DIY: Vanilla Extract (part 2)

You might recall that back in October, I decided to make my own vanilla extract since it seemed to be all the rage. It was really easy to do, and so far I haven’t noticed a difference between homemade and store-bought…except that it’s way cheaper to DIY.

I bought my jars and vanilla beans from Amazon and tried a couple different kinds of vanilla beans: Bourbon, Mexican, and Madagascar. I think I prefer the Bourbon vanilla beans, but I’m not sure I’d be able to tell much of a difference. I experimented with vodka and rum since I’d heard you could use either. I haven’t compared them yet, so we’ll see what happens. Regardless, I think I’ll stick to this method rather than purchasing my vanilla extract from now on.

Have any of you tried this yet? What do you think?

DIY Vanilla Extract

3 whole vanilla beans per 8 oz of vodka
clean glass bottle or jar
8 oz cheap vodka

Split the vanilla beans lengthwise and place them in a clean glass bottle or jar. Fill the bottle with vodka. Seal the lid or top tightly and place in a dark and cool place for 2 months. Shake the bottle from time to time.

DIY: Vanilla Extract

Apparently the food blogging trend of the day is making your own vanilla extract. I saw this exact topic on a handful of blogs I follow, so how can I not want to try it?!

I have my mason jars ready to go and just need to determine which vanilla beans to use and which alcohol. I’m leaning towards Mexican or Bourbon vanilla beans, though Madagascar beans are cheaper…
…and I can’t decide if I’ll use vodka or rum. Has anybody out there done this? If so, what did you use and what do you recommend? I also hear cheap booze is the way to go for this – true or false? I use vanilla extract mostly in my baking – so for sweet things – if that makes a difference.

I’d love some insight and direction for those of you experienced DIY-ers. Otherwise, stay tuned for an update on how this turns out in a couple months! It’ll be just in time for the holidays!

Photo Credit: Shutterstock