Vanilla Extract Recipe (2024)

FAQs

What is the ratio for making vanilla extract? ›

The standard for pure vanilla extract is 1 oz. of vanilla beans (by weight) per 8 fl. oz. (1 cup) of alcohol.

However, as a general guideline, most recipes call for between 1 and 2 teaspoons of vanilla extract per batch. Using more than 2 teaspoons can result in an overpowering flavor that may be too strong for some tastes.

For best flavor you'll want 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. The quality of the vanilla beans is more important than the quality of the alcohol, so you don't need to buy an expensive bottle. Alcohol: 80 proof Vodka, (or brandy, rum, or bourbon, if preferred, for different flavor).

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.

Whichever spirit you choose, use approximately 8 ounces of alcohol (at least 70-proof) per 4–6 vanilla beans (the same standards issued by the FDA). Just a couple of beans hanging out, sipping some vodka. Secure the jar with a tight-fitting lid and shake vigorously.

Vodka is the preferred alcohol for extractions like this, as its flavor is neutral and does not compete with that of the vanilla beans.

Stick with plain Smirnoff and you'll do just fine. Ciroc - A five-times distilled French vodka will deliver a beautiful, pure extract. But stick with just the regular vodka and avoid the artificial flavors offered by Ciroc, as the result won't be as pleasant as you might imagine.

What is the best alcohol to make vanilla extract? You can use any alcohol that is 80 proof, but vodka is the most commonly used since it has a neutral flavor.

Why does vanilla extract go bad? ›

Like many other food and ingredients, exposure to temperature extremes and light can cause the quality of your vanilla extract to decline. So a room temperature spot is the place to store it.

If you are looking for something to "balance" the flavor a little bit, you could maybe try salt or lemon juice/extract.

Double-fold (2X) vanilla extracts are made with twice the quantity of vanilla beans used for the same volume of single-fold extract. This results in a more concentrated (double-strength) extract. Pure vanilla extract. No artificial flavors or preservatives added.

The liquid should be dark golden or brown. The darker the color, the stronger the vanilla flavor. If you've left the vanilla seeds in the bean, there should be lots of little flecks that have settled to the bottom of the jar. When you shake it, the extract should look almost opaque.

Splitting the beans exposes the seeds to the alcohol and speeds extraction but avoids the funky flavors introduced when chopping up the pods. Splitting was so effective that the extract didn't even need to circulate for a full 24 hours—just 18 was enough for the extract to taste sufficiently vanilla infused.

FDA standards call for at least 13.35 ounces of vanilla beans per gallon of liquid. This equates to approximately . 9 oz of beans per 8 ounces of alcohol! Many people really like to use rum, bourbon, or brandy.

Just remember this ratio: 6 vanilla beans per 8 ounces of alcohol. So if your jar is 12 ounces, use 9 vanilla beans. If it's 16 ounces, use 12 beans.

As far as substitutions go, 1 teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean, so 1 typical vanilla bean will equal 3 teaspoons extract. As for vanilla paste, there are usually directions on each jar indicating proper equivalencies, so consult that first as the concentrations can differ.

Not only is it cheaper, but the flavor is worlds apart from your average extract. Making your own vanilla extract is one of the easiest things you can do, and it can save you loads of money verses the stuff sold in stores.