Homemade Vanilla Extract
I know it’s only June, but today I wanted to share a recipe that’s also one of my go-to holiday gifts. I’m sharing it now as it takes about six months to set, so if you make it within the next few weeks, you’ll be ahead of the game once the holidays sneak up on us.
Vanilla extract is a staple in almost every baking recipe. It can also be used with pancakes or waffles, added to coffee or drinks, and it also provides a touch of sweetness in savory dishes or marinades. I love giving vanilla extract as a gift; it’s inexpensive, usable, the quality is so much better than store-bought, and everyone loves a homemade gift. My recipe makes for one bottle as you’ll have to do a little math based on how many vanilla beans you buy, but it’s worth it to adjust the ratios to make multiple bottles at once.
homemade vanilla extract recipe
ingredients
Makes one 8oz bottle - the ratio to keep in mind is 6 vanilla beans (a little over 1/2 ounce total) per 8 fluid ounces of alcohol.
Madagascar or Tahitian vanilla beans - Vanilla beans labeled “Grade B” are specifically sold for extracting purposes, but I’ve made vanilla with Grade A beans and still gotten great results. Madagascar beans creates a creamy and rich flavor; Tahitian vanilla is also creamy, but gives a slight floral flavor.
80 proof alcohol - Over the years, all of my recipients says that bourbon creates the best flavor, but you could also use vodka. Avoid flavored vodkas, but you don’t have to get anything expensive as the flavor comes from the vanilla beans.
Glass jars with a tight seal - Bottles around 8oz are best. The ones I’ve linked are leak-proof, high-quality, come with a funnel, and pretty enough to be displayed.
to prepare:
Use a sharp knife to slit the 6 vanilla beans so the beans are exposed (you don’t need to completely split the bean in half, just slit down the middle.) If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place the beans into the glass bottle.
Pour the alcohol on top until the beans are fully covered (a funnel makes this a lot easier; the bottles I linked come with one that works well), then seal. Shake a few times.
Store the vanilla at room temperature out of direct sunlight; we keep ours in the pantry. Try to shake about once a week/ every couple weeks. Allow the vanilla to come together for around six months or up to a year.
The vanilla can be refilled with a little more alcohol each time. For gifted vanilla, remove the beans completely after first use. The beans get a little slimy if they aren’t submerged.
Aged extract without the beans will last indefinitely. If you keep the beans in, I recommend making a new batch after about a year - this has become our June tradition, so it’s easy to keep track.