Make this Homemade Vanilla once and you'll wonder why you didn't try it sooner, and you need only 2 ingredients: vanilla beans and vodka. It'll save you money, it taste even better than store-bought, they can make amazing gifts for all your baking friends, and best of all - it takes just a few minutes to make. Add split vanilla beans into a jar, pour in some vodka, give it a shake, and it's done. SO EASY.
This is the homemade vanilla jar I started last year. Now that it's ready and the vanilla beans has infused its full flavor, it makes me even more excited for the upcoming holiday baking season. I've also divided it up into small extract gift bottles - perfect to add to your holiday cookie box!
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Why You Should Make Homemade Vanilla
It's sold in almost every grocery store, so why make it at home? You're paying for vanilla, but not good vanilla. And how much extract do you actually get in that small bottle for that store price? They're not cheap. You can control the quality of your vanilla beans and the strength of flavor. You open up a bottle of store-bought vanilla and compare it to a bottle of homemade vanilla, you will definitely smell the difference. This depth of flavor will carry over into all vanilla baked goods. The best part - once you start a jar, you can continuously add more alcohol AND scraped vanilla beans as you use it. And this jar can be replenished it for YEARS.
Types of Vanilla Bean
All vanilla listed below are great choices to use for homemade vanilla extract:
- Madagascar Vanilla: The most common and widely available. Known for the classic creamy flavor most people know and love. These tend to be more expensive since they require human pollination.
- Mexican Vanilla: More of a woodsy and spicy aroma. Pairs especially well with cinnamon, cocoa, raisins, or chocolate.
- Tahitian Vanilla: Deep and rich with floral and ripe fruit flavors. They're usually sold cheaper than Madagascar vanilla, and used commonly for candles and perfumes.
Grade A or Grade B Vanilla
- Grade A: The more luxurious of the two beans. Chocolate brown or black in color, plumper and noticeably more oily. Restaurants commonly use this for desserts that are predominantly vanilla-forward, such as creme brûlée and custards.
- Grade B: These appear more reddish in color, contains less moisture, and feels less oily. Cheaper in price, so they're ideal to use to make vanilla extract.
It's perfectly acceptable to use Grade B to make extract and save Grade A beans to scrape and add the vanilla seeds directly into your recipes. And don't forget - add the empty outer layer to your extract jar. No waste!
Non-Alcoholic Version
Many of you asked if it's possible to make homemade vanilla extract non-alcoholic. I have never attempted it myself, but I found many articles using food-grade vegetable glycerin as an alternative to alcohol.
Only 2 Ingredients
- Vanilla Beans: Use what's comfortable for your budget. I remember quality vanilla beans were much more pricey years ago, but now they are much more affordable. Here's the latest Madagascar Grade A Vanilla Beans bundle I ordered on Amazon and absolutely loved it. Vanilla beans are also available at major grocery stores, but they are costly and usually contain only 1-3 beans per package.
- 70 proof (35%) alcohol: Vodka is the most popular choice. It has a neutral flavor profile and most versatile for all recipes. You can also use rum, brandy, or bourbon.
How To Make Homemade Vanilla
Split vanilla bean lengthwise using a sharp knife or kitchen shears to expose the seeds.
I recommend using a clear glass airtight jar and avoiding cork lids.
For easy pouring, use a funnel. Pour enough alcohol to submerge vanilla beans entirely. Seal tight with lid and store in a cool and dry spot.
Optional: To make a bottle of speck-free vanilla after it has steeped and ready to use, run it through a coffee filter and sieve over an empty bowl.
Pour in your ready-to-use vanilla to strain out the specks. This is a great option if you use vanilla extract for all-white frostings, glazes, icings, buttercream, cakes, etc.
Bottle them into small jars to give as gifts for the holidays.
Suzy's Tips For Success
- Plan in advance: The longer your vanilla infuses, the better the flavor. I have used homemade vanilla that's infused for just a few months, but now I highly recommend waiting 6 months minimum. I usually start new jars in January and they are prime by the holidays.
- Use glass bottles or jars with a tight seal: Avoid cork lids. They are loosely sealed and prone to evaporation. Although they are decorative, they can let in unwanted scents from other kitchen condiments and serve no functional purpose.
Best Way To Store Homemade Vanilla
Store in an airtight jar or bottle with a tight seal or lid away in a cool dry spot away from heat or direct sunlight. Place it somewhere visible, so you can be reminded to give it a shake regularly. Do not fridge or freeze.
The best part of starting your own homemade vanilla jar is you can continuously top it off with more vodka and vanilla beans as you use it. With proper storage and 70 proof alcohol, aged vanilla extract with beans submerged can last for years. I recommend replacing with fresh vanilla beans every 5 years as you will lose flavor intensity from refilling. Aged vanilla without the beans can last indefinitely.
FAQ
Definitely! Bourbon makes incredible infused vanilla which will transfer to your baked goods. Vodka seems to be the most common liquor for extract since you start neutral. It is odorless and tasteless, so the vanilla bean tones shine through. Especially if you typically add vanilla to buttercream, homemade frosting, or other items that's not baked off, you may not want to use bourbon vanilla.
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Equipment
- 8oz glass bottle/jar with tight seal/lid
- funnel
- sharp knife or kitchen shears
Ingredients
- 1 oz vanilla beans approx 6-8 beans
- 1 cup vodka 70 proof (35%a alcohol)
Instructions
- Split vanilla beans lengthwise using a sharp knife or kitchen shears to expose the seeds. Place them all into a clear glass airtight bottle or jar and fill with vodka until all beans are submerged.1 oz vanilla beans, 1 cup vodka
- Seal and store bottle in cool dry spot away from heat or direct sunlight. Place where it is easily visible. Shake bottle once a week. Allow vanilla to infuse for 6 months minimum. For best results, let vanilla to sit for one year.
- Optional: To speed up the process, split and cut beans into segments before dropping them in jar or bottle. Not as pretty vs the split whole bean, but vanilla will infuse faster.
- For speck-free vanilla, run aged vanilla through a coffee filter and sieve.
Nutrition
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