There’s a sense of satisfaction that accompanies not just making your own vanilla extract, but actually producing anything yourself. Think back to how you felt upon cooking the family dinner or playing on stage for the first time. The same feelings and sensations apply to making your own vanilla extract.
Would you like to learn how to make vanilla extract? Place beans in a clean glass bottle, add alcohol to fully submerge the beans, seal the jar, store in a dark place, shake the jar occasionally, and let it infuse for several weeks.
If you’re stuck between homemade and store-bought vanilla extract, I’ll say choose homemade if you have the time. That’s why, in today’s piece, I’ll be working with you on how to make vanilla extract at home, which starts with 2 ingredients: vanilla beans and alcohol.
1. Split Vanilla Beans Lengthwise
The final quality of your vanilla extract begins with the very first ingredient, your vanilla beans. This is why care must be taken when selecting your beans to ensure that you’ve got beans of the highest available quality.
There are over 150 varieties of vanilla beans in the world, and each one pulls a different flavor into your extract. So consider what you want from your extract before deciding which variety to go for.
Once that decision has been made, go ahead to split your vanilla beans down the center with a knife. While you’re at it, ensure the bean is still attached to the top so it’s easy to remove from the jar when done. You can use any vanilla bean of your choice, depending on your preferences and what’s available within your locality.
For me, Madagascar Bourbon vanilla is my go-to because it has the most recognizable, full-bodied vanilla flavor, unlike Tahitian vanilla, which is slightly more floral and aromatic. Other varieties of vanilla beans include Mexican vanilla beans, which are rich, slightly spicy, and warm, and the Indonesian beans, which are smoky and earthy with a woody and sometimes spicy flavor.
Note that each variety of vanilla beans lends a different taste to your vanilla extract, which is why it’s best advised to stick strictly with Madagascar vanilla or Madagascar bourbon vanilla beans.
For making extracts, Grade B beans are ideal, as they’re specifically intended for extraction and often have slightly lower moisture content, making them more suitable when submerged in alcohol. It’s also more affordable than the plumper, prettier Grade A beans that are mainly for cooking or baking.
I go for the highest-grade vanilla beans I can get, but whether you’re using the fat, thick Grade A beans or the less expensive, brittle Grade B beans, both work just fine.
Sometimes I gather Grade A vanilla beans from different parts of the world and mix them. The flavors vary by region, but when combined, they add a distinct flavor and richness to my vanilla extract. That’s why I wasn’t the least bit surprised when a guest of mine tagged my vanilla extract as the best homemade vanilla extract ever.
2. Place Beans In A Clean Glass Jar
After you’re done slicing your beans, get a clean glass jar to immerse them in alcohol. Any glass or bottle that seals well is good to go, and make sure the jar is tall enough to submerge the beans. Wash and sterilize your bottle, if necessary, before placing your split vanilla beans into it.
Wide-mouth jars are my preference for the extraction phase because they’re easy to fill, shake, and strain. Remember to label your jars from the start by writing the bean variety, alcohol used, and the date of production on masking tape. You can stick this label to the bottom of the jar if you don’t want to spoil the front label’s aesthetics.
3. Add Alcohol/Gylcerin To Fully Submerge Beans
This stage is where the real work begins, as the alcohol acts as a solvent, extracting the hundreds of flavors compounded in the beans. Vodka is often the popular choice for making vanilla extract, but other options include bourbon, rum, whiskey, and glycerin.
Vodka is preferable because it lets the vanilla beans shine without competing. Others prefer bourbon for its warm, dynamic flavor, or brandy, which adds more notes to the vanilla symphony.
Whichever type of alcohol you choose, ensure that it’s at least 75 – 80 proof alcohol to ensure you’re getting the best result. Once you add your alcohol to the jar, make sure the vanilla beans are submerged, leaving a small space between the alcohol and the top of the bottle.
4. Seal The Jar Tightly
Secure the jar with a tight-fitting lid, cork, or swing-top stopper to prevent the vanilla extract from pouring out while shaking or during storage. It also keeps the extract from evaporating as it infuses.
5. Store In A Cool, Dark Place
While your vanilla extract is infusing, store the jar at room temperature in a cool place, out of direct sunlight. Put it in a cupboard, at the back of a pantry, or anywhere that’s at room temperature and away from sunlight.
Your extract is technically usable from 3 months onward, but you can store it for up to 6 months, as the longer you leave it, the better it gets.
6. Shake The Jar Occasionally
For the first few weeks, remember to give your vanilla extract a good shake every day or every other day, as this helps the infusion process. Think of this as a daily ritual, rather than a chore, that takes as little as five seconds but gives you the small reward of watching your extract deepen in color week by week.
Over time, you can resort to shaking it once a week or every couple of weeks to help infuse it with flavor. As it matures, the infusion becomes more self-sufficient, with the occasional shake-up helping to redistribute the seeds and any settled pulp back through the liquid.
