Make Your Own Flavored Extracts at Home

If you do a considerable amount of baking, you probably know that extracts tend to be a bit on the pricey side. This is especially true if you only use the highest quality products. It is not uncommon to pay more than five dollars for a 2oz. bottle of pure vanilla extract, made with Madagascan Bourbon beans. Ouch!

There IS an alternative to breaking the bank, however. Consider making your own extracts. Once you've baked with them, I can almost guarantee that you'll never look back.

The only drawback of making homemade extract is that it can't be accomplished overnight. The entire process can take anywhere from several days to over three months to complete. As a rule, the longer you allow these extracts to infuse, the better they will be.

Vanilla extract is probably the most common extract used, today. It is easy to make and will last several months, dependant on how much baking you actually do. The recipe consists of only two ingredients, top-quality vodka and vanilla beans. How much simpler could it be?

Vanilla beans can be purchased at most supermarkets, health food stores and from a wide variety of online retailers. They should be kept moist and pliable, either in a tightly sealed glass container or wrapped securely in plastic wrap.

The following recipe makes a large quantity of extra strength vanilla extract. You can easily divide this large batch into smaller decorative bottles, to give as part of a house warming or holiday gift.

Cut 12-15 vanilla beans into small pieces. Add to a fifth (minus 1/2 cup) of vodka. Store bottle in a dark closet. Shake every three to four days. Let homemade extract steep for at least two months. (If you can wait that long!)

When ready to use, strain through a coffee filter or paper towel, pour into a small jar with tight fitting lid and store in your pantry.

Continue to store your fifth of vanilla, in a cool, dark place. It with get stronger, with age. Remember to shake, occasionally.

Believe it or not, these same vanilla beans can be re-used when extract is gone. Simply refill the fifth, halfway, with vodka. Shake, infuse and wait. You will find this second batch, just as potent as the first.

With a little creativity and experimentation, you can easily make other flavors of homemade extracts, as well. (It is usually better to make a smaller batch, the first time you attempt a new flavor.)

Start out with one cup of vodka. In place of vanilla beans, add a small amount of cinnamon stick pieces, coarsely ground hazelnuts or almonds, cloves, fresh ginger root or any flavor of citrus zest, such as orange or lemon.

Repeat the infusion process used when making homemade vanilla extract. Strain, before using. Use in place of commercial extract, in all of your baking needs.