Making your own homemade sugar-free, alcohol-free vanilla is simple with this recipe. And, it’s a frugal solution to spending $12 for 2 ounces of vanilla at the store.
Don’t hate me for not sharing this sooner. I’ve been using my homemade vanilla extract my kitchen for a long time now and I love how it flavors my recipes. I love how it saves me money. And, I love that I always have a supply of vanilla on-hand. I go through small bottles of vanilla quickly.
If you make some now, it’ll be ready in time for your holiday baking.
You’ll never go back to store-bought vanilla. Never.
I have seen so many recipes that use a bottle of vodka to make vanilla.
I DON’T want alcohol in my vanilla. Without any sugar to cover up the alcohol, you’re left with vodka undertones that are present in recipes like puddings, custards, and frosting. And, I prefer my vanilla to be sugar-free. Of course!
Instead, I use food-grade vegetable glycerine. It’s the same ingredient used in sugar-free vanilla from the store. I was having trouble finding the food-grade type. Ricki told me I could use the NOW Foods brand, which I found on iHerb.com.
I add additional clean, scraped vanilla bean pods to my homemade vanilla after using the seeds in other recipes.
I found the glass bottle at Sur la Table for $9.00. The vanilla beans were a gift from some of my favorite bloggy friends. You can order them directly from Amazon. Once the vanilla has steeped for 6 weeks, I transfer some into a small glass bottle to keep with my spices. The large glass bottle stays in my pantry.
What are your favorite at-home solutions for common store-bought products?
A simple, homemade sugar-free, alcohol-free vanilla extract recipe.
Ingredients
- a tall glass bottle, at least 17 ounces
- a very sharp paring knife
- 16 ounces food-grade vegetable glycerine
- 8 Bourbon Madagascar Vanilla Beans
Instructions
- Pour the vegetable glycerine into the glass bottle.
- Cut the vanilla beans in half lengthwise. Use the sharp edge of your knife to scrape the seeds away from the bean pods.
- Add the seeds and bean pods to the vegetable glycerine.
- Cap bottle and put in a dark place to steep for 6 weeks.
- If desired, add additional vanilla bean pods to the vegetable glycerine as you use them in your kitchen.
Archena
posted on October 22, 2012 at 8:54 am
Thank you Amy!!!
I have been just using this one
http://www.amazon.com/Nielsen-Massey-Vanillas-Inc-Vanilla-2-50-Ounce/dp/B0000DKQ59
Funny how the reviews for this are on Amazon.
I do have Vegetable Glcerin and also a few Vanilla beans at home. Costco has these in their WHs at this time of year so still may be cheaper.
Will have to try this for sure
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Sarena (The Non-Dairy Queen)
posted on October 22, 2012 at 10:20 am
We make our own with vodka, but now I want to try this one. Thanks for the information Amy!
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Kassia
posted on October 22, 2012 at 12:00 pm
This looks wonderful! How long does it keep?
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Amy Reply:
November 7th, 2012 at 11:50 pm
@Kassia, I would say indefinitely. It’s made with the same ingredients that are in sugar-free, alcohol-free vanilla from the store.
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amber
posted on October 22, 2012 at 12:27 pm
This is such a great recipe, Amy! Love making anything homemade. I’ve been interested in making my own vanilla extract, however, they just raised the price of vanilla beans at my Coop (they are $1.75 per bean)! Crazy right. I hope they come down in price soon.
Hope you’re doing well and enjoying your fall.
Be Well,
–Amber
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Spring
posted on October 22, 2012 at 12:36 pm
I happen to have that glycerin on hand- I use it for making soap! Any idea how to find out what the vegetable glycerin is made from. The website doesn’t say. I need corn free too :/
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Amy Reply:
November 7th, 2012 at 11:50 pm
@Spring, I’m not sure…maybe a google search??
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Spring Reply:
November 14th, 2012 at 11:06 am
@Amy,
Ok I ended up having to call NOW, and I got a Nutritionist in about 30 seconds! Thought I would share here what I learned in case any one else who is corn free needed to now!
