Homemade Vanilla Extract Recipe
Homemade extracts are wildly easy to make, not to mention shelf-stable and easy to maintain in perpetuity.
Here–a recipe for vanilla extract and some variations for mint and almond flavors.
Homemade Vanilla Extract
Ingredients
8 oz. of 1911 Established vodka (or your favorite vodka)
3-4 SLO Food Group vanilla beans (or use your favorite brand)
Instructions
Split the vanilla beans by running a knife down the length of the entire bean. This will expose the seeds inside of the bean for greater flavoring.
Place the beans in an 8-oz glass, food-safe bottle.
Using a funnel, pour the vodka into the bottle until the beans are covered and the bottle is full.
Close the bottle and allow to steep for 6 weeks.
Use the extract directly from the bottle. As the extract is used up, add more vodka and re-steep to continue to enjoy the beans you have. Refresh the beans as needed, based on flavoring.
Homemade Almond Extract
Almond extract is easy to make and is *amazing* added to granola recipes and baked goods!
Ingredients
About 8-16 oz. of 1911 Established vodka (or your favorite vodka)
1 cup of almonds
A cheesecloth or very fine mesh filter
Instructions
Roughly chop the almonds to create more surface area.
Add the almonds to a pint-sized mason jar.
Cover the almonds with vodka until the almonds are fully covered and the jar is full.
Close the jar and allow to steep for 6 weeks.
Once ready, pour the contents of the jar through a cheesecloth or very fine mesh filter to remove the almonds from the extract. Pour your final extract into a food safe bottle and enjoy!
Homemade Mint Extract
Mint extract is also easy to make and is amazing in chocolate, homemade ice cream, and added to teas or hot cocoa.
Ingredients
About 8-16 oz. of 1911 Established vodka (or your favorite vodka)
About 1 cup of mint
A cheesecloth or very fine mesh filter
Instructions
Add the mint to a pint-sized mason jar and muddle it with a spoon or bar muddler to create more surface area.
Cover the mint with vodka until the leaves are fully covered and the jar is full.
Close the jar and allow to steep for 6 weeks.
Once ready, pour the contents of the jar through a cheesecloth or very fine mesh filter to remove the mint leaves from the extract. Pour your final extract into a food safe bottle and enjoy!