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Homemade Sugar-Free, Alcohol-Free Vanilla Extract

77 Comments

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?

Yields 16 ounces of vanilla extract

Homemade Sugar-Free, Alcohol-Free Vanilla Extract

A simple, homemade sugar-free, alcohol-free vanilla extract recipe.

15 minPrep Time

15 minTotal Time

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Ingredients

Instructions

  1. Pour the vegetable glycerine into the glass bottle.
  2. Cut the vanilla beans in half lengthwise. Use the sharp edge of your knife to scrape the seeds away from the bean pods.
  3. Add the seeds and bean pods to the vegetable glycerine.
  4. Cap bottle and put in a dark place to steep for 6 weeks.
  5. If desired, add additional vanilla bean pods to the vegetable glycerine as you use them in your kitchen.
7.3
http://amygreen.me/homemade-sugar-free-alcohol-free-vanilla-extract/

Comments

  1. 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
    Reply

  4. 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
    Reply

    • Vanilla will likely never come down in price. With weather being both uncontrollable and unreliable, places where vanilla is grown, such as Madagascar, Mexico, Polynesia, and Tahiti, are at the mercy of good weather conditions. With the increase of consumers wanting natural vanilla as opposed to (perfectly safe and more cost-effective) synthetic vanilla flavors, it has put a squeeze on the market. Farmers are encouraged to produce more beans, but there is no real "quick" way to grow and harvest vanilla. Every orchid has to be hand-pollinated, the plant grows for a year, and curing takes about 6 months. There have been recent developments where a "quick-curing" process has been used, which takes about half the time, but produces a smaller yield. So, while farmers are pressured to produce more, the same amount of beans cured by the standard method takes longer, but in the end the farmer earns more because of a greater yield. What's a farmer to do? Additionally, a few months ago Madagascar, the world's largest producer of vanilla, was hit by a hurricane in the middle of its growing season. Something like 25%of the crop was damaged, and half of these farmers' homes were destroyed. This put an even bigger squeeze on the market, because thereare less beans to go around. Will the price come down in 2 years? Maybe. Climate change is real, weather is unpredictable, there are almost 10 billion people on this planet, so stop your moaning about the price of vanilla. Also, for making vanilla extract at home, Cook's Illustrated recommends 6-8 beans for every 8 ounces of extract.
      Reply

      • I have used artificial vanilla for years because there is no alcohol in it. However, the last time I tried to buy it they all had alcohol. Makes no sense to me. I can't have alcohol. so, I may have to add to the squeeze.
        Reply

  5. 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 :/
    Reply

      • @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! :)
        Reply

  8. 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.
    Reply

  10. 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!
    Reply

  15. Just made my first bottle of homemade vanilla extract! I cannot wait to try it in 6 weeks!!! The vanilla beans smell heavenly!
    Reply

      • @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!
        Reply

        • @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!!!
          Reply

        • 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?
          Reply

        • @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.
          Reply

          • @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.
            Reply

  17. 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
    Reply

  18. 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!
    Reply

    • @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.
      Reply

  19. 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.
    Reply

  20. 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!
    Reply

  21. 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?
    Reply

  22. 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?
    Reply

      • @Amy, Yes, it smells and tastes nice. Only the colour is different. I've not yet used in baking, but I will definitely try it. Do you filter the vanilla seeds?
        Reply

  23. I came across your page as I was wondering a) what exactly is a sugar-free and alcohol-free vanilla extract and b) how to make a sugar-free and alcohol free vanilla extract after I saw a recipe that called for it in its ingredients. I have a bottle of vodka infusing with some vanilla beans in the bottom of my cupboard, so was wondering if this could be better..... From first year chemistry, glycerine is also known as glycerol, which is in fact a sugar alcohol! Which is rather ironic don't you think?
    Reply

  24. I knew only the recipe with vodka but was reluctant to make it because of the alcohol. A few things I'm not sure about...do you have to shake the bottle on a regular base during the 6 weeks? While using the vanilla extract, do you keep refilling the bottle with vegetable glycerine and beans or do you make a new batch after you used it up? In the latter, do you reuse the beans or do you take fresh beans for each batch? Hope you don't all these questions...
    Reply

  25. I'm very interested in doing this. I first had alcohol-free vanilla in Granada and it was absolutely heavenly. Since then, I've bought it from Mexico: once it was delicious, twice it had an odd flavor. So, I'm wondering if the difference was in the beans, and how to know whether the beans will be the right flavor, or if there is something else that would cause the various flavors. What is the best time of the year to get a good price on beans? Thanks so much.
    Reply

