You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for 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 12 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.
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 around .75 to 1 ounce total make an entire CUP (8 ounces) of vanilla extract and you can reuse the beans.
It’s best to slit the beans open to help bring out even more flavor.
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 6 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 8 vanilla beans (about .75 to 1 ounce) 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, coffee cake, and cinnamon swirl cheesecake, just to name a few 🙂 And it’s absolutely lovely in my easy rice krispie treats recipe. Lots to look forward to!
Print
Description
For best results, let the vanilla beans infuse the vodka for at least 12 months.
Ingredients
- .75 to 1 ounce vanilla beans (about 8 beans or 20g 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. You can use it in 6 months, but 12+ months is even better.
- 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
- Using More Vanilla Beans: 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 6 vanilla beans per 8 ounces of alcohol. I prefer a stronger vanilla. 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 .75 to 1 ounce of vanilla beans per 8 fluid ounces of alcohol. This is the best balance of taste and price. Feel free to use more beans per 8 fluid ounces if desired.
- 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.
Reader Comments and Reviews
I had NO idea how easy it is to make vanilla! the only hard part is the wait! thanks SO much Sally!
I have extract that I made with vodka, is it okay to replenish with rum?
Sure, Ann! The flavor will change a bit.
Hello,
I have started my homemade vanilla journey about 3 weeks ago. Im super excited to see how it come out. I used four roses bourbon, and so far it smells great. With the rest of the beans I had left I made a paste that I can use right away while I wait for the vanilla extract to be ready.
Thank you for all your amazing recipes, you are my go to page for all goodies.
For religious reasons I don’t consume alcohol either as a beverage or as an ingredient. Is there a DIY option that doesn’t use alcohol to make the vanilla extract?
Hi Michelle, we’ve never made vanilla extract with a nonalcoholic alternative, but there are a few tutorials online if you give it a quick search, like this one: https://www.thespruceeats.com/how-to-make-non-alcoholic-vanilla-extract-4155683
Sally I would love to see a recipe from you for vanilla bean paste!
Hi. I made this last year for gifts and am already getting requests for it again. Last year I made the vanilla in separate bottles while “brewing” . Can I just put the appropriate number of beans down in a bottle of vodka to make a large batch or is it better to divide it up into smaller bottles?
Hi Kathy, yes, you can make it in a larger bottle and then separate into smaller bottles when gifting. Hope this helps!
Sally I have been a loyal follower of your baking channel. I have actually set my business to a couple tried and true staples and it has been the best decision of my life. Thank you for testing recipes and not only that, evolving and stepping them up and therefore staying out in the forefront of the baking world and helping those whole have the nack and who love to bake to score big hits with family and friends.
Just a couple of questions for you: the vodka in the home crafted vanilla extract, will it affect those who do not use alcohol or children?
Also, if we wanted to sell the homemade vanilla extract in the same size bottle, what would be a good price point?
Thank you and keep up the sweet work!
Hi Kaufman Justine, even most store bought vanilla extract is made using alcohol. The alcohol is baked off when used in baked recipes, but use your best judgement and use whatever you feel comfortable with. We do not have any experience with selling this vanilla extract, so we’re unable to offer any advice there. Thank you for making and trusting our recipes!
Should you use dark coloured bottles?
Excited to make both the sugar and the extract
Hi Linda, we use clear glass bottles here.
I couldn’t find the alcohol’s proof on the vodka bottle until after I made a bottle of vanilla and it is 40%. Rats!
Is that going to make a huge difference in the taste 6-12 months from now?
Hi H, Does your bottle say 40% alcohol? If so, that is 80 proof (alcohol proof is double the percentage of alcohol).
Love your recipes. Have made numerous meals using them.
I can’t wait to try this!
If I use half a bottle of the vanilla and add more alcohol to fill it back up won’t it be too weak to use? Do I wait another 6-12 months?
Hi Tegen, if reusing/refilling the bottle, we typically do so as we use it rather than waiting for it to be half used. You could still refill it at that point (as long as the beans have stayed fully submerged and haven’t dried out), but yes, you’ll likely want to let it age for a bit or it will be less potent. Hope this helps!
In reference to Tegen’s question, I just put 1/2 pint of vodka into the bottle that was almost empty. How long will I need to let it age before i can use it? The whole 6-12 months?
Hi,
I’m very excited to try to make homemade vanilla. The recipe says .75-1 oz or 6-8 beans. When I weighed my beans it took 16 beans to get to 1 ounce. Is it better to go by weight or just use 8 beans?
Hi Kiki, it’s best to go by weight. Some beans are shorter and slimmer, and some are wider and longer.
I ignored your comment about using cheap alcohol and used some of my Grey Goose.
It’s been exactly a year and I just had a taste. IT BLEW MY MIND!
I don’t bake that often but My wife does. She’s going to love it. I’m wrapping some up and giving it to her on her birthday. (The only woman I know who doesn’t want more jewellery).
I’m going to create some kickin’ cocktails with it. Right now
Thanks so much for the recipe.
My extract is 6 weeks old. When l went just now to stir it, it smelled & tasted like pure alcohol. I’m making a lot (1 gallon) for Christmas gifts. Shouldn’t it smell sweet & vanillay at this point?
