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Remember to smash your Vanilla Bean by using a rolling pin or the handle of a kitchen utensil like a wooden spoon, then slice your bean down the side and scrape along the inside with the back of your knife. Place split bean and seeds inside the alcohol of your choosing.

Vanilla Extract

Homemade Extracts

Non-Alcoholic Vanilla Extract

Chocolate Extract

Chocolate Mint Extract

Cinnamon Extract

Coconut Extract

Coffee Extract

Stevia Extract - 3 ways

18 Extracts - with and without alcohol

Making Vanilla by Beanilla

How to Make Alcohol-Free Extracts

To make your own non-alcoholic extracts, just substitute the alcohol called for in any extract recipe with three parts food-grade liquid glycerin and one part water.

Stir the two ingredients together until well combined. Then, proceed with the recipe as usual. You'll get the same great taste you're used to, without any of the alcohol.

Store your homemade extracts in brown bottles to maximize their shelf life. Extracts made with glycerin should keep for up to four years in your pantry. There's no need to refrigerate them.

Allow two months for your extracts to develop before you start using them. Homemade extracts make great gifts. Start a big batch now, so you'll be ready for the holidays.  

https://www.thebalance.com/how-to-make-non-alcoholic-extracts-1388885

https://www.leaf.tv/articles/how-to-make-non-alcoholic-extracts/

https://wholenewmom.com/recipes/alcohol-free-vanilla-extract/   <LC>

 

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Getting the Right Alcohol

You don't need to buy the top shelf stuff, but it's important that you don't use low-quality alcohol as it affects the taste of the end product. For some extracts, you can choose from a few different types of alcohol based on your taste.

Steeping Your Extracts

While your extracts are steeping, you want to store them in a cool, dark place and give them a good shake about once a week. After it's done, be sure to remove the ingredients and strain the extract before storing it so it doesn't keep getting stronger.

Most extracts can be made at home at a fraction of the cost of buying them. Here are 5 easy flavors you can make in your own kitchen.

#1. Vanilla Extract

We'll start with the one you probably use the most—vanilla extract. Split 3 vanilla beans and cover them with about half a cup of vodka, bourbon, or rum. Let steep for about two months.

Mint Extract

To make mint extract, remove about a cup of mint leaves from the stems and crush them with your fingers to release some of the oils. Cover with about a cup and a half of vodka and let steep for one to two months.

 Citrus Extracts

Lemon and orange extracts are made using the rind of the fruit, but it's important not to include any of the white pith because it's very bitter. Cover the rind of one large lemon or navel orange with half a cup of vodka and steep for 5 to 6 weeks.

 

Almond Extract

For almond extract, cover 8 to 12 raw, chopped almonds with a cup of vodka. If you want the extract to be clear, use skinless almonds. Let steep for 3 to 4 weeks.

Believe it or not, the stones from apricots and other stone fruits actually have a bitter almond taste and can be used to make almond flavored extract as well. You can find more details and recipe links on The Kitchn.

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Cinnamon Extract

Ready In: 2 weeks

 

2 1/2 tablespoon cassia cinnamon shards

4 oz. Everclear or Vodka

 

Combine ingredients in a jar. Shake daily for two weeks.

 

 

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Hazelnut Extract

Ready In: 1 month

 

1/4 Cup Hazelnuts, skinless, toasted

1/2 Cup Everclear

 

Pour hazelnuts into a skillet to toast. This should take about 5-7 minutes on a medium heat. If any hazelnuts looked burned do not use them.

 

Once cooled, chop the nuts coarsely.

 

Place chopped hazelnuts and alcohol in a jar and close tightly. Allow at least one month before using.

 

 

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Lavender Extract

Ready In: 1 week

 

1 tablespoon lavender buds

4 oz Vodka

 

Combine the ingredients in a jar and twist the lid on, shake, and place out of direct sunlight.

 

Shake daily for at least one week.

 

Strain through a sieve lined with a coffee filter. Repeat as necessary.

 

 

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Vanilla Extract

Ready In: 2 months

 

3 vanilla beans

8 oz. Vodka or Bourbon

 

Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.

 

Put vanilla beans in a glass jar or bottle with a tight fitting lid Cover completely with the alcohol.

 

Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.