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.
Love these ideas! Do you by chance know of any berry – strawberry, blueberry,etc., – recipes to make extracts? Is it possible? I’m needing some berry flavors to make suckers – my 4 yr old granddaughter is highly sensitive to dyes. Thanks !
If you wanted to try a berry extract, I’d go for dried berries to concentrate flavors and reduce any risks of spoilage.
I am trying a strawberry extract using freeze-dried berries, they have a very intense flavor. I’ll let you know how mine turn out when it’s done.
I think freeze dried berries are probably the best option, if it will work at all.
Hi and Thank You..
I just shared this with my Putting Foods Up team on SparkPeople !!!!
Thanks, Patti!
I made a small batch of vanilla from vanilla beans I bought in Mexico and soaked it in 100 proof grain alcohol for the past 16 years. I left the whole beans in the slender lite bluebottles from Renys.. topped with a cork and waxed it!! The 3 bottles are still in my kitchen window. Over the years the some of the wax disintegrated and some acohol evaporated out.. leaving part of the bean no longer submerged. I have alway wondered if it would still be good to use. Any thoughts on this this?
Given that it’s sitting in 100 proof booze, you’re probably good.
I’ve had vanilla beans “stored” in dark rum in my pantry for longer than that (a lot longer – like 35 or 40 years). As I use the vanilla infused rum, I simply top up the jar. When I use a vanilla bean, I’ve been putting the shell back in the jar. When I purchase a pack of beans, that’s where I keep them to prevent drying. No ones been poisoned yet. My pantry is dark and always quite cool. I’ve had no issues with mould or off-flavours. I’d say your safe to use your 16 year old extract.
As long as basic food safety rules are followed (keeping the beans covered in alcohol, not introducing other contaminants), alcohol should preserve the beans indefinitely. Given that some folks are careless, I have to consider worst case scenarios, but thank you for sharing your experience.
If you wanted a stronger Almond extract…could you use 24 almonds instead of 12? Thanks for the post…Almond extract is expensive in the store!!
You can use as many as you like, but the flavor will still be milder than commercial extracts. The better the quality of the almonds, the better the flavor of the extract. I just ordered some organic raw almonds, and the flavor is much more intense than your average off the shelf batch of almonds. Planning to try these and see what the new extract is like.
Have you try amaretto or almond liquor for almond extract? It might be good.
Pretty sure the amaretto or almond liquor would dominate the natural almond flavor, but the almonds might give a little more almond bump to the booze.
I did the same!! I still have a batch brewing in my cabinet from over a year ago. It tastes great! Can’t wait to make lemon extract!
I live where I do grow some of these nuts etc. I am trying this for sure. Just in time for Christmas and some fun. Thank you for some cute idea’s for gifts too.
These are great recipes, and im trying the lemon..But whats the point of adding sugar to the extract? Most baking and icing recipes require sugar anyways.
The added sugar is to give the product a taste more similar to commercial extracts. It also adds another layer of shelf stability by binding up free water to prevent bacterial growth, but with the alcohol base this really isn’t necessary. You could try it with and without and see which you prefer.
I make my vanilla with vegetable glycerin and it taste great. I’m assuming it would work for the others as well….but wondering what you thought?
I know there are other vegetable glycerin based extracts available for purchase, so I would think it should work, but the shelf life would likely be shorter than an alcohol base. I’d probably keep it in the fridge, too, especially if you were attempting something like the lemon where there is more moisture to potentially breed bacteria (although the acidity of the lemon should help prevent that).
Can I make chocolate extract the same way as vanilla extract. I haven’t been able to find any instructions to make chocolate extract. Thank you
I haven’t tried it, but you should be able to infuse some chocolate flavor into alcohol – maybe with cacao nibs?
USE MOONSHINE IN THESE RECIPIES. IT IS BY FAR THE BEST TO USE IF DIFFUSES BETTER AND IT LAST LONGER>
“Many recipes call for sling and scraping . . . ” What is meant by “sling,” or is that a typo?
Whoops! Yes, typo. It’s missing and “ic” – should be “slicing”. Thanks for catching this.
I finally used the last of a vanilla extract I started 7 years ago. I bought a big bottle of vodka…split and chopped about 10 vanilla beans…and kept it in the sun to “brew”. I shared portions of it with family and friends using little bottles I picked up at yard sales and Goodwill and corked them with a bag of corks I bought at the dollar store. I bake all of the time and the vanilla only got better with time. I make sure to have an extra bottle started on November 1st of each year so I never run out and my friends love the gifts.