Hi Linda, for best results, let the vanilla beans infuse the vodka for at least 6 months, 12 months is even better.
Just dividing up my 26month soak. The flavour is amazing and the colour is so dark. You can almost half the required amount for a recipe.
I am so happy to see you giving the correct ratio’s for vanilla extract! I have been making my own for a number of years now and it is wonderful!
Sadly, so many youtube and food channel chefs give the absolute wrong information on homemade vanilla and folks don’t realize they are just making vanilla flavored alcohol, you are most definitely one of a kind Sally! I appreciate all you do!
Thank you!
What if I’m using 190 ever clear? It was always my understanding that you have to use high proof alcohol. Will this change anything like flavor or time to soak?
Hi Sean, Everclear is not recommended unless you dilute it with water. 80 proof vodka is ideal.
THANK YOU! I followed these instructions in February 2023 and this has made an amazing vanilla extract.
If anyone has questions about the economics of doing this, I bought the cheapest half pint of vodka I could find for $4 and 10 Madagascar grade A beans from Amazon for $16. Total cost was about $20, so ~$2.50 per ounce.
This year, I’m making enough to spread around as gifts. Consequently, lots of cheap vodka (1.75 litres for $11) and lots of beans (50 for $36). This is enough to spread out over 8 half-pints at a net cost of ~ $1 per ounce. Plus the cost of containers, of course.
Thanks again!!
So let me get this straight, you can keep topping off the jar with more vodka as you use it as long as the beans stay covered? If I top it with vodka one day and want to use the vanilla again the next is that okay?
Hi Stacy, that’s correct. Over time the extract will start to lose its potency, so we recommend replacing the beans after about a year.
I just took out my vanilla extract after 1 year of being in my dark closet! The aroma as soon as I opened it was amazing! Thank you so much for sharing this easy recipe! I can say my first time making this has been a 100% success!!!
is it possible to make a big batch and then transfer to smaller bottles or should I make it in th smaller bottles to begin with?
Hi Bonnie, yes, you can make a big batch and then divide between smaller bottles. You can use a funnel for easy transferring.
It’s been many years since I made homemade vanilla and vanilla sugar. As I’m disabled, I’m limited on handmade gifts to give. You have inspired me to do this! TBH, the cost is minimal but the end product will be a wonderful, “expensive” homemade gift that I know most of my friends and family will appreciate!
Thank you, I absolutely love, and only Will use. This homemade vanilla ever again. Just the strong aroma is magnificent and mouthwatering. My question is how to use the last batch of vanilla beans. I started a fresh batch, and would rather use the first batch pods, rather than throwing the pods and trash. Any ideas?
Hi Miss Tracie Kling, if the beans stayed fully submerged while using, they can be transferred to a new bottle and used again. If they were exposed for too long, they can dry out and would not be ideal for a new batch. So glad you enjoyed the vanilla!
I wasn’t paying attention and didn’t add more vodka. Can you reuse your beans? My bottle is empty save the beans.
Hi Paula, 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 this for friends and family this year
Along with some vanilla sugar and light and dark brown sugar and it made a libely gofr
Basket. Very impressive!
I am new to your sight and excited to make my own vanilla. Never considered doing that and I’m excited to get started
You are going to love Sally’s website! I’ve made many of her recipes and LOVE them! Happy baking and cooking!
I made this recipe! Was so easy to follow and so well written. I have a good amount of seeds and pieces of the beans in my extract. I plan to give them as gifts for christmas. I want to leave the beans in for sure cause they’ve only been sitting a month. Would you recommend straining the little bits out before gifting? Or just writing on a card explaining that they add more flavour and supposed to be there.
Hi PJM! You definitely want to leave the bits of vanilla in there – a note would be great!
Hi Sally! I made your recipe 3 weeks ago and have been letting my bottles rest. I originally made sure they were covered in bourbon but it wasn’t by all that much. Perhaps the beans absorbed a bit of the alcohol but I noticed a few weeks after that the very tips of the beans in few of my bottles poked out of the alcohol. Only about a half cm or so has been exposed to air inside the bottle. They do have some light brown dots at the top of the liquid and on the inside of the top of the bottle. I read elsewhere this may just be fat solids from the beans. Anyway, would you be worried about the tips of the beans being uncovered for a few weeks? I just add extra bourbon so they are covered now. I want to give as gifts so I don’t want to poison anyone but I would hate to throw away the liquid gold if it’s ok!
Hi Maggie! No, we wouldn’t be too worried about that, but always use your best judgement!
I love this recipe!
Thank you for sharing your stickers, but when slick on the sticker page it is saying 1 sticker per page is this correct?
Hi Nancy, this will take you to the printable labels for Sally’s Baking Recipes Vanilla Sugar Stickers.
I did not put enough beans in the vodka as I misread the recipe. Can I still add some after the fact?
Definitely!
I’m going to try this with bourbon. I have several empty 375ml corked bourbon bottles that I could use for this. I assume there is no issue with using corked bottles as opposed to the swing top bottles that you recommend? I may end up putting a little more that 8 oz of bourbon in these bottles, so I will add an extra bean or two to keep the ratio consistent.
Shouldn’t be a problem! Let us know how it goes.