You only need 2 ingredients for easy homemade vanilla extract: vanilla beans and vodka. This will amplify your baked goods!
Homemade vanilla extract is a delightful and aromatic ingredient that can elevate your baked goods to a whole new level. It is made by infusing vanilla beans in alcohol, typically vodka, over a period of time. The result is a rich, flavorful extract that adds a distinct vanilla taste to your recipes.
One of the advantages of making your own vanilla extract is that you have control over the quality and strength of the flavor. You can choose the type and origin of the vanilla beans, ensuring you get the best possible flavor profile.
To make homemade vanilla extract, start by selecting high-quality vanilla beans. Split the beans lengthwise to expose the flavorful seeds. Then, place the beans in a clean glass jar and cover them completely with vodka or another type of alcohol. Seal the jar tightly and store it in a cool, dark place for at least a few weeks. The longer the beans steep, the stronger and more intense the flavor will be.
As time passes, the alcohol extracts the aromatic compounds from the vanilla beans, resulting in a fragrant and flavorful extract. You can periodically give the jar a gentle shake to enhance the infusion process. It is also common to occasionally add more alcohol to the mixture to maintain the desired consistency.
Once the vanilla extract has reached your desired strength, you can begin using it in your baking. It adds a wonderful depth of flavor to a wide variety of recipes, such as cakes, cookies, custards, and more. It can also be used to enhance beverages like coffee or hot chocolate.
Not only is homemade vanilla extract a delicious addition to your own baked goods, but it also makes a thoughtful and personalized gift for fellow baking enthusiasts. Bottled in attractive containers and labeled with care, it showcases your dedication to quality ingredients and adds a special touch to any present.
Wait 6-12 Months!
The ratio of vanilla beans per ounces of alcohol is imperative, but so is the amount of time the vanilla infuses the alcohol. Homemade vanilla extract tastes better and becomes darker in color the longer it sits. This means we need to practice our patience. The wait is worth it, though. Make some today and use it 6 months from now. You’ll be even happier when a full year has past. 12+ month homemade vanilla is amazing! Trust me, you will notice a difference in your baking.
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INGREDIENTS YOU NEED
- 1/2 ounce vanilla beans (about 5-10 vanilla beans)
- 1 cup 80 proof vodka
Instructions To Make Homemade Vanilla Extract
- Carefully, using a sharp knife, slit the vanilla beans so the beans are exposed. No 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, cut the vanilla beans into smaller pieces. Place beans into bottle.
- Using a funnel, pour your vodka on top of vanilla beans. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
- Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I highly recommend waiting at least 6 months for optimal flavor. 12 months is even better!
- As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.
Easy Homemade Vanilla Extract
Ingredients
- 1/2 oz vanilla beans
- 1 cup 80 proof vodka
Instructions
- Carefully, using a sharp knife, slit the vanilla beans so the beans are exposed. No 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, cut the vanilla beans into smaller pieces. Place beans into bottle.
- Using a funnel, pour your vodka on top of vanilla beans. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
- Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I highly recommend waiting at least 6 months for optimal flavor. 12 months is even better!
- As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.
Nutrition
Frequently Asked Questions About Homemade Vanilla Extract
With the price of vanilla constantly fluctuating, it’s very cost efficient to make your own. Plus, you can control the strength of its flavor. This is KEY because many pricey store-bought options lack the essential depth of flavor that makes good vanilla… good vanilla.
Vanilla beans labeled “Grade B” are specifically sold for extracting purposes, but I’ve made vanilla with Grade A beans and it tastes great. Use either.
You need MORE vanilla beans! Your ready to use vanilla extract should smell like just that, vanilla. So, if it smells more like vodka then vanilla you need more beans.
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This makes such a big difference in my baking! Waiting for it is the hardest part..
Thank you! Totally worth the wait!