DIY Vanilla, Coconut & Almond Extracts
When using extracts in your baking, I want you to think of them like other seasonings, like salt or pepper. Not only do they add their own wonderful flavors, they also bring out the flavors of the other ingredients they are mixed with, making whatever you are baking taste better. I started making my own vanilla extract because I use so much in my recipes and it’s very easy to make at home. Plus, it tastes much better than store-bought. Once you try it, I’m sure you’ll agree.
Makes ½ cup (115 milliliters)
Vanilla Extract
- 3 vanilla beans
- ½ cup (115 milliliters) vodka
1 Cut the vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
2 Place the vanilla beans in a small bottle or jar. Add the vodka.
3 Seal the bottle tightly and store in a cool, dry place for 5 to 6 weeks, until the extract reaches your desired flavor. Every few days, flip the bottle upside down to gently mix the liquid inside.
4 Store in a cool, dry cupboard; it will keep indefinitely. Leave the vanilla beans in the bottle for stronger flavor. For an endless supply of vanilla extract, keep on topping up with vodka as the extract gets low.
Coconut Extract
- 3 tablespoons unsweetened shredded coconut (fresh or dried)
- ½ cup (115 milliliters) vodka
1 Place the coconut in a small bottle or jar. Add the vodka.
2 Seal the bottle tightly and store in a cool, dry place for 5 to 6 weeks, until the extract reaches your desired flavor. Every few days, flip the bottle upside down to gently mix the liquid inside.
3 Strain the extract through a fine-mesh sieve into a spouted measuring cup and discard the coconut.
4 Return the extract to the bottle or jar, seal, and store in a cool, dry cupboard; it will keep indefinitely.
Almond Extract
- 14 unsalted raw almonds, chopped
- ½ cup (115 milliliters) vodka
1 Place the almonds in a small bottle or jar. Add the vodka.
2 Seal the bottle tightly and store in a cool, dry place for 5 to 6 weeks, until the extract reaches your desired flavor. Every few days, flip the bottle upside down to gently mix the liquid inside.
3 Strain the extract through a fine-mesh sieve into a spouted measuring cup and discard the almonds.
4 Return the extract to the bottle or jar, seal, and store in a cool, dry cupboard; it will keep indefinitely.
Notes
You can replace the vodka with bourbon, but note that it will have a stronger flavor.
For an alcohol-free extract, use 3 parts food-grade liquid glycerin to 1 part water instead of the alcohol (in the recipes above, that’s 6 tablespoons glycerin plus 2 tablespoons water).
