How To Make Vanilla Extract
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VANILLA EXTRACT
Did you know you can make vanilla extract with just two ingredients? Yes, that’s right! All you need are fresh vanilla bean pods and an alcohol of choice. Wait between 6-12 months and you will have an endless supply of vanilla extract to last for a long time. Better yet, no more spending money on buying expensive extract. Here’s how to make vanilla extract at home!
Vanilla Beans for vanilla extract
As an avid baker, I use a lot of vanilla extract in my cooking. I also use it to flavor my coffee, so making my own was a no-brainer. The tiny bottles you buy at the store are expensive and environmentally wasteful. If you bake a lot, you can see how buying vanilla extract at the store can get expensive.
Now is the perfect time to make your own, so that by the time Fall baking comes around, you will have this on hand. This will also make a great Christmas gift for the baker in your family. All you need are a few ingredients and lots of patience!
All you need to make vanilla extract are vanilla beans, an air-tight glass container, alcohol, and patience!
HOW TO MAKE VANILLA EXTRACT
There are two ingredients that you will need—fresh vanilla bean pods and vodka. You will also need air-tight glass bottles I like to use these and they are pretty and have room for labels if you decide to make them as gifts.
WHAT ALCOHOL TO CHOOSE
I prefer to use vodka to make vanilla extract because it is odorless and tasteless, thereby, letting the vanilla bean flavor shine. The vast majority of vodka is 70 proof or 35% alcohol. The FDA dictates that a pure vanilla extract needs to be at least 70 proof or 35% alcohol, which is why vodka is an ideal choice for vanilla extraction. A stronger vodka with 100 proof will only burn the beans.
Svedka vodka is my go-to as it’s affordable and already contains traditional vanilla extract. You do not need to splurge on expensive vodka, as the cheapest will do. Some less expensive vodka are less abrasive than others, which means they can create a more smoother extract. Save your expensive vodka for your cocktails!
You can experiment with other alcohols and the below are good options
Rum—white rum is a great choice as it is similar to vodka. It brings out the sweetness of the vanilla and is great to use in ice creams or any desserts. I like the Bacardi Superior White Rum as it has a sweet, neutral flavor that brings out the natural essence of the vanilla beans
Bourbon—if using bourbon, the vanilla extract will have a slightly smoky and sweet taste due to its high corn content. It is not as sweet as rum, but it is sweeter than vodka. My pick if you choose bourbon is Woodford Reserve, as it brings the extract to life if you are using Mexican, Indonesian, African, or Madagascar vanilla beans
Vanilla extract after 7 weeks of infusing
So to Summarize:
Vodka is Flavorless = pure vanilla bean taste
Rum is Very Sweet = maximum vanilla taste and sweetness
Bourbon is Slightly Sweet and Smokey = enhanced vanilla taste with smokey/sweet notes
Did you know…
Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world. There are over 150 varieties of vanilla plant
THE VANILLA BEANS
There are a handful of different vanilla beans that you can use, but my go-to is Madagascar vanilla. Use grade A beans, which are plump from a higher level of moisture, therefore, making infusing faster. Below are the most common types of vanilla, but I encourage you to experiment, or mix and match for a complex extract.
Madagascar—the most common variety giving your extract a rich, creamy, and bold flavor. You will find this in most of your classic vanilla ice cream
Tahitian—this is less expensive and will produce a mild, floral note, with hints of chocolate. This is the most aromatic of all beans. These would do well in classic cherry pies or cobblers
Ugandan—these beans give warm, earthy undertones with dark chocolate and caramelized sugar. This will give a sweet honey aroma and works well in caramel sauce or banana bread.
Mexican— these beans are dark, smoky, and bold. There is a spicy undertone of oak, mocha, and caramel sweetness, and other warm spices. This would pair well with any Fall dessert like pumpkin pie.
Vanilla extract after 10 months of infusing
THE RECIPE
Learn how to make vanilla extract with these simple instructions. For optimal flavor, let the vanilla beans infuse in the alcohol for at least 6 months before using. You can go back and add more alcohol to your bottle as you use it. Store in a dark, cool space hidden from sunlight.
WHAT YOU WILL NEED:
vanilla beans, about 10 vanilla beans for every 8 oz of alcohol (FDA standard is .9 oz of beans per 8 ounces of alcohol)
70 Proof Alcohol of Choice (minimum)
Equipment Needed
small pairing knife
Step 1: Using a sharp knife, cut down the middle of the vanilla bean. You don't need to open it. If the beans do not fit in your container, cut them to fit. Place the beans into your container.
Using a sharp knife, cut in the middle of the vanilla beans. No need to scrape the beans out
Step 2: Using a funnel, pour the alcohol into the container to fully submerge the beans. Beans that are not fully submerged will be slimy. Close and shake vigorously several times. Place in a cool, dark place for 6-12 months. As you begin to use your vanilla, you can add more alcohol. As you do this, the beans must be replaced with new beans.
Using a funnel, pour alcohol into bottle
If you want a more in-depth look at homemade vanilla extract, this article from Serious Eats is a good read.
Store in a cool, dark spot for 6-12 months
