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Homemade vanilla extract from vanilla beans

Make homemade vanilla extract from vanilla beans
Course pantry staple
Cuisine French
Keyword homemade vanilla extract
Servings 50 teaspoons
Calories 13kcal
Author Janice


  • 5 vanilla bean Tahitian vanilla beans or Madagascar Bourbon vanilla beans would be great
  • 250 mL liquor You can use vodka, brandy, whiskey, or even rum


  • Split the vanilla beans in half, lengthwise, with a pairing knife.
  • Use the back of a knife to remove the seeds.
  • Place the seeds and the split beans in a clean half-litre jar or bottle.
  • With the help of a funnel, pour the liquor over the beans in the jar. Use chopsticks to make sure the vanilla beans are submerged.
  • Close the jar tightly to seal it and store the jar in a cool, dark place, like a cellar or a cold-storage room or pantry.
  • Let the vanilla extract infuse for 3 to 6 months.


Note that after about a year of extraction, the vanilla beans may begin to disintegrate, so you may have to strain the extract to use it.
For larger batches, increase the number of beans.
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Serving: 5mL | Calories: 13kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 1mg