Making your own homemade vanilla extract is not only a cost effective way to get the best quality vanilla for your baking, but it’s incredibly delicious too! Here’s how to make it…
Did you know you only need two ingredients to make the best homemade vanilla extract?
- Vanilla Beans
- 80% Proof alcohol of your choice
That’s it! My job is done here.
There’s two types of vanilla beans on the market-
Grade A: Grade A beans are often referred to as ‘gourmet’ or ‘prime’ vanilla beans. They have a much higher moisture content than Grade B. These types of vanilla beans are best to use fresh when needing to scrape out the “caviar” inside, and what most professional chefs tend to use. The vanilla flavoring is more diluted because of the moisture in the bean, but it transfers quickly into a dish like making ice cream or custard.
Grade B: Grade B beans are skinny and somewhat dry to the touch. Their moisture level is usually less than Grade A. Because they are so dry, they are more likely to split or crack if you try to bend them. Beans with imperfections are almost always Grade B and these are the more common beans used for extract.
Vanilla Bean Varieties-
- Madagascar Vanilla – very common and has a creamy, rich flavor
- Mexican Vanilla – not as common, has a darker, almost smoky flavor
- Tahitian Vanilla – very common and has a rich, kind of floral flavor
Any of these are great choices for homemade vanilla extract.
Vanilla Beans are $$$
I recently found a Vanilla Bean Co-Op on Facebook which you and others split the bulk price cost on vanilla beans. It’s a great idea and resource to have in your back pocket.
But I’ve also found great quality beans at Costco or Amazon too.
How to make homemade vanilla extract-
I made two batches on this day. One using vodka and the other with bourbon. 5-6 vanilla beans per 8 oz. of alcohol.
All you do is slice the bean down the center. Add them into the bottle you’ll be using. And then pour in your alcohol and seal it shut.
Then we wait.
6 months is the least amount of time you want to give it. If you can wait 12 months, it’s SO WORTH IT! I usually always make up a batch at the first of the year because…
#1- I have leftover alcohol from the holidays that I can use.
#2- I’ll have the most amazing vanilla extract come next holiday season for all my baked goodies.
And P.S. if you’ve never tried baking with vanilla extract made from Bourbon, you’re missing out and that alone is why you need to start making your own homemade vanilla extract….Print
Hope I’ve inspired you to give this a go! it’s super easy to make your own homemade vanilla extract, and I guarantee you’ll absolutely love it!
Talk to you soon.