Homemade Vanilla Extract
Making your own homemade blend of vanilla extract is quick and easy. Trust me, it will take all of your recipes to the next level! Plus, it only takes 2 simple ingredients to whip up!
Servings: 12 Ounces
Ingredients
- 12 vanilla beans
- 12 ounces alcohol 70-100 proof
Instructions
- Use a sharp knife to split the vanilla beans down the center to expose the beans inside.
- Add all your split beans to a jar tall enough to have all the beans completely covered in alcohol. Add the alcohol of your choice, so long as it is at least 70-100 proof (35-50 percent alcohol by volume). Add the lid and close tightly. Shake a few times to help the beans release the caviar into the alcohol.
- Store in a dark, warm place. Vanilla is best left for at least 6 months to extract, but 8-12 is even better. The longer the beans sit in the alcohol, the stronger the vanilla extract will be.
Nutrition
Calories: 77kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 0.3mg | Potassium: 1mg | Iron: 0.01mg
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