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Homemade Vanilla Extract Recipe & more Homemade Extracts Recipes!

How to Make Homemade Extracts: Vanilla Extract Recipe & More!

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Easily make Homemade Extracts including my pure vanilla extract recipe & many more!


Hi Bold Bakers!

I love the idea of making DIY versions of ingredients that you thought you could only buy in a store. What I love even more is when the homemade version is just as good, if not better than store bought; that’s exactly what you get with these Homemade Extracts including my vanilla extract recipe. And there’s no doubt about it that there is something very satisfying about making and using them in your baked goods.

Did you know that for Homemade Extracts all you need is Vodka and your flavor and that’s it? So basically you can make any flavor your heart desires, like pure vanilla extract, as long as you have an alcohol or food safe vegetable glycerin substitute.

Do I have to use Alcohol to make extracts?

Yes, most extracts contain alcohol but you can use an alternative method in the recipe below that requires glycerine and water.

But store bought extract aren’t made on Alcohol!

Yes they are, and they usually use very low grade alcohol too.

Can you taste the alcohol?

Nope! No No No. It is used in such small amounts that you can neither taste it nor will it get you drunk. Also remember that during cooking the alcohol will burn off.

What is the difference between pure vanilla extract and Imitation vanilla extract?

Pure vanilla extract uses vanilla pods. Imitation vanilla extract has never seen a vanilla pod in its life. While some people say they can’t taste the difference, I believe that using good quality ingredients is essential to making any great baked goods. There’s no need for a substitute for vanilla extract when you can easily make the real thing and have it for months.

Do I have to use Vanilla Pods to make Vanilla Extract?

Yes, the pod and the seeds have all of the flavor. You can buy Vanilla Pods on Amazon..

How long will Homemade Extracts last?

Indefinitely. Store them in labeled jars and keep them away from heat and out of direct sunlight. Buy the bottles I use on Amazon.

What are the benefits of making Homemade Extracts?

It’s so much cheaper to make your own than use store bought. Also some brands of store bought extracts contain low grade alcohol AND corn syrup. They can be a mixed bag of ingredients which is not what you want.

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When you first make your Homemade Extracts they will look like this, no color and clear.

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After 5 weeks or so they will change color, developed a much stronger flavor, and they will be ready to use in your baking.

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Homemade Orange Extract can be used in icing, buttercream, custards and batters like cupcakes.

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Homemade Lemon Extract will make a great addition to cakes, icing, and even frozen desserts like sorbet.

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Homemade Mint Extract can be added to whipped cream, frozen desserts like ice cream and sorbets and even on a bowl of fresh fruit for added flavor.

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I am a Pinterest nut and I came across the idea for Homemade Extracts here on  Just Putzing around The Kitchen. She did such a gorgeous job that I even purchased the bottles and labels she used hoping mine would look as good.


Get more of my Bold Baking Basics recipes here:

4.95 from 19 votes
Homemade Vanilla Extract Recipe & more Homemade Extracts Recipes!
How To make Vanilla Extract and many more
Author: Recipe from 'Just Putzing around The Kitchen'
Ingredients
Vanilla Extract
  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)
Mint Extract
  • ½ cup mint leaves
  • Vodka
Orange Extract
  • 1 large navel orange
  • Vodka
  • Lemon Extract
  • 1 large lemon
  • Vodka
Almond Extract
  • 10 raw almonds , chopped (unsalted, untoasted)
Instructions
  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)
  7. To make Mint Extract:
  8. Stuff mint leaves into your glass bottle.
  9. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  10. Add vodka, filling up to the neck of the bottle.
  11. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  12. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)
  13. To make Orange Extract:
  14. Peel thin strips of zest from ½ of your orange.
  15. Place zest into your glass bottle.
  16. Add vodka, filling up to the neck of the bottle.
  17. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  18. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)
  19. To make Lemon Extract:
  20. Peel thin strips of zest from your lemon.
  21. Place zest into your glass bottle.
  22. Add vodka, filling up to the neck of the bottle.
  23. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  24. After 5-6 weeks, you have extract!
  25. To make Almond Extract:
  26. Chop your raw, unsalted almonds small enough to fit in your jar.
  27. Place chopped almonds into your jar.
Recipe Notes

Replacing Vodka: just substitute the alcohol called for in any extract recipe with three parts liquid vegetable glycerin and one part water.

You can also replace Vodka with Bourbon.

 

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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288 Comments

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  1. Tshimologo on July 19, 2018 at 9:53 am

    Gemma is it OK to use vinegar for my extracts?

