If you think you’ve seen this before, you’re not wrong–I posted this last fall and it was our most popular recipe of 2013! It’s not too early (or too late!) to get started on brewing your own homemade vanilla, so if this is something you’ve wanted to do in the past, today’s your day!
Original Post
You guys, I have a confession. I’m kind of the biggest Grinch in the universe. I don’t mean to be–I genuinely want to love the Christmas season. But see…when the 4th of July is over and then you go to Hobby Lobby and they’re all decked out for Christmas, by the time the big day rolls around ALMOST 6 MONTHS LATER, I’m so done. I’m over it. Right now, I’m ambivalently pleased that Christmas is around the corner, but come December, I’ll be ready to pack up my tree before I’ve even decorated it.
So in October, I’m all excited about Christmas cards and holiday goodies, so really, now is the key time for me to pounce on Christmas, because if I don’t, I’m going to have a lot of half-filled treat bags, undelivered laundry detergent (yes, I give laundry detergent to friends and teachers for Christmas…I’m THAT friend), and Christmas cards that I post on Facebook 6 days after Christmas is over. Some of you may think I’m kidding or exaggerating. I’m so not. All of these things have happened.
Basically…I’m here to help anyone else who feels a little frazzled by the time December rolls around. If you’ve never made your own vanilla, it’s amazing–the taste is incomparable (especially when you consider the cost of making your own vanilla vs. buying real vanilla extract), and if you make it for gift-giving, you can start now. October. Pre-holiday burnout. And when you give it as a gift, people can make their own dang cookies and your kitchen stays mess-free, which is pretty much the greatest gift you can give yourself AND your children during the busiest time of the year.
You’re going to need some supplies–vanilla beans, liquor (yes, vanilla extract is made with liquor–I know people who were genuinely shocked to learn this), and bottles. And labels (eventually, but you can get them now if you want). If you’re like me and live in a place where you can conveniently purchase large bottles of hard liquor in grocery stores and places like Sam’s Club and Costco whilst buying baby food, milk, and eggs, the liquor purchasing is no biggie (unless you’re trying to draw as little attention to yourself as possible and proceed to lose your Sam’s Club receipt, so you’re waiting in line to get a duplicate receipt so they’ll let you leave, then you spill your entire 32-ounce Diet Coke and run into your ecclesiastical leader with a giant bottle of vodka and a giant bottle of white rum in your shopping cart…not that I know ANYTHING about this scenario…)
ANYWAY. I decided I wanted to try making vanilla with both vodka and white rum to see what I liked better. For the record, they both smell like death.
When it comes to booze, I pretty much know nothing from firsthand experience, so I was just going off what I was reading on the internet. Vodka is often the standard for vanilla-making, but a lot of people also recommended using rum. But…I don’t like the flavor of rum–I find it sickly and overpowering. So I decided to try using white rum, which is just about as flavorless and straight-up alcohol-y as vodka.
I was actually pretty surprised to discover that even though the vodka and white rum smelled almost exactly the same before I added the vanilla beans, once they had brewed for awhile, they were very different. The vodka vanilla was similar to what you buy in a store, so if that’s what you’re after, go for the vodka. The rum vanilla was sweeter and more fragrant. After a few years of making this, I only use white rum to make vanilla because it’s hands-down my favorite.
I bought my bottles and vanilla beans from Amazon. Don’t even think about buying your vanilla beans in a grocery store–they’re, like, $10/bean, plus 20% of your soul and a security deposit on your firstborn child. Think about how many bottles you want to make, and shop around for the best price according to your needs. These ones are great. OliveNation also has really great sales on them sometimes, so be sure to check them out and watch there, too. If this turns into “your thing” you’re planning on doing every year like me, I’d recommend just kind of watching all of the time, so you can get a feel for how prices are fluctuating.
I use these 4-ounce glass bottles.
I think these are ideal because it’s the perfect size for gift-giving and the dark-colored glass helps protect the flavor of the vanilla.
There are lots of different methods to making vanilla, but I like cutting the ends off.
This helps the brewing process go faster, so if you get a late start (like mid-November), you could still conceivably have enough time to get it done.
I divided up my beans equally into large mason jars…
and then covered them with the rum (or vodka…but really, it’s all about the rum.)
You could also put the beans directly into the bottle, but I wanted to use the beans later for something else and I didn’t want to risk them getting stuck in the narrow neck of the bottle.
Place the lids on your jars and shake them vigorously. Then place them in a cool, dark place (like a closet or a cupboard) and shake them once a week or so.
