How to Make Homemade Extracts – Vanilla, Lemon and Almond
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I do a fair amount of baking, especially once the weather gets cooler, so I figured I could save quite a bit of money if I learned how to make homemade extracts. It turns out it couldn’t be much simpler – the biggest skill required is patience – and I can have plenty of extract for pennies on the dollar compared to buying high quality extract.
This post covers how to make the three homemade extracts I use the most – vanilla, almond and lemon.
Always make sure all your containers and kitchenware are well cleaned. If you want, you can sterilize by boiling for ten minutes, plus one minute per every 1000 feet above sea level. I haven’t boiled, I’ve just used well-washed everything, and I haven’t had any problems.
How to Make Homemade Vanilla Extract
1. Use 2 ounces of vanilla beans and one pint vodka for every pint of extract that you want to make. (For one cup of extract, use one ounce, and so on.)
2. Chop the beans into 1/4 to 1/2 inch long pieces. Many recipes call for slicing and scraping, but if you simply cut the beans into small pieces, you can get the same results with much less mess and effort.
3. Place the cut vanilla beans in a lidded, glass jar with 80 proof (40% alcohol by weight) vodka. I prefer to use vodka bottled in glass rather than plastic, and watch for whatever’s on sale. Lately I’ve been using Svedka. You can see the bean pieces at the bottom of the jar and the floating vanilla flecks.
4. Shake the bottle once a day for at least a month, and you have homemade vanilla extract. I usually aim for two to three months. The color and flavor will deepen with age.
5. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle. You can order bottles online or find them in some specialty stores, or reuse empty extract bottles that you already have on hand. Alternatively, you can measure right out of your brewing bottle and continue to let the rest steep, or pour off some and let the rest steep. I like to bottle what I’m using separately to reduce any risk of contamination from dipping into an open jar (even if it is filled with alcohol). You really don’t need to strain if you’re just pouring off the top, and you can add more alcohol a few times (depending on how much you draw off and how strong your beans are).
6. Store in a cool, dark location.
If you buy the vanilla beans in bulk you can save even more (I have split orders with friends). You can also buy assortments of beans and mix and match types for subtle flavor differences. I think my homemade extract with a mix a beans tastes and smells as good or better than any commercial extract I’ve tried.
Purchase Boston Round Bottles, 4 Oz Pack of 12
For gift giving, you may want to consider using different alcohols (such as brandy or rum) combined with different bean types for a truly unique gift. Or just make up one big batch and split it into small decorative bottles.
How to Make Homemade Lemon Extract
This recipe is based on the post “How to Make Baking Extracts” from the Denver Post.
1. Combine the zest from 1 lemon, 1 teaspoon sugar and ½ cup 80 proof (40% alcohol by weight) vodka. Don’t use the pith (white part) of the lemon- just stick to the yellow – as the pitch is bitter. I like to use my Microplane zester to get a beautiful, fine lemon zest.
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2. Place zest, sugar and vodka in a lidded, glass jar.
3. Shake the bottle once a day for at least a month, and you have homemade lemon extract. I usually aim for two to three months. The flavor will improve with age.
4. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle. Alternatively, just pour off a small portion for use and allow the rest to continue steeping.
5. Store in a cool, dark location.
How to Make Homemade Almond Extract
Commercial almond extract is made with bitter almonds, which contain a cyanide precursor, which I don’t suggest brewing at home.; In fact, some folks argue that you should not use natural almond extract at all, only the synthetic. For my part, I’m more likely to trust nature than chemists. I’ve read that the same pits and seeds that contain the cyanide precursors also contain anti-cancer compounds. I don’t go out of my way to consume extra seeds and pits, but I don’t worry if they occasionally get eaten.
These instructions are based on the E-how post “How to Make Your Own Almond Extract“. By now, you know the drill, but we’ll go through the steps and proportions.
1. Use 12 whole, raw skinless almonds and one pint 80 proof (40% alcohol by weight) vodka for every pint of extract that you want to make.(For one cup of extract, use 6 almonds, and so on.) My almonds had been in the freezer for while, so I used more. The skins will make the extract more bitter, so it’s best to opt for skinless. Better tasting almonds make better tasting extract.
2. Chop almonds and place almonds and vodka in a lidded, glass jar. More surface area means more flavor transfer from almonds to alcohol.
3. Shake the bottle once a day for at least a month, and you have homemade almond extract. I usually aim for two to three months. The flavor will improve with age.
4. Strain the finished extract through cheesecloth or coffee filter and place in a dark bottle. Alternatively, just pour off a small portion for use and allow the rest to continue steeping.
