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This article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.
This article has been viewed 154,180 times.
Vanilla infused vodka is simple to make at home. It's ideal as a standalone drink or for adding to a variety of cocktail mixes.
Ingredients
- 250ml, 8.4 fl oz vodka
- 2-3 vanilla beans/pods, split
Steps
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1Pour the vodka into a glass jar, or leave it in its original bottle if it is the right measure.
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2Add the split vanilla pods to the vodka. To split a vanilla pod, simply cut down the middle of the pod with the tip of a sharp knife while keeping the pod flat on a clean, non-slip surface.
- Some people prefer to scrape out the middle of the vanilla pod before adding but this is where much of the flavor resides, so it's not recommended.
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3Put the lid over the jar or the cap on the bottle.
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4Leave to stand for a minimum of 5 days to a week, although infusing for around 3 to 5 weeks will probably produce the best flavor. You'll note the vodka turning a light shade of golden brown within a half hour of adding the pods and this will darken with infusion over time. Shake every few days to help distribute the vanilla and store in a cool, dark place while it's infusing.
- You can leave the pods in for as long as you wish to allow the vanilla to infuse through the vodka but it should be ready to use within the first week of infusing.
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5Discard the vanilla pods when you're satisfied with the taste level of the infusion. If you wish to remove any sediment from the vanilla pods, pour through a fine sieve or coffee filter into a clean bottle.
- If you don't want to throw out the pods, then you can leave them in the vodka but after a fair while they may get a bit tacky and start disintegrating (this is in the range of many months later).
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6Serve. Serve as is, or use as part of a cocktail. For one example of using vanilla infused vodka, see How to make a vanilla martini. Or, try vanilla vodka poured over ice and topped up with ginger ale for a creamy drink.[1]
- Vanilla vodka is excellent used in dessert dishes as well as in drinks.
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Community Q&A
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QuestionHow long will this last?
Community AnswerAs long as the vodka! (Indefinitely.) But don't leave the beans in -- remove them after 3 weeks, max. -
QuestionHow many vanilla beans do I use for 1.75 liters of vodka?
Community Answer3 beans max. Flavor intensifies for 1 - 3 weeks. You can then dry the beans and use them for the next bottle. -
QuestionCan I use vanilla extract instead of beans?
Community AnswerYes. You could use vanilla extract for a slight hint of vanilla, but it wouldn't be as noticeable.
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Things You'll Need
- Knife and cutting board or similar non-slip surface
- Glass jar or suitable bottle with lid/cap
- Tongs or similar item to help you remove the beans when discarding them
References
About This Article
Ollie George Cigliano
Private Chef & Food Educator
This article was co-authored by Ollie George Cigliano. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. This article has been viewed 154,180 times.
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Co-authors: 13
Updated: December 21, 2022
Views: 154,180
Categories: Featured Articles | Infused Spirits and Liqueurs
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