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!
PrintHomemade 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.
Hi Sally! I came across your recipe and was immediately interested on making vanilla extract (my first time)! I’ve decided to use bourbon 84 proof and was wondering if that’ll make a big difference on the outcome of taste?
Hi Grace! You can use that bourbon, the vanilla will just have that bourbon infused flavor. 🙂
Hi Sally,
Do the bottles the vanilla extract is made in need to be pressurized like the ones you show, or can they be in an unpressurized container? I was thinking of making in a bit smaller bottles for quite a few people.
Thank you!
Unpressurized would be just fine.
Hi, I’d love to gift these, and will likely do so next year. For best results, should I make these now to give as Gifts for Christmas 2020?
And would you recommend making these now and giving as gifts this year? I doubt the color would be as dark as we’d like.
Thanks!
Hi Anna Claire! You can definitely make this vanilla extract for gifts this year, but the recipient will need to know it can’t be used until at least 6 months after it was made. 🙂 You can always make them now and gift them next year, too.
Hi Sally. I’m new to your blog and I’m anxious to try this particular recipe. I tried reading through all entries and apologize if I missed this answer previously but when I gift the vanilla extract (after approx. 6 months time) how long is the extract good for? If I give the gift(s) out next year I would like to include a “use by” date if appropriate.
Hi Marysusan! In the recipe– a quick note– Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! 🙂
Thank you. I have printed out the recipe and give it a go. There are quite a few bakers in the family. One question: Marci at Tidbits uses an instant pot to now make her vanilla. Have you ever tried making it this way and if so, did you notice a difference?
Hi Barb! I haven’t tried it– I don’t own an Instant Pot. Let me know if you try it!
Totally using this idea for next year, thank you for all the links!
Hi Sally,
I bought the 5 oz bottles ( by mistake) and had to cut the beans in half. Therefore I counted each bean as 2. I put 4 half’s in each bottle. Today as I was shaking the bottles I opened and smelled it. I do detect a vanilla odor but not strong. I started this process the end of Sept. do you think I should add another bean to each? I’m really excited to give these for Christmas gifts. Thank you so much!
Hi Sally,
Thank you for this recipe.
I sure this question has been answered so forgive the repetition but how long can a bean last until it need to be replaced?
Hi Luis, see the end of step 5 for detailed directions.
I am so excited! We, as a HUGE family, do a rotating gift exchange for Christmas each year—and in two years, I’ll have my oldest sister’s family. Her husband loves to bake, and he’ll be tickled to have such a treasure included just for him! I’m starting a Bourbon-based bottle for him and will let it age until then, it should be exquisite by the time he receives it.
Of course, I’m starting a bottle for myself so that I have my own reserve for next Holiday season as well!
Thank you for the wonderful information and links. xoxo
Your easiest recipe that I’ve made so far, and thank goodness I have patience to wait to use it.
Hi,
So excited to try your recipe. I have 2 questions:
1. After the 6+ months of steeping, can I clean the pods out and add any vanilla caviar (as called in an above comment) back to the bottle of extract? Will this change the shelf life?
2. Instead of vodka, would spiced rum be an interesting flavor to try?
Hi Jen, I haven’t tried scraping the seeds but I can’t imagine why it would change the shelf life. And yes, you can use vodka, bourbon, brandy, or rum – all make slightly different but all delicious flavors of vanilla!
Hi Sally, I seem to have like little black “spots” of alcohol developing in the bottles, mostly near the top. They don’t look like vanilla flecks. I tried to strain them out with a cheesecloth but then they started developing again in the new clean bottles I wanted to gift (even without the vanilla beans). Is that normal?
Thanks so much for the lovely recipe!
It really does sounds like they are bits of vanilla from the pod floating up. I can’t imagine what else it would be!
Hi Sally!
So excited about the homemade vanilla. I purchased the exact 8 oz bottles pictured. I used 8 oz of vodka, however, beans are not totally submerged. Should I top off? I have 5 beans in each bottle. Please lmk your thoughts.
Thank you.
Hi Lynn! Yes, I recommend topping it off. Even the vanilla I make in the video, I topped it off a bit more. You want the beans fully submerged.
Hi. I have 5 older sisters and we always do a sisters night just before Christmas. I’m so excited to try this and gift it to them in a basket. Ordered my beans from Amazon because they are ridiculously expensive in our stores. Making it tomorrow. Thank you for sharing this.
A..
I have been making homemade vanilla for years. I actually just put my pods right into the bottle itself so I don’t have to pour it into anything else. I also made some with a bottle of Rum and a bottle of Tequila. They all have different flavors.
My question is after the bottle is done, can I recycle the pods into vanilla sugar or coffee or milk? I am drying them just a little and then plan on putting some in some sugar and a few pods in a bottle of milk (we have small long-life shelf milk where I live) and maybe some in my coffee grounds or beans. Will this work?
Hi Richard, I haven’t tried doing this but I don’t see why it wouldn’t work. As long as the beans still have some aroma left they should flavor your sugar or milk.
Should the vanilla beans be washed when I received them and before I use them? Thanks
You certainly can if you’d like. Rinse under hot water, then blot completely dry.
What if you use gin?
I don’t recommend gin for vanilla extract.
