The title should really read “The Gift That Keeps On Giving”, because today I’m writing about a seemingly endless supply of vanilla extract!
This last weekend we were privileged to be involved in the wedding of a dear friend who we love very much. For her bridesmaid’s shower, my daughter wanted to include a gift to appeal to her practical nature and love of baking aromatic breads and pastries.
We felt a large bottle of Madagascar Bourbon Vanilla Extract was in order.
We had fresh Madagascar (planifolia) vanilla beans
Fun Note: it is not made with bourbon but called “bourbon vanilla” because the majority of the world’s vanilla is the V. planifolia species grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean. The former name of Réunion is Île Bourbon). (source)
It was but one of many gifts we gave her that day, but special because it was more of a ‘living thing’ that she would use a lot through the years ahead and be ‘in’ many of her wonderful baked creations!
And why pay more for store-bought vanilla extract when you can make your own much higher quality vanilla extract that you will never need to purchase again?
All you need is 2 ingredients: vanilla beans and alcohol.
These Madagascar grown beans are the BEST, though more expensive.
‘Perpetual ‘ Vanilla Extract Recipe
What you will need:
- 8-10 fresh vanilla beans, split lengthwise to expose the vanilla seeds
- 80 proof vodka to cover the beans
- a bottle with a stopper or lid that seals tightly (so you can shake it) (ours is a 16 oz. bottle)
Directions:
Rule of thumb: Use 4 to 5 fresh vanilla beans per 8 ounces of alcohol and multiply accordingly if making more extract.
- Simply add the beans (split lengthwise) to your favorite bottle
- Cover with vodka and cap tightly.
- Place the bottle in a cool, dark place for at least 8 weeks
- Shake it well whenever you think of it but at least once a week
As time goes on the liquid will become dark mahogany brown and the amazing vanilla aroma and flavor will grow stronger.
What Makes This Vanilla Extract Perpetual?
The alcohol basically preserves the vanilla beans, making their rich flavor last and last.
Like fine wine, the extract gets better and stronger with age.
The shelf life is basically forever.
When the vanilla extract is ready… use it like normal when baking. When your vanilla gets down to about half full, top it off with more alcohol and shake it up. You may want to add a few more vanilla beans every 3-4 years to intensify the flavor, but what I’ve read says even that is not necessary.
Have fun adding your creative touches to this unique gift… then wait to hear the oohs! and ahhs! when it is opened!
Plan Ahead for Holiday Baking
Also, now may be the time to plan ahead to make Vanilla Extract for holiday baking this fall.
We’ve ordered vanilla beans on Amazon
Other ideas: Use the beans to flavor your sugar or your coffee. Just add a few whole beans to whatever containers you have and leave them for weeks to infuse it with rich vanilla aroma and flavor! But don’t throw them away after they have done their magic! You can use them over again or put them into your vanilla extract bottle when you top it up!
Are there other ways you have used vanilla beans?
Toni
What a wonderful idea for a shower gift. The bottle and tag are just beautiful. My daughters, granddaughters and I were in Texas, near the border, a few years ago for a wedding and went into Mexico to do some shopping so I bought some vanilla beans. I made vanilla sugar and need to go ahead and start some extract, lol, it’s only been three years. Thanks for the nudge. 😉
Jacqueline
You sound like me, Toni~ we have so many things we would like to do and sometimes it takes a while to get there!! I’ll be over to visit soon 🙂
Charlotte Moore
I have made vanilla extract 3 times since I heard of it. I also did vanilla sugar. I keep forgetting to use it though. HAHA!!! I also made some lemon, orange, mint, and almond extract. I use lots of vanilla in pies, muffins, cakes, and protein shakes.
I also tried some with rum and bourbon.
I have read the same thing about adding more vodka as you use it. It just seems to me like it would be too much alcohol to the amount of vanilla after you had used half of it.
Jacqueline
Charlotte,
Hello, there!
May I explain it this way~ the vanilla beans are tremendously powerful and rich…there is way more available than we can use up. It takes a long, long time to deplete the goodness and flavoring ability.
Question if you see this: did you like the results of the other extracts? How did it turn out with the rum and bourbon? I am making an orange extract right now (with vodka) and was wondering about these others. Thoughts?
Karen
I followed an article that you wrote a bit ago and you included a link where you can buy the vanilla beans. So I bought mine and made a batch and it is definitely so much more “vanilla-y” 😀 Thanks so much, dear Jacque Line! <3
Jacqueline
Oh, Karen, I forgot Saffron.com~ I liked their product, too! It is nice to ‘see’ you!! I wish we were neighbors 🙂
Bethany
We’ve tried almond and mint before but not so sure about it…. when we opened the mint jar it smelled awful (we had some fermentation going on) and the almond….well we tried it once but it wasn’t very almond-y at all, and since then we haven’t been able to get the lid off 😛 We’ve tried vanilla too but we’re almost afraid to open it. Is it really important that it’s in a cool spot? We just stuck ours in the cupboard so maybe that is the reason.
Jacqueline
Hmmm…Hi, Bethany!
By cool, I mean room temperature. Probably under 78-80 degrees would be just fine. Our house is often 76 in the summer, but we keep the humidity low with a dehumidifier. I hope that helps. Any 80 proof vodka should preserve anything. Did the mint float? If so, it may have molded. The herb should be covered totally. Shaking every day or other also will keep the herb you are extracting wet. If you try the vanilla, I’d love to hear what you found! Thanks!
Bethany
Well we tried the mint twice – the first time it would float after we shook it so the next time I filled it to the tippy top with the vodka but maybe there was still enough air in the top that it got yucky. I will have to think of a way to keep the leaves scrunched down in the bottom…..hmmm. Well we’re planning to open the vanilla in the next couple days so hopefully that one worked out well. I’m excited so I hope it did!