7 year old vanilla? I bet you could charge big bucks for that. 🙂
7 years?!? Wow, so you don’t HAVE to strain the vanilla beans out of the alcohol? I bet that is interesting. Has anyone ever tried Tequila? I don’t really drink and that’s all I have in the house right now from a different cooking project.
BTW, LOVE this post!
LOL…I never thought about selling it….I love it too much. The split vanilla pods stay in the bottle for the most part. The little seeds are perfectly fine and sometimes greatly desired…Vanilla Bean Ice Cream, etc.
I don’t know about Tequila, the taste may be a bit strong. Most folks I know use clear, light tasting liquors.
I thank you all for the wonderful comments 🙂 Now, go buy some vodka and some vanilla beans!!!
I just ordered another vanilla bean assortment – my bottle of vanilla hooch is getting low. 😉
About using Tequila I want to make orange extract for Margarita’s , store brands have oil. Also I dont like vodka, plus it’s made from potatoes and I’m on a low starch diet! LOL
Thanks, great site I learned alot here today!
The starch in the potatoes in fermented in alcohol, which is then distilled. No starch left. Unless you’re drinking large amounts of your extract, it should not provide a significant amount of carbs or calories.
this is amazing….I hope to try them. thanks
Hi, was wondering if it is possible to make jackfruit extract? and how would you suggest making it? thx
I’ve never even touched or seen a jackfruit in person, so I don’t have any experience working with them. I did some searching and the closest thing I came up with was a post on yahoo answers talking about distilling oil from the seeds – http://answers.yahoo.com/question/index?qid=20090730042901AAYzvNo
Could you possibly get juice and cook it down gently a concentrate? I’m just guessing.
What exactly does the homemade almond extract taste like vs storebought? I’m not actually that big of a fan of the taste of the kind from the store but I’m curious to know what the real stuff tastes like. How would you describe it?
For you, Jennifer, I just went and did a shot of extract. I’d have to say that the flavor is very mild, subtlety sweet and more nutty than store vodka. For my palette, I prefer commercial extract, especially the aroma, because it is so much stronger and more floral. It’s sort of like comparing the scent of an heirloom rose and a violet. Both are pleasant, but the roses will about knock you over with their scent while the violets are much more delicate.
I just bought beans, but I hate Vodka. Any chance you can use Whiskey or Brandy or Bourbon? Also, I have Southern Comfort…what is it? It doesn’t say what kind of alcohol it is on the bottle. I also have rum and saw someone said they use it. What kind of rum do you use? Light, dark, cheap, expensive? I want to use anything but vodka, so any direction would be helpful. Thanks.
You should use a product that is 80 proof (40% alcohol by weight). Southern Comfort is a whiskey blend with fruit and spices, so will add a taste of its own to the extract. If you don’t like vodka, I’d probably go with brandy or rum. Using a lighter product will let more of the vanilla flavor shine through. I wouldn’t make extract out of anything I wouldn’t be willing to drink. I usually stick to mid-range products packaged in glass, and watch for sales.
I have used JAck Daniels Honey and it turned out great. Definitely a slightly different flavor than with the Vodka but very good.
Great little post you have here. I was wondering if it is possible to make a watermelon extract. or if it would be too watery?
If I were going to try it – and that would be a big “if” – I would first finely dice and then dehydrate the watermelon, and then place the dehydrated bits in the vodka. Lots of putzing around, not sure if it would work or not, but if you didn’t concentrate the flavor I know it wouldn’t work. Way too much water.
Do the store bought brands also use alcohol as its liquid base? And using this the in the same ratios as I’ve always used the store bought one will yield the same results? The recipes look great! Thank you.
Store bought extracts do have an alcohol base. Flavorings typically have an oil base. Most recipes I use specify extracts. The almond will likely have a little bit different flavor (as noted), but otherwise these should be largely interchangeable with store extracts. (Personally, I prefer the flavor of the homemade, especially when I make vanilla with several different types of beans. Yum!)
Do you want recipes posted here or sent to an email ?
For me, you could post here, or if you’re game you could email to me at laurie at commonsensehome dot com along with some photos and I’ll feature them in a guest post.