Vanilla Extract Recipe (2024)

FAQs

What is the ratio for making vanilla extract? ›

The standard for pure vanilla extract is 1 oz. of vanilla beans (by weight) per 8 fl. oz. (1 cup) of alcohol.

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.

Saves money: store-bought vanilla extract can cost up to $4 an ounce! Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it's stored in a cool, dry place.

So why does it take a year, and commercial extractors can make it in days? The answer is pre-processing, pressure and sometimes heat. Commercial extractors preprocess their beans usually by grinding them for maximum surface area contact with the vanilla bean pods and the alcohol.

Editor: If your extract still tastes of alcohol, that shouldn't be of too much concern — especially given you're still on the short end of the steeping time. Wait a bit longer; give it at least another month before calling it.

Bourbon will yield a smooth, warm extract with caramel undertones. Bourbon has an inherent vanilla note to it already, which can enhance the flavor of the beans and make the extract richer. Rum will be sweeter and smoother (and slightly spicy, if using a spiced rum).

All you need are fresh beans and cheap booze to make an ultra-flavorful extract at a fraction of the cost. All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

It's easy to remember that 8oz of spirits is a cup, so use 1oz of vanilla beans in 1 cup of spirits. That method is easy to remember and will never let you down!

Madagascar vanilla is a great choice vanilla bean for making vanilla extract. The aroma of vanilla from Madagascar is just what most people expect when it comes to vanilla beans. Rich, buttery, creamy, with little notes of smokiness and soft cocoa undertones.

Use more beans if you want a more robust flavor and a darker-colored extract. Also opt for 3 vanilla beans for every 6 ounces if the beans you're using feel slightly stiff or look dry. This means they're likely more than a few months old.

Is it cheaper to make or buy vanilla extract? ›

Not only is it cheaper, but the flavor is worlds apart from your average extract. Making your own vanilla extract is one of the easiest things you can do, and it can save you loads of money verses the stuff sold in stores.

However, there's a reason why people don't typically indulge in vanilla extract. Drinking it in large amounts won't taste very pleasant and it can also lead to a range of uncomfortable and potentially dangerous side effects, like: Stomach upset. Headaches.

Select a dark glass or amber-colored bottle for your vanilla extract. Light can degrade the quality of the extract by breaking down its aromatic compounds. Dark glass helps to protect the extract from light exposure, preserving its flavor and aroma. Air can also impact the quality of vanilla extract over time.

While pure vanilla extract can have an indefinitely shelf life, with the flavors often getting deeper as it ages and the alcohol evaporates, imitation vanilla extract begins losing it's potency after 3 or 4 years.

Many bakers recommend choosing brown or darkly colored bottles to minimize the amount of light hitting the extract. We've found that clear bottles are fine as long as they are stored in a cool/dark place. Confirm that the bottle is closed tightly and will not allow leaks before moving onto storage.

If your jar is larger than 8 ounces, use more beans and alcohol so that the alcohol will cover the beans. Just remember this ratio: 6 vanilla beans per 8 ounces of alcohol. So if your jar is 12 ounces, use 9 vanilla beans. If it's 16 ounces, use 12 beans.

FDA standards call for at least 13.35 ounces of vanilla beans per gallon of liquid. This equates to approximately . 9 oz of beans per 8 ounces of alcohol! Many people really like to use rum, bourbon, or brandy.

The FDA dictates that a pure vanilla extract needs to be at least 70 proof or 35% alcohol, and this makes Vodka an ideal choice for vanilla extraction. If you're thinking a stronger vodka will produce a stronger extract, that's not exactly the case.