Bust out the booze friends! ย I’ve got a weekend project for you!
We’re making our very own vanilla extract! ย Why? ย 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? ย Hm… see what I did there? ย I seem to have answered my own question.
Homemade vanilla extract only requires a handful of things. ย Come on… we can totally rock this.
First let’s talk vanilla beans. ย Yea… they’re a tad bit expensive, but totally worth their weight in… vanilla.
There are a lots different varieties of vanilla beans. ย So many varieties all with their own subtle nuances… it can be a bit overwhelming. ย There are beans from Madagascar, Mexico, Tahiti, Tonga… just throw a dart at the map and they just might produce vanilla beans there. Ok. ย I’m exaggerating. ย Different beans from all over the globe have different characteristics. ย We could talk about this for days… seriously. ย Here’s a brief brief brief run down of my favorites.
Madagascar beans are powerful, dark, full vanilla flavor beans. ย ย Tahitian beans remind me of vanilla figs- fruity and floral. ย The Mexican variety has just a hint of sweet creaminess. ย How’s that for brief?
What beans are you going to choose for your vanilla extract? ย Where are you going to get them? ย Use exactly any bean you want! ย Maybe you’ll buy them online here. ย Use exactly whatever you can get your hands on. ย Mix and match! ย It’s your world. ย It’s your extract.
This is going to be so easy! ย Let’s get started!
I started two types of vanilla extract. ย One jar is filled with vodka and ย Mexican vanilla beans (on the left above) while the other jar has bourbon and Tahitian vanilla beans (on the right, silly). ย I’m beyond excited! ย 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. ย We’re talking 80 proof.
– Three vanilla beans per cup of alcohol
– A dark spot to store the jars.
– ย Two months. ย 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. ย I used mason jars.
Cover the beans completely with alcohol. ย 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. ย Store in a cool dry place for two months. ย 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. ย You might also want to put the extract in cute, tiny bottles and give them to your favorite baker friends.
297 Responses
I see this recipe is from many years ago. I am hoping you are still monitoring it though.
I am about to make my first batch. Iโm seeing mixed messages online about whether or not the beans should be removed after itโs ready to use. Some say to leave them in and just top them off so they stay submerged. Others say strain it before bottling.
I am giving these as gifts so I want to get it right. I also donโt want the receivers to have to worry about maintaining it.
Anyways, I hope youโre listening.
That’s a great question. It really is up to your preference. I’ve strained the extract before gifting so the recipient doesn’t have to worry about adding beans to maintain the flavor and topping the extract off. If you know you’re gifting the extract to someone who will maintain it, I say leave the beans in. Otherwise, for no fuss and no worry, strain the bean out. Hope this helps! Good on your for getting on your holiday gifts early!
Can you use flavor vodka like caramel?
Hi there! I’m Abby and I reply for Joy, but the answers are hers! You can use flavored vodka, just label it so you know it’s caramel forward, which might not work in every dish that requires vanilla extract. Alternatively, I’ve made vanilla extract with bourbon and ohhhh mannnn it was amazing.