Vanilla Extract

Homemade vanilla extract is one of those quiet staples that rewards patience. Made with just two ingredients—vanilla beans and liquor—it develops a deep, rounded flavor over time that far surpasses most store-bought versions. Most vanilla beans fall into two primary varieties—Bourbon (Madagascar) and Tahitian—each offering a distinct profile, from rich and classic to floral and aromatic, with additional nuance depending on the country of origin. Our method follows the FDA’s definition of single-fold extract, resulting in a reliable, repeatable ratio whether you’re making a small bottle or scaling up for gifts or long-term use.

Ingredients

• 375 ml (12.7 oz) vodka (or light rum or bourbon)
• 37.5 g (1.32 oz) vanilla beans

Directions

Prepare the Beans

Beginning just below the curved end of each vanilla bean, split the pod lengthwise, leaving the top intact.

Cut the split beans into 1–2 inch segments to increase surface area and improve extraction.

Combine

Place the prepared vanilla beans into the liquor.

Seal the bottle and shake well.

Extract

Store in a cool, dark place.

Shake daily for the first 2 weeks to help initiate extraction.

After that, shake every few days for an additional 6 weeks.

Finish

The extract is ready in about 8 weeks and will continue to deepen in flavor over time.

Notes

Preparation

• Use liquor that is at least 70 proof (35% alcohol) for proper extraction.
• Vodka produces a clean, neutral extract; bourbon and rum add subtle background flavor.
• For best results, use a glass bottle with a tight-fitting lid.
• The FDA single-fold standard is 0.1 g vanilla beans per ml liquor.

Serving Suggestions

• Use in baking, custards, ice cream, and sauces.
• Add a splash to coffee, whipped cream, or oatmeal for extra depth.

Variations

• Double-fold extract: double the vanilla bean weight for a more concentrated extract.
• Blend different spirits, such as vodka and bourbon, for a layered flavor profile.
• Use beans from different origins to explore flavor differences, from deeper cocoa-like notes to brighter floral tones.

Make-Ahead & Storage

• Store in a cool, dark place indefinitely.
• Top off with additional liquor as you use the extract to maintain volume.
• Beans can be reused for a second batch, though the flavor will be lighter.
• For scaling, use 10 g (0.35 oz) beans per 100 ml liquor, 25 g (0.88 oz) per 250 ml, 50 g (1.76 oz) per 500 ml, 75 g (2.65 oz) per 750 ml, and 100 g (3.53 oz) per 1 liter.