Ingredients
- 12-14 grams vanilla beans approximately 4-6 beans depending on size-double this to make an 8-ounce bottle
- 4 ounces vodka, bourbon, or dark rum 70 proof or 80 proof
Method
- Weigh the Vanilla Beans: For the best flavor and consistency, use 12-14 grams of vanilla beans per 4-ounce bottle. The exact number of beans will vary based on their size and variety.
- Split the Beans: Using a sharp knife, split each vanilla bean lengthwise, leaving about ½ inch intact at one end. This exposes the seeds and allows more flavor to infuse into the alcohol.
- Place the split vanilla beans into a clean 4-ounce glass bottle. I cut them in half to fit the bottle. You can also bend the beans in half.
- Add the Alcohol: Pour in 4 ounces (½ cup) of vodka, bourbon, or dark rum. Make sure all of the beans are completely submerged.
- Tightly seal the bottle and shake well.
- Store in a cool, dark place. Shake occasionally during the first few months. The extract will begin developing flavor after about 8 weeks, but for the richest flavor, allow it to age for 6-12 months.
- As you use your vanilla extract, you can top off the bottle with additional alcohol. Continue using the same beans until they lose their aroma and flavor.
Notes
Recipe Note:
The number of vanilla beans needed will vary depending on their size and moisture content. For the most accurate results, measure by weight and use 12-14grams of vanilla beans per 4 ounces of alcohol, or 0.5 ounces of beans.
The number of vanilla beans needed will vary depending on their size and moisture content. For the most accurate results, measure by weight and use 12-14grams of vanilla beans per 4 ounces of alcohol, or 0.5 ounces of beans.