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Pure Mexican Vanilla

Mexican Vanilla Extract

by Lola Dweck
Learn how to make authentic Mexican vanilla extract at home. This step-by-step guide will help you create a high-quality, aromatic extract that will elevate your recipes with the smooth, creamy, and flavorful essence of Mexican vanilla.
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Prep Time 10 minutes
Total Time 56 days
Cuisine Mexican
Servings 4 3-ounce bottles

Equipment

Ingredients
  

  • 12 Mexican vanilla beans gourmet grade (or 16 extract grade)
  • 12 ounces vodka at least 35% alcohol content

Instructions
 

  • Split the vanilla beans lengthwise using a sharp knife, but leave about a centimeter at the top intact so the beans remain connected.
  • Place the split vanilla beans into a glass bottle and pour the alcohol over the beans, ensuring they are fully submerged. Seal the bottle tightly and shake well.
  • Store the bottle in a cool, dark place, such as a pantry or cupboard. Shake the jar gently every week or so to encourage the extraction process.
  • Allow the vanilla beans to steep in the alcohol for at least 8 weeks. The longer it steeps, the stronger the flavor will be. Alcohol helps preserve your vanilla extract and maintain a long shelf life.
  • After the desired steeping period, strain the extract to remove the vanilla beans.
  • Pour the extracted liquid into smaller, clean bottles or jars for easier use and storage. Label the bottles with the date and type of extract.
  • Store the homemade vanilla extract in a cool, dark place, away from direct sunlight or heat.

A Note from Lola

TIPS, TRICKS, AND VARIATIONS
  • While vodka is commonly used for making vanilla extract because of its neutral flavor, you can experiment with other spirits like rum, bourbon, tequila, or mezcal to add different flavor profiles. Keep in mind that the choice of alcohol will influence the final taste of the extract.
  • The longer you let the vanilla beans infuse in the alcohol, the stronger and more intense the flavor will be. While 8 weeks is the minimum recommended time, you can let it age for even longer for a more robust vanilla taste.
  • If you are looking for an alcohol substitute to make an alcohol-free version of this recipe you may use food-grade glycerin (or glycerol), which is derived from plants.
  • If you plan on giving a bottle of homemade Mexican vanilla extract as a gift, be sure to allow enough time for its full flavor to develop or include a “ready to use by” date on the bottle. I also like to divide my vanilla extract into small 3.5-ounce glass bottles when giving them as a gift and I include one vanilla bean, cut in half, in each bottle so that the flavor continues to infuse!
  • You can also purchase Pure Mexican Vanilla Extract from my online shop, Lola's Mercadito!
HOW TO USE MEXICAN VANILLA EXTRACT
  • Baking: Add Mexican vanilla extract to your favorite baked goods such as cookies, cakes, muffins, and bread. It imparts a rich and aromatic flavor, elevating the overall taste of your creations.
  • Desserts: Use Mexican vanilla extract in desserts like puddings, custards, ice creams, and creamy desserts. It adds a creamy and sweet flavor with subtle hints of spice and floral notes.
  • Beverages: Enhance your beverage by adding Mexican vanilla extract. Whether it's hot chocolate, coffee, smoothies, or milkshakes, a few drops of Mexican vanilla extract can add depth and warmth to the drink.
  • Sauces, syrups, and jams: Incorporate Mexican vanilla extracts into sweet sauces, syrups, reductions, or jams. It complements flavors in dishes like caramel sauces, fruit compotes, and pancake syrups.
  • Savory dishes: Mexican vanilla extract can also be used sparingly in certain savory dishes to add a touch of sweetness and complexity. It pairs well with rich and savory sauces, marinades, and glazes for meats or roasted vegetables.
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina