Make vanilla extract by steeping chopped vanilla beans in vodka
Cut vanilla beans into short pieces, cover with vodka in a jar, then steep for 1–3 months while shaking daily for stronger flavor.
Add about 1 oz (30 g) vanilla beans cut into 1–2 cm pieces to a jar, pour in a little over a cup of vodka, seal, and shake. Store in a cool, dry place and shake once a day. A month is usable, but 2–3 months gives a stronger flavor.
The short version
- You can skip scraping seeds to avoid mess; chopped beans work well.
- Shake daily while steeping.
- 1 month is usable; 2–3 months is stronger.
What you need
- jar with lidAny sealable container works
How to do it
- 1
Cut about 1 oz (30 g) vanilla beans into 1–2 cm (about 1/4–1/2 inch) pieces.
No need to scrape out the seeds first for this method.
Watch this step - 2
Put the cut beans into a jar.
Watch this step - 3
Pour in a little over 1 cup of vodka (enough to cover the beans).
Watch this step - 4
Seal the jar and shake.
Watch this step - 5
Store in a cool, dry place and shake once a day for at least 1 month (preferably 2–3 months).
Longer steeping gives a stronger flavor.
Watch this step
What goes wrong
Using it too soon and expecting a strong flavor
Steep at least a month; leave 2–3 months for more intensity.
Why it works
Longer steeping time extracts more flavor compounds from the beans into the alcohol, increasing intensity.
Put it to use
Learn next
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Turn rolled oats into oat flour by blending them until finely ground.
Poke holes and spoon citrus juice onto a warm cake to infuse flavor and moisture
After a short rest, poke holes in the cake and spoon over citrus juice so it soaks through.
How to choose vodka for homemade extracts
Use a mid-range vodka—avoid the cheapest and the most expensive—when making extracts.
How to split a vanilla bean to expose the seeds for extract
Slice a fresh vanilla pod lengthwise to expose the seeds, then cut it in half so it fits in the jar before adding alcohol.