WOW, it looks so simple. I just assumed it was one of those things that you buy from a store. Thanks for sharing.

I bought a large batch of vanilla beans on the internet and everytime I use a bean I drop it in a bottle of white rum. The result is excellent! I will try it with vodka too.

I love the idea of just plopping the used beans in the bottle of rum. Couldn't get much simpler than that, and otherwise what are you going to do with that used bean? ~Elise

I would have never thought something like Vanilla extract could be so easy to make!! Really, just Vodka!! That was a surprise for this old cook and I never new that there where so many types of Vanilla beans, WoW!

I have been making my own vanilla for a few years. It's so affordable. I usually buy my beans direct on eBay. It saves a TON of money. I have also made it using brandy instead of vodka.

This is one of those things I keep meaning to start doing. I'd bought a ton of vanilla a while back, so I have no excuse. I think I'll get a jar going this weekend and break the cycle of buying small eyedropper sized bottles of extract.

Also, just to share the love in case it helps anyone out, I got 1/2 lb of vanilla beans for roughly the same price I'd pay for 4 beans at the grocery store: http://organic-vanilla.com/

Does this really last for years if I keep replacing the vodka? Does the flavor continue to come through?
I'm interested in doing this but I go through vanilla quickly and get a decent deal on it from Costco (gasp!!) so Im not sure it would be cost efficient (unless I can keep refilling the vodka and keep getting that yummy vanilla flavor)

I put bottles of homebrew Tahitian vanilla extract in Christmas goodie baskets last year - big hit!

My Husband and I LOVE the Vanilla Beans from http://www.beanilla.com They have a great selection of different varieties/origins of gourmet vanilla beans. We like to experiment and make different flavors of extract using the different types of vanilla beans that they have to offer. I personally like the Bourbon Vanilla for all my general extract needs and then use either the Tahitian or Tonga vanilla extract for my pastries.

I've been making homemade vanilla ever since we came home with a pound of vanilla beans from our honeymoon in French Polynesia 7 years ago. Touring a vanilla bean plantation was a highlight of the trip, a very labor intensive process.

Awesome. Have made this before and given it with the end product(cookies, cakes, etc., as gifts along with the recipe. Always a hit.) You can also make a vanilla bean paste similarly. Make a very small batch of simple syrup (only need 1/2 cup or so), add the vanilla bean SEEDS only and 1/2 a cup or so of vodka. This should be a fairly thick slurry if you reduce it enough...I use this paste when regular vanilla extract isn't a strong enough flavor and I need the bean seeds to show in the final product. (Homemade icecream, vanilla butter or sugar cookies, pound cake)
Since it has some sugar in the final product, I keep this in the fridge just for insurance against spoilage.
If vanilla is the key flavor note you want, use the paste with the seeds and you'll be amazed at the difference....

This is too cool! Thanks for sharing!

I love my vanilla extract. I recently moved and I insisted on carrying the vanilla by hand on one of the trips to the new place. Everyone who helped me move kept asking what that black liquid was and gave me weird looks when I said it was homemade vanilla.

It makes an awesome gift too, for your foodie friends.

Actually Ron, you want some water to help extract the water-soluble flavor components of the vanilla. Commercial vanilla extract is 35% alcohol- and if you really want to get as close as possible to the commercial extracts (so you can do a 1:1 subsititution in recipes), single-strength vanilla extract is 13.35 ounces of vanilla beans to one gallon of 35% alcohol.

Also, to those who have asked: yes, eventually your vanilla beans will be exhausted. If you're just taking a teaspoon or so at a time a few times a year, and topping off with fresh vodka, you'll probably be ok for a couple of years. If you want consistency though, use one bottle completely without topping off, then start fresh with a new bean.

I've had a vanilla jar in my fridge for years and years. It travelled with me across the Atlantic when I moved here. Economical for one thing and there's something nice knowing there's a never ending supply of one of the best smells known to woman and mankind.

Perfect timing! I just moved to Scotland and I have only been able to find a sweet vanilla syrup or whole vanilla beans. Now I'll have real extract for all of my Christmas baking. Thank you!

Sounds great! An awesome gift idea! Will it take longer to brew with a larger batch? Would it be better to make several regular size batches?

I've been making my own vanilla for a while too and can say it tastes better to me than anything store-bought. It's a whole lot less expensive too!
Mine did not develop the flavor I wanted until after about 4 months. If someone wants to start now on some vanilla for use during the holidays, make a very small batch or it won't be ready until too late.

Awesome post! I can't wait to try this!