5. Store in a cool, dark location. This extract will not taste as strong as commercial almond extracts, so you may want to make a small batch and see if you like it before making it in quantity.
And now you know how to make homemade extracts.; The same concept can be used with homegrown mints for homemade mint extract, or to make homemade orange extract and coconut extract. The shelf life is indefinite – alcohol is a preservative. I’d still recommend using in a year or two because the flavor will fade once the solids have been removed.
If you want to try different fruit extracts, like watermelon or strawberry, I’d recommend dehydrating or freeze drying the fruit first to concentrate the flavor.
If you’d like to use the labels shown in the photos above, just click on the image below. The file is large, so it make take a couple minutes to open.
Update: I just added a jpg copy of the labels, shrunk down to fit on 4 oz bottles. This will only fill about half a page when printing. Download extract labels sized for 4 oz jars.
More Great Extract and Infusion Recipes
- How to Grow Stevia and Make Your Own Extract
- Easy Chocolate Mint Extract
- How to Infuse Herbs in Oil, Water, Vinegar, Alcohol or Honey
Originally published in 2012, updated in 2016.
Hello, so what about pistachio extract? Can I do this with pistachios? I found it is difficult to find pistachio extract. Also when I did find it the ingredients of the suppose natural extracts is not even pistachios well it only says “natural flavors”. Is there a reason for this? I want just a bit of pistachio extract and I wish it to be real pistachios. Is this possible? Thank you.
There’s one way to find out… I haven’t tried it, and I’m not sure how well the flavor would carry, but it wouldn’t be too expensive to give it a try with about half a cup of vodka filled with chopped raw pistachios.
Did the pistachio recipe work?
I haven’t tried the pistachio yet.
I love making the vanilla extract and giving it as gifts! My friends and family love getting it as much as I love making it. It is such a great gift. So much better than store bought anything. I gave them the vanilla extract, vanilla sugar, cinnamon sugar, small pies in a jar that they would cook themselves when they wanted it. I would place a piece of parchment paper in the gift bag so they could put it on the baking sheet to protect it from the pie overflowing and making a mess. I also made them butter and put a soup mix in a one quart ball jar. They would get a nice letter with instructions on how to thaw the pie first for a bit before baking. Dates on each item on how long they would last. I also made applesauce. That was probably the easiest of all to make. If anyone would like the instructions, just email. I will gladly share! Thanks for listening.
I want to be on your Christmas list! Everything sounds wonderful.
Thanks so much ! I love baking. Wish I had a baking partner. It would be even more fun. If anyone is looking for vanilla beans I get mine from Amazon. They are called Spicy World Madagascar Bourbon Vanilla Beans. I get the half pound bag which costs 27.00 and free shipping. There are about 65 to 70 per bag. It is awesome. You can get smaller or larger bags.
Thank is help full to buy the beans on Amazon I bought mine at Harmon’s grocery store and they were $7.00 for 3 beans yikes. Thanks for the help.
Oh yes – the bulk pricing is much more affordable!
Hey Melissa
I would LOVE to have some of your recipes. I moved to a little farm last fall and have in mind to make presents for Christmas. I also like to craft, so making cute tags is just another fun thing to do. I live in Northwest TN. I, too, would love a baking buddy. I grind different kinds of wheat berries, grains, etc. to make fresh, healthy breads.
Yipeee, so much fun!!!
We would love to try your recipes for extracts and anything you’d like to share , we’re new at this and both disabled but love to cook.. all kinds..Thank You. Sue & Debbie
Halosue2009@aol.com
I would love to be on the site for all the holliday baking and homemade gifts count me in. Nothing better thatn a gift form you hands
Melissa, I would love your recipes. I am already making my own vanilla extract with bourbon and vanilla. The bourbon is so much better, especially in hot chocolate.Thanks
Oooo – that sounds nice on a cold winter day.
I enjoy cooking and giving unique gifts. I would love your recipes Melissa: tastrong911@hotmail.com
Thank you!
I would love to have your recipes Melissa – thanx
Hello Melissa,
I realize your post on Common Sense Home was on July !0, 2013, but It’s still posted, so I decided to contact you to see what deal you worked out with Laurie. Did you just email the ones who contacted you or did Laurie post your recipes as a guest host? If she did, do you know how I can access it. I really like your ideas. Thanks!
I never heard more from Melissa than what’s posted, so I don’t know if she’s still checking in.
I would love anything that you would like to share. It all sounds so wonderful. I wish that you lived closer lol. I am in Louisville, Kentucky. My email is jmdl1029@hotmail.com
Thanks in advance ?
