There’s something magical about the flavor and aroma of vanilla. I like to double the amount of vanilla extract called for in most of my crisp, cookie and cake recipes! It’s the secret behind perfectly sweet cookies, cakes, and custards. Homemade vanilla extract is a less expensive and higher-quality ingredient, so let’s make some!
Making a batch of vanilla extract isn’t just a fun DIY project for any home cook or baker; it’s also a game-changer for your baking and pastry recipes. It’s pure, free from artificial colors and additives, and entirely customizable for your taste preferences. If you didn’t realize that many vanilla extracts have added colors, sugars and random ingredients, just read the label next time you’re at the grocery store. Plus, making vanilla extract is a cost-effective alternative to store-bought versions.
If you’re looking to amp up the flavor of your baked goods, homemade vanilla extract is the perfect easy project. And trust us, once you’ve made it yourself, you’ll never want to go back to store-bought again! My only caveat is I still love vanilla paste for custards, homemade whipped cream and any cold desserts that aren’t baked.
What alcohol is best for homemade vanilla extract?
For vanilla extract with a pure vanilla flavor, vodka is the best choice. It’s a neutral spirit, so it won’t add any competing flavors. I use Tito’s vodka because it’s gluten-free. However, bourbon, rum or even brandy can also be used. The key is to use an alcohol that’s 80 proof (40% ABV) or higher to ensure proper extraction and preservation.
How long does homemade vanilla extract last?
Homemade vanilla extract, stored correctly in your pantry, can last indefinitely as long as it’s kept in a cool, dark place and the beans are submerged in alcohol. While it won’t technically “go bad,” the flavor may diminish over time, especially if the beans are left in too long or the extract isn’t regularly topped off with more alcohol. I tend to add more vanilla pods occasionally, especially when baking with them or scraping out the beans to use in a recipe. I’ll pop the cut open vanilla pod into my glass jar and top everything off with more vodka.
You can see videos of me making this on Substack or my Instagram feed.
Looking for ways to use up your homemade vanilla extract?
Homemade Vanilla Extract
Ingredients
- 8-10 fresh vanilla pods Madagascar Vanilla Beans
- 2 cups unflavored vodka enough to completely cover the vanilla pods
Instructions
- Gently slice open the vanilla bean skin from top to bottom, lengthwise, with a paring knife. Try not to slice the pods in half completely, just enough so you can open them up.
- Scrape the vanilla beans out of the vanilla pods with the back (the blunt side) of your knife. Add the scraped vanilla beans to the glass jar by scraping your knife on the interior of the jar. Then add the vanilla pods to the jar. If necessary, trim the height of the beans with kitchen scissors to fit in your glass jar.
- Cover the vanilla beans with vodka. Tightly close the lid and give the bottle a little shake.
- Place in a cool, dark place such as your pantry. Let it sit for at least one and up to three months before using it, and then give it a gentle shake. The longer the vanilla sits, the stronger the flavor will be.
Notes
- Try out variations of vanilla extract with rum, bourbon or whiskey instead of vodka.
- The recipe calls for 2 cups of vodka, but you can use less. Just use enough vodka to fill your jar and cover the vanilla beans. If you have a larger jar or more than 2 cups of vodka, use more vanilla pods.
- Use 5-6 vanilla pods if you want; it will just take longer for the extract to infuse. However, you can add pods over time, even after you’ve scraped them for baking recipes. Even if most of the vanilla beans have been used in a recipe, the pods will still add flavor to the extract.
- If you use a shorter jar, cut the scraped vanilla pods in half before adding them to the jar.
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