    • Gemma Stafford on July 19, 2018 at 11:56 am

      Nooooooooooooooo!
      This will not work, it will pickle them, but not extract the flavor.
      Try glycerin, this makes a vegetable based extract, called glycerites. you can google this too to be sure.
      3 parts glycerin to one part distilled water is the usual suggestion, then proceed as per my recipe.
      I hope this will help,
      Gemma 🙂

  2. Misha on July 18, 2018 at 7:03 am

    Hi Gemma! I love to bake and make things from scratch…I stumbled upon you recently and I love everything you do! I honestly think I may unfollow many others because you’ve resonated with me in many ways! 🙂 Question: does the bourbon in place of the vodka change the flavor of the vanilla extract? I’m thinking it might make it just that much better. Also, I made your no bake PB cookies and they are fantastic! Thanks so much!

    • Gemma Stafford on July 18, 2018 at 12:48 pm

      Hi Misha,
      Thank you for your kind words.
      Bourbon will change the flavor of the extract, it gives a lovely mellow flavor, but not alcoholic really, the alcohol burns off.
      Thank you also for your kind review of the NO BAKE cookies, I am happy that you are baking with us,
      Gemma 🙂

  3. MatElsk kjernetemperatur on July 17, 2018 at 6:02 pm

    I loved this posts! I read your blog fairly often and you’re always coming out with some great stuff!
    I shared this on my Facebook and my followers loved it!
    Keep up the good work!:)

    • Gemma Stafford on July 17, 2018 at 9:20 pm

      I’m delighted to hear that. Thanks for sharing and being apart of the community 🙂

      Best,
      Gemma.

  4. Zoltán Tóth on July 9, 2018 at 4:39 pm

    Hi Gemma,

    Thanks for the quick answer. (For some reason I cannot reply to your message…)
    I will definitely make the rose extract this week, I bought some beautiful and fragrant roses.

    I happened to notice that for the almond extract the ingredients are almonds. Do I assume right that it also have vodka? Also the instruction part doesn’t mention adding the alcohol, only “put your chopped almonds in a jar”.

    Just to be sure :)))

    Have an awesome day,
    Zoli

    • Gemma Stafford on July 9, 2018 at 9:45 pm

      Hi Zoli,

      Sorry, I will edit that almond extract. Yes pour over vodka over raw, chopped nuts. Just so you know out of all my homemade extracts the almond is one that doesn’t have as strong of a flavor as the store bought. I have had mine for 5 months now. It’s ok, just not super strong.

      Gemma.

  5. Zoltán Tóth on July 6, 2018 at 8:20 pm

    Hi Gemma,

    I was wondering if you can make rose extract, and if yes, would it require the same method?
    Thanks a lot!

    Zoli

    • Gemma Stafford on July 8, 2018 at 2:38 pm

      Hi Zoli,

      Yes, absolutely same method and I’ll add it to my list. I made rose flavor for myself by infusing vodka with Rose geranium. If you have access to that plant you can make it yourself 🙂

      Best,
      Gemma.

  6. Abby on July 5, 2018 at 3:43 am

    Hi Genma,
    I recently found your blog and YouTube channel. I absolutely love it! You are so creative and I think it is amazing that you try to keep everything natural!

    I was wondering if you could use black raspberries and make an extract? I have a bunch that I picked and need to use.
    Thanks!

    • Gemma Stafford on July 6, 2018 at 4:06 am

      Hi Abby,
      You are the lucky one! I have never used black raspberries, they are not so easily available. This is a long process as raspberries do not have an oil, like citrus does for instance. You will need to blanch, chill quickly in an ice bath, pat dry with paper towel, then add to a sterile large jar. Mash the berries in the jar and cover with 100% vodka. Then cover and leave in a cool place for about three weeks, shake every day.
      The problem is that the flavor is so light that it may not hold up in the extract unless you repeat the addition of the berries. It may be best to blanch and freeze the berries for use through the winter.
      I have never eaten one! I bet they are delicious,
      Gemma 🙂

  7. Barbarainnc on July 2, 2018 at 2:34 pm

    How much vodka per 3 vanilla beans? 😊❤😊

    • Gemma Stafford on July 3, 2018 at 12:44 am

      Hi there,
      This is not an exact science. It really depends on the jar you are using. What matters is that the beans are opened up to the vodka and immersed, with a bit to spare. I would say about 1 inch of vodka over the beans. The vodka tends to evaporate a little so do keep an eye on it.
      Gemma 🙂

  8. Belynda on June 22, 2018 at 12:33 am

    Wow this is super great. I was wondering if measuring the ingredients is important.

