Homemade Vanilla Essence

COOK TIME: 2 MINUTES + up to 6 months resting time

GLUTEN-FREE| GRAIN FREE| DAIRY FREE| VEGAN

 

Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight– 1 teaspoon completely transforms a good dessert into a great dessert. You can’t make a few staples like vanilla cake, vanilla cupcakes, or vanilla buttercream without it.

All bakers should know that a cheaper AND better tasting vanilla extract is only 2 ingredients away.

You can continuously add more alcohol to the bottle as you use it. See the recipe instructions below.



Image courtesy of Sally’s Baking Addiction

Image courtesy of Sally’s Baking Addiction

 Ingredients:

  • 5-6 vanilla bean pods

  • 1 cup (about 240ml) vodka

You’ll also need a glass bottle that seals well.

Creating The Magic:

  • Slice the vanilla bean pods up the middle, no need to scrape out the seeds.
    Put your vanilla bean pods into your bottle. If they are a bit long then cut them so they fit (put all pieces in the bottle).

  • Cover with vodka, seal the jar and give it a little shake.

  • Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but we recommend at least 6 months for optimal flavour. 12+ months is great!

  • As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.

This recipe is from Sally’s Baking Addiction

 
Gluten-Free, Dessert, VeganUnpackaged