Homemade Vanilla Essence

The main flavour for many traditional desserts is vanilla - that’s why the type of vanilla essence used is a game-changer for many desserts. Surprisingly making this from scratch is super easy and only requires two ingredients, except for it does take time and the ingredients can sometimes be costly. About 5-6 vanilla beans are split per cup of vodka (depending on the size) and the vodka soaks up the bean which takes about 6-12 months. This process is definitely worth waiting for as many store bought essences are diluted with water. Another perk that comes with homemaking vanilla essence is you can choose your own flavoured bean. Two of my favorites are the Tahiti and Madagascar vanilla beans as they are aromatic and rich/creamy in flavour. This essence will make your recipe flavours unique as the essence is all homemade!

Ingredients for Madagascar

• 10 Madagascar grade A beans
• 2 cups of vodka - 40% or 80 proof
• 2 bottles

Ingredients for Tahiti

• 5 Tahitian grade A beans
• 2 cups of vodka - 40% or 80 proof
• 2 bottles

Steps for Madagascar

1. Split all of the 10 beans and pour a cup of vodka into each bottle
2. Push 5 beans into each bottle - scrape your fingers to get some extra beans in
3. Close the bottle and label the bottle with the type of essence and date
4. Leave to soak for 6-12 months, you can use at 2 months but the flavour will not be as pungent

Steps for Tahiti

1. Split all of the 5 beans and pour a cup of vodka into each bottle
2. Push 2 1⁄2 beans into each bottle - scrape your fingers to get some extra beans in
3. Close the bottle and label the bottle with the type of essence and date
4. Leave to soak for 6-12 months, you can use at 2 months but the flavour will not be as pungent