10/12/2026
Vanilla extract might be one of the easiest things you can make at home. The catch? Patience. A LOT of patience. 😂🌿
I’ve been making vanilla extract for our family for years, but I’ve never sold it before. That’s going to change eventually… just not anytime soon. This batch won’t be ready for at least a year, because I personally like my vanilla to sit for a minimum of 12 months before I consider it finished.
This batch is made with Grade B vanilla beans, which are perfect for extract. Grade A beans are plumper, softer, and have a higher moisture content, making them great for splitting open and scraping the vanilla seeds directly into recipes. Grade B beans are a little drier and usually not quite as pretty, but that lower moisture content makes them wonderful for extracting all that vanilla goodness into alcohol.
And making it really is ridiculously simple:
I use 1 oz of vanilla beans for every 4 oz of vodka or bourbon.
Split or cut the beans, completely cover them with alcohol, tuck the bottle away somewhere dark, give it a shake every now and then… and wait. For this specific batch, I put 75 beans into my 1.75 L of vodka.
As much as I LOVE when people come out and support our little farm business, this is one product I genuinely encourage you to try making yourself! Buy some good vanilla beans, grab a bottle of vodka or bourbon, and start a jar. Future-you will be very pleased with present-you.
And if waiting an entire year sounds absolutely terrible… well, eventually Coffman Family Farms will have some ready for you. 😉🤎
2027, vanilla. We’ll see you then.