In about a month, the vanilla flavor will have started infusing the liquor and it will be darker and fragrant. It will never get as dark as commercial vanilla because they almost always use artificial coloring, but as long as it smells good, you’re good to go.
It’s usable at this point, and likely better than most stuff you can buy in the store. But if you can, I would let it brew for another month at least. This year, I started mine in July!
Finally, when you’re ready to give these away, carefully (like…use a funnel. This stuff is precious) fill the bottles.
I also stick a bean in each bottle so the flavor will continue to get stronger (you may need to trim it down a little to fit).
If you have beans left over, be sure to squeeze out the bean paste from the beans
and save it in an airtight container. Use it in ice creams, sweet sauces, whipped cream, jams, jellies, etc. You can also allow the pods to dry out (after you squeeze out their insides) and then grind them up into a powder using a coffee or spice grinder and sprinkle it into anything that you’d like to add vanilla flavor to (or mix it with sugar to make your own vanilla sugar).
To make the labels, I used some Martha Stewart kraft paper labels that were once available at Staples, but they don’t make them anymore. Here is what I’ve found that you might be able to use instead:
Also, I found this handy-dandy punch if you want to get creative.
I’m not including a printable because you might want them to say something different or more customized (plus, chances are your name is not Jones…and what if you use Tahitian vanilla beans? Or Mexican?). But I will tell you how I made them in the printable instructions below, so never fear.
Check out how cute they are on the bottles!
Also…remember these cookies? Giant oatmeal chocolate chip cookies? They call for a whole tablespoon of vanilla, which is part of what makes them so delicious. So if you really love someone, you could tuck a copy of that recipe in with a bottle of this amazing vanilla with a bag of high-quality chocolate chips (these Ghirardelli milk chocolate chips are my favorite for that particular recipe).
Excited?? I hope so! This is the only way our neighbor/co-worker gifts get done!
This is how I did things…please feel free to customize everything to your own needs/tastes.
Homemade Vanilla
Ingredients
- 2 1.75- liter bottles vodka or white rum
- 60 vanilla beans
- 4- ounce glass amber bottles between 30-40 washed (you probably won't use all of them at once)
- Martha Stewart Kraft Labels Flourish style
Instructions
- Cut the ends off the vanilla beans and divide them evenly among 4-5 1-quart glass mason jars.
- Cover with vodka or rum and close tightly. Shake vigorously.
- Place in a cool, dark place and shake the bottles about once a week for at least 1-2 months (but you could do this forever if you wanted).
- When ready to gift, carefully fill each glass bottle with vanilla extract and secure the lids tightly. If you'd like, you can include a vanilla bean (you'd likely have to trim it) in each bottle.
Notes
- If you have beans left over, be sure to squeeze out the bean paste from the beans and save it in an airtight container. Use it in ice creams, sweet sauces, whipped cream, jams, jellies, etc. You can also allow the pods to dry out (after you squeeze out their insides) and then grind them up into a powder using a coffee or spice grinder and sprinkle it into anything that you'd like to add vanilla flavor to (or mix it with sugar to make your own vanilla sugar).
For the labels, this is what I did:
1. Use the template designs OR make your own to print using this Avery template.
2. The print font is Penelope Anne and the script font is Lavenderia. Everything is centered.
JONES FAMILY (Penelope Anne, 14 pt font)
Madagascar Vanilla (Lavenderia, 26 pt font)
ALL-NATURAL * HOMEMADE (Penelope Anne, 14 pt font)
If you’d like, you could include favorite recipes that use vanilla and a key ingredient, like a bag of chocolate chips.
Questions & Reviews
I’m ready to print the labels but can’t for the life of me find Penelope Anne or Lavenderia fonts. I’m using the same labels you used. Any clues for this font-challenged gal?
HA! Here you go! 🙂
http://www.dafont.com/penelope-anne.font
http://www.losttype.com/lavanderia/
With Lavanderia, they encourage you to donate to the creator of the font, but you can just put $0 in the box if you want.
Rhonda, Kate linked to each of the fonts in her post. Just click on the name of the font & it will take you to the site where you can download it.
I’ve had my vanilla prepared since Halloween, and have it stored in a dark corner of my garage. The color isn’t turning as dark as I expected (I’ve never done this before, so it’s not as if I have a point of reference- haha). Is this normal after a month, or is it possible that the garage is too cold and somehow interfering with the process? I’m in WA state, so it’s not typically freezing here, often in the low 40’s/upper 30’s at night. Guess I have first-time-vanilla-making jitters;-)
Hi, Carrie! I’m so sorry it’s taken me so long to get back to you! How’s it looking now?