7. Let It Infuse For Several Weeks
You’ll need to exercise some patience when making your vanilla extract, as it won’t be ready to use right away. That’s because it needs to be infused for several weeks and months to extract its best flavor, and that’s how you go from knowing how to make vanilla extract to making one.
If you taste your extract early, it might taste too strongly of alcohol, and that’s why I strongly recommend waiting. The longer you infuse it, the more intense the flavor will be, which is why most people recommend waiting six to twelve months, with occasional shaking in between.
8. Strain And Use
Once your extract is infused to your liking, you can strain it if you prefer a smooth extract without the seeds and pulp. I prefer leaving the beans inside permanently because it lets the flavor deepen over time.
If you prefer straining yours, use a fine-mesh strainer or white cheesecloth to filter the extract for a smoother, cleaner vanilla extract.
How To Make Vanilla Extract From Vanilla Beans at Home
Vanilla extract is a popular ingredient in most of our baked goods and can completely transform a good dessert into a great one. But the quality of your vanilla extract depends mainly on the quality of the vanilla beans used.
How to make vanilla extract? To make my vanilla extract taste better, I add extra vanilla beans and leave it for at least 12 months before use. The extra beans are key because many store-bought vanilla extracts lack the depth of flavor that makes for good vanilla.
This lack of flavor is mainly due to the extract being made with synthetic ingredients or to brands cutting back on the amount of real vanilla in each bottle.
Homemade vanilla is more cost-effective than store-bought, as you only need 2 ingredients: vanilla beans and vodka. Here are the things you need to know to make vanilla extract
Vanilla Beans: You can get your vanilla beans from any major grocery store, and if you can’t find them in your area, try purchasing them online. There are over 150 types of vanilla in the world, each with its own unique flavors and characteristics. My personal favorite is Grade A or Grade B Madagascar vanilla beans, as they are generous in size, nice and plump, high-quality, and perfect for homemade vanilla.
How to make vanilla extract? Ensure the vanilla beans you’re getting are fresh and plump, as older ones might look brittle and won’t blend easily.
There are different grades of vanilla beans, but the best ones are “Grade A” and “Grade B”, with Grade B specifically sold for extracting purposes. I’ve made vanilla using each grade and a mix of both, and I can say categorically that either tastes great.
Vanilla beans come in varieties, including Tahitian, Madagascar, and Mexican. Most bakers prefer to mix both to create a signature flavor and taste distinct from other brands.
Alcohol: Vanilla extract is commonly made with vodka, but you can also use glycerin, bourbon, or rum. I prefer alcohol because it perfectly extracts all the flavors from the vanilla beans and creates a very intense-flavored vanilla extract.
But if you’re not ready or capable of splurging on expensive alcohol, bourbon can still do the trick. The main flavor is coming from the vanilla beans, so you’re permitted to go for the cheap stuff when it comes to alcohol.
I must warn you to avoid flavored vodkas, as they often contain artificial flavors, which negate the reason for making your own pure vanilla.
Glass Bottles Or Tightly Sealed Jars: Either should do the trick. Ensure that you sterilize the bottles before use.
To make my vanilla extract, I prefer a strong vanilla so the homemade flavor is more pronounced, which is why I always go for grade A or B vanilla beans. I use about 8–12 vanilla beans per 8 ounces of alcohol, which helps me strike the perfect balance between flavor and cost, since vanilla beans can be quite pricey.
Once you’ve secured your vanilla beans, put them into your bottle/jar, pour in your alcohol or whatever substitute you choose, seal the jar, and wait. Homemade vanilla extract tastes better and turns darker the longer it sits, so let it sit for 6–12 months or more.
During storage, keep it out of direct sunlight and give it a shake at least once per week. That’s how to make vanilla extract.
How To Make Your Own Pure Vanilla?
Pure vanilla extract is made by soaking original vanilla beans in alcohol, with no additives or artificial ingredients. But what if, instead of soaking vanilla beans in vodka, you blended them?
Put the vanilla beans and vodka together and blend for 2–3 minutes, until the beans are broken down. Transfer the mixture into a glass jar, seal it, and store it in a convenient place to allow the flavors to infuse.
After 2 weeks, pour the extract through a fine-mesh strainer, and using the back of a spoon, press the liquid out of the pulp. Spoon half of the pulp back into the extract, avoiding any large or stringy bits, and stir to combine. Return the extract to the fridge and allow it to infuse for at least another 2 weeks.
You’ll notice that by breaking down the vanilla bean pods in the liquor, you expedite the process, resulting in a fully infused vanilla extract in 4 – 5 weeks, unlike the traditional 3 – 6 months. For the best flavor, shake the sealed bottle before use.
The longer the vanilla extract stays, the more complex the flavor becomes, and that’s how to make vanilla extract. I tested this method before and found it tastes more fragrant and flavorful than soaking the vanilla beans in vodka.
Another perk of this method is that your vanilla extract is ready to use in just over a month, while the soaked version takes longer for the vanilla flavor to develop.
Homemade Vanilla Extract Step By Step
Using a sharp knife, cut the vanilla beans to expose the seeds. No need to split the beans in half; just slit them down the middle. If the vanilla beans don’t fit in your bottle, cut them into smaller pieces.
