Bust out the booze friends! I’ve got a weekend project for you!
We’re making our very own vanilla extract! Why? Why make your own vanilla extract when you can just buy the stuff in a teeeeeeny tiny bottle at the grocery store for close to ten whopping dollars? Hm… see what I did there? I seem to have answered my own question.
Homemade vanilla extract only requires a handful of things. Come on… we can totally rock this.
First let’s talk vanilla beans. Yea… they’re a tad bit expensive, but totally worth their weight in… vanilla.
There are a lots different varieties of vanilla beans. So many varieties all with their own subtle nuances… it can be a bit overwhelming. There are beans from Madagascar, Mexico, Tahiti, Tonga… just throw a dart at the map and they just might produce vanilla beans there. Ok. I’m exaggerating. Different beans from all over the globe have different characteristics. We could talk about this for days… seriously. Here’s a brief brief brief run down of my favorites.
Madagascar beans are powerful, dark, full vanilla flavor beans. Tahitian beans remind me of vanilla figs- fruity and floral. The Mexican variety has just a hint of sweet creaminess. How’s that for brief?
What beans are you going to choose for your vanilla extract? Where are you going to get them? Use exactly any bean you want! Maybe you’ll buy them online here. Use exactly whatever you can get your hands on. Mix and match! It’s your world. It’s your extract.
This is going to be so easy! Let’s get started!
I started two types of vanilla extract. One jar is filled with vodka and Mexican vanilla beans (on the left above) while the other jar has bourbon and Tahitian vanilla beans (on the right, silly). I’m beyond excited! I’m ready to bathe in this stuff.
Here’s what you’ll need to make your own vanilla extract:
- A mason jar, or some other clean, super sealing container.
- A high-proof alcohol like vodka, bourbon or rum. We’re talking 80 proof.
- Three vanilla beans per cup of alcohol
- A dark spot to store the jars.
- Two months. That’s how long it takes to create vanilla extract!
Here’s how:
Use a sharp paring knife to cut lengthwise down the center of the vanilla beans, leaving about an inch at the top of the vanilla bean uncut.
Put the vanilla beans in a glass jar with a tight fitting lid. I used mason jars.
Cover the beans completely with alcohol. It’s three vanilla beans per cup of alcohol, so if you use 2 cups of vodka split open six vanilla beans and throw them in the jar.
Tightly cover the jar and give it a good shake. Store in a cool dry place for two months. Give the bottle a good shake every week or so, just so you don’t forget all about it.
After two months have passed, your vanilla extract should be ready for your favorite chocolate chip cookie or pound cake recipe. You might also want to put the extract in cute, tiny bottles and give them to your favorite baker friends.
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YOU ROCK!!!! #1.) You gave me a link to buy vanilla beans MUCH cheaper then I can buy them at the store (thank you, thank you, thank you) and #2.) You taught us how to make our own vanilla extract!!! Awesome!!!
Hi Joy! How are you? Thank you sooo much for this recipe. Vanilla extract is ridiculously expensive these days and although vanilla beans are pretty up there as well, you get more for your money by making it yourself. I’m definately gonna try this. Thank you again.
Great minds think alike!
I have a three week old batch in my cupboard. My mom used to make when we were kids. I got a cute little jar from the flea market to put it in too. Some day I might get around to a post, but I could never write it as eloquently as you have!
Thankis for this post Joy!! It’s the first time I ever leave a reply in a blog and this worth it!!! I live in Argentina and it’s really difficult end expensive to find vainilla extract around here…so your kindness worth millions!!! thank you ver much.. I’m gonna try this for sure.
I am sooooo excited to try this! I love vanilla and go through it so quickly! How important is the quality of the vodka or bourbon that you use to the final product?
I’ve never thought of making my own extract before – but I totally get your point about how expensive it is! What a GREAT idea :D
I started making my own vanilla extract a couple of years ago and felt like an idiot for not doing so sooner. Kudos to you for sharing this simple but brilliant project. have found amazingly good deals on vanilla beans through ebay–extract quality beans are very reasonably priced. My favorite extract is made with dark rum.
I LOVE making my own vanilla extract! It’s so much cheaper! I go through quite a bit of vanilla and usually do end up buying the $9 bottle that only lasts a couple of weeks. So, my dear hubby decided “I’m going to find out where we can get some vanilla beans online.” For the cost of half a bottle of extract, we now have enough for about six bottles or more. (Sadly, I’ve already used about half of it. hehe.) Thanks for sharing this Joy! As always, you’re awesome. ;)
I love homemade vanilla extract! I made over 20 bottles during the holiday season and gave them away as gifts. I use a ratio of one ounce beans to one cup liquor. I love how all my baking turns up slightly speckled due to the “caviar” from the beans. Great project! I’m making my next batch with rum. Yummy!
This is great! Thanks! :) I’m always running out of the tiny bottles of vanilla from the store!! & what a cute idea (to give them as gifts) !
