Homemade Vanilla Extract


1 cup alcohol (vodka, rum or bourbon)

3 vanilla beans 


Split vanilla beans using a small paring knife. 

Place vanilla beans in a glass jar with a tight fitting lid.

Pour your alcohol of choice into the jar with vanilla beans. 

Push vanilla beans down so they are submerged.

Seal the jar and store in a cool, dark place (i.e. back of cupboard) for at least 1 month. 

Shake jar once a week. 

Notes: The vanilla extract will keep for up to 1 year at room temperature.  You can top jar off with enough alcohol to keep vanilla beans submerged.  Replace vanilla beans as they start to lose their flavor (about every 3 to 6 months).


This recipe brought to you by Sophie in the Kitchen