On our journey to find more ways we can support ourselves I have run into several different recipes that have piqued my interest. One of these was making homemade vanilla extract.

This is appealing for several reasons.

  1. It’s easy.
  2. It’s cheap.
  3. It lasts indefinitely. 

I feel like we are constantly using (and therefore buying) vanilla extract in our home. Any way we can cut back on going to the grocery store is a win in my book.

How easy is it?

I almost feel bad about calling this a recipe because it is so easy. 

There are certain things you have to consider before starting. First of all, before you start, you need to determine how much you are wanting to make. As a general rule, you will use five vanilla beans to one cup of alcohol. If you are wanting it to have a stronger taste, you can add more but the longer it sits the deeper the flavor.

Additionally, you will also need to determine which type of vanilla beans you want to buy. 

Types of vanilla

There are primarily three popular options when you go to buy vanilla beans: Madagascar Vanilla, Tahitian Vanilla, and Mexican Vanilla.

Madagascar Vanilla is probably the most commonly used. It has a sweet, creamy flavor that pairs well with vodka.

Tahitian Vanilla has a more floral flavor. It pairs best with rum.

Mexican Vanilla has a slight hint of spice. It pairs well with bourbon. 

Cutting Vanilla Beans

Single-Fold and Double-Fold Vanilla Extract

When you think of store bough vanilla extracts, you are thinking of single-fold. Characteristically, single-fold has a weaker taste and takes fewer vanilla beans. For example, you would need 4 vanilla beans per 8 ounces of alcohol to make a single-fold vanilla extract.

Double-fold is more commonly used among professional bakers. It has a stronger, richer taste. It can take up to 12 vanilla beans per 8 ounces of vodka to make. 

What container can I use?

In all honesty, I’ve heard of people using the glass they bought their alcohol in. As long as it has a good seal and you are storing it in a cool, dark, and dry place, you should be good to go. For convenience sake, people will often use an 8-ounce, amber jar that is easy to store in a spice cabinet.

The key to making good vanilla extract isn’t in the container. Instead, it is how long you let it sit. You are going to let the vanilla “age” by letting it sit for 6-12 months. 

Your vanilla will grow darker and taste better the longer you wait. You do have to remember to give it a shake once a week to disburse the contents of the bottle.

Best of all – you can stretch the contents by continuously adding more alcohol as you use it. 

Vanilla Extract Recipe

Vanilla Extract Ingredients

Ingredients:

  • 10 – 12 Madagascar Vanilla beans
  • 2 cups of vodka
  • 16-ounce jar

Instructions:

  1. Take your vanilla beans and slit them down the middle with a sharpy knife (careful not to cut your finger). It is easiest to leave the two sides connected and not to cut them completely in half. 
  2. Place the beans in your jar. 
  3. Carefully funnel the vodka into your jar until all of the beans are submerged. Shake to distribute ingredients.
  4. Store at room temperature and away from direct sunlight for 6-12 months.
  5. Shake weekly.
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