How to Make Homemade Vanilla Extract

Homemade vanilla extract needs only two things: vanilla beans and 80+ proof vodka (80 proof equals 40% alcohol). The label on a commercial bottle may list water, alcohol, sugar and vanilla bean extractives; this version leaves the sugar out altogether and lets the beans steep in the spirit for at least 3 months.

The proportion is about 1 ounce of beans, or 6 plump ones, to each cup of vodka. That is slightly more than the U.S. standard for pure vanilla extract, which calls for at least 35% alcohol and roughly 0.83 ounce of beans per cup, so the finished extract can be used measure for measure in place of store-bought.

Vodka gives a neutral base, though rum or brandy can be used instead. Steep and store the extract in glass rather than plastic, ideally a dark blue or brown bottle, and keep the beans fully covered. A finished bottle can be kept going for years by topping it up with vodka as it is used and adding a fresh bean now and then.

Homemade Vanilla Extract

Split vanilla beans steeped in 80-proof vodka in a glass bottle for at least 3 months, about 1 ounce of beans per cup, with no added sugar. Use it measure for measure like store-bought extract.

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Prep Time 10 minutes mins

Steeping time 90 days d

Total Time 90 days d 10 minutes mins

Servings: 1 cup (about 8 ounces)

Course: Pantry Staple

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup (8 ounces) 80+ proof vodka (80 proof = 40% alcohol)
• 6 vanilla beans about 1 ounce
• 1 ounce commercial pure vanilla extract optional

Method

 

1. Cut each vanilla bean in half crosswise. Slit each piece lengthwise to expose the seeds, stopping about 1 inch short of one end so the two sides stay joined in the bottle.
2. Put the beans in the bottle or jar, which should be glass, sterile and fitted with a lid that seals tightly.
3. If using the commercial vanilla extract, pour it in, with a funnel if needed. It is optional and only serves to give the new batch a head start.
4. Pour in the vodka. The beans must be completely submerged; trim any that stick out above the surface. For a bigger batch, keep to about 1 ounce of beans for each cup of vodka.
5. Close the lid and shake the bottle.
6. Keep the bottle in a cool, dark place for a minimum of 3 months, shaking it well about once a week. The extract darkens to a deep amber-brown, and its flavor keeps developing for up to a year.

Notes

Equipment: a funnel, a knife and cutting board, and a sterile bottle or jar made of glass with a lid that closes tightly.

Bean size varies. Six plump Grade A beans weigh about 1 ounce; thinner Grade B beans, sold for extract making, are lighter, so use about 8 of them. Weighing the beans is the surest way to reach store-bought strength.

Use the finished extract measure for measure in place of store-bought pure vanilla extract.

After pouring off some extract, top the bottle up with more vodka, shake, and return it to storage. Each top-up dilutes it a little, so add a fresh bean every few top-ups or whenever the flavor seems weaker.

A practical system is one large steeping bottle plus a small bottle for everyday baking: fill the small bottle from the large one and top the large one up with vodka each time.

Use a spirit of at least 80 proof. The alcohol draws out the flavor and keeps the extract from spoiling; U.S. rules require at least 35% alcohol in vanilla extract.

Rum or brandy can replace the vodka; vodka gives the most neutral flavor.

Use glass rather than plastic, because the flavor can transfer to plastic. A dark liquor bottle (brown or blue, for example) limits light exposure.

Tightly closed and kept in a cool, dark place, homemade vanilla extract lasts for several years.