This is a really awesome guest post from my friend, Tracy Jackson. I had to laugh when I was posting this. I use vodka for so many things: homemade vanilla, homemade air freshener, homemade bathroom cleaner, and the like and let me tell you, I always feel so strange buying it. It is hilarious or at least I laugh at myself after the fact. Anyways, I made my first batch of homemade vanilla a couple of years ago and I don’t think I could ever go back to the store bought stuff. I ran out a while back because I gave too much of it away. Then I almost had a fit because I had to wait for a new batch. I love the stuff. Sometimes, I pour a little of it in a pot of steaming water and just let it scent the air. Oh, it is divine! That is why I had to have Tracy share this with you all. This is some of the best stuff. If you have never used homemade vanilla then you should definitely try it. You will be so glad that you did!
I have wanted to make homemade vanilla bean extract for years so when a friend told me she had done it with great success I finally decided to just go ahead and do it! I went in with 3 other friends and we bought our vanilla beans from Olive Nation. We received free shipping and used a 10% off code from Heavenly Homemakers. With 3/4 lb of vanilla beans, what Heavenly Homemakers suggested using for making a gallon, we would end up with about 22 beans each and 1 quart each of vanilla bean extract in the end.
In doing more research I found a blog with a different recipe. I also found another recipe in a book from the library that said you could use 2 or 3 beans per cup instead of the larger quantity the original recipe I saw recommended. AND you only have to let it steep for 4 months instead of 6! Yiippeee! Our beans and vodka went further!
One friend got some free Russian Vodka from another military friend that was moving and couldn’t take it with them and then she braved buying the rest we needed, on base: no tax!! (None of us drink!)
We all got together with our beans, vodka, and jars and made our extract. One friend ended up not wanting the rest of her beans, so I bought them back and had enough for one more jar of extract.
I bought another bottle of vodka and made another batch so you can see the two in the back from yesterday are already turning brown. The one in the front was just done.
Fast forward…
This project has been “brewing” for over six months….LITERALLY! 
Technically, my vanilla bean extract was ready in June but, I wasn’t ready. I have been collecting the bottles from a local source as they get them in stock and it took a little longer than expected to gather enough.
So, today I decided I had enough to at least get started. I first lined a strainer with a coffee filter, which I set in a bowl.
Then, I poured the vanilla in and it caught all the beans (tiny black seeds) and the pods.
Next, I used a funnel to pour the strained vanilla into the bottles. A one quart jar made enough to fill two small and two large brown bottles.
I added a little tag to some, to give away as gifts. It was so simple and is so much more healthy for us. Store bought has all kinds of unnecessary chemicals added to it. The bonus is my house smells divine!!!
I am going to add more vodka to the beans/jars and do it again. THEN I am going to use the same beans to make the vanilla sugar and scrubs.
Homemade Vanilla Bean Extract Recipe
You will need:
- vanilla beans
- vodka
- quart size glass jar
- strainer
- coffee filter
- dark colored glass bottle for vanilla extract {Dark glass will protect the heavenly concoction from the damage of sunlight. Do not put in plastic since alcohol will leech out chemicals in the plastic.}
- vanilla bean tags
Directions:
Place approximately 8 vanilla beans (slit down center to reveal vanilla beans and cut to fit in jar) in the quart size glass jar then fill with vodka. Seal with lid. Place a date on the jar. Allow the mixture to steep for 4-6 months. Open up the jar – WAIT – be prepared for the most divine smell to overtake you. Soak it all up. *inhale* …….. *exhale* Okay, now, funnel into pretty little jars and place a cutesie label on them. Give some to friends or be selfish and keep them all to yourself. It’s okay. This stuff is worth it!
Shelf life of homemade vanilla extract: 1-2 years!
Post written by my good friend, Tracy Jackson from Work of Heart and Soul. Tracy is a a follower of Yeshua Messiah, a military Wife, a homeschool Mom, a Cosmetologist, a Blogger {since July.06}, a Professional Photographer, a Teacher and a Mentor of Photography!
Amy, I was just looking around your blog & didn’t realize that Split Decisionz was your website. When I started blogging in 08ish, it was a lifesaver! I learned so much from it. Thanks!
Ok y’all I just ordered my beans from Olive Nation (thanks for the discount code!) & I’ll be purchasing some vodka this week. Maybe I’ll go incognito!
I do have a question, I’ve been looking at other websites just to see how others do this and from what I’ve seen most don’t strain the extract but leave the beans/pods in the jar. To strain or not to strain, that is the question. (Sorry, I’m being goofy!) Any thoughts?
That is actually a good question. I do both. I strain one or two jars and leave the rest as is. I prefer having the vanilla beans in most of my recipes. I like the way it looks and I definitely like the way it tastes but I always have at least one jar of strained vanilla extract for those recipes that are an exception like frosting. When you are decorating a cake and need it to be a solid color then having the little black specks showing would definitely be a problem. So you can do either or both.
Hi Tracy! I’ve done this once before but the recipe I used said I had to slit open the pods and then cut them into smaller pieces. What’s the difference between cutting them and not? Also, you can use the same beans twice? I didn’t know that – much more economical. What type of bean did you use? When I bought mine I got a variety pack of two different kinds in two different grades (of course now I can’t remember all the names, but I think they were graded A and B; and I think one of the varieties was Madagascar). Lastly, you mentioned sugars and scrubs, are those recipes forthcoming?
Thank you!
Heather, I neglected to add that. My brain is fuzzy lately with everything going on. I added it in.
I use Bourbon Madagascar vanilla beans. I’ll try to talk her into giving us the other recipes.
Sliting is important as it releases the beans (more flavor), But chopping them up would just make it more messy. I have heard of people putting pieces in each bottle they give away, though. Just up to you!
Madagascar vanilla beans is what I used. Don’t remember there being a grade? Mostly likely the best!
They sugar is easy…you just put the pods/beans in a container of sugar. Over time it becomes Vanilla Sugar!
The scrub, I plan on doing soon and will share.
Thanks for the responses Amy and Tracy! I would have responded sooner but we just got power back last night after Irene. I went into the dark reaches of my pantry and found my leftovers. I got Extract Grade B Madagascar, Extract Grade B Tahitian, Prime Gourmet Madagascar Bourbon, and Grade A Gourmet Tahitian. I guess I’d have to make a separate bottle of each and bake with each to see the difference. My palette may not be that sophisticated to tell them apart.
Do you use the vanilla sugar just like you use regular sugar?
I’ve been wanting to try this but haven’t worked up the nerve! I’m a pastor’s wife & I’d have to go to a public place & buy vodka!!!!
Where do you find your dark bottles?
Mountain Rose has the best prices on the bottles.
And P.S. I am a Pastor’s Wife too, and never bought a bottle of alcohol in my life, until this. Wasn’t too hard after the first purchase. LOL!
Ha ha! You sound like me. I cook with wine and don’t mind buying that but for some reason the vodka bothers me. I will buy it anyway because I do use it for so many things but I always think I’ll run into somebody from church or something. Oh we are so silly, aren’t we?
That sounds delish. However, I had NO IDEA how much liquor was in vanilla!!!
I know! I didn’t realize vanilla extract was even made using alcohol until I saw a recipe for it. Then I started to see just how many things actually do use vodka as a base to draw out flavor.