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Putting a vanilla bean into a bottle to make extract.

4-Hour Vanilla Extract

Make full-bodied, dark, and flavourful vanilla extract in just four hours, at a fraction of the cost of store-bought!
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 100 mL of extract
Ingredients Method Video Notes

Ingredients
  

  • 100 mL alcohol Preferably vodka. Rum or bourbon work too. Must be at least 35% ABV (70 proof)
  • 4 grade B (extract-grade) vanilla beans or 2 grade A beans

Method
 

  1. Split the vanilla beans in half lengthwise. I like to leave the skinny curved end uncut, so it's easier to handle the beans.
  2. Place the beans into the bottle or jar, and cover with the alcohol leaving a little space at the top. Cover loosely with aluminum foil. Do not seal the jar tightly, or pressure could build up while heating, risking an explosion.
To use a Sous Vide Machine
  1. Fill a pot with enough water to come about halfway up the bottle or jar, and also be between the minimum and maximum markings on the sous vide.
  2. Attach the sous vide machine to the pot according to the manufacturer's instructions, and set it to 140˚F (60˚C) for 4 hours. You can put the bottle or jar in the pot while the sous vide preheats, there's no need to wait for it to come up to temperature.
To use an Instant Pot or Slow Cooker
  1. Fill the Instant Pot or slow cooker with enough water to come about halfway up the vanilla jar or bottle. Choose its keep warm function. You can put the lid on if it fits to help keep the heat in. If not, you can drape a clean kitchen towel on top. Set a timer for 4 hours.
Storing
  1. After the 4 hours are up, remove the bottle or jar from the pot and let it come back down to room temperature. Seal it tightly and store in a cool dark place. The vanilla extract is ready to use right away

Video

Notes

Think of this as a formula recipe for every 100 mL of alcohol you're using. If you have a large jar that holds 500 mL, just make five times this recipe in one jar.