01/06/2026
Last year, I made vanilla in both vodka and brandy. I like them both, but feel the brandy was better and had a more robust flavor. Here is how you can make vanilla at home too!
Gather your vessel, alcohol, beans, funnel, plate, knife, scale, and label.
Weigh your beans, and use the calculation sheet (pause to screenshot at the end) to find the amount of alcohol and beans you need.
Next, using a sharp knife, carefully split your beans lengthwise and place into your vessel.
Then measure our your alcohol and pour in. Don't mind the spillage- it's hard to hold a camera and pour at the same time!
Lastly, store in a cool, dark place for 6 months or more. The longer it sits, the better the flavor!
Enjoy!
Vanilla Ratio Sheet courtesy of Indri's Vanilla Bean Group
Tips & hints:
*I split half of my beans, not all.
*It is imperative to fully submerge your beans so they don't mold.
*When I strain my vanilla, I add the used beans to a "mother jar."
