I’ve been waiting a long, long time to share this ‘recipe’ with you.
Mostly because, despite how incredibly easy it is to make your own vanilla extract, it also takes a long time. Two minutes to prepare, then two months at least before you can use it.
Those two months are going to pass anyway. Get your vanilla extract started today.
Let me show you how to really quickly.
First, Collect your ingredients. You will need 7 Grade A or B Madagascar Bourbon Vanilla Beans*, 1 3/4 cups vodka (equivalent to 350ml) (or bourbon, which is what is inside my purple-labeled bottle), and a glass container (such as a mason jar) in which to combine and store your ingredients.
Step 1.) Split your vanilla beans. Starting about 1/4 inch down from the top of the bean, split the bean in half lengthwise using a sharp knife.
Step 2.) Place your beans in a resealable container and cover them with the alcohol of your choice. Unflavored, mid-shelf alcohol is your best bet as it allows the flavor of the vanilla bean to really shine through. As you can see I used Smirnoff for the vodka-based vanilla, and for my bourbon-based vanilla (not pictured) I used Jim Bean.
Make sure your vanilla beans are fully submerged in alcohol. If you need to, you can cut them in half.
Step 3.) Sit back and wait! Seal up your container and place it in a cool, dark space (I keep mine under my bed). Try to remember to shake the container a few times a month to create as much vanilla-infusion as possible. I recommend labeling the container with the contents and date as I did below.
As time goes on, your vanilla will darken to the deep caramel color that you are used to associating with vanilla extract, as you can see with my most recently finished and bottled batches.
While the extract will be ready to use after 2 months, I chose to bottle my vanilla after letting it sit for about 3 months (the longer you wait, the stronger the extract). If you would prefer to keep your vanilla in its original container then the longer it takes to use it, the stronger your vanilla flavor will be as you get near the bottom of the bottle. Just be sure to keep your vanilla beans submerged, either by cutting them as the liquid diminishes or by adding more alcohol (which in turn will dilute the vanilla, so add only as much as is necessary).
*When I initially set out to make vanilla, I was incredibly discouraged by the price of a single bean in the grocery store. I found a website online called Beanilla (affiliate link, code: 4528601) where I paid $25 for 25 Grade A Madagascar Bourbon Vanilla Beans, AND I got free shipping (I think the free shipping was a special and am not sure if it’s still going on).
And that’s it. 3 steps to your own, homemade vanilla extract. The hardest part is the wait!
Ingredients
- 7 Grade A or Grade B Madagascar Bourbon Vanilla Beans
- 1 3/4 cups mid-shelf liquor--either Vodka or Bourbon 350ml
Instructions
- Keeping the beans connected at the end of the stem, slice vanilla beans lengthwise.
- Place in a resealable glass container, such as a mason jar.
- Cover beans with liquor. Make sure that beans are fully submerged. If necessary, cut beans in half width-wise so that they are completely covered by alcohol.
- Place in a cool, dark space for 2-3 months, being sure to shake the container at least 4 times a month.
Bitsie says
How long should the decanted vanilla extract last?
Thank you for another excellent idea!
Bitsie
Wales, UK
Sam says
Hi Bitsie! Oh, it will last a long time, years! I have a jar in my pantry that’s two years old (I use it sparingly with special recipes because as you can probably imagine I generally go through vanilla at break-neck speed) and I love the flavor that’s developed over time. Just store in a cool dark place and shake it occasionally.
Kris says
Hi there! Are you still making your own vanilla? I just found you recently and went to the website you suggested for vanilla beans. They are now charging $99.45 for 25 beans. Have you found another spot to get your beans? Thanks
Sam says
O MY GOODNESS!!! I have not made it in a while because I made a bunch at once and it only gets better with age, but wow that’s a lot of money for a vanilla bean, no wonder vanilla extract is so expensive.
John says
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Ali Kayn says
Hi. I’m enjoying trawling through your recipes. I’ve noticed that commercial natural vanilla extract is now made without alcohol, possibly because kids were buying it. Have you any idea how to make vanilla extract without alcohol? I’m allergic.
Sam says
Hi Ali! My understanding is that the stuff made without alcohol is an imitation vanilla extract. I don’t have a recommendation to make the extract without alcohol. You could flavor things with the seeds of a vanilla bean, but that could get pretty expensive. 🙂
MACRAE says
Hi sam, I was just thinking can you make this an even 2 cups of vanilla extract and just wait a little longer before you use it then just 1 3/4 cup. I am going to try and make it. Thanks !
Sam says
It will be a little more diluted, but if you wait long enough it will probably be fine. 🙂
Angela Sciurca says
I just happen to have some vanilla beans in my kitchen. I would love to make this. Do you have any ideas to make clear vanilla extract? Sometimes when I make a white frosting, I need the clear flavoring. Thanks for any help.
Sam says
Clear vanilla extract is usually made with just imitation vanilla so as far as I know it wouldn’t be possible to make clear vanilla extract with real vanilla beans. A good homemade vanilla extract should be dark with flecks of vanilla bean in it 🙂
Arpita@ TheGastronomicBong says
Hey Sam, homemade vanilla extract sounds awesome and excitng too. I had no idea that it requires only 2 ingredients and is so darn simple.. yes you are right waiting is gonna be the hardest part.. 🙂
Sam says
Thanks Arpita! I’m not a very patient person so it was brutal for me to wait that long!
Cindy @ Pick Fresh Foods says
I just love this. Good vanilla is expensive, but I had no idea of how to make it myself. Thank you!! Pinning
Sam says
It’s so easy, and such a good feeling to use vanilla that you actually made yourself. I’m obsessed with my Bourbon vanilla and really want to experiment with different types of beans. Thanks Cindy!