Mason Delacroix
Homemade vanilla extract is a simple combination of alcohol and vanilla beans. The type of alcohol used can vary depending on the desired taste and depth of sweetness. The most commonly used alcohol is vodka, which is flavourless and odourless, allowing the vanilla flavour to shine through. Other popular options include white rum, bourbon, brandy, and whiskey. The choice of alcohol depends on personal preference and the intended use of the extract. The ratio of vanilla beans to alcohol and the infusion time are also crucial factors in determining the final product's taste and quality.
| Characteristics | Values |
|---|---|
| Alcohol Type | Vodka, Rum, Bourbon, Brandy, Whisky, Cognac, or Food-grade vegetable glycerin for non-alcoholic extract |
| Alcohol Content | At least 70 proof (35% alcohol) |
| Alcohol Price | Mid-shelf or middle-priced brand |
| Vanilla Beans | Plump, high-quality, whole beans |
| Vanilla Bean Origin | Madagascar, Mexican, Indonesian, African, Papua, Indian, etc. |
| Ratio | 0.5-1 oz of beans for every 4-8 oz of alcohol |
| Storage | Clean glass bottle or jar, stored in a cool, dark place |
| Time | Infuse for at least 6 months, up to 12+ months for better taste and color |
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What You'll Learn
Vodka: a classic, pure vanilla flavor
Vodka is the classic choice for homemade vanilla extract. It gives you a classic, pure vanilla flavour and works best in classic vanilla cakes. It is also popular because it is tasteless and odourless, allowing the sweet, fragrant vanilla flavour to shine through.
When making homemade vanilla extract, it is important to remember that the alcohol needs to be at least 70-proof (35% alcohol) for it to be called pure. Most store-bought vodka contains 40% alcohol, making it 80 proof. This makes vodka an easy option when choosing an alcohol for your extract. You don't need to buy the most expensive vodka, a mid-shelf brand will do.
The process of making vanilla extract is simple. All you need are two ingredients: vodka and plump, high-quality vanilla beans. The ratio of vanilla beans to alcohol is important. A good rule of thumb is to use 0.75 to 1 ounce of vanilla beans per 8 fluid ounces of alcohol. Slit the beans open to help bring out even more flavour. Pour the alcohol over the split beans and let the concoction age over time. Store the infusing vanilla out of direct sunlight and give it a shake once a week. The longer it sits, the better it tastes and the darker the colour becomes.
Different types of alcohol will give you slightly different tastes. Vodka gives you a pure, unflavoured vanilla extract. If you want to experiment with different flavours, you can switch out the vodka for rum, bourbon, or brandy.
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Rum: sweet taste, maximum vanilla taste
If you're looking to make homemade vanilla extract, you can use a variety of alcohols, including vodka, rum, bourbon, brandy, or whiskey. The type of alcohol you choose will depend on the depth of sweetness you want to achieve.
Rum is a great option if you're looking for a sweet taste and the maximum vanilla flavour. It is distilled from sugarcane by-products or pure sugarcane, and white rum is the best choice for vanilla extract. Similar to vodka, it is repeatedly distilled, making it smooth and pure. It brings out the greatest levels of sweetness from the vanilla beans. If you plan on making anything sweet, such as ice cream, desserts, or toppings, using a rum-based vanilla extract is a perfect choice as it really enhances the sweetness of the vanilla beans. Dark, gold, and spiced rums are also options, which are better suited for rich, deep dishes, perfect for the cooler months.
When making vanilla extract with rum, it's best to use 80-proof alcohol and about 4-6 vanilla beans per 750ml of alcohol. You can use a higher-proof alcohol, but it should be below 100-proof. The vanilla beans should be sliced lengthwise and submerged in the alcohol, ensuring they are completely covered. The mixture should then be stored in a cool, dark place for a minimum of 8 weeks, or up to 6 months, to allow the vanilla beans to infuse their flavour into the rum effectively. The longer it's left, the more flavourful it will become.
Some people may prefer the added depth and complexity of the spiced rum-based extract, while others might prefer the cleaner flavour of a traditional extract made with vodka. It really depends on personal taste and the specific flavour profile you want in your baked goods.
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Bourbon: enhanced vanilla taste with smoky notes
Homemade vanilla extract is a simple and rewarding endeavour. While traditionally, vodka is used to make vanilla extract, using bourbon results in a unique, enhanced vanilla taste with smoky notes.
To make your own, you'll need two ingredients: bourbon and vanilla beans. The process is straightforward and involves only a few steps. First, cut the vanilla beans lengthwise and place them in clean glass jars. Next, pour bourbon into the jars, ensuring it covers the beans. Seal the jars tightly and store them in a cool, dark place, shaking them gently from time to time. The longer you let the mixture infuse, the deeper the flavour will become. Aim for at least four weeks, but preferably a few months, before using your homemade vanilla extract.
