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    You are here: Home / Kitchen Tips / Homemade Vanilla Extract

    Homemade Vanilla Extract

    May 19, 2021 By Sam 75 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Single image of vanilla extract bottled with teal header bar

    Learn how to make homemade vanilla extract! All you need is two ingredients and a little bit of patience! I’m including all my tips and tricks, a free printable, and a tutorial video! This makes a great homemade gift!

    Three bottles of extract

    Homemade Vanilla Extract

    I have a lot of words for you today because I want to show you in detail how to make vanilla extract at home. If you like to understand the details and the whys of a recipe, read through the post, but if you’re just in a hurry to get to the recipe jut click that big “jump to recipe” button above instead.

    OK, who’s left? Who didn’t click the button? My kind of people, it’s so good to have you 💜

    Homemade vanilla extract is simple to make and requires just two ingredients, but I want to go over everything in detail, from the beans to choose (and not choose) and the best alcohol to buy (hint: it’s not the most expensive one!).

    Yes, making it takes time (3 months!), but not only is homemade always better, it’s often cheaper to make your own at home. Those three months are going to pass anyway. Get started today (and make a couple extra bottles to give as gifts for Christmas!).

    What You Need

    Ingredients for vanilla extract

    Vanilla Beans: What to Buy and Where to Buy Them

    Without a doubt, vanilla beans are the most important ingredient. Vanilla beans come in a number of varieties, but for baking, you want Madagascar vanilla beans. Other varieties like Mexican, Indonesian, and Tahitian have different flavors. While they can be fun to play with, they also tend to lend an unexpected taste to your baked goods. For classic vanilla flavor, stick strictly with Madagascar vanilla or Madagascar bourbon vanilla beans. If you have the choice between “Grade A” or “Grade B”, stick to the Grade B because they’re cheaper (if not as pretty) and they work just as well for making extract.

    Where you purchase your beans is up to you. I’ve found they’re insanely expensive at my grocery store (often sold in the spice aisle) and the quality of the beans is sometimes subpar and dry. They’re available on Amazon, but mixed reviews and bad ratings have kept me from ever personally buying them from there.

    My favorite place to buy vanilla beans is Beanilla and these are the beans I buy, I’m not affiliated with them in any way, but have been buying my beans from them for years.

    Closeup of homemade vanilla extract bottles
    Vanilla extract darkens with time. On the left is a dark bottle of vanilla extract that I’ve had for over 6 months, on the right is a newly-made bottle that’s still clear.

    Choosing an Alcohol

    Alcohol is key for making pure vanilla extract, and vodka is the classic choice and my personal recommendation. It’s the best choice to let the true vanilla flavor of the beans shine through. Bourbon is another option, and truly you can use just about any alcohol you’d like that’s 80-proof. While vanilla made with bourbon way is excellent, it’s also a bit more rich with caramel undertones and so does lend a slightly subtle different flavor to your baked goods. For true classic flavor, stick with vodka (but I’m sure I haven’t made a compelling case for you against bourbon, and I have a few bottles of bourbon-based myself!).

    You do not need to buy the most expensive alcohol, in fact I recommend sticking with a mid-shelf brand like Smirnoff. Not only will this let the flavor of the bean shine, you won’t notice the difference in the end result between this extract and one made with top shelf vodka.

    Other Materials:

    You’ll need a glass container in which to store your homemade vanilla extract. I like to use these cute glass bottles that I found on Amazon. You can also purchase bottles with an amber tint, which helps protect them from the sunlight and keeps the vanilla from going bad (since I store mine in a cool, dark pantry a clear bottle is fine).

    A funnel will help neatly pour the vodka into the small 4 oz bottle. If you don’t have one, pour the alcohol into a measuring cup with a spout first and then pour from that into the bottle. It’s much less messy than pouring directly into the bottle!

    Last but not least, slap a label on your vanilla so you know when it’s ready! While you can just write this on a post it or piece of tape and stick it to the bottle, I have a set of free printables so you can use the same labels that I do. The link is in the recipe card, simply print them on sticker paper, cut, and stick them to your bottles. For a finishing touch, baker’s twine or ribbon adds a nice pop of color, especially if you’re giving the extract as a gift!