Paz

In Mexico our original recipe uses Rum instead of Vodka, I think it tastes sweeter with Rum, bout I would need to try the Vodka version, thank you for the tip. And if you want to buy Vanilla beans one of the best places is Papantla in Mexico, they have a good production there.

Fascinating. I am a big simple syrup maker... vanilla, lemon, maple, raspberry...etc, but your own extract... how would we go about making any other flavor?

I prefer to use a dark rum, such as dark Jamaican Myers instead of vodka as the base for making my own vanilla extract. I find it gives it a 'fuller and rounder' flavor as the natural sweetness of the rum pairs very well with the vanilla bean.

I can't believe it! I have never in my life considered looking for vanilla beans online. I am so excited! I bought 5 different vanilla bean varietes from http://www.beanilla.com all for the price of what I pay for just one in a grocery store!!! Never again will I buy my vanilla beans from a grocery store... Thanks Elise!

I tried making vanilla extract a couple years ago; I used average-quality vodka and 4 vanilla beans from Trader Joe's. Unfortunately, it never developed much of a vanilla flavor and I ended up throwing it out when I moved 8 months later. So make sure you get really good beans-- vanilla beans and vodka are terrible things to waste!

I see a lot of question about the quality of vodka to use. I make a lot of assorted extracts and such myself. One thing you can do is to run your inexpensive vodka through a (new) Brita or other handheld water filter 3 to 4 times. Remember each time you do, you also slightly reduce the alcohol content. Before you ask it is very slight and would still not effect the making or shelf life of the extract. You also do not need to use a new filter for each of the 3-4 times, just start with one.

However before you rush out and buy a filter or think it is "required". Most people can not taste the difference in most all vodka's in full blind testing. If you insist for near perfection, go for it.

Lastly I would like to state that those who use a lot of extract may want to double, triple, or even quadruple the recipe. If you order quality beans online or get them cheaply, there is hardly a deal out there even in warehouse stores that can match the quality and price combined. I know the more beans you buy at once online, the better the deal you get. Just think ahead. If you wish to do the topping off. I would consider adding a used up or fresh bean after you use approximately a half cup, then add your half cup more vodka and give a good shake.

P.S. (sorry I ramble) Almost forgot to say to store it in a cool, dark place whenever possible. Heat and light are the enemies to this precious liquid.

Thanks for the posting! I have been making vanilla extract for a few years now. I always have a few jars "brewing" in the basement (I've heard vanilla beans have a shelf life of 1 year, but in alcohol they last 7). My mother and brother both have Celiac (intolerant to Gluten, ie. wheat, rye, barley, etc). Since most alcohol is made from grains, making our own vanilla extract from vodka distilled from grapes was easier, more fun, and cheaper than finding GF (gluten-free) vanilla extract. ((also I cannot eat corn and many commercial varieties have corn syrup)). PS. It also makes for a great gift! Print out your own labels and pour the extract into pretty, small bottles!

I love having my own vanilla extract in the cupboard. I just use a dark bottle to store it in, like a blue or brown liquor bottle. That way, the light doesn't hit it as much. I keep the "mother" in one bottle, and some for cooking and baking in another. I just top off the "mother" when I transfer some into the bottle I use for recipes. That way, I always have it on hand.

Melissa at the Traveler's Lunchbox had a post on this not long ago:
http://www.travelerslunchbox.com/journal/2007/10/9/project-vanilla.html

Great idea!

Thank you for sharing. Wow! It's so easy to make vanilla extract that it definitely looks attractive to make your own. And it certainly looks like fun too. Plus you know exactly what is going into your food.

Thanks for the idea! Homemade vanilla extract - So beautiful and simple. I think I'll make this for holiday gifts this year and pair it with a recipe card for our luscious Cafe con Leche Flan. Yum!

I love the way you've lined up the photos by age there. The darkening of the essence is really quite beautiful!

Wow! This is such a neat idea! I can't believe how easy this is to make. This would make great holiday gifts! Thanks Elise :)

I have to try this this week-end. I have the chance of having relatives in Madagascar so getting vanilla is not aproblem. BTW, coming from an island, I may use rhum or dark rhum. And thanks again for sharing.

I love the smell and taste of vanilla, but would like to make vanilla extract without using alcohol. Any suggestions? Thanks.

Hi there,

This really sounds great except for one thing.
My religion prohibits me to consume alcohol even in small amounts. Any chance of a non-alcoholic version?

Thanks

Hi there, Well, I ran to the liquor store and purchased a bottle of absolut (375 ml) and dropped 6 Tahini vanilla beans in and I am hoping they will be ready for Christmas giving. I bought a sampler package of beans on line. Next? Vanilla sugar. Thanks Elise. Anymore homemade gift giving ideas?

