This is a super easy recipe to follow, making a beautifully rich homemade vanilla extract that far exceeds any flavour, quality and price you can get at the supermarkets! It only takes two ingredients and a few minutes to make. You will have to be a little patient, though; it will take a minimum of 6 weeks to infuse into a beautiful extract that has minimal effort on your part to end up with an amazing homemade product for all your baking needs.
Why you’ll love this recipe:
- It’s simple and easy to make.
- It makes baked goods taste delicious!
- Vanilla bean prices are becoming increasingly expensive, which means that store-bought vanilla extract is also costly, even for a small bottle. Why not make your own and save a ton of money?
Why not try our Banana Cake with Cream Cheese Icing recipe! It uses this beautiful Vanilla Extract in the icing, and it is soooo good!
Ingredients:
- 5x Grade A or Grade B Vanilla Beans (options explained in the questions section below)
- 500 ml (1 pint) of Vodka, Bourbon, Brandy or Rum (We have used Vodka here).
Instructions:
- Collect jars and lids, and wash them in hot, soapy water. Then, rinse thoroughly under hot running water.
- Sterilise your jars by placing them in a saucepan of room temperature water and bringing it up to a boil for a few minutes, then taking them out and drying them on a clean tea towel. We have skipped this step sometimes, and it has been fine, as the addition of alcohol kills off bad bacteria. Just be sure to use at least 80 proof, 40% alcohol.
- Cut Vanilla Beans in half and then lengthwise down the beans. You can open the bean up a little with the blade of your knife to help the caviar come out when mixed with the alcohol.
- Place the five sliced vanilla bean pieces into the prepared jars and place the funnel into the jar.
- Pour your alcohol of choice into the jar and place the lid on firmly, then give it a good shake.
- Place it on a counter out of direct sunlight and give it a shake every day, or when you remember to, for the first week or so. Then give it a shake once a week or when you remember to for the first couple of months.
At this stage, you are welcome to start using your homemade vanilla extract or leave it for 6-12 months to keep infusing. It’s totally up to you. If you don’t use it at this stage, it will continue to infuse and impart a stronger flavour and vanilla aroma, which is exceptional!
Results:
After researching thoroughly, I waited 6 months to start using one of the jars, whilst the other jar continued to infuse until 12 months old. Honestly, the beautiful, strong aroma and flavour were rich regardless of the 6 months of infusing vs the 12 months of infusing. Both added a depth of vanilla flavour in my baking, and I was very happy with both batches.
I topped up the jar I’d been using when it got down to 2/3rds full and started using the other jar and letting the freshly topped-up one infuse some more. This way of using it has worked beautifully for me, allowing me to always have usable vanilla extract on hand to use when I need it.
It has saved me sooo much money and tastes phenomenal!
Needless to say, I won’t be going back to store-bought stuff ever again!
Storing homemade vanilla extract:
This can be kept in a cool, dark place out of direct sunlight for at least a couple of years, if not many years longer, if the beans are removed, as it has the alcohol to preserve it.
You could definitely do as the recipe states and use five vanilla beans in 500ml of alcohol. I just made a double batch as I purchased a 10-pack of beans. This has also allowed me to use one jar at a time, so the other one can continue to infuse! Winning!
Rotating through jars:
This original extract is now three years old. I have been rotating between both jars. Once one got down to about 2/3 full, I would refill with fresh vodka, put it to the back of the cupboard to reinfuse, then start to use the full jar. It has worked so well like this and has an incredible flavour.
As you may wonder, as I have refilled the jars, they have become slightly less potent but still absolutely usable many times over.
Submerge your beans:
Be sure to submerge your beans under the alcohol to prevent mould or bacteria from forming on the tops of the beans! It would be devastating to make a beautiful extract up, wait for it to infuse, then go to use it one day and have it looking like a funky mess!
This is why I cut my beans in half lengthwise to ensure they are submerged at all times, just in case I didn’t get around to adding extra vodka right at the top of the bottle once it started getting used.
The same goes for when you are actually using your extract; be sure to top up with new alcohol once it gets down to roughly 2/3rds of the jar full. It’ll keep infusing, and you’ll be right to keep using it even if you give it a week or two to keep infusing, then you’re good to go. It’s the gift that keeps giving!
Grade A vs Grade B beans:
The photos at the top of this post have been using Grade A Madagascan Vanilla Beans. They are plump and full of vanilla bean seeds. They have worked exceptionally well in making an extract that is full of flavour, colour and aroma.
The second batch of extract that I have made is with Grade B Tahitian Vanilla Beans (above), purchased from Amazon. I have been curious to see the difference between the grade A and grade B, and if the latter can still make a great extract.
