Ingredients:
10 vanilla beans (Madagascar, Tahitian, or Mexican)
2 cups (500ml) of vodka (or bourbon, rum, or brandy for a richer flavor)
1 clean glass bottle or jar with a tight-sealing lid
Instructions:
Prepare the Vanilla Beans:
Slice each vanilla bean lengthwise to expose the seeds inside. This helps release more flavor.
You can also chop them into smaller pieces for a more intense infusion.
Bottle the Ingredients:
Place the split vanilla beans into your clean glass bottle or jar.
Pour the vodka (or chosen alcohol) over the beans, making sure they are fully submerged.
Seal and Store:
Close the bottle tightly and shake it well.
Store in a cool, dark place (like a pantry) for at least 8 weeks, shaking the bottle once a week.
For a deeper flavor, let it infuse for 3 to 6 months before using.
Strain and Use (Optional):
If desired, strain the extract through a fine-mesh sieve or cheesecloth before using.
You can also leave the beans in the bottle and refill it with more alcohol as you use the extract.
Storage:
Homemade vanilla extract lasts indefinitely if stored in a cool, dark place.
The longer it sits, the stronger the flavor will become.
Usage:
Use 1 teaspoon per recipe as you would with store-bought vanilla extract.
Enjoy.