Easy Aged Vanilla Extract Recipe
This easy aged vanilla extract recipe will be the one you go to anytime you need vanilla for your baking recipes from now on. when I first moved to Albania, I knew I had to be prepared if I wanted to keep up with my love for baking. So, I packed eight bottles of vanilla extract, knowing it wasn’t something I could easily find here. Albania has vanilla powder and vanilla sugar, but they just aren’t the same. Vanilla extract is one of my favorite ingredients—it’s essential for my baking. I went through nearly all those eight bottles in less than two years. This speaks to how much I love baking!
As I started to run low, I had a friend bring me vanilla bean pods from the U.S. Instead of restocking on extract, I decided to make my own. Now, I’m obsessed with making my own vanilla extract. Sure, it’s easier to buy it, but there’s something so satisfying about knowing I can make it myself. Now, I have enough homemade vanilla extract to last me a long time. It’s one of the best things I’ve learned since moving here—right up there with making my own brown sugar.
Aged Vanilla Extract Recipe
Ingredients
- 6 vanilla beans pods
- 1 cup vodka or another alcohol like bourbon or rum
Instructions
- Split the vanilla beans lengthwise using a sharp knife, leaving the seeds inside intact but exposing them.
- Place the split vanilla beans into a clean glass jar or bottle that has a tight-sealing lid.
- Pour the vodka over the beans, making sure they are fully submerged in the alcohol.
- Seal the jar or bottle tightly and shake it gently.
- Store the jar in a cool, dark place for at least 2 months. Shake the jar every week or so to help the extraction process.
- After the extract has matured, you can either leave the beans in the bottle or remove them. If you remove the beans, strain the extract through a coffee filter or cheesecloth into another clean bottle.
Notes
- Vanilla Beans: The quality of the vanilla beans directly impacts the flavor of the extract. Grade B beans are typically used for extract because they have less moisture, which allows for better extraction. However, Grade A beans can also be used for a richer flavor.
- Alcohol Choice: Vodka is the most commonly used alcohol because it has a neutral flavor, allowing the vanilla to shine. However, using bourbon or rum can add additional depth and complexity to the extract’s flavor. The alcohol should be at least 35% alcohol by volume (70 proof) to properly extract the vanilla essence.
- Time for Extraction: The longer you let the vanilla beans steep, the stronger the flavor will be. While 2 months is the minimum, waiting 6 months or more will yield a more intense extract.
- Proportion Adjustments: If making a larger batch, maintain the ratio of 6 beans per 1 cup of alcohol. This ensures a balanced flavor. If you want a stronger extract, you can use more beans.
- Storage: Keep the vanilla extract in a cool, dark place. It has an indefinite shelf life, and the flavor continues to develop over time.
- Using the Beans: After straining, the used vanilla beans can still be reused. You can dry them and then add them to sugar to make vanilla sugar, or use them in other recipes that call for vanilla.
- Homemade Vanilla Sugar: A byproduct of making vanilla extract can be vanilla sugar. After you’ve used the beans for extract, you can dry them and place them in a jar with granulated sugar for a vanilla-infused sugar.
- Alternative Sweeteners: If you prefer, you can add a small amount of sweetener (like a spoonful of sugar or honey) to the extract to balance out the alcohol’s sharpness. This is optional and depends on personal preference.
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