If you bake, you’ve probably shelled out a pretty penny for vanilla extract. Nothing beats that extra sweetness and flavor in a cake, frosting or cookie! At $8.99 a pop for the cheap-o corn syrup stuff or $20+ for the really good stuff, its pricey. You can be like my friend Joey and buy a gallon at Sam’s and yes, that should last you a while. But what if you could easily make your own at home?
Now when I say easily, please know it doesn’t take much effort, but I didn’t say fast. If you start now, you could have some ready for Christmas cookies! I’ve had the one above going for about 2 months and it’s not dark enough yet. Luckily I’m patient and have plenty of store bought vanilla bean paste to last a while. I find that we are pretty disconnected from our food and where it comes from. Have you ever spent much time thinking about how vanilla extract is made, what makes it wonderful and where it comes from? If you just want to hurry up and get your extract started (the sooner the better…) then skip down to the recipe. Otherwise, stick around and I’ll share what I know about this amazing “bean”!
What is Vanilla?
Vanilla beans actually come from an orchid. Crazy right? I just saw the Vanilla Orchid in person at the Atlanta Botanical Garden (the orchid greenhouse is the best part!) To get high yields, orchid farmers hand pollinate the flowers. Once formed, the beans are cured and fermented for up to a year to allow the aromatic flavors to develop. (Now you know why it costs so much!) Commercial vanilla extract uses grain alcohol to dissolve the flavor compounds of the vanilla. The FDA requires a very set ratio of vanilla bean to water to alcohol in order to label it vanilla “extract”. From what I’ve read, it takes up to two full years for vanilla extract to reach its full flavor. We won’t be quite so precise (or patient) with ours.
Vanilla Extract Recipe
- 1 tightly sealing glass jar
- 4-6 vanilla beans (find on Amazon)
- 2 c. premium vodka
Split the vanilla beans lengthwise. Scrape the beans if you want to use them, otherwise leave them alone for a deeper flavor in your extract. Insert the whole pods into a glass jar ensuring that they are short enough to be completely covered once you add the vodka (if not, just cut them in half). Top the beans with 2 cups of vodka. Seal, shake and place in a cool dark place. Shake once in a while when you think about it and start using after 4-6 months.
Sounds good, but the best one I can attest to is made with cognac. Same method, but really rich and flavorful. I just keep adding more cognac and beans to the same mixture each year. Then I alternate the one I use every year.
Technically any alcohol will dissolve the vanilla essence! I chose vodka to achieve a pure vanilla flavor because it doesn’t really have a taste of it’s own but if you wanted other flavor combinations you could try rum or bourbon too.
Im really wanting to try this out. And give it as gifts for Xmas. May I ask where I could get bottles like/similar to the one you have?
Can’t wait to try this! I saw you mentioned Amazon for the vanilla beans… any suggestions on where to find the glass bottles? Thanks!
Where did you get the great bottle to make it in? I would love to try this. I can’t get any of the really good vanilla that I used to use.
This bottle came from TJ Maxx for $1.99! World Market also sells lemonade in a bigger jar with the same kind of cap. Not sure how much those are but at least then you get lemonade too
As KIm suggested below, you could also buy the smaller bottles of alcohol and just drop your beans directly in. I think my next batch I’ll make a really big & then divide into smaller bottles as gifts when it’s ready!
I’ve done this myself. It works wonderfully! I’ve tried a bunch of different things since then. Cinnamon sticks make a wonderful cinnamon extract to replace vanilla in things like snickerdoodles, pumpkin pie, or even pancakes. I used apple peels in brandy and made my own apple brandy. Instead of buying the full-sized bottles, I buy the ones that are just a few dollars and just do them in those bottles. As I go along, I’ll sometimes buy a little mini-bottle and use that to top my extract off. I’m tempted to try dried fruit next!
I have had a my jar of homemade vanilla in my cabinet since Nov 2007. I left it for about 6 months and now just top it off with vodka as needed. It is perfect! My mother-in-law brought it back to me from Hawaii. The website on the bottle says hawaiinvanilla.com. Highly recommend this!!
I’ve been doing this for years and I love the vanilla! I, too, used vodka though I just bought an attractive Russian vodka bottle that had a big castle raised in the glass and threw the vanilla beans in it! But I never thought of making some and giving it as gifts, so I will have to try that too!
I’ve done this, it works great. I never worry about putting in some extra vanilla. I want to try almond extract next.
Have you ever tried making vanilla extract that was non-alcoholic based? I’ve used some that was, and it tasted really good. My husband and I don’t use anything alcohol based in our cooking/baking- yes, I know, it “cooks down”, but we still don’t do it- and it’s hard to find it in stores without it, or it’s expensive. I’d love to make my own, but don’t know how, without the vodka…If you have done so, I’d love to know how you did it! Thanks!
Hi Christie, I thought this might come up. I’ll give you the scientific answer
The aromatic (flavor) compounds in vanilla have a very limited solubility in water and other liquids. The aromatics have a very high solubility in alcohol (ethanol). There are commercial extracts that are alcohol free, but the process they use to achieve is not something you can duplicate at home.
Rather than attempting an extract, your best bet if you want to avoid the alcohol (which does cook off almost 100% at 300F +) is to use the pure vanilla beans for flavor instead. You can also put the vanilla beans in a jar of sugar and it will take on some of the flavor to use in your baked goods. Hope it helps!
What great ideas you all have….I can’t wait to try them out!!
Do you still use the same amount that a recipe calls for if you use the homemade stuff?
Baker’s secret: I always use more vanilla than the recipe calls for no matter what. (It works for cheese too!) But, yes, if you use this ratio of beans to alcohol you should end up with a similar concentration to store bought vanilla.
oops, I had one more question… where do you find vanilla beans?
You can find them at most grocery stores in the spice section, at World Market, online at Amazon or eBay. One of my fav magazines (Cook’s Illustrated) just did a taste test of vanilla beans and they preferred the grocery store McCormick ones! Here’s the link.
I have bought those same bottles at the Dollar Tree or you can find nice ones that are not too expensive at World Market..
Ive never thought of making my own vanilla extract– but you are right it definitely costs a pretty penny! Just had to buy some the other day!
Looking forward to seeing you at The Big Toy Book’s Sweet Suite event!
Thank you for the quick response! Have a great 4th of July!
I would love to make this for gifts and save some for myself of course.
I am guessing you can cut the beans and make small jars too?