There is something very special about making your own vanilla.

For many bakers, vanilla is the quiet hero of the kitchen. It’s the ingredient that sits in the background of cakes, cookies, custards, and frostings, bringing warmth and depth to everything it touches. And once you start using real homemade vanilla, it’s hard to go back.

This version is an alcohol-free vanilla extract, made using food-grade vegetable glycerin instead of vodka or rum. The result is a smooth, naturally sweet vanilla essence that works beautifully in baking, desserts, and even drinks.

I recently made a large batch using 32 vanilla bean pods, and the process couldn’t be simpler. It’s one of those recipes where the hardest part is just waiting for the flavour to develop.

The best part about making your own vanilla extract is that it’s really a one-time investment for months (or even years) of baking. Once your jar is ready, you can keep topping it up with fresh vanilla beans and continue using it for a long time.

The aroma alone when you open the jar is incredible — warm, rich, and deeply fragrant in a way that store-bought vanilla often isn’t.

If you bake regularly, this is one of the easiest ways to elevate your desserts with real, natural vanilla flavour.

Homemade Non-Alcoholic Vanilla Essence

Ingredients

32 vanilla bean pods
3 cups food-grade vegetable glycerin
1 cup filtered water

Method

1. Slice each vanilla bean lengthwise to expose the seeds.
2. Place the vanilla beans into a clean glass jar or bottle.
3. Mix the vegetable glycerin and water together in a jug.
4. Pour the mixture over the vanilla beans until they are fully submerged.
5. Seal the jar tightly and store in a cool, dark place.
6. Shake the jar gently every few days.
7. After 6–8 weeks, the vanilla essence will be ready to use.

The flavour will continue to deepen over time.