You only need 2 ingredients for easy homemade vanilla extract: vanilla beans and vodka. This will amplify your baked goods!
Vanilla extract is an absolute staple in baked goods that elevates even the simplest of recipes like banana muffins, brownies, and ice cream. Homemade vanilla extract is perfect in your own baked goods and makes a perfect gift for any baker in your life.
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 TO MAKE VANILLA EXTRACT
- 1/2 ounce vanilla beans (about 5-10 vanilla beans)
- 1 cup 80 proof vodka
Instructions To Make 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.
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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
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!