Ingredients:

  • 3-5 Vanilla Beans, Grade A or B (Madagascar Bourbon, Tahitian, or Mexican), split lengthwise
  • 8 ounces (240 ml) of 80-proof or higher Alcohol (Vodka, Bourbon, or Rum)

Instructions:

  1. Split each vanilla bean lengthwise using a sharp knife.
  2. Add the split vanilla beans to the clean glass jar.
  3. Pour the alcohol over the vanilla beans, ensuring they are completely submerged.
  4. Secure the lid tightly and shake the jar gently to combine.
  5. Store the jar in a cool, dark place for at least 8 weeks (ideally longer, up to a year). Shake the jar once or twice a week.
  6. After 8 weeks, check the colour. It should be a rich amber. The darker it is, the stronger the flavour.
  7. If desired, strain the extract through a cheesecloth-lined sieve to remove any small bean particles.
  8. Transfer the finished vanilla extract to a clean, airtight bottle or jar. Store in a cool, dark place indefinitely.