If you’re using whole vanilla beans, scrape out the pulp from a bunch of beans and put the beans, along with the pulp, into the bottle. Scrapping out the seed pulp first helps the alcohol develop flavor more quickly than using uncut beans.
When cutting your beans, leave the top intact and split each bean down the center. Doing it this way keeps each bean connected to the top, so you can easily pull it out of the jar when you’re done or want to swap out your vanilla beans.
After cutting, place the beans in your bottle/jar and pour in the vodka to make vanilla extract. You can use a funnel to ensure that it doesn’t spill. If any of the beans float to the top, add a little extra vodka to ensure they are fully submerged, then seal the jar and shake it a few times to distribute them.
Store the vanilla at room temperature and away from direct sunlight. Shake once per week or every couple of weeks, and store for 6 months or longer. I’ve come to realize that storing my vanilla extract for a little more than 12 months brings out this exquisite taste.
During storage, the vodka will remain clear for a couple of days, so shake the extract every few days to break up the pulp and distribute the seeds in the vodka. After a week, the extract starts to darken and develop some flavor. You can start using the extract from now on, although the flavor will be very subtle and will have a strong alcohol taste.
As you use your vanilla extract, you can refill it with a little vodka each time, then give it a shake before use. Add more fresh beans as you add more alcohol to your vanilla extract. Note that once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced as they become less intense.
Locally made vanilla extract can last several years when properly stored, so if it still smells good, it’s still good to use. Even an aged extract without the beans can last indefinitely, with the flavor likely to deepen or change subtly over the years.
How Long Does Homemade Vanilla Extract Take To Make
Homemade vanilla is easy to make, but to get the best, you have to exercise patience. That means that the longer you let the vanilla beans sit in the vodka, the stronger the flavor gets, and that’s how to make vanilla extract.
In as little as 5–12 weeks, your vanilla extract is good to go. But for the best results, I love leaving mine for 6–12 months, as the flavors continue to intensify and improve with time.
If you want to use this as a gift, maybe for the holiday season, I’d recommend giving it at least three months’ lead time. I give my extract at least one year to develop a full flavor.
Best Alcohol For Making Vanilla Extract
I use vodka for my vanilla extract, and I go for the cheap stuff since vodka has almost no flavor and is meant to carry the vanilla’s flavor. So no need to break the bank on the vodka you use; instead, channel those resources into getting the best-grade vanilla beans available.
How To Make Vanilla Extract
Equipment
- 1 A clean bottle
Notes
Vanilla Extract Recipe
When it comes to making vanilla extract, this is my personal recommendation for anyone who wants to keep people coming back for more.Ingredients
- 12 Vanilla beans (The amount of vanilla beans used should be dependent on the size of the jar you’re using).
- 750g Vodka, about 3 cups (You need enough spirit to cover the beans in your bottle of choice).
- Glass Bottle with cap or stopper
Why Make Homemade Vanilla Extract
One reason to make your own extract is that it gives you room to experiment with flavor and add your personal touch. For someone like me, I like some level of customization in whatever I do, as it gives me room to put my own blueprint in place.
So if you’re one for something more flavored or tastes differently from the usual that’s on the store counter, learning how to make vanilla extract might be your best shot. While some say it’s cheaper to make vanilla extract than to buy from the store, that’s a bit divisive and a topic for another day.
Another beautiful thing about your local vanilla extract is that it can be used indefinitely because it’s alcohol-based. So the longer you keep it, the more delicious it becomes. All you need to do is shake it up every once in a while.
What Can I Use Instead Of Alcohol In Vanilla Extract?
If you’re not comfortable using alcohol in your vanilla extract, substitutes include glycerin, rum, brandy, and bourbon. Whichever you choose to go with, make sure that it’s 70-proof or above, as this ensures that the alcohol content remains at or above 35%.
Glycerin is a non-alcoholic thick vanilla paste that can come in handy for people who don’t want the addition of alcohol to their vanilla extract. It uses less per recipe but has a higher concentration of vanilla.
Bourbon is another interesting choice as it complements the beans and creates a very rich, deep, caramel-toned vanilla flavor.
Conclusion
There is something genuinely satisfying about learning how to make vanilla extract, putting two ingredients in a jar, tucking it in the back of a cupboard, and pulling it out months later to find something that smells and tastes like the real deal. Not the synthetic approximation we’ve all become used to, but the actual, full-spectrum, 250-compound thing.
Knowing how to make vanilla extract means you control the beans, the alcohol, the time, and the final flavor. It means you can blend varieties in ways no store-bought bottle ever would. I’d recommend making your vanilla extract because it lets you experiment with pure extracts and pastes that make a world of difference in your cooking and baking.
If you want to try some homemade delicacies, I invite you to try vanilla extract. I promise you’d be proud of yourself once you’re done. C’mon, it’s not that complex, as all you need is some vanilla beans, vodka, a glass jar, and loads of patience. Does this sound like something you’d love to try? Because you definitely should.