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Vanilla Extract – Alcohol Free

Making your own vanilla bean extract without alcohol is surprisingly easy! With food-grade glycerin or a simple syrup, you can create a rich, flavorful extract perfect for all your baking needs. Let's get started with these two simple methods for homemade vanilla extract that’ll save you so much money at the grocery store!
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Ingredients

METHOD 1: Using Glycerin

  • 10 to 12 vanilla beans
  • 1 1/2 cup food-grade glycerin
  • 3/4 cup water

METHOD 2: Using Simple Syrup

  • 10 to 12 vanilla beans
  • 2 cups water
  • 1 1/2 cup granulated sugar

Instructions 

METHOD 1:

  1. Split the vanilla beans lengthwise with a sharp knife to expose the seeds inside. You can also cut the beans into smaller pieces to fit them better into the jar.
  2. Mix the food grade glycerin and water in a measuring cup or bowl.
  3. Place the prepared vanilla beans into a clean glass jar. Pour the glycerin and water mixture over the beans, ensuring they are fully submerged. If needed, add more glycerin to cover the beans completely.
  4. Seal the jar tightly with a lid. Shake the jar gently to mix the contents.
  5. Store the jar in a cool, dark place or in the fridge. Shake the jar gently once a week to help the infusion process. Allow the vanilla beans to infuse for at least 6 months, though longer will yield a more intense flavor.
  6. After the desired infusion period, strain the vanilla extract through a fine mesh sieve or cheesecloth to remove the beans and seeds. Transfer the extract to a clean bottle or jar for storage.

METHOD 2:

  1. Split the vanilla beans lengthwise with a sharp knife to expose the seeds inside. You can also cut the beans into smaller pieces to fit them better into the jar.
  2. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let the syrup cool to room temperature.
  3. Place the prepared vanilla beans into a clean glass jar. Pour the cooled simple syrup over the beans, ensuring they are fully submerged. If needed, add more simple syrup to cover the beans completely.
  4. Seal the jar tightly with a lid. Shake the jar gently to mix the contents.
  5. Store the jar in a cool, dark place. Shake the jar gently once a week to help the infusion process. Allow the vanilla beans to infuse for at least 6 months, though longer will yield a more intense flavor.
  6. After the desired infusion period, strain the vanilla extract through a fine mesh sieve or cheesecloth to remove the beans and seeds. Transfer the extract to a clean bottle or jar for storage.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!