    How to Make Vanilla Extract

    Splitting the vanilla beans and add the vodka
    1. Check your vanilla beans against the size of your bottle. They need to be able to fit neatly in the bottle and be completely submerged by the liquid. Mine typically need to be cut in half for this, so cut as needed. Then, split the beans lengthwise with kitchen shears or a sharp knife to expose all of the tiny vanilla seeds.
    2. Place the beans in bottles and pour vodka, or your liquor of choice over top. Make sure the beans are completely submerged and leave at least a small bit of space between the vodka and the top of the bottle.

    Now the hardest part is to wait. For vanilla extract to fully develop its flavor, it needs to sit for at least 3 months in a cool, dark place. Make sure to shake it occasionally to help infuse the flavor! The longer it sits, the more flavorful it will become.

    SAM’S TIP: Never run out! As you use your vanilla, top it off with more vodka for a perpetually full bottle.

    Bottle of extract showing vanilla beans

    Frequently Asked Questions

    Can I double/triple/etc. this recipe?

    Yes! This recipe scales very well. I use 2-3 beans for every 4 oz, so simply increase this as needed to make more vanilla. Sometimes I’ll make a large batch and store it in a mason jar.

    How long does homemade vanilla extract last?

    If stored in a clean bottle in a cool, dark place, it will keep for several years. It does not need to be (and should not be) refrigerated or frozen. I have a batch of vanilla I’ve kept going for several years now, every time I use it I just top off the bottle with a splash more vodka.
    If your ever notice that the liquid looks cloudy or smells bad, discard it.

    Can I make this alcohol free?

    Personally I have only ever made homemade vanilla extract with alcohol, however some sources indicate that it can be made using food-grade vegetable glycerin. You may find this article on making non-alcoholic vanilla to be a good guide if you are searching for non-alcoholic options.

    Can I make clear vanilla?

    Real vanilla extract is made with vanilla beans, which will always tint the liquid that they’re in a brown color. Clear extract is made with synthetic vanillin and is artificially flavored. It can’t be made using real beans and so unfortunately you cannot make a “real” clear vanilla extract.

    More How-to Tutorials:

    • How To Make Brown Sugar
    • Kitchen Tips: Make Your Own Sprinkles
    • How to Make a Lattice Pie Crust
    • How to Make Muffin Liners out of Parchment Paper (with Video!)

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!

    Three bottles of homemade vanilla extract

    Homemade Vanilla Extract

    Learn how to make homemade vanilla extract with my super simple recipe/tutorial! Includes detailed instructions, free printable labels, and a how-to video!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Resting Time: 90 days
    Total Time: 90 days
    Servings: 24 servings (1 tsp per serving, recipe makes one 4-oz bottle)
    Calories: 12kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup mid-shelf vodka, like Smirnoff¹ (4oz/118ml)
    • 2-3 whole vanilla beans² I use and recommend grade B Madagascar vanilla beans, see note. Two vanilla beans yield a standard and flavorful vanilla, 3 will yield an extra strong flavor.

    Recommended Equipment

    • 4 oz bottles
    • Funnel
    • Printable labels. Click link to view and print. Print on sticker paper then cut out and attach to bottles.
    Prevent your screen from going dark

    Instructions

    • Thoroughly clean, wash, and dry bottles and lids that you’ll be using. Cut vanilla beans so that they will fit inside your bottles.
    • Split beans lengthwise so that the tiny seeds are exposed.
    • Place cut vanilla beans in bottle. Fit funnel over the top of the bottle and add liquor until the beans are fully submerged. Leave a little bit of space at the top of the bottle so that you will be able to shake the contents as they sit.
    • Add label, if using, but make sure to mark the date that the vanilla was bottled. Store in a cool, dark place and shake occasionally. Store vanilla for at least 3 months before using.

