How To Make Your Own Homemade Vanilla Extract Recipe

I love experimenting with natural flavors and this homemade vanilla extract has a charm of its own. I combined six high-quality Madagascar vanilla beans with one cup vodka. This Homemade Vanilla Extract recipe celebrates quality ingredients that lend a rich depth to your favorite culinary dishes.

I’ve been messing around in the kitchen lately and decided to share my take on a homemade vanilla extract recipe. I grabbed 6 high-quality vanilla beans, preferably Madagascar or Tahitian if you can get ’em, and poured 1 cup vodka (make sure it’s 80 proof or higher, though you can totally try bourbon or rum if you want a twist) over ’em.

I remember thinking this was a straightforward way to make vanilla extract at home that beats store-bought stuff hands down. I’ve been known to experiment with diy extracts and homemade spices before, and this recipe never disappoints.

The mix of vanilla beans and vodka brands creates a flavor so rich it feels almost magical when you add it to your favorite canning recipes or homemade seasonings. Its not overly complicated but gives you that boost of homemade vanilla goodness you never knew you needed.

Enjoy watching it transform right before your eyes!

Why I Like this Recipe

I like this recipe because:
1. I love that its super simple and I can control exactly what goes in it.
2. I enjoy using specialty vanilla beans because they make the extract taste real rich.
3. I like that I can switch up the liquor so I get different flavors every time.
4. I feel really proud making something homemade that I know is natural and not full of weird additives.

How to make your own vanilla extract

First, gather all your supplies. You need 6 high quality vanilla beans and one cup of vodka. If you want, you can use bourbon or rum, but vodka works best if you want that classic flavor. Make sure the vanilla beans are either from Madagascar or Tahitian or any good quality you can get.

Next, clean a glass jar really well so its sterile. Let it dry completely because moisture can mess up the process. Then, using a sharp knife, split each vanilla bean lengthwise. This way, the little seeds get exposed. If the beans are too long for your jar, you can trim them down a bit so they fit snugly.

Now throw the split beans into the jar and pour the vodka over them. Make sure the beans are completely submerged in the alcohol. Seal the jar tight and give it a good shake to mix all the flavors together.

Place the jar in a cool, dark place like your pantry and let it sit for at least two months. Remember to shake the jar once every week to help the flavors mix up. After waiting, your homemade vanilla extract is all set to use. You can strain out the beans if you want a clear extract or leave them in there if you prefer a deeper flavor as it continues to age.

Ingredients

• High quality vanilla beans are rich in flavor and full of natural aroma.
• They offer a subtle natural sweetness but add little fiber or protein.
• Vodka is a strong clear spirit perfect for extracting vanilla flavors.
• Its neutral taste helps bring out vanilla for an evenly flavored extract.
• Bourbon or rum variations give alternative twists if you want something different.
• Ingredients here have minimal nutrition and work solely for flavor extraction.
• Homemade extract is an easy fun and creative kitchen project.
• Using quality ingredients ensures a balanced and authentic extract every time.
• This homemade method is simple, reliable and budget friendly for budding cooks.
• Experimenting with extracts is a creative way to enhance your baking.

Ingredient Quantities

• 6 high-quality vanilla beans (preferably Madagascar or Tahitian if you can get ’em)
• 1 cup vodka (80 proof or higher, though you can use bourbon or rum if you want a different flavor)

How to Make this

1. Gather all your supplies: you need 6 high-quality vanilla beans and 1 cup vodka (80 proof or higher works best, but bourbon or rum will give a twist).

2. Sterilize a clean glass jar by washing it thoroughly and letting it dry completely.

3. Take each vanilla bean and carefully split it lengthwise with a sharp knife so the seeds get exposed.

4. Toss the split vanilla beans into the jar. If they’re too long, feel free to trim them down a bit so they fit snugly.

5. Pour the vodka over the beans, ensuring they’re completely covered.

6. Seal the jar tightly and give it a good shake to mix everything together.

7. Store the jar in a cool, dark place – like your pantry – and let it sit for at least 2 months, shaking it once every week to keep the flavors mixing.

8. After waiting, your homemade vanilla extract is ready to use. Strain the beans out if you prefer a clear extract, or leave them in for even richer flavor as it ages longer.

Equipment Needed

1. Clean, sterilized glass jar with a tight sealing lid
2. Sharp knife and a cutting board for splitting and handling the vanilla beans
3. Measuring cup to accurately measure 1 cup of vodka
4. (Optional) Strainer if you want to remove the beans for a clearer extract

FAQ

How To Make Your Own Homemade Vanilla Extract Recipe Substitutions and Variations

• If you can’t score the high-quality vanilla beans from Madagascar or Tahitian, you might try using Mexican vanilla beans instead – they’ll give you a slightly spicier, richer flavor.
• In a pinch you can substitute a couple of teaspoons of good vanilla extract for the beans though it might lack that deep, complex taste you get from real beans.
• If vodka isn’t available or you’re not feelin’ it, you can easily swap in a neutral white rum or a light brandy, just keep the amount the same to preserve the balance.

Pro Tips

1. When you split the beans, be extra careful with your knife and try to expose as many seeds as you can – it really helps to boost the flavor, so don’t be timid about giving the beans a good cut.
2. If you ever have some leftovers from one batch, don’t just chuck the beans away – you can reuse them to make another batch of extract. It might be a tad less intense the second time round, but it’ll still work for baking or cooking.
3. Make sure you mark your calendar or set a reminder to shake your jar weekly. It sounds like a pain, but trust me, those weekly shakes help mix things up and get the most flavor out of the beans.
4. Try experimenting with different types of alcohol when you get comfortable with the process, like bourbon or rum instead of vodka. Just remember that each spirit brings its own twist to the flavor so you might want to try new ones in small batches first.