Learn how to make homemade vanilla extract without spending too much money! This little condiment will enhance the flavor of your baked goods and save you money in the process. Making vanilla extract is easy and cost-effective, using only two simple ingredients.
Maybe you're used to going to the store and picking up a bottle of artificial vanilla extract. You never quite liked the way it tastes or smells, but you can't beat that convinience, right? Wrong. Learn how to make DIY vanilla extract, which will become your new secret ingredient.
Why make your own vanilla extract
You might wonder, "Why make vanilla at home when I can buy it at the store?" The answer lies in the flavor of the vanilla bean itself.
Store-bought vanilla extracts have additives, artificial flavors and sweeteners that weaken the true taste of vanilla. By making your vanilla extract at home, you can enjoy the pure flavor of the vanilla bean and save money in the process.
- Making your own vanilla extract may seem like an effort, but it's actually very simple!
- Quality: You will have a pure extract without additives, artificial flavors and sweeteners.
- Flavor blends: To create a unique flavor, you can mix different types of vanilla beans and different alcohols. You can even create a vanilla spice blend.
- Costs: Really good quality vanilla is expensive, and making your own extract will save you money.
- Gifts: Homemade vanilla makes the perfect gift for bakers.
The 2 ingredients you need
Creating vanilla extract is a labor of love, but most of it is hand-off. The hardest part is waiting for the vanilla to develop, which takes about eight weeks. With just two ingredients, vanilla beans and alcohol, it's one of the easiest things to make in just 5 minutes of work.
To make DIY vanilla extract, you will need:
- 8 ounces of alcohol, at least 70-proof, can vary from bourbon to rum to clear alcohol like vodka or moonshine. At about $25-$30 per liter, this will cost you about $6-$8 dollars for 8 ounces, or 1 cup, enough for your entire jar of vanilla extract!
- 4 to 6 vanilla beans per eight ounces of alcohol. You can choose between Tahitian vanilla, which costs $1 per vanilla bean, or the higher-quality Madagascar vanilla beans at $1.50 per bean.
This means your entire 8-ounce jar of homemade vanilla extract will cost about $10-$17 to make. Compare that to $25-$30 for a similar size of premium vanilla extract in a store!
Variations
You can also flavor your vanilla extract. Orange peel, lemon peel, cloves, star anise, and lemongrass all make for beautiful additions that compliment the flavor of vanilla!
To make a flavored vanilla extract, add the flavoring ingredients to the jar along with the vanilla beans and alcohol. Some good combinations are:
- Orange Vanilla: Add 3-4 strips of orange peel along with the vanilla beans. This gives the extract a subtle, citrusy orange flavor.
- Spiced Vanilla: Add 1 cinnamon stick, 2 whole cloves, and 1 star anise pod. This will result in a vanilla extract with hints of spice and warmth.
- Lemongrass Vanilla: Add 2 lemongrass stalks, sliced into 1-inch pieces. The lemongrass provides a bright, floral background note.
- Lemon Vanilla: Use the zest from 1 lemon in place of orange peel. This gives the extract a refreshing lemon flavor.
Be creative ingredients to infuse in the alcohol for 2 months as usual. Could you taste and adjust the flavors as needed? Flavored vanilla extracts add interest to baked goods like Argentinian bread pudding or flan.
Choose your beans
You can make vanilla extract using different types of vanilla beans, such as Madagascar, Mexican or Tahitian. Since you will need a large amount and the prices at grocery stores are quite high, I recommend that you buy vanilla beans in bulk.
I prefer using Madagascar Bourbon vanilla beans for their rich, creamy and robust flavor. When I want to change the flavors, I like Tahitian vanilla beans for a fruity flavor and Mexican vanilla beans for a smoky flavor.
Vanilla bean grade
In addition to the types of vanilla beans, there are two grades of vanilla beans to choose from when making vanilla extract. Selecting the right grade depends on your specific culinary needs and budget.
Grade A: These beans are the most expensive and are meant for cooking and baking. They are longer and moist, and their high moisture content allows them to release their flavor quickly.
Grade B: These beans are meant for extraction, yield the most flavor, and are less expensive. They are shorter and appear more dried.
“I use spiced rum to make my vanilla extract, and the longer it sits — more than one year — the more the flavor will develop and become richer in tone. Additionally, homemade vanilla extract is a wonderful gift to give during the holidays.”
— Michelle, Sift and Simmer
Choose your alcohol
The alcohol’s job is to extract the vanilla compounds from the beans and the seeds. To effectively accomplish this, your choice of alcohol should have a minimum proof of 70. There's no need to spend a lot on a fancy brand; a middle-of-the-road bottle will do the job. Here are some options:
- Vodka: The most commonly used spirit for making vanilla extract because it is odorless and tasteless, allowing the fragrance of the vanilla to stand out.
- Rum: Adds a heavy, sweeter note to the vanilla. You can use white, gold or dark rum.
- Bourbon: Adds a smokey flavor to the vanilla.
- Brandy: Adds sweet and fruity notes to a homemade extract.
Step-by-step instructions
Follow these simple steps to make your own vanilla extract. Give the vanilla time to extract, and the end result will be a pure vanilla flavor that tastes amazing.
Slice each vanilla bean lengthwise down the center using a sharp knife. This will expose the vanilla seeds.
