Vanilla Extract

Some vanilla extract recipes call for rum or brandy, but Rachael Narins and Suzanne Griswold prefer vodka because the neutral spirit lets the vanilla flavor shine through. Their bean of choice is Mexican. "It's more local for us," says Narins. "It also has a spicy, robust flavor that's great in extract."

video Video: Watch how to make homemade vanilla extract

Plus: F&W's Dessert Cooking Guide

  • Servings: Makes about 1 1/2 cups

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  • 10 moist vanilla beans, preferably Mexican, split lengthwise
  • 1 1/2 to 2 cups vodka

How to make this recipe

  1. Put the vanilla beans in a tall bottle or jar and cover with the vodka. Add up to 1/2 cup more vodka to completely submerge the vanilla beans. Close the bottle or jar and let stand in a cool, dark place for at least 6 weeks before using. The extract is done when it's dark and fragrant.

Contributed By Photo © Antonis Achilleos Published December 2010

456331 recipes/vanilla-extract 2013-12-06T23:55:23+00:00 Suzanne Griswold, Rachael Narins food-gifts|sauces-and-condiments|basic-easy|make-ahead|no-cook december-2010,rachael narins,suzanne griswold,chicks with knives,vanilla extract recipes,vanilla-extract 456331

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