    Also can you make strawberry, blue berry extract the same way?

    • Gemma Stafford on June 23, 2018 at 1:47 am

      Hi there,
      Measurements are not so important as making sure that the ingredients are all covered with the vodka, but not diluted too much.
      Some things are really suitable for flavor extraction. Things with oils, such as citrus are particularly suitable. You can actually use strawberries to make extract, it is slightly different as you will need a bigger jar, blitzed fresh strawberries, a sterile storage jar, an time! It will take about 6 weeks to extract the flavor, in a cool place, then you strain it and store it in the fridge. The vodka must cover the strawberries at all times.
      Gemma 🙂

  9. Jessica Yeomans on June 21, 2018 at 7:17 am

    I saw this on Facebook today it couldn’t find it again to comment there. I am so excited to try this! I googled it and apparently the same method will also work with coffee beans to make a coffee extract! Sometimes espresso is still too much liquid for a recipe (like the mocha biscotti I attempted last week that failed lol) definitely going to be making that and the others you have shown here!

    • Gemma Stafford on June 22, 2018 at 8:27 pm

      Hi Jessica,

      Thanks for visiting my site. I haven’t tried coffee, that is a good one. I use my vanilla almost everything time I bake. Save me loads and it’s good quality.

      Best,
      Gemma.

  10. Sheryl Jackson on June 21, 2018 at 6:49 am

    How do you make caramel extract? I am having difficulty finding some without sugar.

    • Gemma Stafford on June 21, 2018 at 12:52 pm

      Thats a tough one Sheryl as when you buy those in stores they are made with artificial flavors. I’m not sure how you could make it in a natural way.

      Best,
      Gemma.

  11. Katina L Randolph on June 16, 2018 at 11:58 am

    Hi Gemma,
    Thank you for the recipes. I just bought pure vanilla and lemon extract for mu cupcakes today and will not spend money ever again on them or cake flour. I subscribe to your video posts on my Facebook page and absolutely love them all, and always excited to see new recipes come out. Baking is a passion and a calming grace for me. Keep doing an amazing job. Thank you for keeping me inspired with baking!

    • Gemma Stafford on June 17, 2018 at 2:44 am

      Hi Katina,
      You hit on the thing I am passionate about, that is the mindful activity of baking! It is difficult to be stressing about other things when you are engrossed in a recipe, and then you have a lovely reward at the end too, a win win I say!
      I am happy you are baking along with us here on BBB, do submit pics of your production too, it encourages other Bold Bakers to boldly bake!
      Thank you for being in touch,
      Gemma 🙂

  12. Gina on June 1, 2018 at 10:24 am

    I am wondering would you remove the orange peel also? Strain it out like the mint leaves? Or does it disintegrate?

    • Gemma Stafford on June 2, 2018 at 4:06 am

      Hi Gina,
      You can do that if you wish. There is an oil in this which helps to preserve it along with the alcohol.
      The mint is a tender leaf, a different thing.
      I hope this helps,
      Gemma 🙂

  13. Chandra Persaud on May 31, 2018 at 8:58 pm

    Hi Gemma, how do I go about making coconut extract?

    • Gemma Stafford on June 1, 2018 at 2:41 am

      Hi Chandra,
      You can make this in much the same way. Finely chop the coconut flesh, place in a jar and cover with vodka. Leave in the fridge and shake it every day for about 7 days, then strain out the coconut. This will give a god flavor to most bakes,
      Gemma 🙂

      • Chandra Persaud on June 2, 2018 at 7:55 pm

        Thanks Gemma, that’s what i thought. Though why does it need to be strained out as opposed to leaving it in the vodka like the other extracts?

        • Gemma Stafford on June 3, 2018 at 4:11 am

          Hi there, this is because it does not have sufficient oils to keep it from spoiling. When it has been extracted the remainder is of no use. Vanilla is the opposite example. This is very high in sugars, and oils, and will keep well as a pod. This will be a good indicator for you,
          Gemma 🙂

  14. PhanTran on May 31, 2018 at 8:36 am

    Hi Gemma,can i make pandan leaf extract base on your recipe?
    Or not can you show me how to make it.
    Thanks!

    • Gemma Stafford on May 31, 2018 at 12:39 pm

      Hi,

      Gosh I don’t know. Maybe someone else can chime in but I’m not sure because I haven’t tried it.