You know, it’s funny because it seems like a whole bunch of people started around the same time and some of them are ready and some of them aren’t–the only thing I can think is that it’s the beans (or I imagine it could be the cold weather). If it’s NOT ready, there’s no great way to hurry things along, but one of our readers had a great suggestion–put a piece of a bean in each jar and tell them to let it brew for another month or two before using it.
Anyway, I hope it works! Merry Christmas!
Carrie – I live in Chehalis. i was browsing through the comments because I have exactly the same problem. I made mine in october and was planning on giving them away for Christmas. i got them out after 2 months and they are still somewhat clear and not as dark as I expected. I have it in a food storage room which stays cool and wondered if I should have had them in a warmer area.
If I want to make the vanilla in each 4oz bottle how much vanilla bean should I use
This is such a nice idea! I am curious, is there a minimum amount of time to let the beans steep before I put them in the smaller bottles, I wanted to give them for gifts this Christmas, but just got around to putting the beans and liquor into jars tonight. Am I too late? Is 4 or 5 weeks enough if I toss a bean in each 4 oz jar?
I just got my vanilla beans from the link above and only got 24 beans. Still an 8 oz. package, but only 24 beans. Should I still do 5 per jar? or cut them in half? I’m just not sure about the bean/alcohol ratio. Why did I end up with so few beans?
Kristen – the same thing happened to me! Used the link in the directions & I certainly don’t have 60 beans. More like your number, 24 but it says 8 oz. Thx for asking because I have the same questions that you do.
SO WEIRD. You should be just fine with keeping the beans in tact (just cut off the ends) and use the same amount of alcohol. It’s possible that they were bigger beans or that they had more moisture (which also means they were likely more flavorful). Try not to stress too much! 🙂
I just received my order of vanilla beans from your link and the 1/2 pound package I got has 90 beans! Also, the unopened vacuum sealed package had a heavenly vanilla scent, but that vanilla scent disappeared as soon as I opened the package! Once out of the package, these beans smell kinda like raisins!! Is that normal??? I went ahead and started my extract using white rum (felt so awkward going to the liquor store, but I bought a 1.75 liter bottle of the same brand you showed in your photo). I put about 20 beans each in 2 quart jars……I used more beans per jar because I figured they must be small since it took 90 to make a half pound, but I’m really ignorant about vanilla beans, so I’m just guessing here!! By the way, I am a huge fan of your blog! 🙂
Totally normal for the smell to fade after awhile, I promise! 🙂 GOOD LUCK!
I just finished making four quarts of the white rum vanilla. When reading your directions it said to cover the vanilla beans, so I filled the rum all the way to the top of the mason jar. However, I notice in the photo’s above, you just filled your jars about ¾ full. I put 15 beans in each of the four jars, will my vanilla be strong enough in two months or will I need to have it sit longer because I added more rum?
Yeah, mine didn’t go all the way up. You can either leave them upright (because you cut the ends off, the vanilla beans will suck up the liquor like a straw) or you can lay them on their side (which I ended up doing). Either way, you’ll be just fine! Good luck!
I was confused, too, when she said to “keep them upright or lay them on their sides”. I thought Kate meant the beans, but when I filled my jars, I finally realized she probably means to lay the whole JAR on it’s side. The lids were on tightly and nothing has leaked out. Now the beans are completely covered. Maybe everyone else understood this, but I thought I would comment since at least three people have asked the same question!
So, I ordered the vanilla beans that you linked to about a week ago. When I placed the order, I swear there was something in the item title about it being 60-ish beans. Now, it doesn’t say that and just labels it as 1/2 a pound of vanilla beans, and when my order arrived there were only about 30/35 beans. Is half a pound of beans enough? Or do I need to order another half pound? I hope my question makes sense. Haha.
Totally makes sense. You know, you CAN order more, but I bet you’ll be okay as it is. Good luck!!
I was wondering if you think that it would be ok to use plastic bottles instead of glass. Thanks!
I would stick to glass if you can–over time, the vanilla can take on a plasticky odor/flavor and unless it’s darkly colored plastic, the flavor will fade over time.
Thanks! I thought that would be an issue. Now to decide 2 or 4 oz bottles? Hummm…
Hi! I love your blog! I am making the vanilla and in the recipe it says to cover the vanilla beans
But in the picture the jar is only about 3/4 full and the beans are not completely covered. Is that right? Also a side note I was born and raised in Louisiana but have been living in Boise for 8 years! 🙂 thanks , Kim
You can either leave them upright (because you snip the ends off, the beans will siphon it up like a straw) or you can lay them on their sides. And how funny that you were born and raised in Louisiana and that your’e living in Boise, haha! What part of Louisiana?!