Homemade Stevia Extract
Making your own stevia extract couldn’t be easier. But first you need a stevia plant. I’ve heard you can buy the leaves in some specialty stores, but have yet to see them. I’d love to hear from you if you’ve seen them out there. As a note, some people use both the leaves and stems, but I feel the stems add to the bitter aftertaste. I strongly recommend only using the leaves.
Prep Time 10 minutes
Cook Time 1 day 6 hours
Total Time 1 day 6 hours 10 minutes
Yield 1 bottle
Calories 10 kcal
Enough stevia leaves to fill a jar
don’t pack them too tightly, but they should be scrunched in
Enough vodka to cover the leaves
Wash the leaves, dry them, and stuff them into a clean jar. Fill the jar, loosely packing the leaves. The more leaves you have, the less time it will take to infuse the liquid.
Pour enough vodka into the jar to completely cover the leaves. Vodka is commonly used for many extracts because of its neutral flavor. Place a lid on the jar and set it on the counter for at least 24 hours. Test the liquid for sweetness. You’ll taste alcohol too, but just focus on the sweetness level. Continue to steep the leaves until you reach the amount of sweetness you want, but don’t go past 48 hours. Longer than 48 hours results in a dominant bitter flavor. I steep my leaves for 30 - 36 hours.
Place four layers of cheesecloth or a couple of coffee filters over the jar and strain the liquid into a small pot on the stove. Discard the leaves.
Warm the liquid over medium-low heat, being careful not to bring it to a boil. I keep it at barely a simmer with an occasional bubble or two. You’ll notice the alcohol burning off right away. Continue heating the liquid for 30 minutes. The extract will darken to pale amber, and dark particles will be apparent.
Strain the liquid again and pour into a small jar. The extract can be refrigerated for up to three months, so be sure to label the jar.