      Best,
      Gemma.

    • bjtatihowo on June 4, 2018 at 1:50 am

      I make it, around two weeks ago. I have pandan plant in my home. It starting have a good fragnance, still I think to strain them after 1 or 2 month like mint. Its working I think.

      • Gemma Stafford on June 4, 2018 at 2:05 am

        Hi there,
        I am not familiar with using pandan leaves. I think it is usually pulverized to extract the juice. I imagine it will work well with the spirit too, chop it finely, add to a jar and cover with vodka. I think it will need to be strained, perhaps in a couple of weeks. As far as I know it does not contain a natural oil, usually it is added to coconut oil to preserve it for medicinal use. This means that it will need to be strained.
        I hope this helps, though you know more about it than I do,
        Gemma 🙂

        • bjtatihowo on June 4, 2018 at 5:32 am

          yeah my friends tell me to use coconut oil in pandan, and wondering what will happen, haha. I will tell you when I get the result in my extract ^^

          • Gemma Stafford on June 5, 2018 at 4:29 am

            Hi there,
            Yes, please do. It will inform other people too. Thank you,
            Gemma 😉



  15. Stephanie Heaton on May 27, 2018 at 11:23 am

    Have you tried pecan or walnut extract? I’ve never seen it but I can’t imagine why it wouldn’t work.

    • Gemma Stafford on May 28, 2018 at 4:05 am

      I think it is worth a shot! The skins may cause some bitterness. Use a bigger jar, chop the nuts, cover with alcohol and proceed. It works well for almonds. Pecans have a mild flavor so may not be as good.
      Gemma 🙂

      • bjtatihowo on June 4, 2018 at 1:51 am

        Hy gemma regarding this coment, Can I use raw almond slice. Because I can’t find raw whole almond. Thanks ^^

        • Gemma Stafford on June 4, 2018 at 1:57 am

          Hi there,
          Yes, sliced almonds will work very well for you. The fresher they are the better,
          Gemma 🙂

  16. Frances on May 26, 2018 at 10:10 am

    Hi Emma !!! I love your posts and always look forward to them. My question to you is this , how would you make banana or other fruit extract ? I’m from the south and we use banana extract in a lot of our baking. Look forward to your response and also to your phone with their posts. Keep them coming. 😋

    • Gemma Stafford on May 26, 2018 at 12:09 pm

      Hi Frances,
      The fruits which produce the simplest extracts are ones which contain a oil or zest. This applies to citrus/vanilla/mint etc.
      The process of making an extract from any other fruit is dependent on the fruit or veg, it is a more complex thing.
      Google each one, see if it is suitable for you, and proceed. There is a good reason why many of these flavors are manufactured, not natural as such. I am sorry, I think it would not be for me,
      Gemma 🙂

  17. rhodamine on May 24, 2018 at 10:24 am

    Hi Gemma,

    I would like to make mango and purple yam extract, should i use the peel or the actual mango and purple yam meat? or is this even possible to create my own extract out from them?

    thanks!

    • Gemma Stafford on May 25, 2018 at 3:48 am

      Hi there,
      I do not think it will work, though I do not know. A simple extract needs to be made from a fruit/veg/herb which has an oil. Other than that it would be a different process,
      Gemma 🙂

  18. Eva on May 12, 2018 at 7:14 pm

    There’s no mention of vodka in the Almond Extract ingredients or instructions. I’m just clarifying that vodka is added to the almonds. 🙂

    • Gemma Stafford on May 16, 2018 at 7:44 am

      Hi Eva,

      Sorry I will edit that. Yes add vodka to the almonds. I’ll change the recipe now. Thanks for letting me know.

      Gemma.

  19. Christine Furgason on May 4, 2018 at 9:52 am

    Cant wait to try this, THANK YOU – what is the ratio of oz vodka to vanilla bean pods?

    • Gemma Stafford on May 5, 2018 at 1:01 pm

      Hi Christine,
      It does not matter so much, just make sure you cover the vanilla pods well with the vodka. Top it up too when you use it, it lasts for lnog time,
      Gemma 😉

      • shellshock on May 17, 2018 at 2:22 pm

        I would like to clearify that you can top the extracts off with vodka, as you use it. So I do not start with a fresh batch of vanilla bean, mints, or whatever and I can keep adding vodka as I use it?

        • Gemma Stafford on May 18, 2018 at 11:25 pm

          Hi,

          Yes keep topping them up. You can do that for years.

          Best,
          Gemma.

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