Homemade vanilla extract.
How to make vanilla extract.
Making vanilla at home is very easy. As with most ferments and tinctures, the hardest part is waiting for it to be done!
To start with you need to find good quality vanilla beans. My favorites are from Madagascar or Tahiti. I usually buy them on amazon.com or from Azure Standard.
I have heard of people making vanilla extract with glycerin, but I always use alcohol. You can use bourbon or vodka for your extract. I usually use vodka because it’s cheaper. Also, bourbon is made from corn and I am very sensitive to corn. Vodka is made from potatoes, though there are brands that use wheat. So just keep that in mind if you have a wheat allergy or sensitivity. If you have celiac or gluten intolerance and you’re worried about using wheat vodka, you don’t need to be worried. The distillation process depletes the vodka of any gluten.
Nothing fancy here, folks! I use old salad jar bottles and regular mason jars. Just make sure your jar has a good sealing lid, ’cause you’re going to need to shake your vanilla extract.
How to use your homemade vanilla!
My hubby is addicted to using vanilla – he will put it in pretty much anything! Here are a few of our favorite recipes to use our homemade vanilla extract in…
- Peanut Butter Vanilla Truffles
- Browned Butter Chocolates
- The Perfect Paleo Chocolate Cake
- Hot Carob
- Real Food Instant Pot Hot Cocoa
- Paleo No-Bake Chocolate Avocado Tart
- Honey-Sweetened Chocolate Chunks
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Homemade Vanilla Extract
Free from grain, gluten, eggs, dairy, and sugar.
- 3-4 vanilla pods
- 12 ounces vodka
On a cutting board, slice the vanilla pods down the center, revealing the beans. Don’t worry about going all the way to the end.
Place the beans in an pint-sized mason jar (or something like that) and pour the vodka over the sliced bean pods.
Screw the lid on tight and shake vigorously for about 30 seconds, until the vodka is speckled with vanilla bean flecks.
Store in a dark cupboard for about 6 weeks, shaking vigorously every two or three days.
If you’re extra frugal, when your vanilla bottle is half empty from use, refill with vodka and continue as before. I usually don’t refill mine more than twice, as each refill weakens the vanilla.
Good morning! Just wanted to let you know that you've been tagged with the Liebster Blog Award… a special recognition for up-and-coming blogs with fewer than 200 followers. I think your blog is great! You can check out my post here:
🙂 Lisa @ Allergy Free Vintage Cookery
Wow! Thanks Lisa! 🙂 I'll do my best to pass it on!
Is there any way to make this without the use of Alcohol?
Hey Tanya! You can use glycerin instead of the alcohol. 🙂
OK, I’m sure I do know the answer to this but I want to clarify before I make my own vanilla. When you say store in a cupboard for 6 weeks, does that mean it takes that long to become the strength of pure vanilla extract or you can use it during those 6 weeks?
The six weeks is for optimal vanilla strength. 🙂 You can use it before then, though I wouldn’t use it before a month.