Baker’s Tip: Make Your Own Vanilla Extract

published May 3, 2012
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If you bake much, you know that vanilla extract can disappear pretty quickly around the kitchen. You use it in cakes, cookies, morning pastries, and even ice cream. So now instead of rushing out to the store mid-recipe, we’re determined to start making our very own.

It’s such an easy process to make your own vanilla extract, that in this season of canning and pickling, we thought we’d get a head start and make extracts as well. The recipes is as easy as soaking whole vanilla beans in vodka or another neutral flavored alcohol. So simple!

The only consideration that draws this fruitful DIY project out is time: the extract gets much stronger and more flavorful the longer you allow the vanilla beans to soak in the alcohol. Most recipes advise at least 4 weeks. So this is not a project you can begin the moment you need vanilla extract; it’s a project you begin when you think of it (now!) and then in a few weeks time you find yourself pleasantly surprised by your efforts.

(Image: Zoe Bakes)

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