You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.
Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert. You can’t make a few staples like vanilla cake, vanilla cupcakes, or vanilla buttercream without it.
A dear reader named Jill emailed me last year and said that once she began making her own vanilla extract, her baked goods tasted even better than before. She told me the secrets are to use extra vanilla beans and let the extract sit for at least 6 months before using.
I never thought to publish a post about homemade vanilla extract because it’s actually pretty simple. But Jill’s words were enough to convince me that all bakers should know that a cheaper AND better tasting vanilla extract is only 2 ingredients away.
Why Make Homemade Vanilla Extract?
Why make vanilla extract when you can just buy it from the store? Good question. With the price of vanilla constantly fluctuating, it’s very cost efficient to make your own. Plus, you can control the strength of its flavor. This is KEY because many pricey store-bought options lack the essential depth of flavor that makes good vanilla… good vanilla. This is either because the vanilla extract is imitation and made with artificial or synthetic ingredients or brands cut back on the amount of real vanilla in each bottle. You’re not paying for good vanilla, you’re paying for the convenience of weak bottled vanilla.
(By the way, last year I was part of a blind taste test of different store-bought pure vanillas and McCormick won by a landslide. It was the group’s top choice in both flavor and aroma.)
If you open a bottle of some store-bought vanilla extracts and a bottle of homemade vanilla, you will immediately smell the difference. And this difference directly transfers into your homemade baked goods.
Homemade Vanilla Extract: Video Tutorial
What You Need for Homemade Vanilla Extract
All you’re doing is pouring alcohol over split vanilla beans and letting the concoction age over time. Give it a shake every now and then. It’s that easy.
- Vanilla Beans: You can find vanilla beans at most major grocery stores in the spice aisle. If you can’t locate them, try purchasing them online. I use and highly recommend these options—they’re also what I use when I make vanilla sugar—Madagascar vanilla beans, these Tahitian vanilla beans, or these Tahitian vanilla beans. (Note that each are different quantities.) I’ve made vanilla with them all. The beans are a generous size, nice and plump, high quality, and perfect for homemade vanilla. Vanilla beans labeled “Grade B” are specifically sold for extracting purposes, but I’ve made vanilla with Grade A beans and it tastes great. Use either.
- 80 proof Alcohol: Vanilla extract is most commonly made from vodka, but you can use bourbon, brandy, or rum instead. I usually use vodka, but the one bottle of bourbon vanilla I made 7 months ago is DIVINE. No need to splurge on expensive alcohol. This is probably the only time someone will tell you to buy the cheap stuff!! All the vanilla’s flavor is from the vanilla beans, so spend your money on those. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.
- Glass Bottles or Jars with Tight Seal: We recommend 8 ounce bottles. These bottles have a convenient swing top with a very tight seal. Great for gifting. Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using.
- Funnel: A funnel is optional, but it makes pouring 100x quicker and easier. (These funnels collapse, so they’re great for storage.)
Vanilla beans are expensive, but 6 of them (a little over 1/2 ounce or 15g total) make an entire CUP (8 ounces) of vanilla extract and you can reuse the beans. Compare that to $4 for 1 ounce of store-bought extract.
Non-alcoholic version? Pure extracts are made from alcohol because it’s the easiest way to extract the flavor out of the food. I’ve never made vanilla extract with a nonalcoholic alternative, but there are a few tutorials online if you give it a quick search.
Single-Fold Vs Double-Fold Vanilla Extract
Most store-bought vanilla extracts are what’s known as single-fold. Single-fold vanillas are weaker and to make your own, you need about 4 vanilla beans per 8 ounces of alcohol. I prefer a stronger vanilla so the homemade flavor is more prominent in desserts. Strong vanilla is known as double-fold and it’s pretty pricey because it requires a lot of vanilla beans. Since double-fold can get expensive, I opt for about 6 vanilla beans (a little over 1/2 ounce total) per 8 fluid ounces of alcohol. This is the best balance of taste and price.
Confused about which type of vanilla bean to buy?
