Make Your Own Vanilla Extract

I use vanilla extract nearly everyday when baking. It's as common in recipes as flour and sugar. In the past two years I've started experimenting with other, gourmet vanilla extracts now and again. And I thought it would be fun to make my own-so I gave it a try!

(A few treats made with vanilla extract from our archives.)

I read this tutorial from Ina Garten and decided that I wanted to cut the recipe down a bit as I wasn't sure how long it would take me to use quite that much extract. Fill a bottle with 4 ounces of vodka (feel free to use the cheap stuff for this recipe as it won't matter-we won't be drinking it!) and 1 vanilla bean split down the middle. Seal your bottle and let it soak for 2 months. Ta-da! Vanilla extract!Now you might be thinking: Wait, I'm going to be putting vodka in my cupcake recipes? I'm not too comfortable with that idea. Don't worry-the alcohol burns out as the recipe bakes, leaving only the delicious taste of vanilla. And because extract is made with such a high content of alcohol it can be stored at room temp (and used) indefinitely. Happy baking! xo. emma and elsie

Comments

[Exam Questions]

It was a beautiful blog, very interesting and very informative. I really enjoyed reading it. Keep it up.

[Mnêmosunê]

I do the same thing with rum instead of vodka. It's perfect for canelés (a little cake from South West of France, usually eaten with coffee at the end of the meal).

[Chris]

Plus I don't know if you've notice how EXPENSIVE vanilla extra is, this is a fantastic money saver tip! Now I just need to learn how to grow vanilla beans!

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[Vanita]

I never knew it was that simple.
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[Jennifer]

This is so cool! I probably use vanilla extract every time I bake too. I'd love to be able to make my own almond extract as well.

[Bel]

rad! - who knew it was that easy!?

definitely gonna make some homemade extract very soon!

x bel.

[Becky]

Ina is my fav and this vanilla is amazing. I've been making my own for years! Love that you reduced the recipe—the original makes a TON of vanilla.
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[Amber]

I really want to make this with the cake flavored vodka I have in my freezer!

[Monica]

I have been making my own extract for years. To improve on this is to keep the jar in a paperbag (dark) and shake. Yes you can use it in 2 months but it gets so much better the older it is. If you are going to give as gifts start making it now in Feburary so it will already be turning dark at Christmas.

[robyn]

i'm going to try this-as I do buy the most amazing pods here, from Uganda-also quite nice to think ahead for Christmas gifts. You'll be ready before I get round to it though-so let us know how it goes.

[H*]

every day i learn something new in your blog!!!!

[Jillian]

Who knew it was that easy! Sheesh, what a great idea!
-Jillian
http://epic-thread.blogspot.com

[Amanda]

This makes so much sense, since vanilla extract has an alcohol base anyway- I'm so glad you pointed it out! I think I'll have to give this a try. Thanks Emma & Elsie!

[sherri lynn @ life of a wife]

I made homemade vanilla extract a few months ago for the first time. It's SO easy and so much cheaper than buying the good stuff!

[Corvus]

Very cool! I wonder what other alcohol choices would do to the flavor? Side point: the alcohol you bake off doesn't burn off entirely. http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking-myths-debunked-10000001038617/page3.html

So I bet you might have some different (and interesting) effects with different alcohols.

[Valerie]

Can't wait to try this? Can you make other extracts (like mint for example) Using this method?

[Material Fixations]

Brilliant, I did not know ther's was that much alcohol in vanilla extract!

[trouble]

That's good idea. Thank for sharing.