Elise, you've inspired my Christmas giving! Vanilla for everyone.
I'd like to start brewing the vanilla soon and am about to order beans from beanilla after reading Garrett's post. Do you have a favorite bean? Which did you use for the extract? No clue which to order and thought I'd ask you first.
Thanks a bunch!

Hi Katie, I honestly do not remember which beans I used! I recommend buying an assortment and experimenting. ~Elise

I loved the idea of making pure vanilla extract, so I started a batch right away.
I bought a few 200ml bottles of a premium vodka, tall and thin, and the beans fit great without folding them. However the bottles have cork stoppers and I noticed that after I give them a gentle shake and then place them on the counter, the stoppers start sliding up about 1/8" like there's something fermenting in there ;-) and I have to give them a couple minutes before the corks will stay seated all the way down again. ARE the beans supposed to ferment or otherwise release some gases during this process? This batch of extract has been brewing for a couple weeks. The beans came from a reputable internet site, and the vodka bottles were only open long enough to pop in the split vanilla beans. Is this extract going to be safe, or do I need to be concerned and dump the lot? Thanks

Thank you for this wonderful idea! Now I'm going to buy some vanilla beans.

I use 4 beans (~5" each) to 1 cup vodka. I got a great deal on Tahitian vanilla beans on ebay, 25 for $7 which included shipping--- VANILLA PRODUCTS USA. Rinse out an old glass jar from salsa, sun-dried tomatoes, banana peppers, etc. and it works great for daily shaking. Split the beans down the middle before adding to the vodka, the seeds will sink to the bottom and when it is ready, you can pour off seedless liquid. I was unsure what quality of vodka to get, ended up with Seagram's distilled 5 times- turned out delish! I also found some 2 oz amber glass jars for less than $1 a piece---great size for gifts--- online at SUNBURST BOTTLE CO. You can order exactly the quantity that you need rather than being forced into buying a case at other companies. This is a great website by the way!

Thanks for the recipe. I've made this for xmas gifts this year. I made two different batches using different beans. I noticed the Madagascar beans are leaving a filmy amber oily scum at the top of the liquid. Does anyone know if this normal? Or did something go wrong? I've tried straining with a cheese cloth but there still seems to be some of the scum collecting at the top of the bottle. These beans seem oiler than the Tahitian beans. The Tahitian beans are producing a dark liquid without the scum/oil. Any ideas?

I just wanted to tell all of you about the site I found for l lb. of vanilla beans for $19.95--Saffron, Vanilla Imports--I have ordered the beans and plan to make vanilla extract with them, using vodka. I am very excited about making my very own extract, and plan to use some for gifts, if it turns out good!!

I was wondering if this is used in recipes the same way as the vanilla extract you get from the supermarket, like McCormack's. Also, on the ingredients, corn syrup is listed.

I was wondering if there was any way I could substitute the vodka? I want it to be non-alcoholic.

Not with this method. ~Elise

I am wondering if you could sort of distill the alcohol off, and throw the alcohol away and use whats left. But not sure how well that would work, and you have to have a still.

With none-alcoholic wines they run them through a fliter so fine that alcohol doesn't get through. The other way is to pressure it so it boils at about 70ºF and boil the % away. That way the wine doesn't have a cooked flavor.

So, it looks like to get alcohol free vanilla extract you should either buy it, or do some more research. I've done some my self and have had no results. Maybe you could tour a vanilla extract place and see how they do it.

Anyway, sorry to ramble on. I am thinking about doing this. Well, a little more then thinking, I have a fall bazzar that I am selling it at, so I better get it started. : ) I will make 2 750 ml bottles and then bottle from their into smaller bottles. Or else just transfer the vodka to smaller bottles and do a lot, but in small bottles.

Sorry to ramble on like this, I am sure it gets hard to read long post like these. But, someone said that the corks kept popping up 1/8" when he/she put them on. Well, that was most likely being wet, they just wouldn't like to go down.

Anyway, have good 4th of July.

English Vintner

I made a bunch of these in late September, intended as Christmas gifts, and they are not close to ready! The color looks about as dark as in the middle picture in this post. I doubt they will be ready for Christmas. Any advice? Is it possible that they might take four or more months, instead of two?

At this point you might want to add more vanilla beans to the bottles and/or shake them more frequently. ~Elise

I received some vanilla that my niece made at Christmas. The bean in the bottle has not been split in half. It is whole. The liquid looks brown. Should I take the bean out and slit it now and just put it back in? Thanks

I'm sure it's fine just the way it is, but you can split the bean in half if you want. ~Elise