Very good information, Thanks a bunch I will be making some as soon as I get the vodka. When you talk about bitter almonds and cyanide it make me wonder if these are apricot pits? If I were to use them would they also need to be skinned?
Many fruit pits and seeds contain trace amounts of cyanide. All the DIY almond extract recipes I’ve come across recommend no skins.
I tried to make sure no one else asked this but I can only find slivered almonds which some sites say are another name for skinless. Will this work. Your pic is of a whole almond.
You can use slivered almonds, or you can remove the skins from whole almonds by soaking them overnight or blanching them. The skin will slip right off. This video show both soaking and blanching.
Thank you!
Great website…but does anyone reading it really live “1000 miles” above sea level;)?
hmmmm…there’s a chance that should have read “feet” instead of “miles”.
Great recipes for extracts! You might want to correct the third paragraph under the photograph of the hand holding the almonds. It states, “Shake the bottle once a day for at least a month, and you have homemade lemon extract” instead of ‘almond extract’. Thank you for the recipes.
Thanks, Mia!
I’m looking for recipe of homemade almond extract. Thank you very much for the useful recipes! I will try them and present you the result.
The almond won’t taste like store almond extract, but hopefully it will work for your needs.
What a great article – the instructions seem quite easy to follow and the reasons for the steps are explained well and in depth. . I hope I can try to make some of these extracts soon. 🙂 Thanks so much!
It is really easy – and a great money saver! My bottles are still sitting in the pantry. I just transfer a portion to a smaller bottle for use, and let the rest continue infusing.
That is genius! I always measure vanilla from my big liter bottle but it would be MUCH better from a smaller bottle!
I always have the brewing bottle going at the same time I have my measuring bottle full.
I was reading a blog which mentioned drying and grinding the infused orange rinds, once strained, in a seed grinder for use in recipes or drying and using in tea. I hate wasting anything; might someone dry/toast the almonds after infusing for use in other recipes?
I think you’d need to be careful with the toasting, because they would want to light on fire. 🙂 i could see mixing them in a quick bread, or throwing them in oatmeal. Most of the flavor will be soaked out, but they’re edible.
Hi, inquiring about bitter almonds: With regards to purchasing online, is this site bitteralmond.com reputable? It says that their almonds are grown in Iran, which for obvious reasons raises some red flags esp. here in the U.S. But as far as I know, almonds themselves are native to the Middle East and other parts of Eurasia and Africa, so maybe buying from Iran will garner a more “organic” product (seeing as they’re native to that region).
Any answers anyone can provide will be of much help. I too am sick and tired of the corrupt FDA nanny state telling people what we can and cannot do to our bodies. I figured all that was settled some 40 years ago with a little thing called Roe v. Wade. After all, the government doesn’t say it’s illegal to get tattoos, piercings or plastic surgeries, so why the double standard re: “my body, myself”?
I would not recommend brewing with bitter almonds. If you somehow manage to concentrate the cyanide, it could be deadly. Some things just aren’t worth experimenting with, to me.
I’m a new y so this may be a stupid question . When your baking, the chefs say to toast the nuts for better flavor. Would you ever toast the raw nut for almond extract?
I have not tried it. I’m not sure if it would concentrate the flavor, or dry up some of the compounds we’re trying to infuse in the extract.
I’ve heard of bourbon vanilla extract and assumed this meant it was made with bourbon – do you know if that is the case? Do you know what one tastes better? Thanks (:
Nope, not bourbon, bourbon vanilla beans. Vanilla.com discusses the differences:
I just love your blog and homesteading tips! Thanks for sharing this!
Love this. I assume I can make orange extract same as lemon. That’s one I’m always wishing I had.
Orange, lime – whatever you like! I would suggest sticking to organic produce, as anything sprayed on the fruit will potentially be concentrated in the extraction process.
Great ideas. I guess, I should just look for a large vodka bottle so I can make extracts and use it as a preservative in other recipes. I do not drink anymore, so the weirdest part is going to a package store for the vodka. I have read that everclear works well too, since it is tasteless and all you taste is the additive. I have not tried either yet.
lol – I don’t drink much, either, but I do pick up a couple of bottles each year just for this sort of thing. There’s a good discussion of the use of Everclear for extracts here – http://chowhound.chow.com/topics/732579
The main down side is that you may get more bitter flavors.
Almond Extract will not taste like store bought Almond Extract as that is made from bitter almonds that are not legally sold to the public in the United State.
I do make my own extracts but for vanilla the process time is 6 months.
