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    Home » All Recipes

    Homemade Vanilla Extract Recipe

    Published: Sep 10, 2021

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    Homemade Vanilla Extract

    Originally published July 14, 2011. Updated on 9/10/2021

    A glass jar with several split vanilla beans in it. Brown text overlay says how to make vanilla extract.

    A great extract is a foundational ingredient for many desserts. Here’s how you can easily - & economically - make Homemade Vanilla Extract

    Back when I first posted this recipe, I rambled about tornado rebuild progress and generally running around like a chicken with its head cut off.

    Well, things are oretty calm now, so I’m going back over it to give you more information, and answer some questions I’ve had over the years.

    I originally shared my vanilla bean extract in my first cookbook, "The Spirited Baker".

    It was right in the first chapter, which was all about infusing alcohol and making various home versions of other ingredients - like my Homemade Sour Mix, grenadine, extracts, etc.

    Much like those other items, making the home version will wreck you for store bought!

    Once you’ve tried fresh, pure, homemade ingredients, you’ll have a very hard time settling for their commercially available counterparts in the future!

    A tall, skinny bottle of homemade vanilla extact.

    Why Make Vanilla Extract?

    Making flavor extracts at home can be rewarding on several levels.

    It’s More Economical

    Vanilla extract is expensive. Locally, it’s now between $12-18 for a small bottle!

    Making your own skips all the labour, middlemen, packaging, transportation, and markup costs associated with the retail version.

    Better Quality and Control

    When you’re making your own, you’ve got more control over the final product.

    Also - not being a corporation - you’re not tethered to the idea of keeping the costs as low as possible to put out an “acceptable” product.

    So, you can be picky about your vanilla beans. You can use MORE vanilla beans, for a more concentrated flavour.

    You can age it longer - this is important! - and you can even change the spirit used, if you so choose. (More on that in a bit!)

    A glass jar with several split vanilla beans in it.

    (Eventual) Convenience

    If you do a lot of baking, you probably go through a lot of vanilla extract.

    Imagine NOT having to constantly buy vanilla, because you have a litre of it on hand!

    Not only is completely avoiding the horror of that price tag nice, but having a nice supply on hand feels downright luxurious, IMHO.

    It Makes a Great Gift

    In addition to being great to use in your own kitchen, homemade vanilla extract makes an excellent gift for the foodies on your holiday list.

    Present the extract in a pretty bottle, add a vanilla bean for added visual interest, and maybe wrap a ribbon around it. Done!

    Two tall skinny bottles of homemade vanilla extract. They are backlit, and you can see some vanilla beans in the bottles.

    What You Need to Make Vanilla Extract

    Making vanilla extract only takes two ingredients and no special equipment, but there are a few things that are good to know:

    Vanilla Beans

    This is the most important ingredient, and there are a few things to keep in mind when buying them.

    Grade

    Vanilla beans are graded, A and B.

    A grade beans are “gourmet”, and are generally nicer to look at - plump, moist, etc.

    B grade beans are usually smaller, thinner, maybe a bit more dried out.

    You can make vanilla extract from either Grade A or Grade B vanilla, but grade B vanilla is specifically sold for making extract.

    In general - even beyond making extract - I prefer using Grade A when possible, just because Grade B can be annoying to prepare.

    I can be clumsy with a knife, so I like knowing that the beans I’m ordering are going to be fat and soft - it’s just an easier bean to split.

    4 vanilla beans on a cutting board.

    That said, grade b can also be fat and soft - you just never know, when you’re ordering.

    Sometimes fat and soft beans are “B” because they’re too short, or look less than perfect, or whatever!


    Origin

    Most vanilla beans are from either Tahitian, Madagascar, or Mexican.

    Madagascar Vanilla Beans:

    These are the most popular for vanilla extract, as they have a bold, rich vanilla flavour.

    When you see something referred to as “Bourbon Vanilla”, that’s from Madagascar beans.

    Tahitian Vanilla Beans:

    These have a much lighter, more delicate, and almost floral flavour. They’re also generally the most expensive variety of vanilla bean.

    IMHO, they’re better for directly flavouring something that’s intended to be vanilla-forward, such as scraping the beans into a creme brulee or custard, for instance.

    Mexican Vanilla Beans:

    Mexican Vanilla is generally regarded as the best vanilla bean, and has a similar flavour profile to the Madagascar beans... just a bit smoother and deeper version of that flavour.

    4 vanilla beans on a cutting board.

    Vodka (or Not!

    When making extract - vanilla or otherwise - you want to use a fairly neutral, 80 proof spirit (40% alcohol).

    Generally speaking, this means vodka.

    Think “Something that I’d drink in a mix drink, but not necessarily premium enough to feature on its own”.

    You want decent quality, but there’s no sense paying a *premium*, when you’re going to overwhelm the flavour with vanilla!

    “Or Not...

