I love the scent of vanilla–candles, lotions and desserts. I always use a heavy hand when measuring vanilla for baking. Good quality vanilla extract can be pricey, but the taste is well worth it. I decided to try out making my own at home. Turns out, making Homemade Vanilla Extract is really easy. You only need 2 ingredients — Vanilla Beans and Vodka. It does take a bit of patience as you have to wait 6-8 weeks for the alcohol to extract the flavors from the beans (hence the term vanilla extract), but word on the street is, it’s the best vanilla you will ever have in your life. Let’s find out!
Be as creative as you like by changing up the alcohol and the vanilla beans. You could use brandy, bourbon or rum for a more unique flavor, but I’m using vodka because it has the most neutral flavor, for my first round. Vanilla beans come in so many varieties it’s hard to choose. I have a soft spot for Madagascar vanilla beans, having that classic, robust flavor. Other varieties include Mexican vanilla beans, which are slightly spicy and Tahitian vanilla beans, which tend to be more floral. Just make sure the beans are still moist and aren’t all dried out. Really choose the flavors that suit you best, it’s up to you.
A good rule of thumb to follow is 3-5 beans (depending on the size) for every cup of vodka. I’m using a small jar to test it off first, so I went with a little less than 1/2 cup of vodka and 1 very large vanilla bean.
Start off by slicing the vanilla bean in half lengthwise.
Then chop it up into smaller pieces to fit your jar.
Drop the vanilla bean pieces in.
Grab your vodka…
…and fill up the jar. Store in a cool dark place for 6-8 weeks.
I’ll be checking back in soon to give you the results!
UPDATE: I will never buy vanilla extract again! This is so much better than anything you can get at the store.
XO, Sarah
- 3-5 Vanilla Beans
- 1 Cup Vodka
- Get a clean glass jar with top.
- Slice your vanilla beans in half lengthwise and chop into smaller pieces to fit the jar.
- Place the vanilla bean pieces into the jar.
- Pour in vodka into the jar and fill completely.
- Seal jar and store in a cool, dark place for 6-8 weeks.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
What a great idea! I’m a bit more lazy, or rather impatient: I store scraped-out vanilla pods in a jar of sugar and use that instead … But this sounds a brilliant idea when your recipe requires vanilla extract!
Love the vanilla sugar, I like to keep that on hand as well. Thanks!
Hi Sarah, I have visions of ditching the bean pods and just go for it-drink her up?! Ha! I don’t even drink alcohol (doesn’t agree with me). I’ll be anxious to see how this works out. I also make the vanilla sugar for baking etc. Extract um…whole different ballgame! Good luck! Your BB Cheryl from the Sunshine State!
Haha! Good call 🙂 Vanilla sugar is delicious! I’ll keep you posted.
Looking forward to your review! I’ve never had the patience to make my own before 🙂
I don’t have very much patience either, I’ll let you know 🙂
Sarah,
I started doing this about two years ago. I am glad you use the same technique that I did. I saw a recipe recently where the beans were steeped. The color of the vanilla was a lot darker and richer looking than mine. Enjoy!!
Debbie
P.S. Beanilla.com is a great source for the beans! 🙂
Glad to know I’m doing it the same way as a veteran 🙂 Thanks for the tip, I’ll check them out!
Very interesting post Sarah. Might have to try this out one day. Albeit, I hardly have enough patience to wait a week for pickles, so 6-8 weeks might be a bridge too far! lol
I hear ya! You have to plan way in advance on this one.
I’m not very good in the patience department either 🙂
Brilliant, will definitely try this one out! 😀
Thank you!