You’ve probably noticed that almost every recipe that I share calls for vanilla extract. It gives natural light vanilla flavor to pastries and is far better than vanilla sugar or any artificial substitutes. It is very easy to make at home. All you need is vanilla beans and good quality alchohol.

What beans to use:

any available 🙂 No matter what sort of vanilla beans you use (more likely you’ll get Bourbon Vanilla that is the most popular) — they are all good.

What alchohol: 

I always use good quality vodka as it is the most neutral (well, if you can say that vodka is neutral, haha). But you can experiment with cognac or rum if you like.

Where to store: 

Better use dark glass bottles as the extract can be light-sensitive. I use these amber bottles

How long:

The longer the better but no less than two months.

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Vanilla Extract

Ingredients (for 1 bottle):

  • 2 1/2 vanilla beans
  • 120 ml vodka


Halve the beans and put them into the bottle. Pour vodka over them. Keep in a dark place for no less than 2 months. The longer the better. 

Use in pastries, cakes and puddings.

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