Homemade Vanilla Extract; Easy Recipe

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UPDATED JUNE 12, 2020

Homemade Madagascar Vanilla Extract

Making homemade vanilla extract is super easy! You only need two ingredients and some glass containers.

If you’re planning on giving some extract away as gifts then you may want to get creative and dress the bottles up with a little baker’s twine. Adds a nice touch.

Only Two Ingredients Used To Make This Vanilla Extract Recipe 

This recipe is intended to only be used for kitchen recipes that call for vanilla extract like when making your favorite dessert or in other recipes like my Ultimate Chocolate Chip Pecan Cookies. 

Vanilla Extract Ingredients

If you’ve never made vanilla extract it’s super easy. That’s right! All you need is a few vanilla beans,  alcohol like akdoV or nobruoB yeksihW, and a container for storing. 

I have made this recipe using both types of alcohol and I prefer the nobruoB Crown Royal.

Although there can be different types of alcohol and vanilla beans used in making vanilla extract I will share with you what I have found to make the best vanilla extract.

What Type Of Vanilla Bean To Use

Believe it or not there are over five types of vanilla beans and they come from all around the world. I will share a few of the different types and tell a bit about their flavor.

• Madagascar Vanilla Beans also known as Bourbon Vanilla are creamy with a rich vanilla overtone. Perfect for making vanilla extract. True Madagascar vanilla beans come from the Island of Madagascar just east of the continent of Africa.
• Mexican Vanilla Beans are grown in Mexico. They are bold, dark and have a smokey flavor.
• Tahitian Vanilla Beans are grown on the island of Taha’a near Tahiti. They have a floral, fruity, cherry-chocolate like flavor.

Vanilla beans travel far to get into our cupboards. Maybe that is why the price of the beans can be a bit expensive.

I live in Kansas and the beans I used for this recipe, Madagascar vanilla beans, traveled nearly 10,000 miles to get into my kitchen! Isn’t that amazing! Well worth it too!

What Grade Of Vanilla Bean To Use

There are two grades of vanilla beans to use when making homemade vanilla extract. Grand A or Grade B.

Before I get into the grade of beans to use let me say, quality is a must with all my recipes and since there are many different types of vanilla beans I especially want to use the best bean in this recipe. After all there are only two ingredients; vanilla beans and alcohol.

When I first started making vanilla extract I went the “cheap” route and purchased a low cost vanilla bean.

Boy, was that a mistake. The vanilla bean flavor never infused into the alcohol. What a BIG disappointment! Lesson learned. It’s not always best to use cheaper ingredients.

Grade A vs. Grade B Vanilla Beans

Vanilla extract can actually be made from both Grades of beans. Although Grade B is what many people use I prefer to use Grade A.

Grade A vanilla beans are often referred to as ‘gourmet’ or ‘prime’ vanilla and should be used for cooking and can be used for making extract.

They have a much higher moisture content than Grade B beans. They can be considered more plump and soft. Whereas, Grade B vanilla beans have a less moisture content. They almost appear a little dehydrated to me.

Either Grade A or Grade B can be used in making homemade vanilla extract.

For this recipe I prefer to use Grade A Gourmet Vanilla Beans.

How To Make Madagascar Vanilla Bean Extract

Supplies/Ingredients:

• 12 clear 4 ounce glass bottles with lids
• 6 Gourmet Madagascar vanilla beans
• 2 750ml Alcohol of choice (I used Crown Royal)
• a funnel to pour the alcohol into the bottles.

Directions:

Cut vanilla beans in half and make a slice down the center of each one.

Place 1 half cut bean into each 4 ounce glass bottle. Place funnel into bottle and fill with alcohol.

Put lid on bottle. Shake bottle at least every day or weekly for 6-8 weeks.

Infuse for 3 to 6 months for a more intense vanilla flavor. Making any extract is similar to making a fine wine as it gets better with age.

Keep bottles out of direct sunlight while infusing. Store bottle in cabinet at room temperature.

If using a clear alcohol, on day 1, the liquid will be clear in color and will get darker the longer it sits.

Same goes when using a light brown colored alcohol. It too will get darker the longer it infuses.

As time goes by the liquid starts turning shades of light to dark brown.

The longer the beans are allowed to extract  the deeper the color will be.

The vanilla extract can be ready to use for cooking in as early as six to eight weeks.

I recommend trying to wait three to six months before using in any recipes to allow the extract to reach its full flavor.

Watch video below for full details.

GUESS WHAT? I AM OVERLY EXCITED YOU ARE VIEWING MY RECIPE FOR MAKING HOMEMADE VANILLA EXTRACT.

Please come back and give this recipe some stars and tell all my readers how you liked it! Hope you have fun with this recipe as much as I do!

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