This is so simple to do, you’ll wonder why you ever spent the money on the shop stuff.
The picture shows my 500ml bottle of vanilla extract. Here’s how I make it…
Method
Take 6 to 8 vanilla pods and split them with a sharp knife, leaving them just attached at one end. Pop them in your cleaned bottle.
Top up the bottle with standard vodka.
Shake when you remember for 6-8 weeks.
When you’ve used about a third to a half, top up with more vodka, shake the bottle.
Uses
- Use as directed in the recipe (like this courgette cake)
- In cake, muffins, ice cream, custards and other sweet goods
- It goes well with chocolate, coconut and coffee
- It likes spices such as cardamom, cinnamon, cloves, ginger, nutmeg
- It complements chestnuts, hazelnuts and walnuts
- All kind of soft fruit are improved with it
- A bottle makes a great present for the foodie/baker in your life
I’ve bought my vanilla pods from Vanilla Mart.
Comments
9 responses to “How to make vanilla extract”
[…] cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly […]
We use bourbon at our house. My mom always used white rum.
Thanks Chris, both lovely flavours for it & match the vanilla nicely. I suggest vodka here as it has a neutral taste just leaving the vanilla essence 🙂
We make our own vanilla extract too, using this method. Some of our bottles are now several years old, and they’ve matured to a deep, dark brew. I’ve also made it with bulk brandy, but with less success (vodka is the only alcohol that I can’t buy cheaply at the restaurant supplier, for some reason).
Hi Celia
That’s really great information, I’ll look forward to see how mine develops. It’s only a couple of years old.
Shame you can’t get a bulk vodka/eau de vie from your supplier. I shall start to play making some aromatic infusions for vermouth next 🙂
Carl
Please let me know what the Vermouth is like! I made it from a CWE kit about 38 years ago (!) – it was great but they don’t make it now, and I haven’t been able to find the “secret herbs” anywhere. I was hoping to use a rhubarb wine as a base as it has a mild flavour of its own.
I will do Brenda and I’ll pass on the links I find for recipes/methods when I do 🙂
Thanks for sharing will give it ago
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