4.5
2 ratings

Vanilla Extract

The perfect holiday gift

Courtesy of Chicago Tribune

This recipe only calls for two ingredients, so you might think it won't take long. In reality, though, it takes three weeks for the mixture to rest. 

This recipe is by Leah Eskin and was originally published in the Chicago Tribune

Ready in
21 days
10 m
(prepare time)
21 days
(cook time)
6
Servings
307
Calories Per Serving

Notes

Grocery stores often sell vanilla beans in packages of one or two. For bulk beans, try online.

Ingredients

  • 15 Bourbon or Madagascar vanilla beans*
  • 1 bottle (750 milliliters) vodka

Directions

Slit: Use a small sharp knife to slit the vanilla beans lengthwise. Slip the beans into the bottle of vodka. Close and store in a cool dark cupboard. (Consider sliding the bottle back into its paper bag.)

Wait: Let rest 3 (or more) weeks. Shake a few times per week.

Strain: Set a sieve lined with cheesecloth over a quart-size measuring cup. Strain extract. Pour strained extract into small glass (preferably dark) bottles. If you like, add a length of vanilla bean to each small bottle. Leave as is, or get fancy with the labeling.

Give.

Repeat. You can continue to add vodka to your original bottle for a time; eventually the beans will have given their all.

Nutritional Facts
Servings6
Calories Per Serving307
Sugar2gN/A
Carbs2g1%
Calcium1mgN/A
Magnesium2mgN/A
Phosphorus7mg1%
Potassium20mgN/A
Sodium2mgN/A
Water85gN/A