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. Our method uses a practical single-fold-style ratio of vanilla beans to liquor, giving a reliable starting point whether you’re making a small bottle or scaling up for gifts or long-term use.

Ingredients

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

Directions

Prepare the Beans

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

The split beans can also be cut into 1–2 inch (2.5–5 cm) 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

Begin tasting the extract after about 8 weeks. For a fuller, more rounded flavor, allow it to mature for several additional months.

Yield: About 12.7 fl oz (375 ml) vanilla extract.

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. Madagascar Bourbon-type beans tend toward a rich, classic flavor, while Tahitian beans often have more floral notes; origins and individual batches vary.
• For best results, use a glass bottle with a tight-fitting lid.
• For home batches, use 0.1 g vanilla beans per 1 ml liquor—for example, 37.5 g beans for 375 ml liquor. The commercial single-fold standard is based on beans at a specified moisture content and the volume of finished extract; wetter beans require a higher bean weight.

Variations

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

Serving Suggestions

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

Make-Ahead & Storage

• Keep the bottle tightly sealed in a cool, dark place, away from heat and sunlight. Keep the beans submerged in the liquor while extracting.
• Adding liquor dilutes the extract. For a new full-strength batch, add fresh beans in the same bean-to-liquor ratio and allow time for extraction.
• Beans can be reused for a second batch, though the flavor will be lighter.
• For scaling, use 0.35 oz (10 g) beans per 3.4 fl oz (100 ml) liquor, 0.88 oz (25 g) per 8.5 fl oz (250 ml), 1.76 oz (50 g) per 16.9 fl oz (500 ml), 2.65 oz (75 g) per 25.4 fl oz (750 ml), or 3.53 oz (100 g) per 33.8 fl oz (1 liter).