OK folks this is an easy one! Today I am going to show you how simple it is to make your own vanilla extract using vodka. Not only is it easy, but if you follow these instructions you’ll have yourself a batch of vanilla extract that is far more premium than anything you can buy in the shops.
You only need two ingredients to make this…
- Vanilla bean pods
- Vodka
Homemade vanilla extract with vodka makes an excellent gift to give
If you batch make your vanilla extract, thinking ahead, then you’ll have your self a few spare bottles of the stuff. It makes an excellent gift and people feel really special that you have made the effort for them!
However, it is important to bear in mind that you need to make this months ahead of time. Ideally you’ll let your vanilla extract infuse in the vodka for a minimum of 6 months. So if you are thinking of Christmas gifts, this is an excellent summer project.
Vanilla bean pods from Madagascar
How to make vanilla extract with vodka at home?
Buy some vanilla pods
The first step is to get some vanilla pods. You can often find these in a supermarket. And they are always available to buy online.
Which pods are the best?
I prefer to use Madagascan vanilla pods. In my opinion, they have the richest, fullest vanilla flavour. You can however use any vanilla pods. Other pods might come from Mexico (smooth and a teeny bit spicy), Tahiti (gentle flavour, a little fruity) or Indonesia.
Basically vanilla grows almost exclusively 10 to 20 degrees north and south of the equator.
A vanilla pod that I have cut open
Should I get grade A or B vanilla?
Vanilla pods are graded eithe A or B.
Personally, I prefer grade A pods as they are plumper, more moist. This means they release their flavour into the vodka more quickly and I find the extract richer.
Some people say that grade B are the good for vanilla extract. Grade B pods tend to be cheaper and drier, with less moisture content. It takes them longer to give up their vanilla flavour. If you are leaving your vanilla for a significant period of time (a year, for example) then grade B would be a cheaper option.
In summary, both grade A and B vanilla works fine for extract. I recommend you buy whatever feels right to you and your budget.
How many vanilla beans to vodka ratio?
In this recipe I am using 3 grade A vanilla bean pods for 175ml. This assumes I am going to let it infuse into the vodka for atleast 6 months.
The flavour deepens the longer you leave it. If you are going to leave it for a year or two then this will yield a very rich and ultra premium vanilla extract.
Which alcohol can I use to make vanilla extract?
Vodka is ideal if you are going for the pure vanilla taste and it’s what I tend to use. This is because vodka is the most neutral tasting compared to the other options. You can get any vodka, it doesn’t have to be the most expensive one on the shelf either.
Other options include bourbon (not whiskey, in case you wonder). This is an excellent option if you want the fruity bourbon tones to dance with your vanilla.
Rum and brandy are also other popular options.
How long does it take to make vanilla home?
Ideally you need a minimum of six months to make an excellent vanilla extract. This allows enough time for the vanilla flavour to fully permeate into the vodka.
You can, however, get away with two months if you have grade A pods, and use more of them, although your extract won’t be as strong as if you let it infuse for six months or a year.
How to make your vanilla extract with vodka, step-by-step
First of all find a jar with a lid and work out how many ml of liquid you can get in it. Here’s an approximate idea of how many vanilla pods you need for different size jars.
- 175ml = 3 to 4 vanilla pods
- 250ml (1 US cup) = 4 to 5 vanilla pods
- 300ml = 5 – 6 vanilla pods
- 1 litre (4 US cups) = 15 – 20 vanilla pods
Next, cut your vanilla pods in half, then slice them open to reveal the inner vanilla seeds. It looks a bit like a paste inside.
Tiny vanilla seeds in a sort of gu-paste inside the pod
Scrape the inner vanilla paste into your jar using a small spoon. It is going to be a little messy and stick to your fingers. That’s normal.
Once you have scraped all of your vanilla seeds into your jar along with the pods, then fill it with vodka.
Screw the lid securely on your jar and then store your vanilla extract away from direct sunlight.
You can then let it infuse for an absolute minimum of two months. I highly recommend leaving your vanilla for atleast 6 months to a year before using it, if you can.
If you want to give it a shake every day for the first few days and then every once in a while afterwards, then it’s fun to do so. Although this isn’t necessary, it’s kinda fun.
How long will vanilla keep if it is made in vodka?
Vodka acts as a preservative, so theoretically it should keep for years.
How to make vanilla extract with vodka
A super easy way to make premium vanilla extract using vanilla pods and vodka.
Ingredients
- 3 to 4 grade A vanilla pods
- 175ml of vodka
Instructions
- First of all find a jar with a lid and work out how many ml of liquid you can get in it. Here's an approximate idea of how many vanilla pods you need for different size jars.
175ml = 3 to 4 vanilla pods
250ml (1 US cup) = 4 to 5 vanilla pods
300ml = 5 - 6 vanilla pods
1 litre (4 US cups) = 15 - 20 vanilla pods - Next, cut your vanilla pods in half, then slice them open to reveal the inner vanilla seeds. It looks a bit like a paste inside.
- Scrape the inner vanilla paste into your jar using a small spoon. It is going to be a little messy. That's normal.
- Once you have put all of your open and scraped vanilla pods into your jar, then fill it with vodka.
- Put the jar lid on securely and store your vanilla extract away from direct sunlight.
- You can then let it infuse for an absolute minimum of two months. I highly recommend leaving your vanilla for atleast 6 months to a year before using it, if you can.
- If you want to give it a shake every day for the first few days and then every once in a while afterwards, then it's fun to do so. Although this isn't necessary, it's kinda fun.
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