You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar, too.
Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert. You can’t make a few staples like vanilla cake, vanilla cupcakes, or vanilla buttercream without it.
Last year, a reader named Jill emailed me and said that her baked goods tasted even better after she started making her own vanilla extract. So I did. She told me to use extra vanilla beans and let the extract sit for at least a year before using it.
I never thought to publish a post about homemade vanilla extract because it’s actually pretty simple. But Jill’s words were enough to make me think that all bakers should know that two ingredients can make vanilla extract cheaper and taste better.
Vanilla-infused vodka is a delicious and versatile spirit that enhances everything from baking to cocktails. But to achieve the richest, most robust vanilla flavor, timing is key when infusing the beans. So how long should you actually leave vanilla beans steeping in vodka? While it’s tempting to sample the infusion early, patience is a virtue that pays off. Allowing adequate infusion time unlocks nuanced flavor compounds for vodka that dazzles the senses.
The Flavor Science Behind Infusion Time
Before determining optimal infusion duration, it helps to understand what’s happening chemically when vanilla beans mix with vodka.
The vodka slowly extracts over 250 complex flavor compounds from within the bean, including vanillin, acids, esters, alcohols, and phenols Extended interaction between the alcohol and beans enables more of these aromatic molecules to dissolve into the solution
Short infusion periods of 1-2 weeks capture the light sweet vanilla notes. But for bolder, more layered flavor with spicy, woody undertones the key is patience and time.
Tracking Flavor Progression
The vanilla-infused vodka requires tasting at intervals to monitor developing flavors.
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At 2 weeks, you’ll notice subtle vanilla aromas and a delicate sweetness.
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Within 1-2 months, the vanilla flavors intensify and become more pronounced.
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After 3 months, the vodka has a robust vanilla bouquet with better incorporation of the beans’ complex notes.
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At the 6 month mark, the vodka is richly infused with vanilla nuances like wood, caramel and spice.
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Peak maturation happens between 12-18 months. This yields a supple, velvety smooth spirit with incredible vanilla complexity.
Knowing When It’s Ready
So when is the vanilla vodka ready for drinking? Here are some signs to look for:
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The vodka smells strongly of vanilla when the bottle is opened.
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Flavor has depth and complexity beyond simple vanilla sweetness.
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Vanilla taste holds its own even when diluted or chilled.
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Infusion has taken on a darker, caramel color.
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Vodka has a smooth, viscous mouthfeel.
Of course, personal taste dictates ideal infusion duration. Some prefer subtle vanilla, while others want an intense hit. But for the most nuanced flavor, go beyond 8 weeks to 6, 12 or even 18 months.
Maximizing Shelf Life
Properly stored, vanilla bean vodka can keep for several years without losing quality. Here are some storage tips:
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Store at room temperature away from heat and light.
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Keep tightly sealed in an airtight bottle to prevent oxygen exposure.
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Shake gently before use to integrate settled flavors.
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When flavor starts fading, add new beans for re-infusion.
Enjoying Your Infused Vodka
A longer infusion time allows you to experience the vanilla vodka’s full potential. Here are some delicious ways to enjoy your spirit:
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Sip chilled straight or on the rocks.
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Mix into cream-based cocktails like White Russians.
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Blend with coffee and ice for boozy, vanilla-laced frappes.
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Swirl into hot chocolate for a spiked winter warmer.
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Bake into cakes, custards and creams for rich vanilla flavor.
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Sweeten sangrias or lemonades for a refreshing vanilla twist.
So don’t rush the infusion. Allowing that vanilla vodka to mature to perfection is well worth the wait. Each passing month coaxes more flavors from the beans, ultimately yielding a fine sipping spirit that dances on the tongue.
Frequently Asked Questions
How long can I leave vanilla beans in vodka?
For best flavor extraction, vanilla beans can be left to infuse in vodka anywhere from 3 months to 2 years. Most recipes recommend infusing at least 6 months.
Do I need to remove the beans at some point?
The beans can be left in the entire infusion duration. Once flavor is reached, they can be removed or left in for continued steeping.
What if I want to use the vodka sooner?
If you don’t want to wait months, use methods like splitting beans or heating vodka to speed up infusion. Flavor will be less complex though.
