Homemade Vanilla Extract
My homemade vanilla extract only requires 2 ingredients and a few minutes of active time. Best of all our version is ready in weeks or days not months!
Vanilla is one of my favorite flavors and I use it at least every other day. Once I started making my own I can't go back to store bought. It is easy, customizable, and fun! I often have several batches going at once and it makes the best gifts. Try it in recipes like my Creme Brulee Donuts, cake batter cheesecake, or Funfetti Pancakes.
Why Our Recipe Is the Best
- It Uses More Vanilla Beans: Using 8 beans instead of 5 or 6 gives you a higher concentration of flavor. We also suggest buying in bulk so you can save money compared to store bought extract!
- It Takes Less Time: Most recipes require 6-12 month(!!). I'm not that patient or good at thinking ahead. Heating it for just 2 minutes reduces the time to weeks. Still too long? Try our sous vide method!
Ingredient Notes and Shopping Tips
Use a Mid Shelf 80 Proof Vodka
New Amsterdam is my favorite as its cheap and not too harsh. Tito's or Svedka are good too.You could also make this with Bourbon for a fun twist. It's caramel notes are great in chocolate recipes and spice cake.
Use Madagascar Vanilla Beans and Buy In Bulk
Avoid grocery store jars are expensive and not always the best quality. I suggest buying in bulk online. I always go for Madagascar beans as they have that creamy vanilla flavor we all know and love. Tahitian beans have more floral notes that work best in cold recipes like mousses or ice cream. Avoid Mexican beans at least for your first batch as they tend to be smokier and spicier.
Nielsen-Massey is very good quality. I've also had good luck with Beanilla and Vanilla Bean Kings.
Grade A beans are moist and more appealing visually. They are NOT needed here. Grade B beans are thinner with less moisture, but just as much flavor. They're way cheaper too.
Krystle's Tips: Steal My Culinary School Secrets
- No Peeking: Don't open the jar unless the liquid looks low. Every time you open it some of the volatile aromatic compounds escape.
- Label Your Jars: It's easy to lose track of when you made them! I like labeling mine with a piece of masking tape with the date so I don't have to guess.
- Store Correctly: Heat and sunlight can break down the flavor compounds. I store mine is a dark cabinet away from the stove.
- Don't Throw Away Your Beans When You're Done: Dry them out and place them in granulated sugar to flavor it or toss in when simmering a custard or mousse.
FAQs
Yes! When baking int he oven alcohol evaporated quickly just like with store bought extract.
Substitute 1:1 in any recipe that calls for vanilla. It tastes great in cakes, cookies, pancakes, and more!
Alcohol acts as a preservative and it will last indefinitely. Once you start using it you will need to replace the beans every 6-12 months depending on how often you use it.
Try It In These Recipes
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📖 Recipe
Quick Homemade Vanilla Extract
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Ingredients
- 8 Vanilla Beans
- 1 Cup Vodka
Instructions
- Cut vanilla beans in half lengthwise. Use a paring knife to scoop out the seeds. Cut pods into 1-2 inch pieces.
- In a medium sauce pan, combine seeds, pods, and vodka. Cover and cook over medium low for 2-3 minutes.CAUTION: DO NOT open the lid while heating or it will catch on fire.
- Pour into jar and cool completely. Cover with lid and store in a dark, cool place for around 6 weeks. Shake jar once per week.
- Can't wait? Make it in one day by cooking it in a sous vide at 145 degrees for 16-18 hours.
Nutrition
