Making homemade vanilla extract was a project I had in mind for a long time. In my desserts, I have always preferred to use natural vanilla beans, avoiding vanillin! So, the idea of creating my own, 100% natural extract made me really happy!
The recipe is simple and quick: I chose vodka because it has a neutral flavor and does not overpower the intense aroma of vanilla. The only step that requires a bit of patience is the resting time, but I assure you it’s worth it: the result is a fragrant and wonderful extract, perfect for enriching any dessert.
If you love vanilla as much as I do 🖤, I recommend reading my dedicated article, where I explain everything about this magical spice! 👉 🔎
Ready? Let’s make homemade vanilla extract together!👇👇👇
See you soon, Susy
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 242.64 (Kcal)
- Carbohydrates 0.39 (g) of which sugars 0.39 (g)
- Proteins 0.00 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 1.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 cups of vanilla extract
- 6 vanilla beans
- 2 cups vodka
- as needed water (for soaking)
Tools
- Glass bottle 2 cups
- Knife
- Bowl
Procedure for making homemade vanilla extract
First, place 6 vanilla beans in a bowl with room temperature water and let them soak overnight.
The next day, split the beans with a sharp knife, carefully extract all the seeds, and then cut the beans into pieces.
At this point, prepare a clean 2-cup bottle. Pour the seeds, cut beans, and add vodka until the bottle is full.
Close with the cap and shake well to mix everything.
Then, leave the bottle in my pantry, in the dark, so it can rest peacefully. Every 2-3 days, remember to shake it a bit. Over time, the liquid becomes darker and more fragrant.
After about a month, my vanilla extract is ready to be used! And I assure you, the longer it rests, the more intense the aroma and the wonderful the flavor.
Tips and Storage
Want an even more intense extract? You can use 8 beans instead of 6.
Do not filter it: leave the pieces of bean inside, they will continue to enrich the liquid over time, and every time you use the extract, shake the bottle well!
I store my vanilla extract in a well-sealed glass bottle, away from light and heat sources. The pantry or a closed cabinet in the kitchen is perfect.
Thanks to the vodka, which acts as a natural preservative, my vanilla extract keeps perfectly even for over a year. And over time it becomes even more fragrant and intense in flavor.
Thanks to the vodka, which acts as a natural preservative, my vanilla extract keeps perfectly even for over a year. And over time it becomes even more fragrant and intense in flavor.
Frequently Asked Questions
Can I use another alcohol instead of vodka?
Sure! You can use white rum or diluted pure alcohol. The important thing is that it is a neutral-flavored alcohol suitable for food consumption, so it doesn’t overpower the delicate vanilla scent.
Should the extract be filtered before use?
I prefer not to filter it. I leave both the seeds and pieces of the bean inside: they continue to release all their flavor over time. However, if you want a clearer liquid, you can filter it with a fine-mesh strainer.
