Homemade Vanilla Extract

Here’s a straightforward recipe for homemade vanilla extract — rich, aromatic, and way better than store-bought.

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Ingredients (yields ~8 oz / 1 cup):

• 6–8 whole vanilla beans (Madagascar for classic, Tahitian for floral, Mexican for bold)
• 1 cup (240 ml) vodka (80 proof) — you can also use bourbon, rum, or brandy for a twist

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Instructions:

1. Split the beans:

   • Use a sharp knife to slice each vanilla bean lengthwise, leaving about ½ inch intact at one end so they don’t completely separate.
   • This exposes the seeds but keeps the pods easy to handle.

2. Add to bottle/jar:

   • Place the beans in a clean, glass bottle or jar (8–12 oz capacity).
   • Make sure the beans are fully submerged; cut them in half if needed.

3. Pour in the alcohol:

   • Fill the jar with vodka (or chosen spirit), covering the beans completely.
   • Seal tightly with a lid.

4. Infuse:

   • Store in a cool, dark place for at least 8 weeks, shaking the bottle once a week.
   • For best flavor, let it age 3–6 months before using. The longer it sits, the richer it gets.

5. Use and refill:

   • As you use the extract, you can top it off with more alcohol to keep the beans covered — they’ll continue to infuse for up to a year.
   • Eventually replace the beans when flavor weakens.

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💡 Tips for stronger extract:

• Use double beans (12–16 beans per cup of alcohol) for “double strength” vanilla extract.
• If you want a no-seed extract, strain through cheesecloth before bottling.
• Dark glass bottles help protect flavor, but clear jars are fine if stored away from light.

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If you want, I can give you a chart of different beans + alcohol pairings for unique flavors. That can make your vanilla extract a real showstopper.

Here’s a Vanilla Bean + Alcohol Pairing Chart so you can tailor your homemade extract’s flavor profile like a pro:

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1. Madagascar Vanilla Beans ("Bourbon" beans)

• Flavor: Classic, rich, creamy, slightly smoky
• Best with:
  • Vodka → pure, clean vanilla flavor (good all-purpose extract)
  • Bourbon → deeper, warmer, dessert-friendly
  • Dark Rum → molasses-like sweetness

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2. Tahitian Vanilla Beans

• Flavor: Floral, fruity (cherry & plum notes), delicate
• Best with:
  • Vodka → showcases floral notes clearly
  • White Rum → adds tropical sweetness
  • Gin → unusual but makes an aromatic, cocktail-friendly extract

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3. Mexican Vanilla Beans

• Flavor: Spicy, woody, hint of cinnamon & nutmeg
• Best with:
  • Brandy → warm, complex, great for baked goods
  • Bourbon → amplifies spice & warmth
  • Añejo Tequila → earthy, caramel undertones

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4. Ugandan Vanilla Beans

• Flavor: Bold, chocolatey, high vanillin content
• Best with:
  • Dark Rum → deep cocoa-vanilla blend
  • Bourbon → chocolate-caramel tones
  • Coffee Liqueur → dessert powerhouse

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💡 Pro tip for blending:

• Combine 2–3 bean types in one bottle for a layered flavor (e.g., Madagascar + Tahitian in rum = creamy, floral, tropical).
• You can also mix spirits — half bourbon, half vodka — for a balanced, warm yet clean vanilla.

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