They seal well & are super cute! For this batch, I used 4.5-ounce & 8.5-ounce square swing-top bottles from Bormioli Rocco. I've used 4-ounce & 8-ounce mason jars (Ball & Kerr) in years past, but it's harder for me to find them locally right now, so I've switched to swing-top bottles instead. Glass Jars or Bottles: Whatever you use needs to have a tight-fitting lid or cap that seals well in order to keep contaminants out.If you're looking for a more pronounced flavor for special recipes, you can use other 80-proof hard alcohols such as bourbon, rum, or brandy. I always use potato vodka and grab a big 1.75-liter jug for under 20 bucks. It lets the vanilla shine, which is ideal for most recipes. 80 Proof Vodka ( 40% alcohol by volume): Vodka is the best option for extract because of its ( somewhat) neutral smell & taste.You can buy them in grade A or grade B, the latter of which is meant specifically for extract. I always use Madagascar vanilla beans, which are the most popular.
You can use more beans if you want a stronger extract, different varieties of vanilla beans for a more nuanced flavor (like Tahitian or Mexican), or make a few bottles with different types of alcohol (like bourbon, brandy, or rum) to use in specific recipes.ģ) SAVINGS: When you make it at home and leave the beans in the jars, you can top up the extract with more alcohol as you use it, which saves money. No settling for watered-down extract or the imitation stuff. So, it will improve the quality of recipes where vanilla is prominent.Ģ) VARIETY: You control the quality & variety of ingredients. Especially when it will make all your go-to recipes even better.ġ) STRENGTH: If you let it infuse long enough ( six months), homemade vanilla extract has a stronger (and richer) taste & smell than the store-bought versions.
Vanilla extract alcohol content how to#
Thankfully, learning how to make it at home has saved me quite a bit of money.Īt least when I remember to plan ahead by starting a new batch! Just so you know, homemade vanilla extract tastes best when it's sat for six months or longer, which is definitely a time commitment, but very much worth it. While I appreciate the convenience of store-bought extract, it certainly isn't cheap and the price has only risen over the years.
Because I love it so much, I typically add extra (1 tablespoon in many recipes that require 1-2 teaspoons), and thus go through a bottle much faster. Vanilla extract is a staple in my pantry since I use it often in baked goods and hot drinks (like a pumpkin spice latte or hot chocolate) to make the flavors pop & give them an extra cozy feel. It makes an excellent DIY food gift for any occasion (especially Christmas) and you can make it last-minute for your friends & family by including a sticker or tag with a "ready by date" that's 3-6 months out. This recipe is incredibly easy & budget-friendly, and you can start a batch in less than 10 minutes. Learn how to make homemade vanilla extract with only two simple ingredients: vanilla beans & vodka.
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