I use vanilla extract in a lot of my baking. Unfortunately, the cost of buying organic vanilla (over $8 for 4oz) is too expensive, so I decided to make my own. This homemade vanilla extract taste delicious and makes a wonderful gift during the holiday season.
Vanilla extract is so easy to make and tastes soo much better than the extract you purchase from the store. The longer the extract sits with the vanilla beans, the better the flavor will be! This is a great time to start making vanilla extract because it will be ready to use by the holidays. Make sure to make enough to give to family and friends for Christmas!
Is making homemade vanilla extract worth it?
Making homemade vanilla extract takes a long time (4-6 months). And it is 100% absolutely worth it. Not only will you save money vs buying vanilla extract from the store, but the taste is leagues better than store-bought. Trust me, it’s worth it.
Don’t believe me? Try it – and then add it to coconut cream frosting, coconut fudge, or coconut milk creamer. You’ll see that it makes a huge impact immediately.
Homemade vanilla extract ingredients
Homemade vanilla extract requires just two ingredients (plus a container):
- Vanilla beans (link to the vanilla beans I use personally)
- Vodka, rum, or bourbon. You can use just about any – I’d go for lower mid-grade (think $20+ for a handle) so you get a smoother taste…and you want something either thoroughly neutral or with some hints of vanilla. Ssomething with vanilla notes could be particularly nice. Smirnoff blue vodka could be a good starting point, but only if you’ll drink the rest!
Homemade Vanilla Extract
Instructions
- You will need approximately 1 vanilla bean for every 1/3 cup of alcohol. Carefully slice each vanilla bean open.
- Place vanilla beans into jars or flask. Pour appropriate amount of liquor over the vanilla beans.
- Close tightly and store in a cool dark place.
- Swish the bottles of vanilla once or twice a week. The vanilla extract will be ready to use within 4-6 months.
- You can remove the vanilla beans (I like to use them to make homemade vanilla ice cream) or leave them in the extract.
FAQs and updates
I got a lot of questions about this recipe since I originally posted it back in 2013, and I’ve answered most of the major ones just below. Keep them coming!
Generally, the best alcohol for vanilla extract is vodka (80-proof or so). This is because vodka is the most neutral-tasting alcohol, so it will just imbue the vanilla flavor. However, bourbon and rum can both be fun, especially if you want a little bit of caramel from a good bourbon.
The taste will fade over time; generally, I’d try to use it all within 24 months or so. Does homemade vanilla extract ever go bad? Probably, eventually, but I haven’t personally experienced it.
My recipe takes 4-6 months – this is definitely not for someone who needs vanilla flavor quickly!
Short answer: You haven’t let it stew for long enough. Give it another couple of months, and the taste should improve.
I make mine with Coconut Syrup its amazing.. a lady once shared at a farmers market.. never looked back.
The other thing I do with vanilla bean skins after using the inside of the bean is place it in a container of organic sugar and let the flavour begin. You’ll have a nice vanilla sugar to add to any recipe or your coffee
Does it hurt to let it sit up to a year ?
Nope! It’ll last a very long.
Just started my first batch. Can’t believe I’ve never thought of doing this before!
Helpful 🙂
Did you make those “Buy from Amazon” pictures?
It may be worth noting that whiskey aged in oak barrels improves with age. There is a chemical interaction between the wood and the spirit. What happens is the wood releases vanillins. So…adding vanilla to a cheaper whiskey (or bourbon) will give it that smoother aged effect. Call it DIY Vanilla extract – or just a damn fine libation – you choose.
I have been doing this for years and I use a pint of Vodka. I keep a small bottle of Mc Cormicks Vanilla for emergencies…like if I run out of my homemade one. I’ll be trying the Rum one next.
Has anyone purchased the liquor in glass bottles and simply added the vanilla beans to the rum or bourbon bottles and at Christmas time placed in bottles that you want to gift in? Seems logical to me that this would work. But, so new to all of this.
When you buy the “kit” it comes with stopper type bottles. I actually think you have a great idea here. I will try it also. Jim Bean vanilla is amazing and I don’t even like Jim Beam! D
I love making glycerine extracts of herbs and I can’t see any reason the method wouldn’t work great for a vanilla extract in glycerine. It would be MUCH faster to make, though it might not be quite as shelf stable (?).
I don’t have any vanilla beans yet, but the method is something like this: Combine equal parts distilled water and vegetable glycerine to about the amount you are making. I love using a pint jar for this. The alcohol recipe above uses 1 bean for every 1/3 C… I thought it would take more than that, but if 6 beans would make a pint that would be a great deal!
So, submerge your vanilla beans in the water/glycerine mixture and cover tightly. Place your closed jar in a crockpot. Fill the crockpot with water to the neck of your jar and turn on LOW for 2 to 4 days (I do 4) and leave the crockpot lid OFF. Replace evaporated water as needed and shake the jar vigorously at least twice a day.
Then strain and place in a dark glass bottle (or old empty vanilla containers or whatever you prefer).
I keep my glycerine extracts in my fridge, but I’ve read that’s not needed AND when I travel I just bring them and don’t worry about it, and they’ve always been fine. If they (the herbal extracts I have made) DO go bad (from kids sucking on the dropper or whatever), I KNOW it’s bad–it goes cloudy and slimy… but most I have used (purchased or homemade) have done great for even years in the fridge.
Glycerine extracts of stevia leaf are made with generally the same method and they don’t need refrigeration… glycerine being a preservative, so there’s no reason vanilla should need it either, unless there is too much water in my method.
In glycerine, vanilla would actually taste just yummy in things you’re not heating, like smoothies.
has anyone ever tried soaking in tequilla?
Does 4-6 months equate to the longer it sits the better/stronger the flavor?
It will just taste like the alcohol if u pull it too soon.
Anyone know of a vodka actually made from potatoes so it’s gluten free? I need GF vanilla extract :)))
Blue Ice makes a potato vodka
http://www.blueicevodka.com/vodkas/american-potato-vodka/
J.A. Baczewski Vodka Monopolowa is distilled from potatoes
I have some vanilla beans soaking in this now.
only 6 weeks so still waiting to use it
I just went to the liquor store and scanned the shelves. Most are distilled from grain but a few were distilled from potatoes
Cold River Vodka (maine Maine) is distilled from Potatoes
Prairie Vodka is USDA certified organic, and made from CORN! I am gluten free and it works, there are also many more options but I like Prairie the best because of the taste and it’s certified, works well with tinctures and other mixes!
I made my last batch with Rum 😛 I’m getting ready to try another with Vodka to see which I like better!