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Recipes

Kaveri Vanilla Extract

Recipe By: Asha Loupy

Makes: 8 ounces

Kaveri Vanilla Extract
Photo by:  

Melati Citrawireja

Vanilla extract is easier than you may think to make — all you need is good vanilla beans (oh hi, Kerala Vanilla!), vodka, and time. With notes of fig, bourbon, and chocolate orange, vanilla extract made with these plump pods from Kerala — sourced for us by Reginald and his family, who have been curing vanilla using their secret family technique for three generations — is truly special with nuanced layers of sweet, aromatic flavor. The number of beans you need will vary, but we've found that 3 to 4 Kerala vanilla beans is enough for 4 to 6 ounces of alcohol (ideally 3 pods per 4 ounces).

Or, for a more cost effective route, I like to use two whole vanilla beans and two pods that I've scraped the vanilla beans out of for another use (like ice cream or Moringa Vanilla Basque Cheesecake). Then, all that's left to do is wait. Your extract will be ready to use after about two months. And, you can top it off with more alcohol to keep your vanilla extract brewing and on hand for all your baking dreams!

Want to mix things up? Try using rum or bourbon instead of vodka.

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Ingredients

  • 4 to 6 ounces vodka, or other alcohol, like rum or bourbon (at least 80 proof)
  • 3 to 4 whole pods Kaveri Vanilla

Methods

1. Place the vanilla beans, cutting in half if necessary, in a, 8-ounce jar or bottle. Fill with vodka, or the alcohol of your choice. (the alcohol should be full covering the vanilla beans.

2. Place the jar in a cool, dark place in your pantry (do not put in the refrigerator) and allow to sit for 2 months. Then, use in your favorite baking and dessert recipes!

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