As a self-proclaimed vanilla addict, I have to admit that I’ve been through my fair share of vanilla extract bottles. The rate at which I consume this magical elixir in my house is a bit excessive, I’ll admit. But the truth is, vanilla extract just enhances the flavors of so many foods that I enjoy – smoothies, matcha lattes, homemade whipped cream, eggnog, hot chocolate, the list goes on. I find myself adding a dash here, a glug there, and pretty soon my bottle is used up.
Thank goodness for homemade vanilla extract! I can feel accomplished for making up a large batch, and somehow I don’t feel as bad putting it into everything I can think of. If you make it yourself, it doesn’t count… right? Right. Today, I’m going to show you how to make your own vanilla extract at home. It’s a super simple process, and it only requires a few ingredients.
The Vanilla Lover’s Dream
Let’s start with the basics – you only need 2 ingredients to make your own vanilla extract: vodka and vanilla beans. That’s really it! You can use rum or bourbon instead of vodka, but the flavors won’t be as clean. I tried a batch with rum and we didn’t like it very much. Ideally, you want something with a high alcohol content (at least 35%) and a neutral or complementary flavor.
Now, let’s talk about those vanilla beans. There are different varieties of vanilla beans grown around the world, with the three main types being Madagascar, Tahitian, and Mexican vanilla beans. Personally, I prefer the flavor of Madagascar Bourbon vanilla beans. Mexican vanilla beans have a very distinct flavor that I’m not fond of, but that’s just my preference.
In addition to the different varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, while Grade B beans are less pretty and usually recommended for making extract. The great news is that Grade B beans are less expensive, so if you’re trying to cut back on costs, definitely go for those.
The Simple Process of DIY Vanilla Extract
Alright, now that we’ve got the key ingredients covered, let’s get into the nitty-gritty of how to make vanilla extract. Start by splitting your vanilla bean pods in half along their length. You can do this with scissors (my favorite method) or with a knife. If you want your vanilla bean pods to look pretty in a jar, you can leave a bit of the end uncut to keep it together. Or just chop right through them – it doesn’t make a difference in flavor.
Next, stick your sliced beans in a jar. I like to save condiment and salad dressing jars because they tend to be a nice height for vanilla beans and are pretty easy to clean out and reuse. I highly recommend using jars that come with a plastic insert that slows down the pour of the liquid – vinegar jars are usually a good bet for this.
Now, pour your alcohol of choice on top, making sure it covers the beans. If any are sticking out, you can cut them down to fit better. A tall jar looks pretty, but you can totally make vanilla in a squat jar as well. Simply cut the beans down to size as well as splitting them in half lengthwise.
Put a lid on the jar and give it a good shake. Then, store it in a cool, dark spot and give it a shake every week or so, or whenever you remember. As the vanilla extract sits, it will get darker. You want the beans to soak in the alcohol for at least 2 months before using it, but the flavor will only get better with time.
The Gift That Keeps on Giving
One of the best things about making your own vanilla extract is that you can make up several batches at once, so you never have to wait for a batch to brew. If you’re organized enough, you can note how quickly you use up your vanilla and make a new batch 3 months before you run out.
And if you want to make vanilla extract as a gift, don’t worry if it won’t be ready in time. Simply package it in a pretty bottle, tie some baker’s twine around the neck, and add a label that clearly states when the vanilla will be ready to be used. You can use sticker labels or simply punch a hole in a label and tie it to the jar with ribbon or twine.
The Cost-Saving Benefits of DIY Vanilla
As a professional food blogger and recipe tester, I bake quite a lot and drink more flavored coffee beverages than I care to admit. Until recently, I wondered if homemade vanilla extract could improve my projects – not to mention save me some money in the long run. Spoiler alert: it did, and it does.
At the time, I had been going through a lot of store-bought vanilla extract and racking up quite a bill while doing so. Any time a recipe called for more than a scant teaspoon, I’d walk away feeling guilty. Those tiny bottles are expensive, not to mention environmentally wasteful, and hit or miss in terms of flavor and quality.
After buying some very expensive vanilla beans a few years back (thanks to a discount from my kitchen job), I researched how to get the biggest bang for my buck. There are a number of ways to reuse spent vanilla pods, like making vanilla salt or vanilla sugar, that eke out every last molecule of flavor the pricey pods have to offer.
I quickly learned that making my own vanilla extract would require just a few vanilla beans, some cheap vodka, a glass jar, and a lot of patience. This, combined with the idea that I could produce a never-ending supply of homemade vanilla extract – one suitable for all my baking, cooking, and beverage needs – simply by adding in more vodka (another spoiler: it’s not quite that simple, but the method is still easy), was enough to convince me to give it a go.
The results were a total game-changer. Seriously, DIY vanilla extract is the gift that keeps on giving. Let me break down the numbers for you:
Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that’s $180 over a five-year span. Prefer the store brand? That’s $11 per 4-ounce bottle or $110 for five years.
In the first five years of making my own vanilla, I spent $30 on four high-quality beans, $6 on a single inexpensive bottle of vodka, and approximately $5 for the jar. Total: $41. Even if you’re an average baker like me, the homemade stuff pays for itself pretty quickly.
The Professional Seal of Approval
As it turns out, I’m not the only one who’s a fan of homemade vanilla extract. I gifted a tiny vial to Lara Adekoya, the founder of the boutique baking company Fleurs et Sel, and she was pleasantly surprised by how potent and fragrant the DIY version was.
Adekoya uses vanilla in virtually every one of her recipes – she probably goes through more vanilla extract in one day than I do in a month. And while she buys pure vanilla extract in bulk from Costco ($50 for a 32-ounce bottle), it’s still one of the most expensive products on her grocery list.
After trying my homemade vanilla, Adekoya was a believer. She was impressed by the depth of flavor and the fact that it was more cost-effective than the store-bought options she’d been relying on. With this newfound knowledge, she’s excited to start making her own vanilla extract, just in time for the holiday cookie season.
Endless Possibilities
As a passionate baker, I’ve had my personal jar of homemade vanilla extract for over eight years, and it’s never let me down. But because I’m only a part-time baker, I wanted to test my DIY vanilla on a real pro. And the results speak for themselves – homemade is the way to go.
Not only is it more cost-effective, but the flavor is unbeatable. Whether you’re adding a dash to your morning latte, baking up a batch of classic vanilla cupcakes, or whipping up a dreamy vanilla bean buttercream, this homemade elixir will take your creations to the next level.
So, what are you waiting for? Head to the store, grab some vanilla beans and vodka, and get started on your own batch of homemade vanilla extract. Trust me, your taste buds (and your wallet) will thank you. And who knows, you might even become a vanilla addict like me. The possibilities are endless!
