Ingredients:

  • 8 Grade A Vanilla Beans (approx. 6-7 inches long), Madagascar, Tahitian, or Mexican
  • 1 cup (240ml) 80-proof or higher vodka

Instructions:

  1. Split each vanilla bean lengthwise, leaving about 1/2 inch (1.25 cm) connected at the top. This exposes the seeds.
  2. Place the split vanilla beans into the sterilized glass jar. Pour the vodka over the beans, ensuring they are fully submerged.
  3. Close the jar tightly with the lid. Store in a cool, dark place, away from direct sunlight.
  4. Shake the jar gently every 1-2 weeks. The longer the mixture infuses, the stronger the vanilla flavour will become. Aim for a minimum of 3 months, but 6-12 months is ideal.
  5. The vanilla extract is ready when it is a deep amber-brown colour and has a strong vanilla aroma.
  6. For a clearer extract, strain through a coffee filter or cheesecloth before bottling (optional).
  7. Once the extraction has reached the required doneness, you can pour the mixture into small glass bottles.