    If you so desire, try using a less-than-neutral spirit for a more complex taste.

    Rum, Bourbon, Brandy – all can produce an interesting variation on vanilla extract!

    Just keep to the same view on quality as mentioned above!

    A glass jar with several split vanilla beans in it. Vodka is being poured in.

    A Jar

    You want a jar that will seal well - air tight.

    Use one that will hold the amount of vodka you’re infusing, without a lot of head space left at the top. You want all the beans fully submerged.

    Aside from that, just wash it really well - ideally sterilizing it in a dishwasher - before using it.

    This is something that’s going to sit for 6 months before you ever use it, and can be used for many months - or even years.

    So, starting with as clean and sterile of a jar as possible is definitely best practice, here!

    A glass jar filled with vodka and split vanilla beans. Floating seeds are seed throughout the vodka. The bottom section of vodka is brown, as the vanilla essense leeches out.

    After a day or two of infusing - this a a long haul project!

    How to Make Vanilla Extract

    As written, this recipe will produce what’s marketed as a double-strength vanilla - very concentrated vanilla extract.

    I figure if you’re going to invest the time and money in making it, you should end up with the absolute best vanilla possible!

    That said: You can use fewer beans if wanted.

    3-4 beans per cup of water will make a decent single-strength vanilla extract.

    ... just be sure not to skimp on the infusion time at all, if you’re using fewer beans!

    Full recipe follows, but here’s a pictorial overview with some additional notes:

    1. Cut vanilla beans in half, lengthwise. If your beans are really small, you can use an extra bean or two.

    A paring knife is shown splitting a vanilla bean up the length of it.

    2. Place in a sterilized glass jar or bottle. If you find that your beans are too long to fully submerge, cut them in half.

    A pile of split vanilla beans, being cut in half.

    3. Fully cover vanilla beans with vodka, or spirit of your choice.

    4. Store in a cool dark place for 6-12 months, giving the jar an occasional shake.

    A bottle of brown coloured vodka and vanilla beans, steeping to make vanilla extract.

    After a couple days and shakes!

    5. Optional: Strain out the vanilla beans and bottle the extract in sterilized jars or bottles.

    Note: If you leave the beans in, you can occasionally top up the vodka and/or add a bean every once in a while, to have a perpetual batch of vanilla extract on the go!

    Two tall skinny bottles of homemade vanilla extract. They are backlit, and you can see some vanilla beans in the bottles.

    More Seasoning & Condiment Recipes

    Looking for some tasty ways to add a little something extra to your dish? Here are a few ideas:

    Basil Pesto
    Berbere Seasoning
    Canadian Popcorn Seasonings
    Candied Ginger, Ginger Syrup, and Ginger Sugar
    Cilantro-Mint Chutney
    Diana Sauces (Replica Recipes)
    Homemade Hop Extracts
    Homemade Seasoned Salt
    Honey Dill Dipping Sauce
    Honey Garlic Cooking Sauce
    Hoppy Dill Pickle Relish
    How to Make Compound Butters
    Montreal Steak Spice & Marinade
    Olive Salad for Muffalettas
    Porter's Ice Cream & Yogurt Topping
    Roasted Beet Ketchup
    Smoky Dry Rub for Wings
    Sushi Sauce Recipes
    Tangerine Thyme Dry Rub
    Thai Cilantro Pesto
    Tzatziki Dip

    A pile of vanilla beans on a cutting board.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A glass jar with several split vanilla beans in it.
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    5 from 1 vote

    Homemade Vanilla Extract

    A great Vanilla Extract is a foundational flavour ingredient for many desserts. Here’s how you can easily - and economically - make it at home!
    Prep Time5 mins
    Infusing Time180 d
    Total Time180 d 5 mins
    Course: Condiment
    Servings: 3 Cups of extract
    Author: Marie Porter
    Cost: $12

    Equipment

    Clean, Sterilized Jam Jars with New Lids

    Ingredients

    • 3 cups good quality vodka*
    • 18 Vanilla beans Or more.

    Instructions

    • Cut vanilla beans in half, lengthwise.
    • Place in a sterilized glass jar or bottle, cover with vodka.
    • Store in a cool dark place for 6-12 months, giving the jar an occasional shake.
    • Strain out the vanilla beans and bottle the extract in sterilized jars or bottles.

    Notes

    *If you so desire, try using a less-than-neutral spirit for a more complex taste. Rum, Bourbon, Brandy – all can produce an interesting variation on vanilla extract!

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    Reader Interactions

    Comments

    1. Andrea

      December 17, 2013 at 8:33 am

      Hi, Marie. I know you've posted this a long time ago, but I would like to ask you if this would work too in creating mint extract. I've been unable to find mint extract down here, and I really want to make a batch of mint brownies (soooo good!), so I wonder if it is possible to do so with the method you describe.

      Reply

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