Homemade Vanilla Extract (Brandy)
Delicious, homemade vanilla extract. A delicate flavor that is a must-have for baking. Also makes a perfect handmade gift!
Equipment
- 1 Sealable glass jar ideally with a cork, but any sealable glass container will do
- 1 Funnel
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
- High quality brandy Such as E&J Brandy
- 5-10 Whole vanilla beans Origins will impact flavor. I chose Madagascar Vanilla Beans for their light flavor for this batch.
Instructions
- Gather all materials to be used.
- Clean and completely dry glass container(s) to be used.
- Remove vanilla beans from packaging and lay flat on cutting board. Using a sharp knife, slice down the middle of the bean. How many vanilla beans you use depends on how large your container is. For the one I used in this recipe, which held about 5-6 oz, I used 5 beans.
- Pack sliced vanilla bean into glass jar, cutting it horizontally if the bean is too large to bend into the jar all the way. You'll want the vanilla bean to be entirely submerged.
- Using a funnel, or extremely steady hand, carefully pour brandy into the glass jar. Be sure to entirely cover the vanilla beans.
- Seal the container. Using a label or piece of tape, write the date on the jar. Set aside in a cool, dark place, for at least 3 months. The longer it sets, the stronger the flavor.
Notes
- Other strong alcohols that can be used: bourbon, vodka or rum.
- Go for higher proof alcohols.
- Don't throw the beans out when you've used all of the extract! Open them up and scrape the paste out of the bean for an extra kick to your recipes.
- Save small glass containers from foods such as salsa or cheese dips. I thoroughly wash them, remove the labels and then use these as inexpensive vanilla extract containers.
- Vanilla beans can be very expensive. I recommend researching, looking through reviews and suppliers before making a selection. My first pack of 10 was less than $15.