Homemade Vanilla Extract

For the expert baker, homemade vanilla extract is a favorite pantry staple
Editor
Vanilla Extract

Shutterstock

Make your baked goods even tastier by using your own vanilla extract in every recipe.

This recipe is courtesy of The Kitchn.

1
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • vanilla beans
  • 8  Ounces  alcohol, such as vodka, bourbon, brandy, or rum

Directions

Split each vanilla bean in half lengthwise. Place the beans in a clean jar or bottle. Cover the vanilla with alcohol, making sure it is completely submerged. Seal the jar or bottle, and shake it well.

Store the jar in a cool, dark place for at least 1 month, shaking it from time to time. After 1 month, taste the extract, and if you want a stronger flavor, leave it to carry on infusing.

Strain the extract through a coffee filter into a clean bottle or jar.

Nutritional Facts

Sugar
35g
39%
Carbohydrate, by difference
41g
32%
Protein
2g
4%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
22mg
2%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
17µg
1%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
45mg
6%
Sodium, Na
4mg
0%
Water
180g
7%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.