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Homemade Vanilla Extract: Recipes & Tips
Homemade vanilla is very easy to make, try experimenting with different vanilla beans to find the one you like best.
First, three quick & easy methods for making homemade vanilla extract:
- Place one vanilla bean into a pint of vodka. Shake daily for two weeks.
- Scrape the seeds from three vanilla beans and place them into a bottle of dark rum. Place the pods in the rum as well. Let sit for three weeks, shaking occasionally.
- Place 1/2 cup vodka or white tequila into small saucepan, and heat until it smokes but isn’t boiling. Break 2 vanilla beans into pieces and place into bottle or jar. Pour the alcohol into the bottle and cover tightly. Let sit for a week, shaking frequently.
Homemade Vanilla Extract Recipes
Vanilla Extract Recipe #1
- Split 7 vanilla beans end-to-end with a sharp knife. Add these to a .750 liter (1/5) bottle of rum, vodka, everclear, scotch, brandy, or alcohol of your choice.
- Let stand for three to four weeks before using.
- When bottle is 1/4 full add three to four more beans and more alcohol.
- Let stand for another week before using.
- Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don’t remove them–they only add to the flavor.
- Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor.
- The vanilla beans are good as long as they have a vanilla scent.
- When they have lost their scent, discard and replace with fresh beans.
- You may remove the beans from the alcohol base and either scrape or chop and use them in recipes in place of the extract if you want a strong vanilla flavor.
If you choose to remove the vanilla beans from the alcohol, dry them thoroughly and place them in a canister of sugar to make vanilla sugar.
Traditional Vanilla Recipe
(Makes 8-ounces)
1/2-pint Vodka
4 Vanilla beans
Seal tight bottle or container
Decorative bottle
- Using a sharp kitchen knife, cut a lengthwise slit down the middle of each vanilla bean.
- Cut vanilla beans into 1/2-3/4 inch pieces.
- Pour vodka into your container.
- Add vanilla beans to container and shake.
- Wait and shake. It will take 30-days for the vanilla extract to mature. Once each day, vigorously shake the container for 30-seconds.
- Once the 30-day cycle has finished, strain the liquid through a colander or coffee filter and place in decorative bottle.
Brandy Vanilla
(Makes 8-ounces)
1 cup Brandy
1 whole vanilla bean
- Place Brandy into seal-tight container.
- Add one vanilla bean.
- Wait. It will take 3-weeks for vanilla to cure properly.
- Pour into decorator bottle.
Another Recipe:
- Start with 1 cup of vodka, brandy, or real vanilla extract.
- Add 2-3 Tablespoons of corn syrup, stir or shake to dissolve.
- Finely chop 3 or more (depending on strength of flavor desired) vanilla pods; add to bottle.
- Store the bottle in a cool place; stir or shake occasionally to mix ingredients.
- As the contents of the brew bottle are poured out, top it up occasionally with additional liquid (vodka, brandy, or extract) and a bit more corn syrup; about once a year add a couple more finely chopped vanilla pods.
Tips For Making Homemade Vanilla
- Stronger Extract: Use a high proof of alcohol and scrape the seeds from the bean.
- Weaker Extract: Use a lesser proof of alcohol and soak beans intact.
- To strain and bottle for storage: Use a very fine strainer, coffee filter, or paper towel to strain.
- Vodka usually gives the highest alcohol content. Brandy adds additional flavor which some folks may or may not prefer.
- Corn syrup or sugar helps extract and develop the flavor from the vanilla pods (corn syrup dissolves more easily).
- Using a variety of vanilla pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes.
- Shake vanilla bottle before each use. Small flecks of the vanilla pods will be in the vanilla extract – they provide additional flavor. They also appear as dark flecks in light-colored food, don’t shake the bottle if you don’t want the flecks to appear.
- Occasionally spoon out some of the mass of vanilla pods that settle to the bottom of the jar for when you want a very intense vanilla flavor (such as homemade vanilla ice cream or butter/vanilla pretzel cookies).
- Have a brew bottle always on the go and every summer make sure it’s topped up so you’ll have enough vanilla extract on hand for holiday baking.
Storing Vanilla
- Keep vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor. Vanilla extract will stay fresh for two years unopened and for one year after being opened.
Starter brew bottles make great gifts for friends who bake. Include the basic instructions and a few extra vanilla pods in case they want to make an even stronger extract or wish to make some vanilla sugar on the side.