    • @Lyn, There is a link in the recipe to the beans I use. They're a great price and the quality is good too. I have no idea about the vanilla you bought from Mexico. Have fun! I love making vanilla.
      Reply

  26. In reading the reviews of the vegetable glycerine you recommend, I came across this one: "I really like this as a sweetener. It works well to add sweetness to homemade peanut butter, coffee, hot cocoa, yogurt, etc. It doesn't have a strong aftertaste, either. The only drawback is that it's not very good in large amounts, or in baked goods. It breaks down in the heat of the oven." Have you found this to be the case when you use your vanilla extract, that it doesn't do well in your baked goods? I'm curious to know, as I want to make some alcohol free extract for my older sister who is a breast cancer survivor/celiac, and is very intolerant to alcohol. Thanks!
    Reply

    • @Miss Tori, No, it works great. If you look at store-bought sugar-free, alcohol-free vanilla extract it uses vegetable glycerine as the base. I am not sure what the reviewer is referring to but it sounds like they're saying vegetable glycerine doesn't work as a sweetener when baked.
      Reply

    • @Elaine, It's not the same as sugar though it does have a sweet flavor. You might read this: http://www.globalhealingcenter.com/natural-health/what-is-vegetable-glycerin/
      Reply

    • I didn't read the above link but mine is VERY sweet and our recipe has water in it (cheaper but maybe it takes longer that way?). We start using ours after about a month. I guess if we let it sit longer it would be stronger and we'd get less sugar/glycerine. I have used glycerine I ordered from frontier (their brand?) and some I order from Azure standard, who I trust.
      Reply

  28. Thanks for the recipe. In other sites they include 25% - 40% water with the glycerin to extract the vanilla. So Im wondering is their a difference between using water or only glycerin?
    Reply

  29. I made this last year and it was great! I am planning on making it again soon, but I was wondering if you have made any other extracts with glycerin? I am thinking of making lemon and/or almond, but I wasn't sure if it would work?
    Reply

      • I started making an alcohol-free Ginger extract and I'm pretty hooked on it. I use dried ginger root from the bulk herb section of my co-op and infuse it into the glycerin, just as you all have done with the vanilla. I use it medicinally (digestive aid, anti-inflammatory) in small doses by itself or in a gingery Apple Cider Vinegar drink. My absolute favorite thing to do, though, is to make a refreshing Sugar-free Ginger Beer: 1Tbs Ginger Extract 8oz Sparkling Mineral Water Splash of lime or pineapple juice (optional) I am not a baker but I don’t see any reason why it couldn’t be used for Gingery Baked Goods also!
        Reply

  33. Just wanted to let you know that this isn't alcohol free if there is vegetable glycerin in it........glycerin is a sugar alcohol. I was hoping to find a vanilla extract recipe that is Whole30 approved.
    Reply

    • @Kari, So sorry this won't work for you! My understanding is that sugar alcohols aren't really alcohol in the form that one would find in beer, etc. So there is no real alcohol content in this like most store-bought vanilla extracts. Sugar alcohols are found in chewing gums, toothpaste, and other foods that aren't able to induce intoxication.
      Reply

  34. Simply wish to say your article is as surprising. The clearness in your post is just cool and i can assume you are an expert on this subject. Well with your permission let me to grab your RSS feed to keep up to date with forthcoming post. Thanks a million and please carry on the enjoyable work.
    Reply

  35. I just made vanilla extract with glycerin and it is SUPER THICK. Is that normal? Do I use the same amount a recipe would call for even though it is super thick? Should I be diluting with water?? Do you think this method would work for mint extract?
    Reply

  36. Also - I have read that glycerin doesn't have a long shelf life. Is this true??I made quite a large batch of vanilla before reading this - is my vanilla going to go bad??
    Reply

  37. Hi thank you for this recipe am absolutely delighted iv been looking for vanilla extract without alcohol and it's been a hard find .thanks to yourself I should be able to make my own. A quick question, do you need to sterilize the bottle before steeping the vanilla in glycerine. Thank you again
    Reply

  38. I am actually allergic to glycerine (if you can possible imagine how difficult that is get around). Does anyone have another option outside if glycerine?
    Reply

  40. Hi, I just found this recipe and I do not drink nor use alcohol, but I noticed the BEANS themselves are labeled as "Madagascar bourbon" beans. What is with the bourbon part? I'm sorry if this is a known baking thing, I'm just not sure. Thanks so much in advance.
    Reply

  41. Is there any risk of botulism (putting organic material into oxygen free environment)? This is an issue in home canning so just wanted to check if applicable here? Thanks
    Reply

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