Making your own extract is actually quite easy, if you have the patience!
Standard Method (Approx. 2+ Months)
For a traditional, hands-off approach, the simple maceration method is easy but requires patience.
Ingredients & Supplies:
- Vanilla beans (approx. 3-5 beans per 8 ounces of alcohol)
- High-proof alcohol (e.g., vodka, rum, bourbon)
- A clean, airtight glass jar or bottle
Instructions:
- Prepare the beans: Split the vanilla beans lengthwise. Place the beans in the jar.
- Combine: Completely submerge the beans in the alcohol and seal the jar tightly.
- Infuse: Store the jar in a cool, dark place for at least two months, shaking it occasionally (once a week or so). The longer it infuses, the stronger the flavor will be.
- Use: The extract is ready when it has a rich, dark color and strong aroma. You can strain the beans out or leave them in and top off the jar with more alcohol as you use the extract.
A cheat express method is also an option:
Pressure Cooker Method (Approx. 1 hour)
This method yields usable vanilla extract quickly, though the flavor profile may be less complex than a slow-infused version.
Ingredients & Supplies:
- Vanilla beans (approx. 3-5 beans per 8 ounces of alcohol)
- High-proof alcohol (like vodka, bourbon, or rum; at least 35% alcohol/70 proof)
- A clean, tightly sealable glass jar (e.g., Mason jar) that fits inside your pressure cooker
- A pressure cooker (e.g., Instant Pot)
- Water
Instructions:
- Prepare the beans: Split the vanilla beans in half lengthwise to expose the seeds, but leave an inch or so at the top connected if you prefer. Cut the beans into smaller pieces if needed to fit the jar.
- Combine ingredients: Place the beans in the glass jar and cover them completely with the alcohol. Seal the jar tightly with its lid.
- Pressure cook: Pour about 2.5 cups of water into the bottom of your pressure cooker, ensuring it covers the trivet but does not go over the top of the jar. Place the sealed jar on the trivet.
- Cook: Seal the pressure cooker and set it to high pressure for 30 to 45 minutes.
- Natural release: Crucially, allow the pressure cooker to release pressure naturally after the cooking time is complete. This can take up to an hour due to the hot, pressurized alcohol inside. Do not attempt to manually vent the pressure.
- Finish: Once the pressure has fully released and the jar has cooled, your vanilla extract is ready to use. It will be dark in color and hot.