I used some of my 6 month old vanilla and was going to fill it back up, but was out of Bourbon AND Vodka , so I used 44North Sunny Slope Nectarine vodka. It had a touch of the Bourbon left in the bottle and I have to say- It was awesome for mixed martinis! So maybe mix it up. Thank you for this great recipe. 2 more months to the 1 year mark on my last batch! Half Bourbon and half Vodka.
I have some not that is 3 to 4 years old, I made some with Meyers rum as well as Vodka. It is divine, aging it is wonderful.
Hi Sally, thanks for the recipe. This is my first time making vanilla extract. I believe I did everything right, but I’m worried that I see white floaty bits in my jar. Are these vanillin crystals that I’ve heard of? I guess I’m mostly concerned about mold and would like to know if this is normal. Thank you!
Hi Kaci! It’s relatively normal. I 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, as you mentioned.
Do I use glass or plastic bottles?
Hi Tim, I use glass.
Hi, how do I make vanilla extract without using alcohol, I have had stomach surgery and can never use alcohol again. Please share a receipt with us here. I will be watching for your response!
Hi Carolyn, I have never made a non-alcoholic version…but if you look up in the text above I link to a few tutorials on how to do it!
Can you use 16 oz bottles or will the vanilla start to deteriorate before using it all?
Sure can! Double the vanilla beans if doubling the alcohol.
I’m wondering IF after the 12 month period one could start another batch in a new bottle? I’d rather do that instead of adding more alcohol to the beans.
I’m usually in a rush when I’m baking. Thank you for any replies!
P.S. I think I might try anyways, but would live to hear from you.
Yes, you can re-use the beans in a new bottle as long as there is still a lot of flavor left!
Sally
I posted a few days ago under someone else post so not sure if you saw it but I have a question reg the vanilla. I did exactly as you say and even used the amazon products as linked and all looks good. Its been 3 weeks and I am shaking the bottles weekly. I have noticed tho that all my bottles have some condensation in the neck of them. Is this a problem, like will bacteria set in and this not be good to use. I have them in a dark corner of my laundry room which is neither hot or cold…just room temp. I am just nervous as its a long process and somewhat pricey but I know its going to be yummy as long as it won’t make us sick. Thoughts on the condensation?? Tracy
Hi Tracy, condensation inside the bottle is completely normal and will not ruin your vanilla! As long as the seal on the bottle is still good and the vanilla doesn’t look or smell significantly altered, it’s ok!
Hi Sally, I’ve had the vanilla extract brewing on the counter for the past month and have a question since my kids eat everything I bake… I see that store bought vanilla contains more water than vodka, should I add water to the homemade vanilla extract at some point so that the alcohol content is not so high when baking or cooking for kids? I’m guessing most of the alcohol would burn off during baking, but I’m thinking about something that’s no bake, like refrigerated chia pudding… I’ve read that you can make an alcohol-free version with glycerin, but I already have a big batch of this one started with vodka. Thanks!
Hi Janine! I don’t recommend adding water. I feel comfortable using this in no=bake recipes that will be served to children, but use your best judgement. It’s not like drinking it straight from the bottle! Usually it’s 1 or a couple teaspoons per recipe (not serving). 🙂
Hello Sally,
Your article on homemade vanilla is awesome. I started making them using vanilla pods a year ago and is soon running out.
Just we all know that the prices of good vanilla pods are rising due to low supply, it was not very easily available where I live.
Recently I bought a bottle of vanilla seeds with the intention of making vanilla extract from it. Unfortunately I was not able to find a recipe online to make it.
Do you know if I am able to make vanilla extract using your method with the vanilla seeds?
Appreciate you sharing your opinion.
Dear Sally,
I love the recipes you make and all the lovely pictures. I’m living in Europe / Germany and we don’t usually use vanilla extract, it’s not commonly spread (I only see ones without alcohol, so basically a kind of syrup). The typical “Vanilla” solution in Germany is vanilla sugar (sold in 8g sachets) or whole Vanilla beans. One thought I always have when getting a mixture with alcohol is if some will remain or if it will have a taste of it. Did you experience something like that?
Also, do you have a go to formular for exchanging vanilla extracts with vanilla vanilla beans or vanilla sugar? E.g. 1 teaspoon extract equals 1/2 vanilla bean or something like that? I always wanted to try your recipes but not having the extract I mostly shy away from the sweet (and delicious) stuff. 🙁
ALSO (last one I promise): could you do a little video about how to properly adjust your Kitchen Aid? I always feel like my whiskers are not properly adjusted (sometimes they scratch the surface while the one with the rubber lip bends because its too close to the bowl). That would be so awesome!
Lots of love from Germany xx
Carla
I started doing this for Christmas a few years ago. I “steep” my beans in quart size canning jars using vodka, rum , and bourbon, so that I can gift a “sampler” of flavors. I bottle them in 4 oz. Boston amber bottles with phenolic caps because I’m traveling with them and don’t want any leaks. Very popular! I’ve never had any problems with exploding bottles – thank goodness!
Beans were pretty cheap when I started doing this so I even refilled my loved ones bottles for them but then prices skyrocketed because of a shortage (caused by poor weather I think) and I just couldn’t do it any longer. It’s taken a long time for bean prices to start recovering!
Hi Sally, this is so cool! Would you say the amounts you’ve used here are crucial or is it just the ratio? Like could I use smaller bottles and adjust accordingly, say 150ml bottles with 3 pods or is it better to stick to these amounts and decant when ready?
The ratio is what’s key. 🙂 You can use smaller bottles, less vodka, and less vanilla.