He told me that the oil is removed from the plant, and has no protein in it. And then they strip it from the oil (or something like that LOL), and then it is stripped again, so it is 3 times removed from the plant, and is a pure chemical. And that a lab could never tell what plant it came from because it is a pure chemical. So I’m going to give it a try! Got mine in the jar as I type!
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Amy Reply:
November 14th, 2012 at 8:16 pm
@Spring, Thanks for coming back to share! I am excited to hear how your vanilla turns out.
Hugs,
Amy
Marisa Voorhees, The Food-Sensitive Foodie
posted on October 22, 2012 at 1:57 pm
Oh goodness! So very grateful for your recipe and for beautiful pics. I burn through vanilla extract with all of my baking and I’m always looking for solutions I can make that cut down on ingredients to keep things simple and clean. Thanks for sharing, Amy!
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Ricki
posted on October 22, 2012 at 2:49 pm
What a brilliant use for the glycerin, Amy!! I’m so glad you figured this out–so that now I can make it, too!
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Anita Peoples
posted on October 22, 2012 at 8:04 pm
I am currently wrapping up my first batch of homemade vanilla which I began the first of June. I am using vodka as I never found an alternative recipe. It’s great to know there is an alternative to use now. I haven’t noticed the vodka affecting most of my recipes, especially the longer the vanilla beans marinate. I’ll have to do a taste test since this recipe only takes a fraction of the time to make. Olive nation is my source for beans if you want to check them out.
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Amy Reply:
November 7th, 2012 at 11:49 pm
@Anita Peoples, Thanks for sharing your source. What is the cost?
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Anita Peoples Reply:
November 8th, 2012 at 7:23 am
Here is a link to their website.
http://www.olivenation.com/Premium-Bourbon-Madagascar-Vanilla-Beans-P84.aspx
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Anita Peoples Reply:
November 8th, 2012 at 7:31 am
@Anita Peoples,
They regularly have sales and shipping is free. My last pound of beans (108) cost $35.00.
mary fran | frannycakes
posted on October 22, 2012 at 9:31 pm
People are always asking me if I know of a good recipe for this that fits a myriad of special diet requests. This is absolutely wonderful!
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Ruthie
posted on October 22, 2012 at 10:23 pm
Thanks for sharing this recipe. Here in Australia the only vanilla extract you can buy without alcohol in it is laden with sugar. I shall be making this asap!
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Danielle @ Fresh4five
posted on October 22, 2012 at 10:37 pm
I have made my own with vodka also, but I love that this is alcohol and sugar free!
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Brittany @ The Pistachio Project
posted on October 23, 2012 at 11:41 pm
Doesn’t the glycerin make it super sweet since glycerin is a form of sweetener???
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Amy Reply:
November 7th, 2012 at 11:47 pm
@Brittany @ The Pistachio Project, Nope. It’s not super sweet. It is a little sweeter than regular vanilla but regular vanilla has sugar to mask the alcohol taste.
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Shelley Alexander
posted on October 25, 2012 at 10:16 pm
Thanks for the easy recipe Amy! I usually use Frontier Organics alcohol free vanilla extract and this is a nice option.
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Amy Reply:
November 7th, 2012 at 11:45 pm
@Shelley Alexander, I agree…and it’s a more frugal option too!
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Selina@CreativeJuicesDecor
posted on October 29, 2012 at 8:02 pm
Just bought my beans at Costco……10 Vanilla Beans for 11.99
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Amy Reply:
November 7th, 2012 at 11:41 pm
@Selina@CreativeJuicesDecor, They’re seasonal so if you want more stock up!!
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Chrys Hovestol
posted on November 2, 2012 at 1:11 pm
Just made my first bottle of homemade vanilla extract! I cannot wait to try it in 6 weeks!!! The vanilla beans smell heavenly!
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Amy Reply:
November 7th, 2012 at 11:39 pm
@Chrys Hovestol, You’ll love it! What kind of vanilla beans did you use?
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Chrys Hovestol Reply:
November 8th, 2012 at 12:22 am
@Amy, I ordered the same beans you use from Amazon. When they arrived I couldn’t believe how great they smelled. I ordered the vegetable glycerin from your post too and had to double check myself when it said to use as face cleaner on the bottle. I cleaned a 1.5 liter wine bottle and made a double batch. I also found 4 oz. bottles on Amazon so I can give Christmas gifts (hopefully if it turns out for me). I am waiting with excitement for my end product!