Using bourbon to make vanilla extract is a great way to add a unique twist to your baked goods and cocktails. The smoky notes of the bourbon infuse with the vanilla, resulting in a rich and well-rounded flavour. You can use any type of bourbon you like, but it's recommended to avoid cheap options as the quality of the alcohol does impact the final product.
Additionally, you can top off your vanilla extract with additional bourbon over time. The vanilla beans will continue to infuse, so you can keep adding a splash of bourbon to your extract bottle periodically. This way, you won't need to buy or make more vanilla extract for a long time.
When it comes to the vanilla beans, Grade A Madagascar vanilla beans are the best option, but Tahitian vanilla beans can also be used. It's important to ensure the beans are fresh and not dried up. You'll need around two to five beans for every eight to sixteen ounces of bourbon.
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Brandy: a less common alternative
While vodka, rum, and bourbon are the most popular choices for making homemade vanilla extract, brandy is a less common alternative.
Brandy is a spirit made from the distillation of wine, and its flavour varies depending on the fruits used in its production. It typically has a sweet, fruity taste with hints of spice and oak. When used in vanilla extract, brandy adds a unique depth of flavour that complements the vanilla beans.
If you want to experiment with using brandy for your homemade vanilla extract, there are a few things to keep in mind. Firstly, ensure that you use a good quality brandy, as the flavour will influence the final extract. Choose a brandy that you enjoy the taste of, as it will impact the overall flavour profile of your extract.
The ratio of vanilla beans to brandy is also important. The standard ratio is 1 ounce of vanilla beans for every 8 ounces of brandy, but you can adjust this to your preference. Slitting the beans open can help to bring out more flavour and create a stronger vanilla extract.
Finally, homemade vanilla extract takes time to infuse, so be prepared to wait. The longer it sits, the darker the colour becomes, and the richer the flavour will be. Give your mixture a shake every now and then, and store it out of direct sunlight. With enough time and patience, your brandy-based vanilla extract will be ready to use and will add a unique twist to your baked goods.
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Whisky: a great choice, but not neutral-tasting
Whisky is a great option for making homemade vanilla extract, but it's important to note that it has a distinct flavour that will influence the final taste of your extract. While it's not a neutral-tasting spirit like vodka, it can still be an excellent choice for your extract, especially if you're looking for something a little different.
Whisky comes in many varieties, and you can choose from Irish, Scottish, or American options, among others. Each type of whisky will impart its unique flavour profile to the vanilla extract, so it's worth experimenting with different varieties to find your favourite. For example, a peaty single malt Scotch whisky will give a smokier flavour to your extract, while an Irish whiskey might offer a smoother, more caramel-like taste.
When selecting a whisky for your vanilla extract, consider the type of vanilla beans you'll be using. Different whiskies will pair better with certain beans. For instance, a robust, spicy whisky might complement the bold flavour of Mexican vanilla beans, while a lighter, more delicate whisky could be better suited for enhancing the subtle notes of Tahitian vanilla beans.
The quality of the whisky you choose is also important. While you don't need to purchase the most expensive option, it's advisable to opt for a premium brand. This will ensure that your vanilla extract has a pleasant flavour and that the whisky's characteristics shine through. Additionally, look for a whisky that is at least 70-proof (35% alcohol) to ensure your extract is potent and flavoursome.
Finally, keep in mind that the longer you allow your vanilla extract to infuse, the more pronounced the whisky flavour will become. So, if you're looking for a more subtle whisky note, you might want to use your extract sooner, while a longer infusion time will result in a bolder whisky flavour.
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Frequently asked questions
There is no definitive answer, but popular options include vodka, rum, bourbon, and brandy. Vodka is flavourless and odourless, allowing the vanilla flavour to shine through. White rum is also a neutral spirit that can serve as a base for infusing vanilla beans, adding a sweet note to the extract. Bourbon and brandy will give you a flavoured extract, with bourbon having specific smoky notes.
The type of vanilla beans you use will depend on the alcohol you choose. For example, a Woodford Reserve bourbon might not blend well with a Tongan vanilla bean. Madagascar vanilla beans are a popular choice, as are Tahitian vanilla beans.
The ratio of vanilla beans to alcohol is imperative to achieving the desired flavour. A stronger vanilla flavour is known as double-fold and requires more vanilla beans per ounce of alcohol. A good balance of taste and price is 0.75 to 1 ounce of vanilla beans per 8 fluid ounces of alcohol.
Homemade vanilla extract tastes better and becomes darker in colour the longer it sits. It is recommended to let the extract infuse for at least six months, but it will continue to improve with age.