- Madagascar Vanilla – very common and has a creamy and rich flavor
- Mexican Vanilla – has a darker, almost smoky flavor
- Tahitian Vanilla – also very common and has a rich floral flavor
Any are great choices for vanilla extract.
Wait 6-12 Months
The only things you need to remember about homemade vanilla extract are ratio and time. The ratio of vanilla beans per ounces of alcohol is imperative, but so is the amount of time the vanilla infuses the alcohol. We discussed ratio above, so let’s chat about how long to infuse the vanilla. Homemade vanilla extract tastes better and becomes darker in color the longer it sits. This means we need to practice our patience. The wait is worth it, though. Make some today and use it 6 months from now. You’ll be even happier when a full year has past. 12+ month homemade vanilla is incredible!!
Store the infusing vanilla out of direct sunlight and give it a shake once per week.
Want to know the best part of all? You can continuously add more alcohol to the bottle as you use it. See the recipe instructions below. This is truly the gift that keeps on giving!
Free Printable Vanilla Extract Labels
Because everyone loves an accessory, I asked my dear friend Jess to design adorable labels for the vanilla extract bottles. They match our vanilla sugar and pumpkin pie spice labels!
Click this link for the PDF: Sally’s Baking Recipes Vanilla Extract Stickers
Print out the labels on sticker adhesive paper, then cut out the circles. Peel off the labels and stick on your vanilla extract bottles. The labels are obviously optional, but they’re a nice addition especially if you plan to gift the vanilla to others. (See more gift ideas on our Gifts for Bakers page!)
And one last thing… as you wait for your vanilla to infuse, here are hundreds of recipes using vanilla extract that you can browse. It’s my favorite in sugar cookies, shortbread cookies, and coffee cake, just to name a few 🙂 And it’s absolutely lovely in my easy rice krispie treats recipe. Lots to look forward to!
Print
Homemade Vanilla Extract
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Spice
- Method: Mixing
- Cuisine: American
Description
For optimal flavor, let the vanilla beans infuse the vodka for at least 6-12 months.
Ingredients
- 6 vanilla beans (about 1/2 ounce or 15g total)
- 1 cup (8 ounces; 240ml) 80 proof vodka (or bourbon, brandy, or even rum)
- 8 ounce bottle or jar with a tight seal
Instructions
- Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
- Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
- Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!
- As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.
- Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It’s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.
Notes
- Special Tools (affiliate link): Madagascar Vanilla Beans, these Tahitian Vanilla Beans, or these Tahitian Vanilla Beans | 8-ounce Glass Bottles | Funnel
- Seeds: Since the vanilla beans are exposed (slit open), there will be vanilla bean seeds in the bottle and therefore in your baked good. They add even more wonderful flavor!
- Use the same amount of homemade vanilla extract as you would store-bought in recipes.
- Gifting: I usually remove the beans if I’m gifting the bottle, that way the gift recipient isn’t responsible for refilling with more alcohol and the beans don’t go to waste. (You can reuse the beans for a new bottle.) However, if it’s been less than 6 months, I recommend gifting with the beans in the bottle because there’s still lots of flavor in there! Tell the gift recipient to remove the beans once he/she begins using the vanilla.
- Alcohol: If baking gluten free, use certified gluten free alcohol. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.
- Sterilizing: Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using. The pictured bottles have a removable plastic topper piece. You can soak any plastic pieces in very hot soapy water, and dry completely before using.
Keywords: vanilla
The FDA standard for 8 ounces of alcohol is .83 for single strength. This is more than your recipe? Most just use one ounce to one cup alcohol.
where do you buy these adorable bottles?
Hi Kate! We purchase the bottles from Amazon. There is a link in the post if you’re interested. We also have a link to the stickers, too! (It’s a PDF that you can print on a sticker sheet at home.)
Yes, just would like to share , we went to Costco today and I couldn’t believe it, they have Madagascar Vanilla beans ,, 2 vials, 5 in each ,, price between $17.00& $18.00
I bought two packages… 20 beans in all.
Just wanted to share. Thanks
Hi Sonia, I was wondering when you say you can remove beans after first use if your not refilling, can those beans be placed in a new bottled and then filled with alcohol to start a new bottle of extract? Thank you!
