I don’t know about you, but I go through vanilla extract like water. I use it in practically every baked good. Buying the little McCormick bottles can add up quickly and become a costly expense. Homemade vanilla extract is so easy to make, it tastes great in baked goods, and it requires only two ingredients — alcohol and vanilla beans!
The catch? It takes two months from start to finish.
Prep time: 5 minutes
Total time: 2 months
– Vanilla beans
– Alcohol (vodka, rum, or bourbon)
(The proportions for the vanilla beans to alcohol is as follows: 8oz of alcohol to every 3-5 vanilla beans)
1. Using a knife, split the vanilla beans horizontally. Place in a glass jar with a tight lid.
2. Pour the alcohol in the jar and seal tightly.
*Note: after the two-month period, you can now open the bottle and remove the vanilla beans. Or you can replace the vanilla beans or just let it stay. It will smell a bit nutty, that’s perfectly normal. Just use as normal in your baked recipes. I wouldn’t suggest using the vanilla extract in anything that is not baked, as the alcohol still remain in the extract.