Yes, I do mention in the post that the almond extract will not taste like store extract, and that people should try a small amount before they make a large amount in case they don’t like the flavor. As for the vanilla brew time, I’ve seen everything from 4 weeks to 6 months suggested. I’m all for a longer brew if you have the time!
I make my vanilla extract a quart at a time. I never use any that is less than 6 months old and prefer longer. The other thing I never do is strain it. I leave the beans in the jar until it’s empty. I keep extract made with both rum and vodka. I use the rum extract in heavier recipes, like fruit cakes, bread puddings, fruited cookies, and some pies and tarts (try a little in oatmeal with raisins or craisins and fresh banana for something yummy and different). I use the vodka extract in lighter recipes, like white, yellow, or angel food cakes, sugar cookies, pancakes, and the like.
There are a few things I do differently with my almond extract. I roast the almonds, which, like blanching, makes it easier to remove the skin, and aids in increasing the flavor. I use more almonds, filling the jar I’m using about 1/3 full. I know this sounds weird, but I also add a few peach kernels to the extract.
Although flavorful (you can smell the strong almond like flavor when you open them), peach pits contain a form of cyanide, so that may be something readers wish to consider before adding them to their brew.
From Ask Dr. Gourmet:
Almonds also contain cyanide, as do apples, spinach, apricots, plums and others. Low doses of cyanide are not dangerous and cyanide in small amounts can also combine with another chemical in the body to form vitamin B12, which helps maintain healthy nerve and red blood cells. I would think a few in a quart of extract would not be dangerous.
I would think you are correct, but due to potential liability issues I have to point out any possible risks.
Understood.
Oh, and I love your article. It is simple and informative. I also read about Stevia and intent to try that as well…but first the Almond Extract.
Thanks. If you use bitter almonds and have time to share the results, I’d appreciate it. Ways to work around restrictions, if you catch my meaning.
Is it possible to use liquid other than alcohol?
To make an extract, you use an alcohol base. Since these are generally used in small amounts for cooking, the alcohol cooks off, and it simply acts as a temporary carrier for the flavor.
You can make a flavored oil, but it will not have the same preservative properties as alcohol and will thus have a shorter shelf life. (Alcohol based extracts will keep indefinitely.) Flavored oils often have a less intense flavoring effect than an alcohol based extract, so you will need more flavored oil to get the same amount of flavoring in a recipe.
If you want to try an oil based flavoring instead of an extract, use a mild, food grade oil such as sunflower or fractionated (liquid) coconut oil. Dry herbs are best to reduce the risk of spoilage.
Laurie (or anyone), have you ever attempted a reduction of your citrus extract, in order to concentrate the citrus flavor?
I haven’t, but you could try it. My primary concern would be that any method used to remove excess water would also drive off the aromatic compounds that create the flavor.
I second the longer fermenting time suggestion! I came here last summer, used your recipe for vanilla and finally used it yesterday to make snickerdoodles. The flavor was really intense and worth every moment I waited. And I used some rum I purchased in Jamaica for one bottle and some high grade vodka for the other. What an amazing tastes they add to baked goods.
Bitter almond pits can be found at Chinese store
This sounds like fun! And so easy!!! Would definitely make unique gifts. Wonder if it could be used as a difuser too?
Given that the aroma spreads up out of the jar when it’s left open, I would certainly think so.
I already have made vanilla- I need to get started on some others now! I think a variety of homemade extracts would make a great Christmas gift this year for several people on my list!
For the vanilla, I use Rum, just because I think it gives a better flavor and I let it sit for about 9 months before using. I also scrape my beans so I can make vanilla sugar.. Will have to try the other extracts, thanks
How do you make vanilla sugar, please? 🙂
To make vanilla sugar or honey, simply place a chopped bean or two in each cup of sugar or honey and wait a few months. Here’s a post where I infused vanilla honey – https://commonsensehome.com/how-to-infuse-herbs/
Whenever I scrape a vanilla bean for a recipe, I put the scraped bean iin my sugar cannister. My sugar always smells like vanilla.
I use dark rum to make vanilla. Have been doing so for 40 years. Likely some of the same beans are still around. Here, the beans come in a vacuum sealed packet of perhaps a dozen or so. When I open the package I put the remaining beans directly in a jar of rum to keep them soft and pliable. After I’ve scraped out the seeds I need, I put the empty pod in there too and top up the jar as needed. I’ve never had to strain the vanilla and can’t imagine why you would ever need to. Occasionally, I’ve taken a few empty pods out and blitzed them in a blender with coffee and a little almond milk to drink over ice. Or I’d have an awful big jar by now.
I love this! I’ve always been meaning to make my own vanilla…. but I love the directions for almond extract as well. I’ll be pinning this!
