Saturday, January 25

Vanilla Extract

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Vanilla Extract Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 4-6 bottles (Can easily be doubled or tripled)



  1. With a sharp paring knife, split vanilla beans in half lengthwise. Place the two halves in each of four to six decorative bottles (8-ounce minimum). Using a funnel, pour the vodka into each bottle, filling appropriately. Seal each bottle then label and date. Place in a cool, dark place. The extract is ready to use after 6 months and only improves with age while continuing to darken and intensify in flavor. When the extract is depleted, simply add more vodka to the bottle and repeat the process. Double the wait time to allow the vodka to extract flavor from the vanilla bean.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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