Hi Dianne, yes, you can do that. Just make sure that the beans stay submerged in alcohol so they don’t dry out. (For example, you can let the first jar mature, take out the beans and immediately use them in a new bottle. You just don’t want to slowly use up a bottle, let the beans start to dry out, and then use them in a new jar.) Hope this helps!
Thank you Lexi! Sorry I got your name wrong on my first email. Just made four bottles and now comes the patience part that I’m not so good at! Lol.
That didn’t answer my question whether you can use 41% ALC/ 82 proof vodka in making vanilla? The FAQ didn’t say anything pertaining to my question.
Hi Barbara, yes, that should be just fine.
Thanks for the recipe , I ordered some tahitian and indonesian vanilla beans and looking forward to making the extract to add to coffee. I also printed out your labels , this could make for a fun gift.
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I want to start a jar of vanilla but I will be away from home for 4 weeks and there’ll be no one to shake it every week. Will that matter or should I wait until I get back from my trip?
Hi Nancy, if you can wait until you return from your trip, that would be best!
Hi can you whizz up the used vanilla beans to make vanilla bean paste once you’ve made your extract.
Do the beans have to be totally immersed in the vodka? I just bottled two bottles and they are not fully immersed. Thanks so much. Can’t wait until I can use it.
Hi Robin, It’s ok if the beans poke out just a bit but ideally you want them totally covered.
Can you place the split vanilla beans in a “plastic” bottle of vodka? Or must it be glass only,Thanks
Hi Carolann, We typically use glass bottles, but we’ve tried with plastic and that works too.
I made three bottles of this 18 months ago, and just opened my final bottle that’s 18 months old and it is amazing. I’m making four more right now. And ounce for ounce, it’s an amazing price!
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My daughter in law gave me homemade vanilla last Christmas. I used it all but didn’t know to add vodka as I used it. The beans were in the same glass bottle capped in my cupboard since it was all used. Can I now add vodka to the existing beans or should I throw them out and start fresh? Would it be safe to consume?
Hi Debbie, have the vanilla beans stayed submerged in vodka? If so, you could still add some vodka at this point. If they’ve been exposed, we don’t recommend reusing them at this point. Hope this helps!
Thanks for sharing. I started a batch back in late October and when I went to give it shake after I was away for 2 weeks, I noticed some fuzzies on the beans and slimy looking deposits at the bottom of my bottles. Have you even seen that? I was using 4 oz bottles so I had to cut the beans in half to make them fit in the bottles. I bought grade b madagascar beans on Amazon, and had 40% vodka. I didn’t take a chance so I got rid of it all. I really want to try again.
Hi Sonia, that “slime” is relatively normal. We can’t imagine it being mold when the bottle is filled with alcohol, so don’t worry about that. It could be simply the natural vanillin coming out. If it happens again on your next batch, just continue to shake weekly as directed. Make sure that the vanilla beans are always submerged in the alcohol and not exposed to the air. Hope this is helpful!
Sonia, I would recommend using 80 proof vodka next time to ensure mold won’t form.
Thanks, I used 40% vodka which is 80 proof correct?
I have a bottle of everclear. Is this alcohols % to high to make the vanilla extract?
If it’s recommended to dilute it, how and what do I use to dilute it to 80% alcohol? Thank you so much.
Everclear is not recommended unless you dilute it with water. 80 proof vodka is ideal.
Hi Sally – I’m excited to make a big batch of vanilla and gift it next Christmas. Do you think I could put the vanilla beans directly into the vodka bottle (after I do the math and figure out how many ozs vodka per how many beans) and then next december put the vanilla into individual bottles?
Yes, absolutely!