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Guys: From the FDA 21CFR169 it says 13.35 ounces of vanilla beans per gallon of extract is single fold (single strength) vanilla extract. As most vanilla beans are ~120/pound or 7.5 beans per ounce of weight. A gallon of extract is 128 fluid ounces, so that would mean ~98 beans per gallon or SIX (6) whole beans to make ONE cup (8 fluid ounces) of single fold vanilla extract.
Anyone who tells you any differently is just teaching you how to make vanilla flavored booze.
I always thought Vanilla Extract was vanilla flavored or infused booze. Whatever it is, homemade vanilla booze or extract or alcohol infusion is heavenly to cook with, much more flavor than store bought IMO.
keith is right…however, if you have really nice beans with heavy crystals (Grade A) they will go a lot further than grade B extract beans.
Still, I get the highest quality beans I can in 1/4 pounds and make ~750ml of extract liquor from good vodka. I have also read that extract gets better with age like a fine wine, rather than having an expiration date. Beans only stay fresh for a year or so.
Any suggestions for non-alcoholic vanilla extract? I’m a teetotaler!
This is an alcohol free recipe from a local radio station. I haven’t tried it, so I don’t know how it compares.
Alcohol Free Version:
2 vanilla beans
12 oz glycerin
4 oz warm water
Slit bean down middle and scrape downs seeds. Place both in glycerin and warm water. (softens pod) Place in dark place. Let sit for a month or so. Shake often.
Not that I can think of Cliff, sorry.
Yeah but Cliff, most people cook with vanilla extract, which causes the alcohol to evaporate off anyway.
Another option is to chop the vanilla beans up with a food processor. This has the benefit of both releasing the seeds and also exposing maximum surface area of the bean to the alcohol for maximum infusion.
I placed 3 vanilla beans in a 375ml Jamaca rum to make vanilla extract today. I realized that that are some white stuff, but coming out from the vanilla beans. Is my vanilla extract edible? Thanks!
What kind of white stuff mudz?
I don’t know how to describe it but the white stuff is attached to the vanilla bean. Are they normal???
I too am seeing a white substance on the outside of the bean. I’ve made extract before and have not experienced this. This last beans I ordered were Madagascar beans and I’m wondering if they are just different and that’s the reason I’m seeing this white residue that looks a little slimy. I was happy to see your question, because I was starting to wonder if something was wrong. I still don’t like the way it looks.
Hi Mudz, I wonder if it’s the vanillin you’re seeing? You can read this for info:
Vanillin – Wikipedia
Here’s a quote:
Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Cured vanilla pods contain approximately 2% by dry weight vanillin; on cured pods of high quality, relatively pure vanillin may be visible as a white dust or “frost” on the exterior of the pod.
At smaller concentrations, vanillin contributes to the flavor and aroma profiles of foodstuffs as diverse as olive oil,[10] butter,[11] and raspberry[12] and lychee[13] fruits. Aging in oak (wine) barrels imparts vanillin to some wines and spirits.[14] In other foods, heat treatment evolves vanillin from other chemicals. In this way, vanillin contributes to the flavor and aroma of coffee,[15] maple syrup,[16] and whole grain products including corn tortillas[17] and oatmeal.[18]
Edit: Also sorry for the late reply, somehow I missed your comment earlier.
Thank you for your help, Tipnut!
I also need to make vanilla extract without alcohol. What I’m contemplating, is to use oil. I’m figuring that the lack of water should prevent spoilage (though perhaps not as well as alcohol). The addition of vitamin E may help prolong shelf life if need be.
Also, would grade A Tahitian beans be noticeably different than or inferior to Madagascar beans? What is usually used in the name brand extracts?
So this raw food book I’m reading suggests to steep a vanilla bean in glycerine to cover, over night…I haven’t tried it but I’m going to, only because I use vanilla extracts in smoothies and I don’t like the aftertaste of the alcohol.
Herbalist often make non-alcoholic tinctures with vegetable glycerine. Some stores sell vanilla flavor, or vanilla beans extracted in vegetable glycerine (check the label). Food grade vegetable glycerine is sold in health food stores. There is an FDA rule as to why it is called a flavor and not an extract.
Do you use the same amount of homemade vanilla extract in a given recipe as you would store-bought vanilla extract? If not, how much should you cut down?
Hi Kara, I don’t change a thing when baking with homemade vanilla.
