Whiskey Vanilla Extract Recipe — Make-Ahead Infused Extract

I am completely captivated by vanilla extract. Since I began making my own several years ago, I haven’t bought commercial vanilla—neither imitation nor store-bought pure. Once you make homemade extract and taste how much more vibrant it is, and see how simple the process becomes, it’s hard to go back.

Why bother when pure vanilla can be bought relatively cheaply? Homemade extract has advantages: it’s customizable and you can control the intensity. The typical method is to split vanilla beans, place them in a bottle, pour a neutral high-alcohol spirit such as vodka over them, seal the container, shake, and let the mixture age until the alcohol burn softens and the vanilla flavor develops fully. The alcohol acts as a carrier for the concentrated vanilla flavor. It’s that easy—truly satisfying—and I always keep a large jug of homemade vanilla in my pantry.

But sometimes I want a little bite to cut through sweetness: an alcohol presence that complements the vanilla instead of disappearing behind it. For those moments I make Whiskey Vanilla Extract. The process is just as simple. I split vanilla beans lengthwise and tuck them into an empty bottle; an attractive bottle makes the finished product feel more special, even if it doesn’t change the flavor. Life is short—bring a little beauty where you can.

I use a drinkable but affordable whiskey or bourbon (ask a local shop clerk for a recommendation) and pour it over the beans, cap the bottle, shake, and let it rest for about a week.

*I did NOT use Templeton Rye Whiskey for my extract, only the empty bottle.

This extract is ready sooner than neutral-spirit versions because the whiskey’s rich, slightly smoky character is meant to be part of the profile. You can start using it after one to two weeks, though it will mellow and develop more depth with longer aging. If it feels too bright at first, store it in a cool, dark spot for a while and try it again later.

I swap Whiskey Vanilla Extract for regular vanilla in whipped cream, pecan pie, fruit crisps, and hot fudge sauce. It adds a warm, spirited note to familiar desserts. What would you make with it?

Notes on Bottles and Gifts

You can prepare this extract in clean canning jars, but I prefer using actual liquor bottles because they’re easier to pour from without spilling. If you don’t have empty liquor bottles or you want to make smaller gift-sized bottles, dollar stores and big-box retailers often carry small decorative bottles with corks or screw tops. Make sure the closures fit tightly so nothing spills when you shake the bottle.

Finding Affordable Vanilla Beans

Use the vanilla beans you prefer—Madagascar, Tahitian, Bourbon—each offers a slightly different aroma and flavor. I don’t have a single favorite; I enjoy them all. To get beans affordably, buy in bulk when possible. I typically purchase from online marketplaces at lower prices than grocery stores. Properly stored (in a cool, dark place at a steady room temperature), vanilla beans will last at least a year.

Whiskey Vanilla Extract | Make Ahead Mondays

Rebecca Lindamood

With its smoky, richly flavored profile, whiskey makes an excellent base for homemade vanilla extract. This extract is not neutral—use it when you want a little bite: whipped cream, pecan pie, fruit crisps, hot fudge, and other desserts benefit from its character. It also makes a memorable hostess gift.

Ingredients

• 1 clean, empty 750 ml liquor bottle with a tight-fitting lid or a glass container that holds about 3 cups with a tight lid
• 5-20 whole vanilla beans depending on desired strength
• about 3 cups whiskey enough to cover the beans, adjust for your container

Instructions

• Split the vanilla beans lengthwise and then in half. Slide them into the empty bottle. Use fewer beans for a milder flavor or pack in more beans for a stronger presence. Leave enough space so the beans are fully submerged when you add the whiskey and can close the lid.
• Place a funnel in the bottle and pour in whiskey, covering the beans completely. Seal the bottle, shake vigorously for about two minutes, and store it in a cool, dark place for at least one week, shaking daily. The extract will mellow and deepen with more time.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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