Place the sliced vanilla beans and seeds into a glass jar or bottle. Pour the 8 ounces of 70-proof alcohol over the beans, making sure they are completely submerged.
Seal the jar tightly. Store in a cool, dark place for 2 months, shaking the jar once a week to distribute the vanilla flavor.
After 2 months, the vanilla extract is ready to use! Remove the vanilla beans by pouring the extract through a mesh strainer or cheesecloth.
Transfer the strained extract to an airtight bottle or jar. Store in a cool, dark place. The extract will keep for many years.
Use 1-2 teaspoons of homemade vanilla extract in place of store-bought extract in your baking recipes.
Vanilla plays a major role in recipes, expertly boosting the flavors of desserts like dark chocolate cookies and pecan tarts. It really can make a simple dessert feel elevated!
Make an alcohol-free version
Don't want to use alcohol? No problem. Glycerin is a great substitute for alcohol in making homemade vanilla extract. While alcohol-free, glycerin retains alcohol's preservative properties. This makes it a great choice for culinary vanilla extract with long-term storage in mind, especially if you want to avoid grain alcohol.
“I use glycerine to make homemade vanilla extract. Because I can not consume alcohol. When you make your own vanilla extract, you have more control over how strong you want the extract to be. And it is relatively cheaper in the long run.”
— Devy Dar, Soy Yummy Recipes
Want to go beyond extract and feeling curious about different types of vanilla? Explore options like vanilla bean paste and aromatic vanilla sugar, to take your baking to another level. You can also pair up your vanilla extract with some homemade vodka infusion!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Homemade Vanilla Extract
Ingredients
- 8 ounces 70-proof alcohol such as Everclear
- 4-6 vanilla beans
Instructions
- Clean and sterilize one 8-ounce jar or bottle or two 4-ounce bottles or jars. Using bottles with lids or stoppers is suggested.
- Split the vanilla beans in half lengthwise. This will expose the seeds.
- Add the vanilla bean and any loose seeds to the container. If you are using a 4-ounce container, you may need to cut the beans in half to fit them into the jar/bottle.
- Add the alcohol to cover the beans, then seal the jar or bottle tightly with a lid. Gently shake each container to distribute the beans. Place the jars or bottles in a cool, dark place to infuse the flavors. Shaking the bottle occasionally.
- The extraction process usually takes about 8 weeks. The longer you wait, the more intense and complex the flavor will become. At this point, the vanilla is ready to use, and the vanilla beans can be removed. If the vanilla beans are left in the bottle, the flavor will continue to evolve, just like a fine wine. Just be sure the beans are always submerged in alcohol.
Notes
- Orange Vanilla: Add 3-4 strips of orange peel along with the vanilla beans. This gives the extract a subtle, citrusy orange flavor.
- Spiced Vanilla: Add 1 cinnamon stick, 2 whole cloves, and 1 star anise pod. This will result in a vanilla extract with hints of spice and warmth.
- Lemongrass Vanilla: Add 2 lemongrass stalks, sliced into 1-inch pieces. The lemongrass provides a bright, floral background note.
- Lemon Vanilla: Use the zest from 1 lemon in place of orange peel. This gives the extract a refreshing lemon flavor.
Nutrition
Jere Cassidy is the writer and recipe developer behind the blog One Hot Oven. A passion for all things food-related led her to culinary school to expand on her baking skills and now to share easy recipes for all home cooks and bakers of all skill levels. When not in the kitchen, Jere’ likes to travel far and wide to find delicious food.
This article originally appeared on Food Drink Life.
Yasmin says
I never knew you could make your own vanilla extract, so this was such a fun activity.
I cannot wait to try it in 8 weeks!
thank you for the recipe
Sage Scott says
My mom brings me the most amazing Mexican vanilla when she comes to visit, but I ran out. It was going to be a while before she could get me some more, so I thought I'd give this recipe a try. I just finished the 8 week waiting period, and it was amazing!
Sherry L Ronning says
I have been wanting to make my own homemade vanilla but was unsure of the process. I bought a pack of vanilla beans for another recipe and was unsure what to do with the leftovers. Following your step by step instructions, I now have a batch of vanilla brewing and can't wait to try it.
Mary says
This DIY vanilla extract recipe was such a fun project, and the results are amazing! I was pleasantly surprised by how easy and inexpensive it was to make using just vodka and vanilla beans. I can taste the difference compared to store-bought.
Tammy says
This is almost identical to the vanilla extract both my grandmothers made. I say almost because they both used plain moonshine in their recipes. (They bought 2 quarts every year just to make extracts with. After my parents' marriage Grandma Croft bought double with half going to Grandma Mortimer who insisted on paying her.) Grandma Croft even went after a Revenue agent once in the 1930s when he asked Grandpa Croft to buy some moonshine from her regular supplier (a tenant farmer of theirs). Grandpa refused to buy ANY moonshine for them stating: "If you arrest them, they'll know who ratted them out since I don't normally buy shine. I'm not spending the rest of my life waiting for a shotgun blast." Now that moonshine production is legal, the local state stores sell a lot of moonshine made from recipes that go back three or more generations, usually five for six. Bigger profit for the retailers AND the moonshiners--including the great grandson of the man who made Grandma's.
kseniaprints says
Oh I LOVE this story!!! Thanks so much for sharing, Tammy.