DIY Homemade Vanilla Extract

Homemade Vanilla extract is something I make every year before the holidays. Both to use myself during the baking season as well as to give as gifts. I love homemade high quality gifts and I feel like vanilla extract is something most people aren’t going to make on their own so it makes it extra special. This extract is very easy to put together…it just requires a bit of time to sit and get delicious. I suggest putting it together now so that it is ready for gift giving :)

When giving this as a gift I like to include it in a basket filled with other goodies. A lovely combination would be a jar of this Vanilla Extract, a tea towel, and maybe a cookie cutter or two. If you were feeling extra creative you could give a jar of the dry ingredients and the recipe for sugar cookies. Then all the gift receiver has to do is add the wet ingredients along with some of that fantastic vanilla. This makes a wonderful holiday gift!

I like to use rum in my extract because I like the addition of the more buttery warm flavor but many people and most brands use vodka. This is a great option if you don’t want the addition of an extra flavor. You could also use a nice brandy too! I use a mix of Madagascar Vanilla beans and Tahitian Vanilla beans so I would cover a wider range of flavors and feel like my extract would be perfect both in baking but also in something like a pudding. You can use one or the other though…or try a completely different vanilla bean altogether. I’ve shared a list of some of the different types below.

WHAT YOU WILL NEED -

makes 8 bottles of extract

About 40 oz of Rum (not spiced), Vodka or Brandy
20 Vanilla Beans*
8 - 5 oz closable bottles - like these on Amazon
Labels or other decorations for the bottles (if desired)

Slice one side of the vanilla bean open to expose the tiny seeds. The outside of the bean is tough so use a good paring knife. Open up the bean slightly and place in the bottle. I like to use 2 1/2 beans for each bottle.
Once all the beans are opened and added to the bottles fill the bottles with run or vodka. Leave about a 1/4 inch of space at the top.
Shake the bottles to help incorporate the vanilla beans into the alcohol and then store in a cool dark place.
Let sit for at least 4 to 6 weeks, shaking the bottle one to two times a week. The longer it sits the more aromatic and delicious it will become.

* I like and have used a few times The Vanilla Bean King. I get them from their Amazon.com store. I get the 10 pack of each of the Madagasgar and Tahitian beans.

This vanilla extract will last for a very long time! After about 6 months you will have extracted all of the flavor out of the beans. If you want to store it more than a year there is the possibility of the beans starting to come apart in the alcohol. I have had bottles that long and haven’t had any problem. When I empty the the liquid out of the bottle I use whatever is left of the seeds inside the beans in my recipes. If you don’t want to see the seeds or the beans start to break down after being stored for a long period of time, you can simply strain the vanilla extract.

What are some other options for Vanilla Beans? Below are some of the different kinds from around the world and the flavors you can expect from them.

*The Information below is shared from www.nutritionyoucanuse.com

Madagascar vanilla (also called bourbon vanilla). A creamy and rich vanilla bean and an intense heavenly aroma. This tends to be the most popular choice and is one of the easiest to find.
Indian vanilla. A full and chocolaty vanilla flavor. This is also a common favorite.
Tonga vanilla. Has an earthy flavor, with some similarities to figs or raisins.
Mexican vanilla. Has a bold and dark flavor, along with smoky overtones. The intensity makes it great in recipes that feature vanilla flavors prominently.
Tahitian vanilla. A more floral vanilla, with hints of cherry and chocolate flavorings. Because the flavor is more unusual and nuanced, Tahitian vanilla can work well in recipes that heavily rely on vanilla flavor.
Indonesian vanilla. Generally a well-balanced and mild option.
Ugandan vanilla. This is a less common type of vanilla bean but it is still worth considering. This vanilla has a rich flavor that is reminiscent of milk chocolate. The beans are particularly well-suited to making desserts, especially if the recipe uses chocolate as an ingredient.