Vanilla extract is one of the most important ingredients in sweet recipes, we love it and we use it in many of our recipes. We always have vanilla extract in our kitchen and we prefer to make it at home because it’s cheaper and healthier.
Homemade vanilla extract is so much better than store bought, because you can choose the best ingredients and you make sure there’s no imitation flavors and chemicals in your extract.
MY LATEST VIDEOSThis recipe is incredibly easy and simple, you’re only gonna need two ingredients: vanilla beans and alcohol. We use vodka because it has the most neutral flavor, but you can use bourbon, rum or brandy.
You need to be patient because you have to let the vanilla beans infuse for at least one month, but we recommend waiting three months for a stronger flavor. At this point the vanilla beans can be removed if you like. You can strain them out using a coffee filter or other strainer.
Once you’ve tasted homemade vanilla extract, you’ll never go back to store bought. You’re gonna love the intoxicating aroma of vanilla!
Homemade vanilla extract
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 cup (250 mililiters)
- Category: Extract
- Cuisine: Vegan, Gluten-free
Vanilla extract is one of the most important ingredients in sweet recipes. We prefer to make it at home because it’s cheaper and healthier.
Ingredients
- 1 cup vodka (250 milliliters)
- 6 vanilla beans
Instructions
- Split each vanilla bean in half lengthwise.
- Put the vanilla beans in a glass bottle or jar and cover with vodka, making sure they are completely submerged.
- Close bottle or jar and store in a dark, cool place. Give the bottle a good shake every once in a while. The vanilla extract will keep indefinitely at room temperature.
- You need to be patient because you have to let the vanilla beans infuse for at least one month, but I recommend waiting three months for a stronger flavor.
Nutrition
- Serving Size: 1 tablespoon (15 milliliters)
- Calories: 37
- Sugar: 0.2 g
- Sodium: 0.3 mg
- Carbohydrates: 0.2 g
This is so neat! I’m going to have to try this for family Christmas gifts this year (they’re all bakers at heart). Thanks for sharing (: <3
Hi Tabitha! It’s a great gift for bakers 😛 Thanks a lot for your comment 😀
This is so cool. I need to make this one day!
Hi Jeanette! I hope you like it 😀
Thanks for sharing this recipe! I will definitely try this out. Can you tell me what kind of whiskey you used?
You wrote that you split the vanilla bean in half; did you you cut it completely through or just opened it lenghtwise? And my last question: When is the vanilla extract ready to use and for how long can I store it?
Hi Susanne!
1.- I used vodka, but you can use whiskey too.
2.- I cut it completely.
3.- You need to be patient because you have to let the vanilla beans infuse for at least one month, but I recommend waiting three months for a stronger flavor.
4.- It can last months or even years.
Have a nice day!
Wow! That looks so yummy! Better make sure I don’t drink the extract; LOL!!
★★★★★
Hahaha thanks Michelle! 😉
Is there a version that is alcohol-free?
Hi Lili! Sorry, but I can’t help you 🙁 You can try to use a piece of vanilla bean instead 🙂
Im inspired! How long does it last any expiry date?
Hi May! It lasts for months, I think even years 🙂
Can you make the vanilla flavor without alcohol?
Hi Janice! I think you need to use alcohol to male vanilla extract, sorry!
Wow! I’ve never considered making my own extract before, but I’m sure it improves the taste of baked goods so much! Great recipe!
Hi there! Thanks a lot 🙂
This is fantastic! I can’t believe I haven’t tried this yet. Definitely going to give it a go, I bet it tastes so much better than store bought vanilla extract 🙂
Hi Katheen! Thank you so much 🙂 It’s much better and so inexpensive. Hope you like it!
Good morning, I just made a small bottle of vanilla flaoving three weeks ago and it said one vanilla bean so I need to add 5 more vanilla beans to the recipe. I did use a cup of vodka to the recipe. So far it has gotten a little darker, but I will add 5 more vanilla beans. Thanks for the recipe
Hi Paula! You’re so welcome 🙂