How to Make Homemade Vanilla Extract
Homemade vanilla extract is a win-win all around; it’s less expensive than store-bought, more flavorful, and extremely easy to make—all you need are two ingredients!
What You’ll Need
The only ingredients you need for homemade vanilla are vodka, vanilla beans, and time! After mixing 80 proof alcohol with vanilla beans, you simply need to let it steep for several months to enhance the flavor. After the wait, it’s perfect to use for any recipe.
How to Make Homemade Vanilla Extract
1. Split the vanilla beans down the middle.
2. Place your vanilla beans into a sealable glass container and add the vodka.
I got these containers from Amazon, and they work perfectly!
Seal the bottles and wait!
For me, this is the hardest part. Shake the bottles around every week, so the vanilla is evenly distributed, and after six months, it will be ready to use.
The Advantages of Homemade Vanilla
- It’s cheaper. I know buying a bag of vanilla beans for this recipe may seem expensive, but it’s a much better alternative when considering the end result! For instance, an 8-ounce bottle of a good vanilla extract costs around $41. When you make it from scratch, an 8-ounce bottle will cost less than a fourth of that amount.
- It tastes better. Vanilla is a staple in baking. Similar to salt, it adds and enhances flavor, and the better quality vanilla you use, the better tasting the end result will be. By creating it from scratch, you can make it as strong as you want, unlike the cheaper brands at the grocery store that skimp on ingredients to save prices.
If you give it a try, be sure to tag me on Instagram!
How to Make Homemade Vanilla Extract
Homemade vanilla is a win-win all around; less expensive than store-bought, more flavorful, and extremely easy to make—all you need are two ingredients!
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Servings: 1 (8-ounce) jar
Ingredients
- 6 vanilla beans*
- 8 ounces 80 proof alcohol such as vodka, brandy, bourbon, or rum (cheap is fine)
- An 8-ounce jar with a tight seal
Instructions
- Split the vanilla beans lengthwise (do not remove the seeds) and place them into the jar. Pour over the alcohol, making sure to cover all the beans (if uncovered, they will mold and become slimy). Seal the container and shake vigorously.
- Store the vanilla at room temperature and away from direct sunlight, shaking once or twice a week. After 6-12 months, the vanilla will be ready for use and will last for several years (the longer it sits, the more flavor it will have).
- Once the vanilla is used for the first time, remove all of the vanilla beans—I like to reuse them for other recipes.
Notes
*There are several varieties of vanilla beans, like Madagascar, Mexican, Tahitian---they have different flavor profiles but will all work for this recipe.
