Pure, homemade extracts are easy to make and add better flavor to your cooking and baking. These simple instructions can be used to make any extract flavor using quality ingredients—no fillers, imitation flavors or corn syrup!
Have you ever wondered how extracts are made? Have you ever wondered why they are so expensive? It is probably because not that many people know how easy they are to make. Some of the extracts you get at the store have artificial flavors, colors, and even corn syrup! These easy homemade extracts use only Vodka and natural flavor, like lemon rinds, almonds, and vanilla beans. Because the ingredients are real and fresh, you can bet these extracts are healthier too. Don’t be afraid to try making these yourself-you will be glad you did and so proud when you use them in your own cooking!
Do I have to use alcohol to make extracts?
Vodka is the best way to make these extracts and it is about 40% alcohol. If you are worried about the taste, don’t worry. You can’t taste the Vodka once the extract is made. If you are worried about the alcohol, it is burned up when baked or cooked and is used in such a small amount that it is completely negligible. There is a way to swap out the alcohol with vegetable glycerin. You will want to use one part water and three parts vegetable glycerin in place of the Vodka. If it’s Vodka you object to, you can also use Bourbon, which will have a slightly noticeable, richer flavor.
What is the difference between pure and imitation extracts?
Imitation extracts use imitation flavoring along with an alcohol base. Pure extracts use real ingredients instead of imitation flavor, so they are healthier and tastier too! When you make these extracts, you will use actual almonds, lemon peels, and so forth.
What kinds of bottles should I use to make homemade extracts?
You can find extract-size bottles in most cooking stores and online. Amber bottles are best as they block the light from impacting the extracts. Clear bottles are still an okay option and allow you to watch as the liquid changes color over time. The color is an indication of the developing flavor. You can find clear 8-ounce bottles HERE and amber-colored 8-ounce bottles HERE. Screw top lids are the recommended option when making extracts.
How long does it take to make extracts?
It only takes a few minutes to combine the ingredients for these extracts. The process by which the flavor is “extracted” from the ingredients, takes about 5 weeks.
Should I strain the raw ingredients from my extract liquid?
The raw ingredients used to extract flavor need to remain in the vodka for a minimum of 6 weeks in order for the flavor to be fully extracted. Once the flavor extraction process is complete you can choose to strain the extract, removing the raw flavoring ingredient. The best way to do this is to place a fine-mesh strainer over a funnel and pour the extract from the original jar into a new, clean jar for longer-term storage or gifting.
Ingredient Ratios for Common Extract Flavors:
- Vanilla Extract: 4 to 6 whole vanilla bean pods (3 to 4 inch) + 8 ounces vodka
- Almond Extract: 1/2 cup raw unsalted slivered almonds + 8 ounces vodka
- Lemon Extract: 2 lemon rinds, peeled into strips + 8 ounces vodka
- Orange Extract: 1 large orange rind, peeled into strips + 8 ounces vodka
- Mint Extract: 1 cup loosely packed fresh mint leaves+ 8 ounces vodka
- Coconut Extract: 1/2 cup roughly chopped fresh coconut meat + 8 ounces vodka
- Cinnamon Extract: 4 sticks whole cinnamon + 8 ounces vodka
Pro Tip:
Vanilla beans can be reused multiple times to make vanilla extract. After the initial 6 week extraction period you can strain your extract and start the process over again, using each pod 3 to 4 times.
Storage Instructions:
Extracts don’t go bad due to the high alcohol content. Keep them sealed, in a cupboard, and away from light and heat and they should keep indefinitely.
If you like this recipe, you may also be interested in these other recipes for things you didn’t know you could make at home:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Really appreciate 🙏
Amazing, don’t need to buy the fake flavors .
Thanks
Hello, my name is Jessica and I made extracts for the first time. I only looked at your little list and went off of that. I unfortunately didn’t watch your video first; so I inadvertently changed a few things. My bad!! I actually am making some of these as Christmas gifts, so I made super batches (i actually used the vodka bottles) and more than quadrupled the vanilla recipe!!! I also used sliced almonds instead of slivered. My first question is: the color coming out of them looks almost like slime in there, but your looked the same in the video! So I guess it is okay!! I did not muddle my mint. How much does that change my extracts? My second major question is about the coconut, lemon and orange extracts. I did coconut chunks. I also left the underskin on the lemons and oranges; instead of a zest peel! How bad is that? I’m going to order amber bottles and get more fresh ingredients to make them the right way. I will keep these batches for myself ! Thank you so much!!!!! I can’t wait to make more and give them away! I also am now following your page!!
Just extracted cinnamon, my first extract!
And wow , I’m in love !
Now I’m up at 2:30 am to figure out what other extracts I could make ! Thank you ;
Christine
I don’t know how accurate this recipe for butter extract is, but I just came across it. The recipe said 1 cup water and 1 cup unsalted butter melted together on stove. When done skim the fat off the top and bottle the extract. It seem pretty simple, maybe too simple, I won’t vouch for the recipe as I haven’t tried it and it gave no clear idea of how long it will store. I’m guessing it would have to be used right away.
AMAZING!! My extracts came out so well — you even inspired me to try a new one — star anise with ouzo!! Thanks for sharing your recipes.
Only you would think of this. Thank you! Thank you!
These are fabulously easy! Christmas is around the corner. What favorite gift to make.
Really happy with this. Clearly explained. I read somewhere the vodka needed to be 70%!!
It most likely said 70 proof which would be about 35%. This recipe calls for 40% or 80 proof vodka.
Rachel, I enjoy your videos and recipes so much. This is a fantastic post!! I make my own vanilla, but have not tried other flavors. I certainly will now! Thank you! Thank you!
Cheaper than buying McCormick’s pure vanilla extract since I bake a lot for family + co workers.