Extracto de vainilla (vanilla extract) is a liquid flavoring made by soaking vanilla beans in alcohol and water. It is commonly used in baking and desserts to add sweet, warm, and aromatic flavor to cakes, cookies, ice cream, and custards.
Jump to
Pure vanilla extract has a richer and more complex taste than imitation vanilla.
This extracto de vainilla recipe uses split vanilla beans infused in vodka for a pure, classic vanilla flavor.
It highlights a simple, reliable method that delivers consistent results and a rich, aromatic extract ideal for baking.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Vanilla beans: Provide the natural vanilla flavor and aroma that infuses into the alcohol to create the extract.
- Vodka: Acts as a neutral base that extracts and preserves the vanilla flavor without altering it. It can be substituted with bourbon, which adds a slightly deeper, warmer note if you prefer a flavored extract.
How to Make Extracto de Vainilla
Note: Full instructions are provided in the recipe card below.
- Slice the vanilla beans lengthwise down the center. Use the tip of a paring knife or a spoon to scrape out the seeds and place them in a 10- to 12-ounce bottle.
- Cut the empty pods into 1-inch pieces and add them to the bottle. Cover with the liquor, then put on the top and shake vigorously.
- Store at room temperature for 4 weeks to allow the flavor to develop, shaking the bottle once a week.
- The extract will keep at room temperature in a dark place for up to 12 months. As you use your vanilla extract, you can top it off with more vodka.
Hint: Always keep the vanilla beans fully covered with alcohol for best flavor and safety.
Storage
Storage: Store vanilla extract in a tightly sealed bottle in a cool, dark place. It will keep for up to 12 months and continue to develop flavor over time.
Camila's Tips & Variations
- In this recipe, we split the vanilla beans, scrape out the seeds, and cut the pods into pieces for maximum flavor. If desired, you can simply slit the beans lengthwise and peel them open, exposing the small black seeds inside before placing them in the bottle.
- For the best flavor, use fresh, plump vanilla beans and keep them fully submerged in the alcohol at all times.
- For a traditional, all-purpose vanilla extract, Madagascar beans work best. Tahitian beans give a lighter, more floral flavor, while Mexican beans create a deeper, bolder taste.
- Vodka gives a classic, neutral vanilla flavor.
- Bourbon adds warm, caramel-like notes.
- Rum adds a slightly sweet, tropical depth that works especially well for desserts.
- The longer the extract rests, the stronger the flavor becomes: 3 months is mild, 6 months is ideal, and 12 months is very rich.
- You can reuse the same beans by topping off the bottle with more alcohol as the extract is used.
Frequently Asked Questions
Why does my vanilla extract taste weak?
This usually happens if the beans are old, not enough beans were used, or the extract has not rested long enough. Let it infuse longer or add more beans for stronger flavor.
How long does homemade vanilla extract need to sit?
Can I reuse vanilla beans to make more extract?
Can I reuse vanilla beans to make more extract?
Yes, you can top off the bottle with more alcohol as you use it and continue reusing the beans until the flavor fades.
What happens if the beans are not fully covered?
Exposed beans can dry out or grow mold, which can spoil the extract. Always keep the beans fully submerged.
Pair with
Recipe
Extracto de Vainilla
Equipment
- Small spoon (for scraping seeds)
- 10- to 12-ounce glass bottle or jar with tight-fitting lid
Ingredients
- 8 vanilla beans
- 8 to 12 ounces vodka
Instructions
- Slice the vanilla beans lengthwise down the center. Use the tip of a paring knife or a spoon to scrape out the seeds and place them in a 10- to 12-ounce bottle.
- Cut the empty pods into 1-inch pieces and add them to the bottle. Cover with the liquor, then put on the top and shake vigorously.
- Store at room temperature for 4 weeks to allow the flavor to develop, shaking the bottle once a week.
- The extract will keep at room temperature in a dark place for up to 12 months. As you use your vanilla extract, you can top it off with more vodka.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
