Add the vanilla beans to a clean jar or bottle with an airtight seal. Optional: Scrape the vanilla caviar from the beans with a pairing knife and add it to the jar separately. This can speed up the process a little bit.
6-8 whole vanilla beans
Add your alcohol of choice to completely cover the beans and attach the lid.
1 cup vodka or bourbon
Place the vanilla in a cool, dark place for at least 6 months before using. Periodically add more alcohol and/or beans as you use it up.
This recipe makes 1 cup of vanilla extract
Buying vanilla beans online or at spice shops can help you save a lot of money-- they’re much more expensive in the grocery store. Here is what we bought.
For a more pure vanilla taste, I opt for vodka. For a richer, well-rounded flavor, I opt for Bourbon-- but I always have one of each on hand!
I usually give my vanilla extract a good shake every month but that is really optional-- I just like to check on it to make sure it’s moving along nicely.
Storage: Store homemade vanilla extract in an airtight container in a cool, dark place indefinitely.