Just Putzing Around the Kitchen

DIY Flavored Extracts

127 Comments

Guys. Are y’all as excited about DIY foodie holiday gifts as I am? I don’t know what’s going on with me this year, but I have literally flagged every single DIY food-related article I’ve run across online (damn you, Buzzfeed).

Flavored butters, cupcakes in a jar, mulled wine kits, homemade nutella…so cute, so practical, so delicious.

I want to make (and eat) all of it!

You know what it probably is? All of these DIY gift ideas involve adorable little jars, and I am a huge sucker for cute glassware.

Canning jars – want, have, used only when I have leftover frosting I can’t bear to throw out (but of course it just gets shoved to the back of my fridge and is immediately forgotten). Mason jars – want, have, almost never use, except when I want a blog photo to look particularly folksy. (Do people actually use them for other things?) Milk bottles – want, cannot allow myself to have, will almost never use…but they are so stinking cute and I love them so much!

Same goes for whiskey jugs, wine bottles, and pretty much any other glass bottles/containers that look awesome but are only useful to people less lazy than myself.

But hey look! I allowed myself to buy cute glass bottles this year and actually used them to make awesome, gift-able things – like these flavored extracts. Bottle upon bottle of flavored extracts, in four flavors: vanilla, mint, orange, and lemon.

Have I ever mentioned my love for homemade extracts? It’s there, and it’s intense. I started making my own vanilla extract a year or two ago, after running out of yet another teeny tiny bottle of store-bought extract. I found a recipe online, and it was so unbelievably easy to make, and the resulting extract was so delicious that I haven’t gone back to the store-bought stuff since.

For this holiday season, I wanted to share the joy of homemade vanilla extract with my friends, and decided to throw in a few other flavors just for kicks. Mint and citrus seemed like winning, holiday-appropriate flavors.

How do you make your own flavored extracts? Easy – buy some bottles, a handle of vodka, a few vanilla beans, some citrus fruits, and some mint. Cut open your beans, zest your citrus, and peel the leaves off your mint. Shove everything into separate bottles, add vodka, and…wait.

After a few weeks, you have extract! And the best part is, if you leave your flavoring agents inside the bottles, you can replenish your stock of extract any time by just by adding more vodka – all it takes is a little patience, and you basically have yourself bottomless bottles of fun.

These are, I think, the perfect DIY holiday gift – adorable, useful, and cost-effective for everyone! Now if only I could decide who to give these to…

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I know people are going to ask, so:

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DIY Flavored Extracts
Author: 
Recipe type: DIY
Prep time: 
Total time: 
Yields: Varies
 
Homemade vanilla extract
Ingredients
Vanilla Extract (single 4oz bottle)
  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)
Mint Extract (4oz)
  • ½ cup mint leaves
  • Vodka
Orange Extract (4oz)
  • 1 large navel orange
  • Vodka
Lemon Extract (4oz)
  • 1 large lemon
  • Vodka
Directions
To make Vanilla Extract:
  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)
To make Mint Extract:
  1. Stuff mint leaves into your glass bottle.
  2. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)
To make Orange Extract:
  1. Peel thin strips of zest from ½ of your orange.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)
To make Lemon Extract:
  1. Peel thin strips of zest from your lemon.
  2. Place zest into your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  5. After 5-6 weeks, you have extract!

 

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Comments

    • Hey there! I think in general flavored extracts are made with vodka, bourbon or some other kind of alcohol, but a quick search online shows that it is possible to substitute the alcohol for something called “food-grade vegetable glycerin.” I’m not sure what that is but you can apparently order it from Amazon. Some notes I found re: extracts made with glycerin – (1) they are more syrupy in consistency than the alcohol-based stuff, (2) they are sugar-free, and (3) they should be stored in a brown bottle to maximize shelf life. Hope that helps!

      Reply

      • If I remember correctly form college chemistry glycerin is a form of alcohol. I use it for making taffy helps keep it soft. Order online do a goggle search I purchased 2 gal for about $45 shipped. Everclear is just strong vodka Everclear is about 180 proof or about 90% alcohol where as vodka is 70-90 proof or about 45% most of the difference in vodka is the water that it is diluted with vodka like ever clear it distilled off at a high enough temperature to be pure alcohol and pure water. bourbon has impurities because it is distilled at a lower temp and picks up stuff from being stored.

        Reply

        • wrong, glycerin not alcohol. its by prdts of pail oil/coconut oil, hence called vegetable glycerin, usually can b found at bakery supplies/shops. don’t mislead.

          Reply

        • Thank you so much! I have been seeking just this information. We cannot have alcohol yet I still wanted to make my own extracts. You have been so helpful <3

          Reply

      • food-grade vegetable glycerin is used in some flavorings, however propylene glycol is what is used in most food flavorings. These two items are also 2 of the main items in Ecig Juice.

        Reply

          • Propylene glycol is used as anti-freeze, yes, but it is the edable kind. It is safe to use around animals. Ethylene glycol is the poisonous anti-freeze.

