Ingredients
Scale
- 15-25 Grade B Vanilla Beans
- 1 Fifth (750 mL) bourbon (vodka and rum also work well here too).
Instructions
- Place your beans directly into your clean jar. No need to split them.
- Pour in the bourbon, making sure all beans are fully submerged.
- Seal tightly and store in a cool, dark place.
- Wait at least 10 weeks before using. For best flavor? Let it go for 4 months. Longer is better, and the flavors will improve with time.
- Use as a 1:1 substitute in any recipe that calls for pure vanilla extract.
- When the level drops? Top it off. When the flavor fades? Add more beans. Repeat. Forever.
Notes
- This recipe calls for bourbon, but you can also use vodka (for a clean, classic vanilla) or rum (for a sweeter, tropical vibe).
- Don’t skip the full steeping time! Make sure to leave the vanilla beans submerged for at least 10 weeks. For full depth of flavor, allow to infuse for 4 months or more.
- Store in a cool, dark place and swirl occasionally to redistribute the caviar.
- Keep the beans submerged—no need to split them unless you prefer to.
- Reuse beans up to 3–4 times, but replace them when flavor begins to fade.
- This extract lasts indefinitely with proper storage. Keep topping off with more alcohol to maintain your batch over time.
- Prep Time: 5 minutes