now and then. Once a week is plenty.
  5. In about 8 weeks it's ready to use. The longer you leave it, the stronger the flavor.
  6. Every time you use some extract, top it up with more alcohol until the beans are covered again. And add new beans to the jar as you use them up in other recipes.

Notes

  • Write the start date on the label. Once you've been topping up the jar for months, you won't remember when you started it.
  • The extract improves over time: from 3–6 months on, the aroma is much deeper.
  • Sealed and protected from light, it keeps indefinitely.
  • If it looks cloudy or has sediment, that's normal: shake before using, or strain through a fine mesh sieve.