Vanilla Extract

Let’s make some vanilla extract. Check out more about making vanilla extract HERE including what different types of alcohol & beans have to offer to the extraction. Below are instructions on how to make this an alcohol free extract.

The main ratio to follow is 1 oz Grade B Vanilla Beans to every 8 oz alcohol. Feel free to make as much or as little as you desire

Switching up the type of alcohol can give you a variety of different flavors but the important thing to consider is you will need an alcohol that is at least 35% ABV or 70 proof but below 50% ABV or 100 proof. Anything lower than 35% might not be properly preserved & runs the risk of spoilage, anything higher than 50% you may end up “burning” your beans. I would also stay away from flavored vodkas or spiced rums.

You will need to use Grade B beans as those are the actual extraction grade beans. Grade A beans are the gourmet or cooking grade, they aren’t going to give you the best extraction, but will certainly still work

Grade B beans have a much lower moisture content which is preferred when making extracts. I hate to be the one to tell you but you’re favorite content creator that told you to get grade A beans may just trying to make an extra buck your back, so keep that in mind

I like to put the vanilla beans directly in the bottle but of course a mason jar works perfectly

This extraction is done as soon as 2 months but 6-12 months is ideal giving the best flavor

Once this extract gets low you can add new beans, if they are over 12 months, add new alcohol over top & allow to extract again

Equipment:

• Knife

• Cutting board

• Measuring cup

• Mason jar with lid

• Parchment or Wax paper

Ingredients:

1 oz Grade B Vanilla Beans

8 oz Alcohol

Alcohol free version:

3 parts Food Grade Glycerin

1 part Distilled Water

3-4 beans per 8 oz glycerin & water mixture

Instructions:

1. Carefully slice the beans down the middle, exposing the beans. Cut the beans in half if needed as the beans will need to be fully submerged

2. Add the beans to the jar

3. Pour the alcohol over top, making sure the beans are fully submerged. If you are making this alcohol free, mix the glycerin & water together well. Then add the beans to the mixture making sure they are fully submerged

4. Place a lid on the jar & shake well

5. Every day or every other day shake the jar

6. Once the extraction is complete, the beans can stay in the vanilla & can be used in various recipes

Image of a bowl of vanilla beans beside a small bottle of Whisky