Recipes and Cooking Homemade Vanilla Extract and 7 Variations Be the first to rate & review! Take your baking to the next level with homemade vanilla extract or other wonderful flavors of DIY extracts. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on June 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Total Time: 10 mins Ingredients ½ cup bourbon, vodka, brandy, or rum 2 vanilla beans, split lengthwise and cut into small pieces Directions In an 8-ounce glass jar combine liquor and vanilla bean pieces (make sure the vanilla pieces are submerged in the liquor). Cover and let stand in a cool, dark place at least 1 month, shaking jar once a week to help distribute flavor. (Taste the extract after 1 month; if you want a stronger flavor, let it stand longer.) To use, strain the extract through a fine-mesh sieve lined with two layers of 100%-cotton cheesecloth to remove pieces of vanilla beans. Or if making Vanilla Extract, you may leave the pieces of vanilla in the extract to continue to develop flavor.* Transfer extract to a bottle; seal. Store in a cool, dark place up to 1 year. * If you do not strain the Vanilla Extract, you may replenish it during usage by adding additional liquor. However, once the vanilla is no longer adding any flavor, strain the extract and add fresh pieces of vanilla beans. Cherry Extract: Prepare as directed, except use vodka, brandy, or rum for the liquor and substitute 1/2 cup pitted, fresh dark sweet cherries for the vanilla beans. Use for baking. Chocolate Extract: Prepare as directed, except use vodka, brandy, or rum for the liquor and substitute 1/4 cup cacao nibs, finely crushed, for the vanilla beans. Use to flavor frostings and beverages. Cinnamon Extract: Prepare as directed, except use vodka, brandy, or rum for the liquor and substitute 3 (3-inch) cinnamon sticks, crushed, for the vanilla beans. Use for baking and to flavor frosting and beverages. Coffee Extract: Prepare as directed, except use vodka, brandy, or rum for the liquor and substitute 1/4 cup coffee beans, finely crushed, for the vanilla beans. Use for baking andUse for baking and to flavor frosting and beverages. to flavor frostings and beverages. Lemon Extract: Remove zest from 1 large lemon, avoiding the bitter white pith. Prepare as directed, except use vodka for the liquor and substitute the lemon zest for the vanilla beans. Use in place of purchased lemon extract. Mint Extract: Prepare as directed, except use vodka for the liquor and substitute 1/2 cup packed fresh mint leaves for the vanilla beans. Use in place of purchased mint extract. Orange Extract: Remove zest from 1 large orange, avoiding the bitter white pith. Prepare as directed, except use vodka for the liquor and substitute the orange zest for the vanilla beans. Use in place of purchased orange extract. Tips To crush a flavoring easily, place it in a large resealable plastic bag and crush with a meat mallet or rolling pin. Rate it Print