My Easy Bourbon Vanilla Extract is so easy to make and it brings a rich, caramel-spiced depth to both sweet and savory recipes. It’s deep, mellow and a little nostalgic!

WHY YOU WILL LOVE THIS RECIPE

• SO easy to make!
• You will save so much money making your own extract instead of buying it from the store.
• The quality of the vanilla extract you can make yourself is so much better than what you buy in the grocery store.
• You can give your homemade extract as gifts for the holidays.
• It’s so rewarding making something from your own hands in your own kitchen from scratch.

I bake a lot in my kitchen so I was always having to buy vanilla extract. Not only was it expensive, but I found the taste of regular vanilla extract underwhelming. When I decided to give making my own bourbon vanilla extract a try, it was one of the best decisions I had made!

I love the deep, rich and caramel flavor that bourbon vanilla extract gives to my recipes. I’m never going back to store-bought. Read on to find out how easy it is to make!

INGREDIENTS

• Grade B vanilla beans
• bourbon

See recipe card for quantities.

INSTRUCTIONS

Step 1: Using a small, sharp knife, slice each vanilla bean lengthwise to expose the seeds. Leave the bean attached so it stays together.

Step 2: I like to cut my beans in half (to make them shorter) to make sure that they will all be covered with bourbon in the jar. If they are too long, they won’t be fully covered with the alcohol.

Step 3: Add your vanilla beans to a large glass jar like an 8 oz. Mason jar.

Step 4: Pour bourbon over the vanilla beans and make sure they are completely covered. (If the beans are not completely covered, they can start to mold.)

Step 5: Label and date your jar and shake.

Step 6: Store your extract in a cool, dark place like a pantry or a cabinet for at least 2 months before using. If you can store it longer, like 4-6 months, it’s even better! (I waited 2 months for my first batch and it was still amazing.)

Step 7: Shake your bottle once a week or more to help the extract infuse evenly.

Step 8: Once your extract is ready, you can strain out the beans if you like your extract to be smooth. (I like to transfer my extract to individual bottles when it’s done.)

Hint: When I’m done with a batch of vanilla, I save the beans to add to my next new batch in addition to new vanilla beans for double the flavor!

VARIATIONS

• Use vodka (70-80 proof), rum or brandy instead of bourbon to change the flavor profile.

EQUIPMENT

• small, sharp knife
• cutting board
• glass measuring cup
• 8 oz. glass mason jar or other glass jar with lid
• glass extract bottles (optional)

STORAGE

• After vanilla extract is ready to use, I transfer to dark (amber) bottles that I previously saved from store-bought extracts. If you only have clear bottles, that will still be fine.
• Store in a cool, dark cupboard or pantry. Homemade vanilla extract has an indefinite shelf life if stored in a cool dark place.
• Never refrigerate. This can cause crystallization.

TOP TIPS

• Do use Grade B vanilla beans instead of Grade A. Grade A has a slightly lower vanillin content per bean, which makes Grade B better for making extract.
• Don’t try to use your extract before two months. Patience is key!

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Easy Bourbon Vanilla Extract

Michele Wendt

My Easy Bourbon Vanilla Extract is so easy to make and it brings a rich, caramel-spiced depth to both sweet and savory recipes. It's deep, mellow and a little nostalgic!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Steeping time 60 days d

Total Time 60 days d 10 minutes mins

Course Extract

Cuisine American, English, French, Mexican, Spanish

Servings 48 teaspoons

Calories 14 kcal

Equipment

• small, sharp knife
• cutting board
• glass measuring cup
• 8 oz. glass mason jar or other glass jar with lid
• glass extract bottles (optional)

Ingredients

  

• 6 Grade B vanilla beans
• 8 ounces (227g) bourbon

Instructions

 

• Using a small, sharp knife, slice each vanilla bean lengthwise to expose the seeds. Leave the bean attached so it stays together.
• I like to cut my beans in half (make them shorter) to make sure that they will all be covered with bourbon in the jar. If they are too long, they won’t be fully covered with the alcohol.
• Add your vanilla beans to a large glass jar like an 8 oz. Mason jar.
• Pour bourbon over the vanilla beans and make sure they are completely covered. (If the beans are not completely covered, they can start to mold.)
• Label and date your jar and shake.
• Store your extract in a cool, dark place like a pantry or a cabinet for at least 2 months before using. If you can store it longer, like 4-6 months, it’s even better! (I waited 2 months for my first batch and it was still amazing.)
• Shake your bottle once a week or more to help the extract infuse evenly.
• Once your extract is ready, you can strain out the beans if you like your extract to be smooth. (I like to transfer my extract to individual bottles when it’s done.)

Notes

Calorie content is based off of 1 teaspoon of extract.

After vanilla extract is ready to use, I transfer to dark (amber) bottles that I previously saved from store-bought extracts. If you only have clear bottles, that will still be fine.

Store in a cool, dark cupboard or pantry. Homemade vanilla extract has an indefinite shelf life if stored in a cook dark place.

Never refrigerate. This can cause crystallization.

Keyword Bourbon, Extracts, homemade extracts, Vanilla, vanilla extract

There’s a certain whimsy and charm in making things by hand. I SO loved creating this easy bourbon vanilla extract. It’s truly special. I hope you enjoy it as well!

Sweet regards,

Michele

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