As the crisp air of fall transitions into the frosty embrace of winter, the warm, inviting aroma of vanilla extract becomes a cherished staple in the kitchen. This versatile ingredient infuses baked goods with a rich, comforting flavor that enhances everything from spiced pumpkin bread to festive holiday cookies. The sweet, smooth essence of vanilla not only complements seasonal spices like cinnamon, nutmeg, and cloves but also evokes a sense of nostalgia and warmth. Whether you're whipping up a batch of gingerbread or adding a dash to your homemade hot cocoa, vanilla extract is the secret ingredient that makes your fall and winter baking truly special.
Here's what you need:
Equipment
- 1 Bottle or Jar (a little bigger than 8 oz. for this recipe. Use larger/smaller and adjust as needed)
- 8 oz. Vodka (35%+ ABV)
- 6-8 Vanilla Beans (1 oz. by weight is the goal. Actual number of beans may vary.)
- Slice each bean lengthwise and place in bottle. (If it helps to cut them into smaller, tootsie roll-sized pieces so they fit in the bottle better, go for it).
- Pour one cup of vodka (or alcohol of your choice) into the bottle. Make sure the vanilla beans are completely submerged.
- Shake once or twice a week.
- Wait at least 8 weeks, but 4-6 months is ideal. The longer brewing time allows the flavor to fully develop.
- Store at room temperature and out of direct sunlight, and you can enjoy this until the last drop!
Not sure where to start with the ingredients? I've been buying my vanilla beans for that last 10 years from Beanilla. I get the Madagascar beans. They make such a high quality extract! Never disappoints. As far as the alcohol, I make it with vodka. Titos is usually my go-to for it.
If you do make your own extract, take some pictures and tag me on Instagram or Facebook! I would love to see. Happy baking, goat family!