I am eager to try this recipe. I received a bottle of homemade vanilla as a Christmas gift. The giver did not specify when she made the vanilla extract. I have no way of knowing if this is ready to use or needs time to age. Also, I don’t know how long until it is ready. When I asked the giver, she said only that it might be dark enough to use soon. The vanilla is in a dark brown bottle, so I cannot tell how dark it currently is. Of course, if I could see how dark it is I still don’t know how far along the aging process it is. How can I judge the readiness of this vanilla? [I asked recently for more info from the giver but have not yet received a reply.] Regards,
Hi Donald, we recommend waiting 8 weeks at a minimum before using, but for best taste we recommend waiting 6-12 months. You could try pouring out a very small amount into a clear dish to see how dark it looks and the amount of vanilla bean specks that are in the extract. Aged extract that is ready to use will also have a more potent smell. You could also try using a small amount in a recipe to see how well the flavor comes across. If you can wait for a response from the giver, that would be best!
I have started my experience of first time making vanilla extract, so I’m very excited for the turn out in a year. I currently am using vodka. Can I use the same beans in a bourbon next year or do I need new beans for the different alcohol? The beans I bought from Costco appear to be grade A, I used all the beans so that means extra beans are in the vodka. My other question, can I use a plastic jar or must it be glass to store for a year?
Hi Nicole, it should be okay to reuse the beans in a different alcohol, as long as you don’t mind any bourbon flavor that may crossover with the beans. We’ve made extract in plastic bottles before and that works, too.
Thank you. I have no idea if I’ll like the vodka flavor transferring with beans in to the bourbon, I’m glad to know I can continue using the beans. Right now, the beans are bathing in the original vodka plastic bottle.
While your recipe is good.. your ratio of beans to alcohol should actually be 1 oz beans to 1 cup. I am in a vanilla group and that is FDA guidelines for pure vanilla.
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Based on what I’m understanding I don’t see anywhere where the author is stating it is pure vanilla extract. From what I gathered in doing this is I’m going to use for myself or gifting to friends and family and would state it is a homemade recipe.
If there’s only 1/4 left in the bottle because I forgot to add alcohol every time I used it, can I still fill it up to the top — how long til I can use it again?
Hi Dominique, it is typically best to keep the beans submerged if planning to reuse. You may certainly give it a try, but your beans may have started to dry out and your extract may not be as strong.
I made my vanilla in February and March this year for Christmas gifts. I tried my first batch of oatmeal cookies and they didn’t taste the same. I used vodka and they all smell great! But the flavor of the cookie wasn’t as sweet as usual…any idea what’s wrong? Is it not ready yet?
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Hi Sally! Thanks for this recipe! The place I want to get the beans from sell them by grams. I asked them how many beans does tbe 10g option bring and they said around 3 vanilla beans. You mentioned you used 5-6 and they were 15g total. It seems maybe these ones are bigger? If so, do you think I can get around 5-6 of these ones and double the alcohol? Thanks!
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Hi Lucia, it sounds like those are larger, which is completely fine. I would use however many brings you to 15g, so since yours weigh about 3.3g each, use 4.5 beans per 8 ounces of vodka.
Isn’t the rule of thumb 1 ounce of beans to 8 oz of alcohol for single fold? I’m new at this but that seems like what I’ve read.
I’ve made your homemade vanilla, and I LOVE IT! Have you made homemade almond extract also?
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Hi Dottie, We have not tried almond extract yet but let us know if you try it!
Hi ! I started my batch last year so they would be ready for gift giving this Christmas. Do you usually send directions when gifting? I was planning on leaving the beans in so they could continue to refill?
Hi Jen, yes, we’d let the recipients know that they can refill the extract as it is used. Hope your gift recipients love the vanilla!
What brand of vodka do you use?
Hi MVB, you can use any brand (and no need to splurge on expensive vodka, either!) as long as it is 80 proof and does not contain any other flavorings.
This sounds amazing! I’m going to have to try it for this next year! As a non-drinker are there certain 80 proof alcohols you would recommend as I really have no clue where to start there? We usually use McCormick’s brand, if that makes a difference in your recommendations. Look forward to hearing from you and hope you’re having a fantastic weekend!
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Hi Lo, as long as you are using 80 proof alcohol, the brand does not matter. No need to splurge on expensive alcohol. All the vanilla’s flavor is from the vanilla beans, so spend your money on those. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.
