Vanilla Extract

The Fastest Way to Make Vanilla Extract

Making your own vanilla extract is a simple process—all that’s required is to combine vanilla beans and alcohol (vodka, rum, and bourbon are popular choices) in a bottle where the alcohol acts as a solvent to extract soluble flavor compounds from the beans. The only catch? It can take 6 to 10 weeks to get a strong enough extract.

A couple of strategies can help speed this process along: splitting the pods or gently heating the alcohol. The former is easy, but the latter gets complicated: The alcohol must not get too hot, as heat can damage the volatile flavor compounds in vanilla and vaporize the alcohol if it reaches 170 degrees.

My solution? Using a sous vide circulator. In a temperature-controlled water bath, I was able to make flavorful vanilla extract from split pods overnight. Some testers even found the overnight extract to be more flavorful and pronounced than commercially made extract when they tried samples of vanilla milk and chewy sugar cookies. –S.D.

METHOD: Using sous vide circulator, bring water to 145 F in large container. Cut 1 ounce vanilla beans (8 to 10 beans) in half lengthwise. Place beans and 1 cup 80- to 100-proof vodka in 12-ounce canning jar and seal; do not overtighten lid. (Depending on shape of jar, you may need to cut beans in half crosswise so that vodka fully covers beans.) Gently lower jar into water bath until fully submerged. Cover and cook for 16 to 18 hours.