Three Ways to Make Homemade Vanilla Extract

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Homemade vanilla extract is a staple in every baker’s pantry, infusing desserts with its warm, aromatic essence. While store-bought versions are convenient, crafting your own vanilla extract is a fun and rewarding process that ensures purity and customization. Here are three simple methods to make your own vanilla extract at home.

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Why Make Vanilla Extract at Home?

Homemade vanilla extract is customizable, cost-effective, and free of artificial additives. Plus, it makes a thoughtful gift for friends and family—simply pour the extract into decorative bottles and label them for a personal touch.

Spice up your recipes with these flavorful vanilla extracts, and enjoy the cozy, aromatic charm they bring to your kitchen creations!

Classic Vanilla Extract with Vodka

This traditional method is straightforward and yields a versatile extract.

Ingredients:

• 5–6 vanilla beans
• 1 cup (8 oz) of vodka
• A glass jar with a tight lid

NOTE: For a large batch, you will need:

• 50 vanilla beans
• 1 gallon of vodka (80-proof minimum)

Instructions:

• Prepare the Vanilla Beans: Slice each vanilla bean lengthwise, exposing the seeds inside. You can leave them whole or cut them into smaller pieces for easier infusion.
• Combine Ingredients: Place the beans in a clean glass jar. Pour vodka over them, ensuring the beans are fully submerged. For a large batch, remove about 1 cup of vodka from bottle. Add all the vanilla beans.
• Seal and Store: Seal the jar tightly and store it in a cool, dark place. Shake the jar once a week to mix the flavors.
• Patience Pays Off: Allow the extract to steep for at least 8 weeks, but for the richest flavor, wait 3–6 months. The longer it sits, the better the flavor. Label your jar or bottle with the date made to keep track of how long it’s been steeping.

Bourbon Vanilla Extract for a Rich Twist

This method uses bourbon instead of vodka, adding depth and complexity to the extract.

Ingredients:

• 5–6 vanilla beans
• 1 cup (8 oz) of bourbon
• A glass jar with a tight lid

NOTE: For a large batch, you will need:

• 50 vanilla beans
• 1 gallon of 80-proof bourbon

Instructions:

• Prepare the Vanilla Beans: Slice each vanilla bean lengthwise, exposing the seeds inside. You can leave them whole or cut them into smaller pieces for easier infusion.
• Combine Ingredients: Place the beans in a clean glass jar. Pour bourbon over them, ensuring the beans are fully submerged. For a large batch, remove about 1 cup of bourbon from bottle. Add all the vanilla beans.
• Seal and Store: Seal the jar tightly and store it in a cool, dark place. Shake the jar once a week to mix the flavors.
• Patience Pays Off: Allow the extract to steep for at least 8 weeks, but for the richest flavor, wait 3–6 months. The longer it sits, the better the flavor. Label your jar or bottle with the date made to keep track of how long it’s been steeping.

Spiced Rum Vanilla Extract for a Warm Twist

The sweet, spiced notes of the rum pair beautifully with vanilla’s natural warmth, creating an extract that’s perfect for holiday baking, cocktails, or even savory dishes.

Ingredients:

• 5–6 vanilla beans
• 1 cup (8 oz) of 80-proof spiced rum
• A glass jar with a tight lid

NOTE: For a large batch, you will need:

• 50 vanilla beans
• 1 gallon of 80-proof spiced rum

Instructions:

• Prepare the Vanilla Beans: Slice each vanilla bean lengthwise, exposing the seeds inside. You can leave them whole or cut them into smaller pieces for easier infusion.
• Combine Ingredients: Place the beans in a clean glass jar. Pour spiced rum over them, ensuring the beans are fully submerged. For a large batch, remove about 1 cup of rum from bottle. Add all the vanilla beans.
• Seal and Store: Seal the jar tightly and store it in a cool, dark place. Shake the jar once a week to mix the flavors.
• Patience Pays Off: Allow the extract to steep for at least 8 weeks, but for the richest flavor, wait 3–6 months. The longer it sits, the better the flavor. Label your jar or bottle with the date made to keep track of how long it’s been steeping.

BONUS!

Here’s a recipe to make delicious non-alcoholic vanilla extract: Perfect for those who prefer to avoid alcohol, this method uses food-grade glycerin as a base.

Non-Alcoholic Vanilla Extract

Ingredients:

• 5–6 vanilla beans
• 1 cup (8 oz) food-grade vegetable glycerin
• 1/4 cup water
• A glass jar with a tight lid

Instructions:

• Prepare the Vanilla Beans: Split the vanilla beans lengthwise, revealing the fragrant seeds.
• Mix Ingredients: Combine glycerin and water in the jar, then add the beans.
• Seal and Store: Close the jar tightly and shake to mix. Store in a cool, dark place.
• Steep and Stir: Allow the mixture to steep for 3–6 months, shaking occasionally to help the flavors meld.

Homemade Vanilla Extract: The Perfect Gift!

I love to make large batches of vanilla extract every January and allow to steep for the year. These make perfect gifts for the holidays and any special occasion. Here’s a list of what I use to make and gift vanilla extract:

• Vanilla beans
• Extract gift bottles
• Bourbon extract gift bottles

Tips for Success:

• Choose Quality Beans: Opt for Grade B vanilla beans, as they are more affordable and perfect for extraction.
• Adjust Ratios: For a stronger extract, increase the number of vanilla beans per cup of liquid.
• Repurpose Beans: After straining, reuse the beans in sugar or other infusions.

Homemade vanilla extract not only elevates your baking but also makes for thoughtful, personalized gifts. Whether you choose the classic, bourbon, spiced rum, or non-alcoholic method, you’ll enjoy the satisfaction of creating something special from scratch.

Happy extracting!