That looks amazing. I’m excited to try it. Think I will opt for rum. Can’t wait to start baking cookies and use my new secret ingredient.
Here’s what I’m thinking Bourbon + vanilla beans in some fabulous cocktail. Hmmm, must think further …
I’ve never gone back to buying vanilla again after starting to make my own extract. The flavor is so much more distinct, and the price point is fantastic! Thanks for spreading the homemade word!
a doily!
i’ll take the rum, hold the vanilla bean, please.
never thought of making my own vanilla extract, but might just give it a try.
I like my vodka straight, please. Great idea you have there. Why not make your own. Your writing makes me smile. And I am NOT an easy smile to get.
Oh my goodness, I was just wondering how to do this!
I saw this post last week and just got back from Whole Foods, vanilla beans in hand to make this. Looking forward to the results.
If i use the beans for something like creme brulee and scrape out the seeds, can I use the stalks for the extract? I know stalks keep their flavor b/c I put them in my sugar container after using them and drying them out
Guess what everyone is getting for Christmas!? This is GREAT!
Natty, I’ve made Vanilla Rum in the past too. However I didn’t leave the beans in so long and as mentioned earlier up I don’t split the beans either.
I don’t use the rum for cooking though, but with coke ;) Cheaper than Bacardi’s Vanilla Rum if you’re partial to it!
i made mine for the first time couple of weeks ago and it’s sitting in the darkest spot in my pantry. i used boubon and madagascar beans, not sure if that’s the best combination but experiment experiment ladies :)
can’t wait to smell/taste the results in a few months.
Did you know that vanilla was actually originary from mexico?!!! it was exported accross the world with the conquistador! And most likely by the french to madasgarscar and polinesia (old colonies)… So the flavor of the mexican vanilla is probably one of the best, for this reason that it’s the closest to it’s original taste!
Thanks for the tip, great like ever…
Take care sweet gateau…
I’ve been working on my own vanilla extract since January. I’ve got a big old jar of it going. It just keeps getting better and better with each week. I used Tahitian beans as well and vodka. I’ve heard that Bourbon beans might be the best for extract. Maybe next time. Such a good idea for Christmas presents!
What a great project! I’m going to make it and give it to my friends along with my homemade granola for Christmas.
Weird coincidence — I’m looking at my note reminding me to try making vanilla extract and thinking, “Holly, go do it. Start now!” Then, in usual Holly style, I decided to put it off and read a blog post instead. How odd that the post I read was this one. Okay, no more procrastinating — it’s to the kitchen with me!
Amazon sells great Madagascar beans for as low as 50 cents per.
I make my own vanilla extract too with vodka and Madagascan beans. I just throw the pods in the bottle after I’ve scraped out the seeds because they still have a beautiful scent and a lot of flavour to give. And it’s nice to be able to use them a second time instead of throwing them away!
My wife uses so much vanilla extract in baking that long ago I decided that the teeny tiny $10 bottles of good extract just weren’t worth it. So I started making homemade vanilla extract for her to use. I figured why not? I make all kinds of other things that include alcohol and spices (beer, mead), this is just an extension of that.
Some tips I have to offer:
(1) I love you, Joy – I really do! – but I have to suggest to everyone: read this guide: http://www.vanillareview.com/make-vanilla-extract/
(2) Buy “extract” or “grade B” vanilla beans. They’re less expensive, don’t taste or smell any different from “grade A” beans (they’re just not as purty), and they contain less water so you get more vanilla for your buck.
(3) The Ebay seller “Vanilla Products USA” has some pretty darn good prices on beans. Link: http://stores.shop.ebay.com/Vanilla-Products-USA__W0QQ_armrsZ1
(4) More vanilla beans are better. The guide I linked in (1) suggests 1.0 ounce beans – split, scraped, and chopped – per cup of spirits. This makes good extract, but even Joy will tell you that professional bakers use twofold extract, which contains twice as much vanilla bean per cup of spirits. More really is better in this case. On the other side of that coin, I have to point out: using less than an ounce of beans per cup of spirits is just going to make vanilla flavored alcohol, not vanilla extract.
(5) If you can afford to do so when the whim strikes you, absolutely go ahead and use spirits other than neutral vodka to make your extract! Yes, the flavor of the extract will be different if you use bourbon or dark rum or even cognac as your spirits, but that’s the POINT! This will give your baked goods that you use the vanilla extract in a “house” character – nobody else will make chocolate chip cookies that taste quite like yours because they don’t have your “secret ingredient.” =)
(6) Six weeks is the reasonable minimum amount of time that you will have to wait before the extract will be usable, but that doesn’t mean you have to strain the extract off the beans and package it at that point. The spirits will continue to extract flavor from the pods for up to 6 months, so it makes sense to make a lot of extract at one time and just pull out 8 fl. oz. of extract when your little bottle empties. That’s what I do for my wife, anyhow.
I hope this information is useful to some of you. =)
It is! Thanks!
