There’s something magical about crafting your own Homemade Vanilla Extract—a rich, aromatic elixir that elevates every dessert it touches. With just two simple ingredients, vanilla beans and alcohol, you’ll create a deeply flavorful extract that’s far superior to store-bought versions. The 90-day resting time allows the beans to infuse fully, resulting in a velvety, complex flavor that’s both sweet and subtly floral. Perfect for baking, beverages, or even gifting, this extract is a kitchen staple you’ll cherish.
Each teaspoon of this golden liquid bursts with warm, indulgent notes that enhance everything from cookies to custards. The process is effortless, but the payoff is extraordinary—a smooth, fragrant extract that’s pure luxury in a bottle. With 24 servings per batch, you’ll have plenty to experiment with or share. Trust me, once you taste the difference, you’ll never go back to the ordinary stuff.
What You’ll Need
- ½ cup (118 ml) mid-shelf vodka (like Smirnoff)
- 2-3 whole vanilla beans (½ oz; see note for substitutions)
How to Make It
- Prepare the bottles: Thoroughly clean, wash, and dry the bottles and lids you’ll be using.
- Cut the vanilla beans: Trim the beans to fit inside your bottles, then split them lengthwise to expose the tiny seeds.
- Assemble the extract: Place the cut vanilla beans into the bottle. Fit a funnel over the top and pour in the vodka until the beans are fully submerged. Leave a little space at the top for shaking.
- Label and store: Add a label to the bottle, marking the date it was bottled. Store in a cool, dark place.
- Shake occasionally: Shake the bottle about once a week to help the infusion process.
- Wait and enjoy: Let the vanilla extract rest for at least 3 months before using. The longer it sits, the richer the flavor!
How to Store Your Vanilla Extract for Maximum Flavor
Store your homemade vanilla extract in a cool, dark place, like a pantry or cupboard, to preserve its quality. Make sure the bottle is tightly sealed to prevent evaporation. Shake it gently once a week to help the flavors meld. The extract will continue to deepen in flavor over time, so feel free to let it sit for up to a year before using.
Creative Ways to Use Your Homemade Vanilla Extract
Your vanilla extract isn’t just for baking! Add a splash to your morning coffee, smoothies, or oatmeal for a sweet, aromatic twist. It’s also perfect for enhancing custards, whipped cream, or even homemade ice cream. For a unique touch, try adding a few drops to pancake or waffle batter for a gourmet breakfast upgrade.
Time-Saving Tips for Making Vanilla Extract
If you’re short on time, consider using pre-split vanilla beans to skip the cutting step. You can also make a larger batch in a bigger bottle to save time in the long run. Just double or triple the ingredients and let it steep as usual. Remember, the longer it sits, the better it gets!
Common Questions About Homemade Vanilla Extract
Can I reuse the vanilla beans?
Yes! After the initial batch, you can top off the bottle with more vodka and let it steep again. The flavor will be slightly milder but still delicious.
What if my extract looks cloudy?
This is normal and doesn’t affect the flavor. Simply give it a good shake before using.
Recipe Variations to Try
Experiment with different liquors like bourbon or rum for a unique flavor profile. You can also mix vanilla beans from different regions, such as Madagascar and Tahitian, for a more complex taste. For a fun twist, add a cinnamon stick or a few whole cloves to the bottle for a spiced vanilla extract
Homemade Vanilla Extract
Ingredients
- ½ cup mid-shelf vodka, like Smirnoff 118 ml (4oz)
- 2-3 whole vanilla beans ½ oz vanilla beans
Instructions
- Thoroughly clean, wash, and dry bottles and lids that you’ll be using.
- Cut vanilla beans so that they will fit inside your bottles.
- Split beans lengthwise so that the tiny seeds are exposed.
- Place cut vanilla beans in bottle.
- Fit funnel over the top of the bottle and add liquor until the beans are fully submerged. Leave a little bit of space at the top of the bottle so that you will be able to shake the contents as they sit.
- Add label, if using, but make sure to mark the date that the vanilla was bottled.
- Store in a cool, dark place and shake occasionally (about once a week).
- Store vanilla for at least 3 months before using (the longer it sits, the better!).