The jar on the left (below) is from the original batch with grade A beans, the jar on the right is from Grade B beans and vodka just made.
I’m happy to say, it has been coming along nicely, has a beautiful brown hue to it, and I’m shaking it daily and can tell it will do the job just fine. When I need to purchase Vanilla beans in the future, which shall I choose? Absolutely, the Grade B, for cost alone, it will do the job great!!!
TIP: You can make a big batch up earlier in the year, purchase cute little glass bottles and decant some extract into the jars, print a cute label out and then gift it at Christmas time! Such a nice idea!
Equipment needed:
- Chopping Board
- Sharp Knife
- Vanilla Beans
- Alcohol of choice- We have used Vodka here, but you can also use Bourbon, Rum or Brandy.
- Funnel
- Glass jar with screw lid or glass bottle with stopper.
Frequently asked questions:
Store-bought is so expensive for a tiny bottle.
You can make the vanilla flavour stronger than store-bought by adding more vanilla beans and letting it infuse for longer.
Purchased vanilla extract can have artificial ingredients.
Yes! It’s only two ingredients, vanilla beans and vodka. It will make a far superior product than store-bought and will outdo cost, flavour, fragrance and quantity easily!
Well, it depends. You can either use Grade A or Grade B. Grade A beans are plumper and have a higher moisture content, easy to take out the seeds and cook with.
Grade B beans are drier, but you don’t need the seeds taken out to use in this, specifically, so they do the job very well.
These beans are called extract grade beans for a reason. They are recommended because they are always cheaper and still work great at making extract. They are drier but still work great for this. The moisture content doesn’t matter as much.
It can store years and years, if not indefinitely. Especially once infused, and the beans are removed. Just be sure to store your extract properly in a dark cupboard, out of direct sunlight, with a firm lid on so it doesn’t evaporate.
You can purchase them from your local grocery store or online. I have purchased from both Ebay and Amazon and have been very happy with the quality of both.
It only takes about 5 minutes to make the recipe; however, you do need to then wait a minimum of 6 weeks before using it. It’s a matter of personal preference, but waiting 6-12 months yields a richer, better product.
No, it is fine left in a dark cupboard, out of direct sunlight.
Have you tried this recipe? What did you think? Comment below with what vanilla beans and alcohol you chose and how it went!
Please let us know, it helps our readers to see if they might like to give it a try!
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Homemade Vanilla Extract
- Total Time: 5 minutes plus infusing time of 6-12 months
- Yield: 500ml (1 Pint) 1x
Description
A beautifully rich, flavorful extract, perfect for all your baking needs. It’s much more cost-effective than store-bought, no added nasties, and it makes a ton. Once you make your own, you won’t want to go back to store-bought.
Ingredients
- 5 vanilla beans
- 500 ml vodka, or you may choose bourbon, rum or brandy
Instructions
-
- Collect jars and lids, wash them in hot soapy water, then rinse thoroughly under hot running water.
- Sterilise your jars by placing them in a saucepan of room temperature water and bringing it to a boil for a few minutes. Remove and dry them on a clean tea towel. We have skipped this step before, and it has been fine, as the addition of alcohol kills bacteria. Just be sure to use at least 80 proof, 40% alcohol. However, for best results, it’s recommended to sterilise your jars.
- Cut vanilla beans in half, then lengthwise down the beans. You can slightly open the bean with the blade of your knife to help the caviar release when mixed with alcohol.
- Place the ten sliced vanilla bean pieces into the prepared jars and insert the funnel into the jar.
- Pour the vodka into the jar, secure the lid firmly, and give it a good shake.
- Place the jar on a counter out of direct sunlight and shake daily, or whenever you remember, for the first week or so. Then, shake once a week or whenever you remember for the first couple of months.
Notes
- This is the time you can choose a cheaper alcohol, and it will work perfectly.
- Make sure to seal the jar well with the lid so the liquid doesn’t escape. Also, only use plastic or two-piece metal lids. Don’t use bottles with cork stoppers as the liquid can evaporate.
- After infusing and you start to use the extract, make sure to top it up with more alcohol once it gets down to about 2/3 full.
- If you cut the vanilla beans lengthways down the centre, then also cut them in half, you will ensure that they are never near the top to prevent mould or bacteria forming.
- You can use the same quantity of homemade extract that any recipe calls for.
- Store at room temperature and out of direct sunlight.
- Extract may be used at 6 weeks of maturity; however, it is best to wait 6-12 months for it to become rich and flavourful.
- Prep Time: 5 minutes
- Cook Time: Infusing Time 6-12 months
- Category: Baking
- Method: Cutting and Infusing
- Cuisine: American