DIY: How To Make Vanilla Extract

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While we were living in Saudi Arabia, it was almost impossible to buy vanilla extract, since the authorities assumed the little bottles contained alcohol (a no-no in Saudi Arabia). Instead, I would pick up packets of vanilla sugar when we visited our Oma in Germany every summer.

Now that we are living back in Canada, I can buy pure vanilla extract. The real thing is pricey, so I decided to try my hand at making my own vanilla extract using vanilla beans and some rum. Vanilla extract is such a common ingredient in desserts because it enhances the flavours of cakes, cookies and puddings, just like salt does when used in cooking savoury dishes. It especially brings out the flavours of chocolate, coffee, fruit and nuts. The specific flavour and aroma of the vanilla depends on where the beans were grown. Madagascar vanilla is sweet and buttery while Tahitian vanilla is fragrant and floral. The best vanilla extract I ever bought was a dark homemade bottle in St Kitt’s, which was sweet and buttery with notes of caramel – possibly because the base liquor was rum! I only use it in relatively plain, non-baked desserts where the special flavour can truly shine.

Vodka gives the cleanest taste to the extract, but you can also try rum, bourbon or brandy. After at least 6 weeks, you can use the vanilla extract straight from the jar, and allow the beans to continuing soaking in the remaining extract. Once the extract is used up, you can add the spent vanilla beans to a jar of sugar to make vanilla sugar. Don’t be tempted to skimp on the vanilla beans; stuff more into the alcohol if you can – you want vanilla extract, not vanilla-flavoured alcohol. Vanilla extract needs to be at least 35% alcohol (according to the FDA), so you can just use regular 80-proof liquor, and you’ll need about 10 beans per 250 mL of alcohol. For the best aroma, let the mixture hang out in a jar in a cupboard, away from the light. It is best to let the beans steep in alcohol for at least 6 months for the flavours to fully develop, so try not to rush it. Since I bake often and love vanilla, I think I need to make another batch right away!

Vanilla Extract

 

Author:

Kiku Corner

Recipe type: Ingredient

Serves: 1 cup

Prep time: 5 mins

Total time: 5 mins

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Ingredients

• 10 vanilla beans, split lengthwise
• 1 cup (250 mL) vodka (rum, bourbon, or brandy may be used; vodka produces the cleanest-tasting extract)

Instructions

1. Split vanilla beans lengthwise with the tip of a knife, stopping about 1-inch from one end. (Use vanilla beans that are soft and flexible). Place beans in an 8 to 12-ounce jar with a lid. Some people scrape the seeds add the scrapings and beans to the jar separately, but I don't bother scraping.
2. Pour vodka over the beans to nearly the top of the jar, about 95% full. Seal jar, shake vigorously for about 30 seconds, and set in a cool, dark place, where jar will stay for two months. Once or twice per week, shake the jar for about 10 seconds, otherwise just forget about it.
3. In 6 weeks, the extract may be ready to use, but it will likely take 8 weeks, and longer is better as the extract will continue to mature. As time passes, the alcohol will fade and the flavor of vanilla will develop and strengthen. Use your nose and if it smells strongly like alcohol, it's not ready. The extract will always have some scent of alcohol, but it should smell mostly like vanilla. You will be able to tell if it's ready with your nose.

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