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Chrys Hovestol Reply:
December 6th, 2012 at 4:55 am
@Chrys Hovestol, My vanilla extract will be done tomorrow. Do you have any tips on transferring it to the small jars? Do I have to strain it since I scraped the vanilla beans and added that with the actual bean? My wait is almost over!!!
Karen L Reply:
December 18th, 2012 at 1:55 pm
Mine is ready too and I’m not sure what to do with it at this point. What is the best way to strain it and get it into smaller bottles?
Chrys Hovestol Reply:
December 22nd, 2012 at 10:05 pm
@Chrys Hovestol, I waited the 6 weeks, actually 7 weeks and it tastes great, but is thick like syrup and not brown, but white with flecks. Did I do something wrong? I ordered exactly what you said from your website. I put it in a brown recycled wine bottle with a cork. I just made cookies with it and took a taste and it tastes fine, just wondering why it’s not brown like yours and the consistency is on the thick side.
Amy Reply:
December 25th, 2012 at 7:56 pm
@Chrys Hovestol, It is thick. Mine is a translucent brown; not a dark brown. And, yes, it has flecks. That’s from the vanilla beans. If you buy alcohol-free, sugar-free vanilla from the store it’s the same consistency. It sounds like it’s just fine.
Chrys Hovestol Reply:
December 26th, 2012 at 7:16 pm
@Chrys Hovestol, I made cookies with it and they turned out great! Thanks for all the help and confirmation that it turned out! I am hooked!!! Have a Happy New Year!
Michaela
posted on November 27, 2012 at 8:29 pm
I have been looking for an alcohol-free vanilla extract recipe and am so excited to make this–thank you thank you!
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Sherry Fredley
posted on December 18, 2012 at 6:24 am
Great idea, with the holidays here home made vanilla was nagging at me from my to do list…… I just wasn’t overly thrilled at making it and now I have something to look forward to!! Just have to get vegetable glycerin…..
Thanks,
Sherry at sherryfredley.com
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michelle
posted on February 4, 2013 at 7:35 am
Amy,
Thanks so much for this! And the pictures looks absolutely gorgeous!
I definitely will try your recipe as I have all the ingredients!
I have a few questions for you and for those who have used your recipe.
How does the vanilla with glycerin smell and taste? Does it smell and taste the same or very similar to vanilla extract (with alcohol)? Is the vanilla flavor with glycerin weaker than the vanilla extract with alcohol?
Thanks so much!
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Amy Reply:
February 8th, 2013 at 10:19 am
@michelle, Have you ever purchased sugar-free, alcohol-free vanilla from the grocery store? It’s quite similar in taste and texture. The strength of the vanilla depends on how long you let it steep before using it. I find it to be the same as store bought.
Since you have vegetable glycerine at home, have you looked at the viscosity? Compare that to regular alcohol-based vanilla and let me know what you think.
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Sarah
posted on February 18, 2013 at 10:53 am
Your recipe is great! Thank you so much. I’ve now made quite a bit of vanilla, per your post, and I love doing it! It’s so rewarding, and they make wonderful gifts, too.
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Katherine
posted on March 26, 2013 at 8:53 pm
It’s been 6-7 weeks and I just transferred my vanilla to small bottles. Can’t wait to make something with it. Now I have some questions… Do you just throw away the beans after you make a batch or do you use them again for another batch? How long do unused vanilla beans keep? How long will the homemade vanilla keep? Thanks!
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Tyler
posted on April 3, 2013 at 9:55 pm
Does it require a glass container, or will another kind work (for example, metal, plastic, etc)? Also, I’m assuming the best temperature to store at during the six week process is right around room temp?
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Mrs G
posted on May 1, 2013 at 3:14 pm
I tried this recipe 7 weeks ago. My vanilla looks much lighter than the one on the picture, although it smells allright. Did I do something wrong?
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Amy Reply:
May 1st, 2013 at 6:55 pm
@Mrs G, I don’t know; how did you prepare your vanilla? It could just be the lighting in the photo. Does it taste like vanilla extract?
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