Vanilla extract

For the last 6 years I’ve been making my own vanilla extract. It is so easy to make and it gives me control of the taste of the extract. I prefer a stronger vanilla taste in my baking. The store varieties are expensive and I’m not all together sure what “extra” ingredients are added to their vanilla making process. Commercial vanilla extract usually add simple syrup (sugar water) to their extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.

Decide what type of vanilla bean you would like to use for your vanilla and buy the best quality . These are the most popular:

Madagascar – Regarded as the world’s best for great vanilla flavor. Dark, full bodied, and rummy with a hint of tobacco. Perfect for recipes if you need a vanilla to stand up to powerful flavors that might overshadow it. This is the one I use.

Bourbon – Fruity You can use this for everything.

Mexico – This vanilla is sweet, smooth and creamy. Perfect for hot chocolate, liquors, creams, and cakes.

Tonga – More of a delicate flavor. I think it would be great for savory dishes, ice creams, and cakes.

Tahiti – Floral, with hints of licorice. Great for fruit compotes, jams, and maybe spice rubs.

Ingredients:
2 Cups (16 oz.) vodka
6 Vanilla Beans ( This is the basic recipe. I will usually put in a couple of more)

You can easily cut this recipe in half and use 3 vanilla beans and 1 cup of vodka.

You can use any kind of bottle you want, but I do recommend glass.

1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.

2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.

3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 8 weeks or longer. The darker it gets the stronger the extract is.

After 8 weeks the vanilla extract has the nice amber color. After this time I will usually pour the vanilla extract into small amber colored bottles, add a vanilla bean and store in my cupboard. By adding the extra vanilla bean, the extract will keep on gaining flavor. Add a little more vodka when it is halfway used up to replenish your supply of vanilla. It will dilute it for a while but will regain strength quickly.

Your homemade vanilla extract makes great gifts.

You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.