Can I use this same method to make a cinnamon extract?
I don’t see why not. Experiment with the proportions until you get a flavor you like.
I have seen video recipes using a couple cinnamon sticks to do this. They said pick a bag of them(8-12 sticks) up for $2 from the Indian foods market. Has anyone ever done this using PGlycol or Vglycol? I’m wondering if the flavor comes out as strong?
I haven’t tried it with other liquids, or with cinnamon (I usually just use cinnamon).
Yes its do good in apple pies. And oatmeal cookies.
After your almond extract is done and you strain it. Do you discard the nuts or reuse them?
You could put the strained nuts in a recipe, but they won’t have much flavor left.
Yes Vegetable glycerine, organic canola oil, or any oil you prefer will work fine. I’ve made extracts using vegetable glycerine, olive oil, canola oil, and coconut oil. With the glycerine extract I heated it. It speeds up the process. My Vanilla extract works great in recipes using organic oils instead of alcohol. They last in the cupboard for months. I store in cobalt glass bottles to keep the light out. Oils go rancid when exposed to light and heat. If you are worried about it going rancid you can add a vitamin E drop to it and also to olive oil to keep it from going bad.
Yes you can, i have made one using 50% (100 proof) vodka and my other half uses it to maintain his high blood pressure, just a couple of drops are needed tho, too much will lower your blood pressure too far, this is from experience you do not want so use caution.
Wait – exactly what lowers your blood pressure? I’m experiencing extremely high blood pressure lately so I’m really interested in what you’re saying! Thanks!
They’re using the cinnamon extract for lowering blood pressure.
Mrs Pet:
If you are experiencing extremely high blood pressure lately you need to be checked out by a Dr. and tests run. I just had a heart attack and found out I had a 100% closed artery to my heart. This started with unusual blood pressure elevation.
Thanks, JD. That’s a good recommendation. I hope you’re okay now.
mrspet–I made smoothies 5 days per week (apples, bananas, pineapple, kiwi, and pomegranate juice) to get my husband off BP medicine. We bought a really good mixer that would break up tiny seeds like from raspberries, kiwis, etc. We also put whatever else in we have at the moment–like cherries, peaches, grapes, watermelon–whatever you like! He was able to come off medicine within the first month of doing this. I also try to cook at least 80% of our food from the beginning to cut down on chemicals, preservatives, salt, etc in pre-made stuff. So watching what you eat, and smoothies, in conjunction with cinnamon can either help do away with, or greatly lower the amount of BP medicine needed.
Lemon essential oil is supposed to regulate blood pressure, whether high or low. I drink lemon EO in water daily, but you have to buy a therapeutic grade EO, like Doterra.
I am a doTERRA representative, but I don’t recommend taking essential oils internally, even high quality oils. “Therapeutic grade” is an arbitrary distinction created by doTERRA and does not represent any sort of designation or certification from an unbiased third party.
There’s nothing magical in this. What lowered his BP was the potassium content from the fruit, especially bananas. You can achieve the same result by taking one daily OTC potassium supplement, or by drinking a tablespoon of lemon juice.
And if you have high BP, get a full thyroid workup. The root cause is usually low thyroid.
I know this is an old post but would love to hear more about how your husband got off bp meds.
If you have high blood pressure, talk to your dr about Beet root! It’s amazing and doing great things to lower my husbands blood pressure.
I have read somewhere that drinking 1/4 cup of beet juice per day will lower your blood pressure to normal limits. I use an extraction juicer for beets but find them so sweet I have to toss in a whole lemon – skin and all. Very sweet isn’t my thing so perhaps others won’t mind it.
I know that cinnamon lowers blood sugar levels. I’m not familiar with using it for blood pressure.
Apparently so, at least from this study, “Efficacy of Cinnamon Consumption for Reducing Blood Pressure in Adult Hypertensive Males“:
“Conclusions:
Cinnamon was found to be effective in weight loss and reduction of systolic and diastolic blood pressure in patients with uncontrolled hypertension. Weight loss, reduced WC and WHR in group ingesting cinnamon was positively correlated with a reduction in SBP and DBP.”
I think this is really cool however I am not soure I like the ideas of giving my kids something made with this due to the alcohol is the a way to substitute it
Have you ever used store bought extracts? If so, you’re using alcohol. For baked items, the alcohol evaporates during the baking process.
If you prefer, you can use vegetable glycerin instead of alcohol, but I prefer the flavor, consistency and shelf life of alcohol based extracts. The amount of alcohol per serving is minute, even if the recipe isn’t baked. Think about it – one teaspoon of extract in a whole batch of cookies.