I am also looking for a non-alcoholic way to make vanilla extract. I know the alcohol won’t be the same when it is cooked, but I do not believe in buying alcohol, period, for any reason, unless it is already part of another product (i.e. NyQuil or white wine Worcestershire sauce).
A good alcohol free substitute would be to make a vanilla syrup. It is a simple syrup made with vanilla beans. As follows:
Ingredients
2 cups sugar
2 cups water
1 Tb. corn syrup
12 vanilla beans (more for stronger flavor)
Directions
1.Bring the sugar, corn syrup and water to a boil in a heavy medium saucepan over high heat. Split and scrape the vanilla beans and add entire bean and scrapings to the saucepan.
2.Reduce the heat to medium-low.
3.Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
4.Let cool completely.
5.Transfer to an airtight container. Do not strain out the beans as they will add to the flavor over time
6.Refrigerate or store in a COOL dark place for several weeks.
To top off make a new batch or half batch and add to previously made vanilla syrup.
The more beans you use the stronger the flavor and it only gets better over time.
To make a thicker syrup increase cooking time.
To more easily pour syrup set container in a warm water bath til heated through.
You can also add vanilla beans to honey for a unique flavor.
Thanks a lot for sharing that recipe Rextionary
I made this over the holidays and have finally been able to use it in my baking. I made the vanilla extract recipe #1 with vodka and it turned out wonderfully. Next I’m going to try the recipe with the rum or the brandy but I haven’t decided which yet.
Keith says: “Guys: From the FDA 21CFR169 it says 13.35 ounces of vanilla beans per gallon of extract is single fold (single strength) vanilla extract. As most vanilla beans are ~120/pound or 7.5 beans per ounce of weight. A gallon of extract is 128 fluid ounces, so that would mean ~98 beans per gallon or SIX (6) whole beans to make ONE cup (8 fluid ounces) of single fold vanilla extract.
Anyone who tells you any differently is just teaching you how to make vanilla flavored booze.”
One thing to take into consideration is that vanilla beans are different sizes meaning you might find a grade A bean that’s 9-10″ long which would weigh considerably more than an extract grade B bean that’s 5.5″ long. Another thing to take into consideration is that the commercial producers use machines which circulate the alcohol through the vanilla beans 24/7, in completely sealed, pressurized, systems which means that 13.35 ounces of bean in a commercial plant will make a stronger vanilla extract or alcohol or whatever you want to call it, than one can at home with the exact same 13.35 ounces meaning that if you want to get the same flavor from home (and infused rather than percolated) vanilla extract, you’re going to have to add more beans to the same amount of alcohol or get a hell of a workout. In other words, if you want to make a great tasting vanilla extract that you love, you use however many beans you’d like. All vanilla extract is vanilla flavored booze, it just happens that because of a regulation, a certain concentration is allowed to go by a different name. A rose called Bob is still a rose and however the concentration, a bunch of vanilla beans in alcohol is still just vanilla flavored alcohol in the end…
As to alcohol free vanilla, just ground and dry the beans until you have some nice fine powder which you can then add to anything except things that have to be pure white. Better taste and it won’t burn away when cooked too hot (as extract will somewhere around 300). I use a coffee grinder. Cut the beans into small pieces and grind. Let sit overnight to dry (spread out as best as possible) and then repeat the next day and the next until you have the consistency of powder you’d like. You will have traces of vanilla in the food and even tiny pieces can still be crunched in the mouth but it’s barely noticeable and also points out that real vanilla (not pulp mill by-product, yuk, fake vanilla) was used.
mattm
Where can i purchase vanilla beans? Are they hard to find?
If you buy vanilla extract the store you are buying alcohol, real or imitation. If you don’t want to use or buy alcohol don’t use any extracts.
What types of containers/bottles could be used to store homemade vanilla? Do they need to be airtight (I assume not as they would be opened repeatedly when using?) Anyone know of a good place (in Canada) to buy jars or bottles for storing the vanilla? I would like to give some as gifts but don’t know the proper way to store it?
Do you really have to discard the vanilla beans after awhile? I read in a cookbook (Ina Garten’s, I believe?) that she’s had a bottle of homemade vanilla brewing for years and just continue to add more alcohol.
No you don’t need to strain the beans out if you don’t want to. You will have “floaties” in the extract but they’re just pieces of the vanilla.
Making your own vanilla extract is a better option.Thanks for the recipe.Alcohol evaporates when it is heated.Many fruit cake recipes ask for brandy or whiskey and when it is baked you don’t get the taste of the alcohol.Thanks for all the input.