            Reply

        • Do you think I can make cotton candy as well with these exstract for e liquid rather use glicerine than vodca… Will it work I want to make my own flavor

          Reply

      • Thanks! I try to avoid alcohol extracts. My taste buds taste mostly the alcohol especially in mint. Even after cooking it. I may try the veg glycerin. We use it here so I have it on hand. Too bad you cant have the pretty colorful bottles though. 🙂

        Reply

  5. I have an idea! You could give me one of those adorable little homemade extracts! You know, if you can’t find anyone else… 😉

    You have just inspired me to make my own vanilla extract! Why do I spend $10 for a tiny bottle of extract with corn syrup in it when I could just make my own?! Insanity! (And I may also have a closet full of adorable little bottles that were just “too cute to pass up”.)

    Reply

    • Haha, I totally would send you some but they all got claimed within hours of posting! Guess everyone else likes cute little bottled things too 😉 Speaking of which, if you like my extract bottles, wait til you see my next post….

      Reply

    • Hi there! Early on in the infusion process, you can use them for cocktails. After about a month or so, they’re great for adding flavor in baking.

      Reply

      • What happens with the alcohol? I assume the alcohol won’t vanish, so when you use it for baking will there be alcohol in it? Or can you use it for cupcakes for kids?

        Reply

        • The alcohol burns off during the baking/cooking process. You can absolutely use it in cupcakes, etc. I use it in my baking all the time, and there is no alcohol flavor or danger of getting drunk.

          Reply

  8. I just love how beautiful your extracts are! Wonderful photography and great recipes! I’ll definitely be using them for the cooks I know. Thanks so much! And if you’d like to send me some…LOL

    Reply

  9. bottles, bottles and more bottles – my S-I-L made me a perfect bottle tree out of scrap metal pieces. Now that’s the solution and I may have to get a 2nd one.

    Reply

    • Thank you! I think you can get away with using pretty much any brand of vodka/bourbon – we’re not super classy liquor drinkers, so we tend to just grab whichever bottle gives us the most bang for our buck ;p

      Reply

      • Extracts are no different that Herbal Tinctures. The purpose of the alcohol (Vodka) is to act as a preservative as well a means of extracting components from plant materials. For that purpose, especially if it is to be consumed, it is important to use a high concentration of alcohol. Best not to go below 50% alcohol (take the “proof” and divide in half to get %). Myself, I always use Everclear brand, 180 proof, which is 90% pure alcohol. Brand does not matter, but purity does, so my advice is to never use less than 100 proof, and I recommend 180 proof, especially if items are to be a gift, for the preservative factor and to prevent bacterial growth.

        Reply

  11. Lovely idea. Would caution folks to use organically grown citrus for this, as the conventional stuff is loaded with nasty fungicides.

    Reply

      • Just wash the fruit really well before you use the peelings … I would like to try LIME flavoring … for the vanilla flavoring I have used bottles that have the stoppers (old fashioned beer tops) I make my vanilla and can pour it into another bottle so that I can keep a fresh batch of vanilla at all times. I think I am going to have to try making some with bourbon to see what the taste difference would actually be like.

        Reply

  12. Hi there, Are the home made extracts a 1:1 swap for store-bought in baked goods? Or does this tend to be either weaker or stronger than the store-bought kind?

    Reply

    • I’ve never done a side-by-side comparison, but I think that the strength of the extract will vary depend on how many vanilla beans (or citrus peel) you use. For these recipes, I’ve been using the extracts as a 1:1 substitute for the store-bought stuff and haven’t noticed a difference in taste. Hope that helps!

      Reply

  14. Love your post. My grandmother, like you, loved all manner of bottles and jars. Her use was to fill them with water tinted with food coloring and display them on her kitchen window sill, reminiscent of stined glass. Thanks for sparking a great memory.

    Reply

    • Thank YOU for reading! I love your grandmother’s tinted water trick – will definitely have to give that a try sometime 🙂

      Reply

  15. Along with the ones you’ve shown, I plan on trying hot peppers (hot, like ghost peppers!), and some other fruits like apples (red and green mixed) and maybe pineapple. These would be great for sauces for poultry and fish, like a Caribbean flavor. 🙂

    Reply

    • Ummmmm, you HAVE to tell me how those turn out! I was just thinking today that I wanted to try making fruit extract….

      Reply

  16. I use Everclear to make my extracts, I’ve heard that will strip the oils even better. How many vanilla beans for a quart jar? I thought it was 2 but the liquid is still very clear after 2 months. 🙁

    Reply

    • I think the more you use the better – for the larger bottle I made for myself, I think I used 6-8 whole vanilla beans.

      Reply

    • I made my extract in a pint size mason jar. I used 5 vanilla beans. Also my girlfriend made it first with vodka and it was ok. The second batch; she made it with rum, like the taste better, so I made mine with rum.