I have to say this post inspired me. I want to mention a store that rhymes with Bostco that sells vanilla beans in a 10 pack. Two glass vials with 5 beans each. NOTE: You need to call the store directly as they are clearancing these out at $4.97 each. YEP! That is less than 50 cents a bean. Not all stores have them in stock, but it’s worth the effort and gas money to get the beans so cheap!!!!!!!!! I have already made some!
i just made this yesterday, and i cannot wait! i might even make another batch at the same time, so i can give small bottles away as gifts.
i’m going to let it steep until november; i know it only takes two months but i figure it only gets better with time, and then it’ll be ready for all the awesome holiday cookies and cakes that will be made.
so, so excited. :-)
Oh, I’m so glad I came upon your site after Brendi (branappetit) mentioned you as her big source of inspiration. How funny, I’m just about to buy my very first bottle of vanilla extract. But for sure I’m going to buy 3 vanilla beans and put them into a jar of our home-made (very strong) alcohol…and in 2 months’ time my oatmeal is going to feel like in heaven;).
And I agree, your site is so very cute!
Ooooooo my mom has made vanilla like this for years….in fact I request it for Christmas :) Tastes so much better then the fake stuff.
Thanks Joy and Bob for the good advice. I bought beans off of e-bay and have 6 batches that I started today. I did Madagascar and Tahitian beans each in vodka, bourbon and rum (okay, so I went a little overboard). I can’t wait to compare them, use them in baking and to give as gifts. Thanks so much for the inspiring post to try something new and creative!!
i have 2 bottles in the making right now :)
Like others, I just used the big vodka bottles, but will probably pour into tiny cute bottles when ready to give as gifts!
I bought 1/4 lb of Bourbon/Madagascar beans from z naturals I believe, and I even made some vanilla sugar! Haven’t used it yet, but am wanting to with your sugar cookie recipe!
I’m all over this one. It sounds like something I couldn’t possibly mess up. (I think.)
I love this idea…I’m planning 2 match a batch but does it have a expiry date at all?
Ooh thank you! There’s some christmas presents sorted!
I just found this recipe and have order my vanilla beans. Can’t wait till they get here. I wondering if anyone has made vanilla extract using amaretto?
I just got back from Tahiti and bought vanilla from a plantation there. The grower said to use rum (light or dark) to soak the beans. He said the sugars in the rum will make better extract. He suggested putting 20 vanilla beans split into a bottle of rum. Wait 8 weeks then start using the extract. When the bottle is half gone, add more rum to fill the bottle. He didn’t say how long you could keep doing this but one lady said she had been doing it for 10 years and was still getting good extract from her original beans. I can’t wait to make up my batch.
I was surprised that my bottle of vanilla extract in the making exploded!
I put some alcohol and some rum with about 1/2 vanilla bean into a tiny glass bottle with plastic cap yesterday evening. Today in the morning it broke into pieces by itself on my desk. Might it be the case that I filled the bottle with alcohol to the very top edge? Now I’m making another one but I’m a bit afraid of it. Did something like this ever happen to you?
Oh and I put it in the fridge this time
I found this while looking for a way to extract the flavoring from caramel. I wonder if the process is similar. Also if I wanted to ask about the alcohol in the vodka. Isn’t it still there when the extract is done? I would want to use it to help flavor drinks, but I don’t'want to have any alcohol in the drinks. Is that a problem?
Either way thanks for the wonderful recipe.
What fun this is! I might be nipping at the vanilla to check on its progress… hee hee! Thanks for the great idea and all the vanilla sources and wisdom.
I’ve been making my own for years. I use the bourbon beans in brandy, and I love the rich, mellow flavour of it. I’ve never had a bottle explode, but I always leave some head space. Interesting that you had that happen.
Hi Joy,
Quick question for you about the extract – I started mine on October 4th and I am diligently giving the jars a shake every week – I’ve got 2 mason jars going, one with vodka and one with rum. Anyhoo, its darkening up quite nicely but there is a lot of vanilla debris floating around – when its time for the extract to come out of hibernation, should I run it through cheese cloth to capture the bits or leave as is?
I’ve bought some lovely old milk glass spice jars on Etsy that I’ll giving the vanilla in as Christmas pressies.
Thanks!!!
I started my extract in August using light rum (it was what I had on hand). I opened the jar a couple weeks ago just to see if it was smelling like vanilla extract and I was overwhelmed by the alcohol! Does it take more time to smell great like the manufactured extract? I couldn’t imagine putting this in my precious cakes at this point. :)
Awesome! Thank you for the great recipe and the great blog!
This sounds fabulous! How long will it last (stored room temp in the pantry)?
Pretty much forever. Just top it off when it gets low. You may want to throw in a new bean or two after several toppings off.
Wonderful!!! In good old Germany we use vanilla sugar, which is nice, but for some things a little weak. So sometimes you want the sugar kind and sometimes the extract, so this is perfect.
Thank you so much for this post! I am so excited to try this!
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