Lately I have sticker shock over just about everything at the grocery store. I saw a roll of tinfoil last week for FIFTEEN dollars. What?! I know you feel my pain; the price of everything is through the roof and we’re all feeling the pinch. One item that’s been consistently ballooning in price though — long before our current inflation era — is good vanilla extract. I mean the really good stuff, with nothing artificial.
Vanilla is only commercially grown in three places: Madagascar, Indonesia, and Mexico. It comes from an orchid, and not a particularly hardy one. One drought, one storm, one unfortunate season and boom — there’s a global shortage and prices skyrocket. Add that to the fact that none of it is grown domestically so prices are also affected by tariffs. Suddenly we’re priced out of a pantry staple. And once you’ve tasted real, pure vanilla extract, it’s almost impossible to go back to the artificial stuff. The solution? Make your own! My Homemade Vanilla Extract is simple, economical, and results in the most luxurious extract you’ve ever used. Just two ingredients and time is all you need.
And as a bonus, it makes the perfect gift — a thoughtful hostess present or foodie treat that feels luxurious without the luxury price tag. When a tiny bottle at the store costs more than a decent lunch, handing someone a handmade bottle of the good stuff feels downright generous. You won’t believe how much homemade vanilla vodka will elevate your baking, so let’s get into it.
Homemade Vanilla Extract Starts with Vanilla Beans
Vanilla beans themselves can also be very pricey. I’ve seen jars with just one going for 13-15 dollars. If you live near a Trader Joe’s they have very reasonably priced ones and I find them to be fresh, moist, plump, and full of the little vanilla seeds that have all the flavor. If you don’t have a TJ’s nearby you can search online for reputable sites that sell beans in bulk. Just make sure they have recent positive reviews.
I start my homemade vanilla extract by slicing the beans lengthwise down the center. Don’t cut all the way through — just open them up to expose the seeds:
If you are going to be making your extract in a shorter bottle, you may need to also cut your beans crosswise so they’ll fit:
As for what bottle to use, you can go totally DIY and recycle a empty bottle you have at home. Or you could buy something cut and fancy. I prefer to use a dark bottle to keep light out, but a clear glass one let’s you watch your extract deepen in color as it steeps.
Now it’s time to fill the bottle. I use vodka, which is the classic choice for homemade vanilla extract because it’s a completely neutral spirit — no strong flavors competing with the vanilla, just pure, clean infusion. That said, if you like a little more personality in your extract, you can absolutely experiment. Rum will give your vanilla a warm, caramel-like depth, bourbon adds a cozy, oaky richness, and tequila lends a subtle brightness that some bakers swear by. You can definitely choose your own adventure here.
I use a funnel to carefully fill the bottle, no one wants the tragedy of spilled booze!
And now we wait. Let your homemade vanilla vodka sit undisturbed in a dark area, away from sunlight. Shake the bottle once in a while. The flavors of the vanilla beans will leach into the vodka over time. The longer they sit, the stronger the flavor. I feel it really reaches its peak flavor at about 60 days. But you can absolutely give this out at Christmas time, just let the lucky recipient know it will improve with time and be even better in a few weeks.
I can’t wait for you to make your own homemade vanilla vodka, and see how its creamy richness enhances your desserts. And cocktails. And even in savory dishes. Try it in my Purin or Panettone Cake, or use it to replace the vanilla bean in my Poached Fruit. You’re going to be spoiled for all other vanilla extracts, but in the best way. Let me know what you think by commenting and rating my recipe down below, and I can’t wait to see your bottles of homemade goodness! Tag me @funkyasiankitchen.
Homemade Vanilla Extract
- Prep Time: 10 minutes
- Total Time: 0 hours
- Yield: 12 ounces 1x
Ingredients
- 12 ounces vodka (use an economical brand)
- 6 vanilla beans
Instructions
Prepare your beans
Split your vanilla beans down the center vertically. If you are using a short bottle, or only filling a bottle partially, cut them in half so they fit.
Make the extract
Find a clean bottle that fits about 16 ounces of liquid. A dark bottle is preferred as it will keep the extract better protected from oxidation. But a clear bottle will help you see the progress on your extract. Just make sure to keep it in a dark cabinet.
Fill the bottle with the vodka and add your beans. Top the bottle with an airtight lid.
Steep your vanilla
Let the vanilla sit undisturbed in a dark area, away from sunlight. Shake the bottle once in a while. The flavors of the vanilla beans will leach into the vodka over time. The longer they sit, the stronger the flavor. Let the vanilla extract steep for at least 60 days before using.
Notes
*I use 1 whole vanilla bean for every 2 liquid ounces of alcohol. So, for this 12-ounce bottle, I used 6. You could add more beans, making more potent vanilla extract. Double concentration vanilla extract is a luxury.
*Once the extract is finished, you can take the old beans and scrape out the seeds, using them in custards, sauces, or ice cream. Even old vanilla bean shells (after you’ve scraped out the seeds) can be added to a jar of sugar, lightly scenting your sugar. You can also add more vodka to the bottle and some new beans since the previous ones will have less flavor. A tip I learned was to cut the new beans to a different length so you know which beans are new and which are the old ones.
Keywords: homemade, vanilla, extract, baking, gifts, holiday, gifts from the kitchen
