• Prepare the vanilla beans - Using a sharp knife, slit each vanilla bean lengthwise to expose the seeds. You don’t need to scrape the seeds out—splitting the beans is enough to release flavor.
  8 - 10 Beans Vanilla beans
• Fill the jar - Place the vanilla beans into a clean glass jar or bottle tall enough to keep them fully submerged.
  240 ml 80-proof vodka
• Add the alcohol - Pour the vodka (or other alcohol) over the beans until completely covered. Seal the jar tightly.
• Store and shake - Store the jar in a cool, dark place away from direct sunlight. Shake the jar once a week for the first few months.
• Let it mature - The extract can be used after about 3 months, but for best flavor, allow it to infuse for 6–12 months or longer.

• How to Use

  Use homemade vanilla extract 1:1 in place of store-bought vanilla extract in any baking or dessert recipe.

Storage & Shelf Life

• Store at room temperature, away from heat and sunlight.

  Keep vanilla beans fully submerged in alcohol at all times.

  Homemade vanilla extract lasts many years.

  If it smells good, it’s good to use. Discard only if it develops an off or sour smell.

Refilling & Reusing

• As you use the extract, you can top up the jar with more alcohol.

  Shake after refilling.

  Over time, the beans will lose strength; replace them when the vanilla flavor becomes weak.