The month of December, also known as Cookie Month, generally requires a lot of vanilla. It is that one month when ingredients for cookies seem to take over shopping lists and whole grocery store aisles. Even my local organic grocer, which is rather tiny, now has an entire section just with ingredients for cookies.
Not every cookie recipe calls for vanilla, but having heaps on stock is always a good idea. Vanilla extract is much harder to come by here in Europe. Vanilla beans are certainly the real deal and although I do love cooking with them, sometimes I’m just too lazy. Sometimes I just prefer vanilla extract. Luckily it is quite easy to make at home. All you need is alcohol of some kind (I used vodka), vanilla beans and two months time.
I find it incredibly satisfying to make something from scratch. I imagine the feeling that I get from whisking egg yolks and oil to become mayonnaise or pulsing almonds into flour is comparable to a child who likes to take telephones apart and then put them back together. It is a eureka kind of moment, like you have figured out how the world works and you know how to put it back together should it ever fall apart. 
That said, learning how to make things from scratch can be a real tease. You finally have a living and breathing sourdough starter yet you need a few more days before you can bake with it. You have pulses soaked in water but it will be a day or two more before they sprout. And you have homemade vanilla extract in your cupboard that is getting darker and more beautiful each day, but it will be two months before you can use it.
I’m pretty sure that if you take a telephone apart you can put it back together instantly. I’m afraid to say that making things from scratch is not the same. However, demystifying foods such as sourdough or sprouts or vanilla extract is certainly worth the wait. Also, vanilla extract makes an excellent gift. If you get to it now people can use it in February and by then they’ll probably be ready to bake cookies again.
How to Make Vanilla Extract
- Total Time: 5 minutes plus 2 months for infusion
- Yield: 1 cup of vanilla extract 1x
Description
Homemade vanilla extract requires minimal effort and just a bit of patience, resulting in a rich, aromatic flavor perfect for baking.
Ingredients
- 1 cup (240 ml) vodka (or other alcohol of choice)
- 3 vanilla beans
Instructions
- Use a sharp knife to split the vanilla beans in half, leaving about an inch at the top of each bean connected.
- Place the split vanilla beans in a glass jar, such as an old maple syrup jar.
- Pour 1 cup of vodka over the vanilla beans, ensuring they are fully submerged.
- Seal the jar tightly and store it in a cool, dark place for at least two months. Shake the jar occasionally to help the infusion process.
- After two months, the extract will be ready to use. You can leave the beans in the jar or remove them, as desired.
Notes
- Use any type of alcohol you prefer, such as bourbon or rum, for different flavor profiles.
- Store the extract in a cool, dark place to maintain its quality.
- Homemade vanilla extract makes a thoughtful gift, especially during the holiday season.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 69
- Sugar: 0
- Sodium: 0
- Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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Frequently Asked Questions
Does the extract have to be made with vodka, or can I use a different alcohol?
Vodka is the author’s choice because its neutral flavor lets the vanilla shine, but the notes specify that bourbon or rum will also work and each imparts its own flavor profile to the extract. The recipe uses 1 cup (240 ml) of whichever alcohol you choose with 3 vanilla beans.
Why do the vanilla beans need to be split before going into the jar?
Step 1 instructs you to split the beans in half lengthwise with a sharp knife, leaving about an inch at the top of each bean connected. This exposes the seeds inside the pod so they can steep directly into the vodka, accelerating the infusion of vanilla flavor over the two-month wait.
The recipe takes two months — is there any way to speed that up?
The article does not offer a shortcut — the author describes the two-month infusion as unavoidable and compares it to the patience required for sourdough starter or sprouting. The instructions do say to shake the sealed jar occasionally to help the infusion along, but the minimum wait is two months in a cool, dark place.
Exactly how I make mine. I prefer it made with vodka but rum is good in a pinch.
How to make non alcohol vanilla extract.
I experimented with soaking old vanilla beans in sunflower oil. A bunch of baking recipes use oil–or you can substitute some for other fats–and it is very vanilla-licious!
Brilliant! Love homemade liqueurs and bitters, and this is a great addition to the roster. Would make the best DIY gifts for the holidays, too. Thanks for sharing