Easy Homemade Vanilla Extract With Just Two Ingredients
In my eyes, one of the most prized and widely used ingredients for sweet baking, coffee and tea recipes is vanilla extract. However, buying extracts can be expensive. Especially if you want a variety to choose from or are constantly repurchasing. That’s not even mentioning the fact that not all vanilla extracts are made equal.
With little research, it’s easy to find what imitation vanilla can made of. Spoiler alert, it’s gross. That’s when I discovered making my own! This is such an easy item to make. I’m still surprised that so many people don’t make their own.
With a few simple ingredients and steps, you will have a better tasting and cheaper item in your cabinet that what you’ll purchase in a grocery store.
Things to consider before making vanilla extract
- The kind of vanilla beans you would like to use. Madagascar vanilla beans are most widely used for extract. These beans typically produce the hallmark vanilla taste but don’t feel obligated to stick only with Madagascar vanilla beans. If you’re adventurous, you may want to try other beans that are available on the market. Other kinds of vanilla beans include Mexican, Tahitian and Ugandan.
- The kind of extracting medium you would like to use. To extract the flavor, it’s most common to use some kind of distilled liquor. I most commonly see (and use) a type of vodka or Everclear but almost any distilled alcohol can be used. Rum and bourbon tend to produce a sweeter flavor while vodka provides a neutral base so you get just the vanilla flavor in your final product.
Although distilled liquor is the most efficient extracting medium, a food grade vegetable glycerin can be used. If choosing to use vegetable glycerin, I would recommend finding a recipe that specifically uses vegetable glycerin instead of liquor.
- The timeframe in which you will need the extract. While the flavor of homemade extracts is hard to rival, this recipe takes quite some time to produce the usable product. In my experience, it’s best to let the vanilla beans infuse for 3 months or longer. Making this recipe in late summer would allow you to have the delicious completed product for recipes in the fall and winter.
Looking for more DIY items? Try this elderberry syrup for cold and flu season or this wood conditioner for all your wooden utensils.
Ingredients and Tools for Vanilla Extract
Vanilla Beans – I typically choose an organic grade A Madagascar bean. The number of vanilla beans needed will depend on the amount of vanilla you want in your end product. In most cases, the most affordable place to find vanilla beans is Etsy.
See below vanilla bean to liquor ratio to estimate the number of beans you will want.
Distilled Liquor – A high proof liquor like vodka or Everclear has provided the best results for me. However, you may opt to use bourbon, dark rum or brandy. All three of these will make the vanilla sweeter.
Keep in mind that if you use bourbon it will often have an oaky/woody flavor, dark rum will produce the sweetest taste and brandy may bring more of a fruity note.
No matter the type of liquor you choose, this isn’t a recipe that you’ll want to use the most expensive option. The quality of liquor doesn’t correlate with how the extract turns out. So, keep in mind the cheapest kind will work well.
A glass jar – The size of your jar will depend on how many vanilla beans you have. Most vanilla extract makers would agree an airtight container is best. Because of this, I like making a large batch in one or two containers. I typically choose a quart canning jar.
Funnel & Storage Jar (optional) – These two items are optional in my opinion. For personal use, I just keep my vanilla in the same jar as they infused (I even keep the beans in the jar!). A separate jar may be best if you’re making it for a gift. The funnel helps ensure a clean transfer to the new container so none of the precious extract is wasted.
The Ratio
The number of vanilla beans, amount of liquor and size of jar you will need will vary based on how much vanilla you want to make. I’ve found the best tasting ratio is 2 grams of vanilla bean per ounce of liquor (generally about ½ bean per ounce). This provides a rich flavor while still producing a large volume of extract.
Making the extract
- To ensure a quicker and more potent extraction, I recommend cutting at least half of your vanilla beans such that the inside of the bean is exposed to the distilled liquor. This can be done by either splitting each vanilla bean in half lengthwise or by chopping your chosen beans in small pieces. I’ve used both methods and both ways turn out the same.
- Measure out your distilled liquor and add it into your chosen jar along with your beans.
- Replace and tighten the lid of the jar.
- Give your jar a shake and let the vanilla infuse! Shake your jar every few days to help the extraction.
- Keep the jar in a cool dark place for at least 8 weeks. For best results, leave the jar for 3 months or longer.
- When your vanilla is fully extracted, the alcohol smell should be minimal to non-existent. If it’s been over 3 months and the alcohol smell is still strong, let the glass container sit without a lid for about 30 minutes. This should lessen the alcohol smell.
- If gifting, this is where you would transfer into a pretty container with your funnel and place in your gift bag!
TIP – If you want to make this as a gift but are less than 3 months out from gifting, Place the desired ratio of beans & liquor in a smaller jar (like a half pint jar) with a label and instructions on when it is ready to use!
After the three or so months of waiting, your better than store bought vanilla is ready to use. Enjoy!
If you make this vanilla extract, I’d love to know! Let me know if the comments below or tag @MissysHomestead on Instagram.