      Reply

  19. So does the extract have a residual alcohol? Like it wouldn’t be safe for kids to consume? I did’t even know store bought extracts were made with alcohol. Also, I have some glycerin I bought on Amazon for making bubble solution. It’s the texture of Karo syrup, sticky and slightly sweet, so it would be a good substitute for extracts that need a sweetener.

    Reply

    • If you’re using the extracts for baking, the alcohol will burn off in the oven, so it should be totally safe for kids to consume. Thanks for the tip about glycerin!

      Reply

  20. hi 🙂 im from tasmaia australia and i actually use this method a lot for creating my own flavor concentrates for making “e-juice’ to vape in my electronic cigarettes 🙂 i just substitute the vodka for propyleneglycol
    or vegitable glycerin and bottle them in amber bottles and allow them to steep in a cool dark place for a few weeks and soon i have homemade e-juice 🙂

    Reply

  21. I know this is an old post, but I have the perfect sized bottles! The little mini wine bottles they sell in packs of 4 are PERFECT for extracts! I hate buying bottles just for bottles- but in this case I get a good glass of wine, boil off the label, and then I have a perfect bottle that I can wrap with a cute label and gift!

    Reply

    • Hm, my mint was definitely gross-looking at the end of 30 days when I took it out, but the extract itself didn’t smell terrible. Maybe you could try opening the bottle around the 2-week mark and sniff-testing for freshness/decay?

      Reply

      • You CAN NOT leave the fresh herbs in for longer then 2 days as they will go bad and turn black. Try either replacing the fresh herbs every 2 days or try dried herbs instead.

        Reply

    • You can keep the vanilla beans in the bottle pretty much forever, and then just keep adding vodka as your supply of extract gets low. The other stuff, especially the mint, I would recommend taking out and replacing every few weeks (leafy matter decomposes really quickly), but I think the shelf life is also pretty indefinite b/c of the alcohol/citrus.

      Reply

  25. I had some residue in mine after I shaked it. Would you strain that when it’s all set to be used? I was going to give them as gifts.

    Thanks!

    Reply

  26. I just made my very first bottles of vanilla and lemon extract. I can’t wait for them to be ready in about 6 weeks!I bake a lot and spend a fortune on extract. So excited to make my very own! thank you for your post.

    Reply

  27. It was wonderful. But am a non alcoholic and belongs to seventh day adventist groups. So can u pls tell me what to use instead of vodka. Am from tamilnadu, india. I would like to bake something healthy for my son. Thank u

    Reply

    • It is possible to substitute the vodka with something called “food-grade vegetable glycerin” – see my response to the first commenter for more information. Thanks for reading!

      Reply

    • You don’t have to use alcohol (see comments below re: food-grade glycerin), but I don’t think water would work…

      Reply

  29. I made lemon extract in december, and just opened it up, it still tastes/smells like vodka. Any suggestions? Can I add more lemon peel and try again?

    Reply

  30. If i were to make lychee extract, should i peel off the skin like you did with the lemons and oranges or can i just put one whole lychee in the jar ?

    Reply

    • You should probably peel off the skin – the alcohol will extract the flavor from whatever you soak in it, so if you leave the peels of a lychee on your extract could end up being bitter (I’m assuming, since I’ve never bitten into a lychee peel!).

      Reply

  32. I would like to know how you would use Strawberries, Blueberries, or other flavors to make extracts flavoring, I do a lot of baking .

    Reply

    • I haven’t tried fruit extracts yet, but I think I would take a similar approach as the vanilla, etc. – though I might not soak the fruits as long. I recently made an apple pie-infused bourbon, and I only left the apple chunks in there for about a week. If you do try strawberries, etc. I recommend you check on the extract after just a few days and see how they are doing – maybe give them a taste and see if the fruits are a little too mushy/degraded. You can always swap out the old fruit for new fruit! Let me know if you do try fruit extracts!

      Reply

  33. for the first time in years, I’ve put mint in a pot in my garden. The plant was so happy I had to cut it back so I had tons of leaves to do something with. Tried the mint extract recipe! When I opened the jar I was assaulted with the smell! I guess I wasn’t expecting it to be so strong! It’s just great!!! The colour though is greenish/brownish. It won’t make a difference once in cookies or cakes, however, to give as gifts, not in a transparent bottle…. I think I expected the extract to remain white? Silly! Thanks a lot! This was a wonderful experiment!

    Reply

    • So glad you liked it! Mine turned out a little greenish/brown too – not the prettiest, but at least it tastes good 😀

      Reply

  36. I have a question, would it matter what color bottles I use? I have some beautiful blue ones and I was wondering if they would work too? Or brown ones?

    Reply

      • You wld want to keep your extracts in dark glass because they “keep” better then clear glass especially if they’re in a sunny place in the kitchen. Hence why they’re usually in dark bottles at the grocery store. Blue would be alright to use.

        Reply

  38. can the extracts be used to flavour water? because i keep hearing about fruit essence in water. for example hint water uses fruit essence and flavour

    Reply

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