Is there a maximum infusion time?
There’s no true maximum. However, after 18-24 months, you have likely achieved peak flavor saturation.
How do I know if it’s gone bad?
Signs of spoilage include mold, sliminess, bitterness or off-flavors. Properly stored, vanilla vodka lasts for several years.
Does infusion time depend on the beans or vodka used?
Yes, bean quality impacts flavor extraction. With lower quality beans, you may need a longer infusion time. The clean taste of a good vodka also helps flavors shine.
What’s the ideal vodka to bean ratio?
For a 750ml bottle, 3-5 beans is recommended. Too many beans can cause over-extraction and bitterness. Adjust to your taste preferences.
Should I shake or stir during infusion?
Occasionally shaking gently helps distribute flavor. But frequent shaking can rupture beans or release bitterness.
Can I reuse vanilla beans after infusing?
Yes, the beans can be reused but will have less flavor. Rinse, dry, and add to a new infusion or use for vanilla sugar.
How do I filter out the bean particles?
Pour through a cheesecloth or fine mesh strainer. For very clear vodka, run it through a coffee filter as well.
Does aging alter the vodka’s alcohol percentage?
No, the prolonged infusion will not change the ABV or proof of the vodka itself.
Why Make Homemade Vanilla Extract?
Why make vanilla extract when you can just buy it from the store? Good question. With the price of vanilla constantly fluctuating, it’s very cost efficient to make your own. Plus, you can control the strength of its flavor. This is IMPORTANT because a lot of expensive store-bought vanilla doesn’t have the depth of flavor that makes vanilla… vanilla. This is because either the vanilla extract is fake and made with man-made or synthetic ingredients, or the amount of real vanilla in each bottle has been cut down. You’re not paying for good vanilla, you’re paying for the convenience of weak bottled vanilla.
(By the way, I tasted several store-bought pure vanillas blind last year, and McCormick came out on top by a huge margin.) It was the group’s top choice in both flavor and aroma. ).
You can tell the difference between store-bought vanilla extract and homemade vanilla as soon as you open the first bottle. And this difference directly transfers into your homemade baked goods.
What You Need for Homemade Vanilla Extract
All you’re doing is pouring alcohol over split vanilla beans and letting the concoction age over time. Give it a shake every now and then. It’s that easy.
- Vanilla Beans: You can find vanilla beans in the spice section of most big grocery stores. If you can’t locate them, try purchasing them online. Madagascar vanilla beans, these Tahitian vanilla beans, or these Tahitian vanilla beans are the ones I use and recommend. I also use them when I make vanilla sugar. (Note that each are different quantities. ) I’ve made vanilla with them all. The beans are a good size, nice and plump, and of good quality. They are perfect for making homemade vanilla. The “Grade B” vanilla beans are only sold for extracting, but I’ve made vanilla with Grade A beans and it tastes great. Use either.
- It takes 80 proof alcohol to make vanilla extract. Bourbon, brandy, or rum can be used instead of vodka. Most of the time I use vodka, but the bourbon vanilla I made seven months ago is AMAZING. No need to splurge on expensive alcohol. Most likely the only time someone will tell you to buy cheap stuff!! Vanilla beans are what give vanilla its flavor, so spend your money on those. If you want to make your own pure vanilla, don’t use flavored vodkas because they usually have artificial flavors in them.
- Glass jars or bottles with tight lids: 8-ounce bottles are best. The swing top on these bottles makes them easy to use and seals very well. Great for gifting. It’s best to sterilize the bottles, but we didn’t do that and the vanilla turned out fine without it. If your bottles or jars don’t have any plastic pieces on them, you should sterilize them first.
- You don’t have to use a funnel, but it makes pouring 100 times faster and easier. (These funnels collapse, so they’re great for storage. ).
Vanilla beans are expensive, but around . 75 to 1 ounce of vanilla beans will make 8 ounces of vanilla extract, and the beans can be used again.
It’s best to slit the beans open to help bring out even more flavor.
Non-alcoholic version? Pure extracts are made from alcohol because it’s the easiest way to extract the flavor out of the food. I’ve never made vanilla extract with a nonalcoholic alternative, but there are a few tutorials online if you give it a quick search.