Vanilla Bean Liqueur

Preparation: 4 - 6 weeks
Yield: 2 1/2 cups
 Sterilise jar/s
For each batch, you'll want 1 x quart (950ml) jar that has been sterilised by covering in boiling water and boiling for 10 minutes. Remove from water and rest for a few minutes on a teatowel-covered surface.
Measure vodka and sugar into jar
Use a funnel to reduce spillage of the vodka and sugar as you pour them into your jar.    

Prepare vanilla beans
Cut each vanilla bean in half crosswise and through the middle - making four pieces from each one. You can either pop them into the jar as-is, or scrape the seeds and add the seeds and beans to the jar together, like I have.
Shake jar
Add band and screw top lid, tighten and shake until sugar has dissolved (may take a minute or two). 
Store in a cool, dark dry place (like your pantry) for 4 - 6 weeks. Check after 4 weeks and see if the flavour is strong enough - if not, leave for another week or two.

Pour through a fine sieve/several layers of cheesecloth or coffee filters to remove vanilla beans (beans can be used in something else if you like). Pour into a nice liqueur bottle with an air-tight lid to prevent evaporation. Add a new whole vanilla bean to each bottle if you like for decoration. Seal and store at room temperature.


2 cups vodka
1 cup white sugar
3 vanilla beans
1 - 2 extra vanilla beans for decoration  
So how to enjoy this? Pour over ice and enjoy as a liqueur, add a little into a nice cup of coffee or google and make a nice cocktail with it perhaps?
Why not try making your own vanilla bean liqueur like this, it makes a delicious liqueur to enjoy and looks nice in a jar as a gift, too! :(^_^):
after 2 hours
after 3 days
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer