Vanilla Extract Recipe

vanilla beans for vanilla extract

Vanilla Extract Recipe

Real vanilla extracts offer bakers and chefs intense vibrant flavor that imitation can never touch.  TYhe type of beans you choose will impart their own unique characteristic on the final extract, follow this quick recipe to make your own vanilla extract.

Jump to a section:  Equipment & Ingredients  |  Recipe Steps  |  Storing Finished Tincture

Equipment & Ingredients

  • One (1) – 16 oz or larger glass “mason-style” jar with a new lid
  • Paring Knife and Cutting Board.
  • 4 grade A whole Vanilla Beans.  Source beans at Beanilla.com
  • 190 proof Food Grade Ethanol.  Source some at CulinarySolvent.com

Recipe Steps

  1. Preparation:  Using a paring knife, split each vanilla bean in half to expose inner pulp. No need to scrape or chop further, a single split is sufficient.
  2. Combine:  In a clean glass jar, combine 4 beans with 8 fl oz (250ml) of 190 proof ethanol.
  3. Agitate:  Stir or shake briefly to ensure total coverage of alcohol across all botanical.
  4. Wait:  Set jar of tincture aside in a cool dark cabinet for up to 2 weeks.
  5. Strain:  This step is optional, beans can be left in liquid indefinitely.
  6. Done:  This vanilla extract is finished.

Storing Finished Extract

  • Vessel:  Store in the same mason jar used for infusing.  The wide mouth opening makes it easy to dip a measuring spoon into the liquid.
  • Location:  Cool and dark like a cupboard or refrigerator door.  Ok to store alcohol based tincture in the freezer.
  • Shelf Life: Use within 1-3 years