Bourbon Vanilla Extract Recipe

Course: Seasoning

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 14kcal

Author: Jazzmine Woodard

Rich homemade vanilla extract with bourbon vanilla beans and bourbon whiskey

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Equipment

1 knife
1 cutting board
1 16-ounce bottle or similar airtight container
1 funnel optional

Ingredients

2 ounces vanilla beans
2 cups bourbon whiskey

Instructions

Use knife to cut a slit down the length of each vanilla bean.
2 ounces vanilla beans
Add the vanilla beans to bottle or airtight container, then pour in the bourbon. Seal then shake the bottle, and store it in a cool, dark, dry place like a pantry or kitchen cabinet.
*Using a funnel for this step can help reduce spilling.
2 cups bourbon whiskey
Let the extract sit for at least three months, occasionally turning and shaking the bottle to agitate any vanilla beans and seeds that have settled to the bottom.
The extract is ready to use after about three months of infusing; however, you'll get stronger, richer flavor after six months or even a year!

Notes

Modifications

Feel free to use other types of whiskey, including Scotch or rye, instead of bourbon. Or swap in vodka, rum, or cognac. Just avoid tequila, mezcal, gin, and liqueurs because the flavors will compete with the vanilla. Bourbon vs. Vodka: Some people prefer vodka because it's neutral in flavor, but I like the richness that using bourbon adds.

This recipe follows the standard ratio of one ounce of vanilla beans to one cup of alcohol. To make double-fold vanilla extract, use four total ounces of vanilla beans.

Storage

Store in an airtight bottle or jar in a cool, dry, dark location like a pantry or cupboard. Be sure to keep the bottle tightly sealed when not in use to avoid evaporation or spoilage. It keeps indefinitely when stored properly.

Nutrition