Hi – I am in the process of making these as xmas gifts and so LOVE the idea. The only question I have is I really want to use your labels that you graciously shared as a PDF. I am having difficulty finding printable labels exactly like the PDF. The link you provided is to a one-sheet adhesive sheet. Is that what you used and then did you cut them or have something to cut them? TIA, Lyn
Hi Lyn, that’s correct — we print them out on the one-sheet and then cut the individual labels before using. Hope your recipients love the vanilla extract!
I realized a couple weeks after I made these that all the beans were not submerged. I removed and cut them them to fit. Was that okay to do? Happy Holidays
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Hi Sally this will be my first batch of homemade vanilla. Do I have to use an 8 oz bottle or can I double or even triple the recipe and use a larger jar? I thought that might be easiest and then pour into smaller jars as gifts but I don’t want to mess up my first batch. Thank you!
Hi Kristi! You can make a big batch and then divide between smaller bottles. I would use a funnel for easy transferring.
Thank you so much for responding!! I can not wait to start this tradition of Christmas time Vanilla gifts!
Sally one last question—the amount of beans stays the same regardless of the type?! I just don’t want to find out in a year I messed up.
That’s correct. Do you have a scale? Use 15g beans per 8 ounces vodka. These are the exact beans I have been using in my latest batch.
Just a question please. Is it necessary to remove the beans? I made my September 2021. Thanks.
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Hi Cathy, no, you do not have to remove the beans if you don’t want to. If you do keep the beans in the bottle, feel free to refill with more vodka as you use the extract!
I use 1 oz. Of split beans with seeds scraped into 8oz. Of Vodka. Can I keep them in my dark pantry, shaking them once a week for 24 months before using. I was told if I did, I would only need to use 1/3 of the regular amount. Instead of 1 tablespoon I can use one teaspoon. ect.
Hi Sally! I know you mentioned you could reuse the beans. If I want to reuse the beans for another batch…how many times do you think the beans could be reused. And if i do reuse the beans, should I add new beans (and how many)?
Hi Priscilla! Each time the beans are reused, they will lose a bit of their potency so we recommend reusing them for only an additional batch or two. No need to add new beans.
Just Love this idea as a gift that keeps on giving. I am confused. I think I’ll give my extract as a work in progress requiring letting the beans remain in the extract for a year. I will instruct my friends not to use it til that year is over. BUT can they then remove the beans and put them in a fresh bottle with fresh alcohol and restart the the process for another years batch? Or if they leave the beans in and after using a bit in a recipe and just topping off the aged extract the the liquor enough to keep the beans covered all the time be the best idea. AND then, how long can this be done, when would this EITHER METHOD expire? will it be unsafe to use after a certain time? Thank you for this idea. I am hoping to explore making other types of extracts in the future.
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I only have 96% alcohol, would that be too strong to make vanilla extract?
Hi Margie, 80 proof (40% alcohol) is ideal for vanilla extract. Other readers have diluted their higher percent alcohol, but we have not tried it ourselves.
Hi Stephanie I have a couple questions: I sterilized my jars with the lids and filled them per your instructions then realized my lids have little plastic inserts-is that a problem that I sterilized them? Are they still good to use or do I have to throw everything out?
On an older bath I noticed my beans got a little slimy and the vanilla is kind of slimy/syrupy it still smells ok is that normal? Can I still use it?
Thank you so much for this recipe WAY better than store bought!!
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How does the vanilla taste? If it tastes like vanilla, you can certainly use it. (To taste test, you always add a small splash of it to a little yogurt or cooked oatmeal!) How did you sterilize the jars? Plastic pieces shouldn’t be heated, so it may be best to start over unfortunately.
Absolutely love this vanilla! I made some last year and gave it as gifts, it was a huge hit.
Last week, I realized that in my new batch for this year, I inadvertently used “light” vodka with 30% alcohol instead of 40%. It’s been sitting for about 6 months. Is there any way to salvage this vanilla? Or do I need to start over? Thanks for any advice you can give. I’ll be checking the label more closely from now on!
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It should be just fine to use in baking. If you’re worried, add another vanilla bean or two, and wait a couple more months if you can.