Homemade Vanilla Extract

Homemade Vanilla Extract

About a month ago, I made my own vanilla extract using different spirit variations.  I wanted to see how each vanilla extract would render.  Since there weren’t any well spirits in my house, I decided to use the stuff I had on hand.  Here’s what I had: Grey Goose Vodka, Bacardi Rum, Captain Morgan Spiced Rum, and Don Julio Blanco Tequila.  The photo above is at 33 days of aging.  1 more month to go!

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Ingredients:

  • 4 vanilla beans, sliced lengthwise (I used Bourbon-Madagascar Vanilla Beans)
  • 1 cup of vodka, rum, brandy, bourbon or tequila
  • 1 sterilized glass jar or bottle with a tight fitting lid

Preparation:

Split your vanilla beans open and scrape the seeds out.  Place the vanilla seeds and the pods in your jar or bottle.

Add your spirit of choice.

Store in a cool dark place for 2 months or longer.  I stored mine in a brown grocery bag sitting in my closet.  Shake it every now and then.

Adapted from Tipnut
 

26 thoughts on “Homemade Vanilla Extract

    • Thanks! I don’t think I’ll ever go back to store bought vanilla extract. It’s easier to make it yourself, more cost effective, and it tastes better too. :)

  1. Thank you so much for this post! I just purchased Pure Bourbon Madagascar Vanilla Beans. This is a perfect recipe! Bookmarked and reblogged on my reblog page:)

    • You’re too kind Judy! And thank you! :) I’m so glad you’re going to make your own vanilla extract. It really does make a difference, I think, in my baked goods. Yay!!! :)

    • I find myself constantly reaching for the spiced rum one. I’ve been baking a lot lately with cinnamon and nutmeg and the vanilla extract infused with spiced rum is wonderful with it.

  2. Looks great- can’t wait to do this. I got a bag of organic vanilla beans in India for only $10 & I tried once before to make extract but I didn’t cut them open & the flavor was weak. Now I know to scrape the seeds out of the pods! thanks!

    • Thanks! If you are making this as a gift, you might not want to scrape the seeds out as it can make the extract look cloudy. I scraped only because I’m making it for my own use. Most people don’t bother with this step. The secret to having a flavorful extract is to let it sit for as long as you can. 2 months is at least the very minimum. Have fun with your extract!

  3. Miss Anne,

    I made homemade vanilla and haven’t used it yet. It has been fermenting since September. I tasted it yesterday and it has a kick. So much better than store bought!! You know you could sell these my dear with your fabulous recipe ;)

    • Yay, I’m so glad you did Judy! You can totally use it now although the longer it sits the better it gets. I LOVE baking with my homemade vanilla extract. It’s so easy, why bother buying them when you can make your own? :D

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  5. What an awesome idea! I love baking with liquor and using vanilla steeped in the same liquor makes perfect sense. Thank you for visiting my post, as it introduced me to your wonderful blog. I love Uni sushi by the way and that was the first thing that came into my mind when I saw the name. Funny that your name came from it.

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