Jacqueline
Me, too, Bethany! I can’t wait to hear that it was GOOD!!!! Let me know, OK? 🙂
Jacqueline
Bethany,
I have tried to go to your site fretknotjewelry.blogspot.com/ twice and cannot open your page…I will try again in a day or so…Blessings, dearie!
Bethany
Okay I’ll let you know how it goes!! We’re almost out of our “store vanilla” right now so we’ll probably open it soon.
Hmmm. I’m not sure why my page isn’t working. I just tried it and it worked for me….. Maybe try yet again? Does it not load at all?
Jacqueline
Hey, It opened first time! My internet connection has been horrible for 2 days, so maybe that is it! Glad I tried again 🙂 See you there!
Renee
Ooh, I’m going to have to try this recipe, & experiment making other extracts, too! 🙂
Lorinda
I like the way McCormick’s vanilla tastes in recipes. I prefer it to the vanilla that is brought back from Mexico. How does homemade compare in taste to McCormick’s? Perhaps since McCormick’s is what I grew up with that’s how I expect vanilla to smell and flavor recipes . When you began using your homemade vanilla, did you have to get used to a new flavor of vanilla?
Jacqueline
Hi, Lorinda!
I have found that there is a big difference in taste from one species to another. The three most common types of vanilla are Mexican, Bourbon (or Bourbon-Madagascar) and Tahitian. Each has its own unique smell and flavor… Mexican is strong & spicy, Bourbon is bold & floral and Tahitian is lively & fruity. I also like McCormick’s but just like the richer taste of Madagascar Bourbon better. To me it is fuller and very heady…hard to put into words! Especially amazing in rice pudding custard and homemade ice cream!
Gail
Neat idea that appeals to taste and smell plus looks pretty in the bottle. Thanks for this idea. And it’s neat to know you can add a few new vanilla beans after several years and keep using it. You are so full of wise homemaking advice.
Dee Carmichael
Oh Jacqueline,
I love this idea. I didn’t even know that such a thing could be done. I will be trying this soon. Thanks for your encouragement to love the life at home that our dear Lord has blessed us with.
angel
I have made vanilla sugar that was a HUGE hit!
http://angelnavywife.blogspot.com/2010/09/homemade-christmas-gifts.html
Phyllis Sather
I just got the Madagascar vanilla beans so I’ll pick up some vodka tomorrow – does any brand work?
I’m really looking forward to trying this. Do you have a good place to get pretty bottles?
Jacqueline
Hi, Phyllis,
We have had used Smirnoff and Svedka, both on the lower end price wise, but 80 proof, and the pretty bottles came from Target and Meijer. Have fun baking with it and sharing it with friends…I think they will love the aromatic taste difference 🙂 Blessings!
Phyllis Sather
Thanks – I’ll check that out.
Bethany
Well we opened our vanilla extract finally!! It tastes good baked into things and such but it smells and tastes more like the vodka (compared to the store-bought) if I just take a lick of it. Is yours like that?
Jacqueline
I haven’t tasted it, but the smell and results in baked goods is divine! I’m glad yours tastes good in baked goods, anyway!
Bethany
Hmm, well I’m enjoying using it anyway. I figure the vodka cooks of anyway, so I’m not too concerned. It does taste yummy in things!
Leah
Just found your blog from a shared post on Facebook. Can’t stop reading! Thank you so much for sharing all of this useful information!!!
Jacqueline
leah, I am so thankful that I have the privilege of sharing. To God be the glory :0
Chris Gass
Truly enjoy your website and your wisdom. I will try this vanilla very soon. God gave us such a variety of foods and healing herbs!
I have a question please about tinctures made with alcohol. I just this week decanted five herbal tinctures that I made with Vodka. The Elderberry, Chamomile, Echinacea, and Comfrey all looked like a dark, but not opaque liquid. However, the St Johns Wort looks like muddy water. It has a more “fermented” smell also. Should I just discard it or do you know if this is normal for that herb? My dried herbs were all organic herbs from Mountain Rose. Thanks, GrammyC
Jacqueline
Oh, dear Grammy C! I wish I could help with a really wise answer :-/ The first 4 sound perfect (though elderberry is a pretty dark red), but for the muddy St. John’s wort I have no reference point. And I don’t know much about comfrey but thought I’d include this post for your consideration: http://vitalitymagazine.com/article/comfrey/
I hope that helps and that you are blessed in all you put your hands to, friend!
Lisa Fetty
Where did you get that beautiful bottle?
Jacqueline
Lisa, I got it at TJ Maxx!!
Molly Ries
Thank you for sharing this recipe! My question is about the grades of vanilla. I am looking at the Amazon links that you posted… some say grade A beans and some say Grade B. Do you know the difference? I’m trying to decide which ones to buy.
Jacqueline
Hi, Molly! This is what I referred to and it will help you make your decision: https://www.vanillaproductsusa.com/types-of-vanilla-beans/
connie wood
I hope this is still an active comment forum, I am new to the idea of making my own vanilla.
Question: In keeping the extract going for years, how do you ensure the exposed beans do not mold prior to topping off with more liquid?
Jacqueline
Hi, Connie! Good Question! They never have molded bc they are saturated with vodka, but I also keep topping it up so they can steep. I cut them shorter so they aren’t overly long! Have fun and enjoy! It is the BEST!
Blessings,
Jacque
Valerie
I recently found your blog & plan to make the vanilla extract soon. My question is: if I use the exact in ice cream, smoothie, or tea will it have a vodka flavor?
Jacqueline
Hi, Valerie!
No not at all. It will make the flavor more complex and rich and vanilla-y but not a hint of alcohol.
Enjoy – and welcome to Deep Roots!
~Jacque