    Notes

    Alcohol

    ¹Alternatively, for a richer flavor you can substitute bourbon. A mid-shelf liquor is perfect for this recipe, don’t bother with splurging on anything expensive as it’s not worth it in the end result. I usually use Smirnoff brand but anything similar will work

    Vanilla Beans

    ²I typically buy my beans from Beanilla.com and have always been satisfied with the high quality, plump beans. 

    Storing

    Store in a cool, dark place. Homemade vanilla should keep for up to 5 years, but if it smells unpleasant or is cloudy you should discard. You can replenish your vanilla extract supply by simply adding more alcohol as you use it.

    Nutrition

    Serving: 1teaspoon | Calories: 12kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published June of 2014. The post has been updated with better photos, more details, and a how-to video!

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    Reader Interactions

    Comments

    1. Kenton

      April 26, 2022 at 9:54 am

      Do you ever take the pods out but leave the little beans in? Or do you just leave the whole pod (pod+beans) in the entire time even when using?

      Reply
      • Sam

        April 26, 2022 at 10:28 am

        Hi Kenton! You’ll want to leave the whole split bean in the bottle. 🙂

        Reply
    2. Cari

      February 04, 2022 at 9:50 am

      I love to bake! My grandson loves the taste of real vanilla over imitation, yes he can tell a difference!! I am so excited to try making real homemade vanilla!! Also planning on making some for Christmas gifts for next year!! Thank you so much!! I love that you have included everything from what kind of alcohol to the bottles!! I also love the explanation of everything of the how’s and why’s!!

      Reply
      • Emily @ Sugar Spun Run

        February 04, 2022 at 10:46 am

        You’re going to love it, Cari! ♥ Thanks so much for commenting–let us know how it turns out for you!

        Reply
    3. Kelly Stevens

      January 26, 2022 at 4:08 pm

      5 stars
      Hi Sam, I made your homemade vanilla extract and can’t believe how simple it was. I do have a question. You mentioned that we could replenish the extract as we use it by simply adding more alcohol. How long can we keep doing this? Maybe we will just be able to tell at some point that it’s time for a completely new batch?

      Reply
      • Sam

        February 01, 2022 at 4:12 pm

        Hi Kelly! You can keep adding in alcohol until you notice the vanilla becoming weaker in flavor and scent. I will usually add more alcohol when I use about 1/4-1/3 of the vanilla so the bean isn’t exposed and drying out. 🙂

        Reply
      • Carolyn

        May 12, 2022 at 7:21 pm

        5 stars
        Last month l made 4/8 ounce bottles of vanilla, 3 of the bottles isn’t as strong or dark as the 4th. Should l add more vanilla pods? In January we’ll make more vanilla extract for Christmas 🎄 🎁.

        Reply
        • Sam

          May 16, 2022 at 3:44 pm

          You can just let them sit longer. If your beans were a bit dried out it won’t be quite as potent. 🙁

    4. Jonathan Walker

      January 10, 2022 at 7:35 am

      What are your thoughts on using Everclear and distilled water?

      Reply
      • Sam

        January 14, 2022 at 10:40 am

        Hi Jonathan! Do you mean to dilute the everclear with the water? While I haven’t tried it, if you dilute the Everclear to be about 80% it should work fine. Let me know how it turns out for you if you try it!

        Reply
      • Rhonda Jackson

        February 15, 2022 at 2:06 pm

        Jonathan. I used Everclear diluted with distilled water (dilute to 80 proof). It was ready faster than any other spirits. I use the Sous Vide method (130 degrees F for 8 or more hours. The fastest extraction is by electric pressure cooker for 30 to 60 minutes, letting the pressure release on its own.

        Reply
      • Siggi Ming

        March 30, 2022 at 1:34 pm

        You can use Everclear with distilled water. If you have 150 proof Everclear, use 2 parts Everclear to one part distilled water. If using 190 proof Everlcear, use a 1:1 ratio.

        Reply
    5. Rhonda Roszell

      October 26, 2021 at 9:38 pm

      I have never made homemade vanilla extract. I’m excited to find your recipe. I will be making it soon.
      Thanks,
      Rhonda

      Reply
      • Emily @ Sugar Spun Run

        October 27, 2021 at 10:40 am

        It’s so easy and SO good! We hope you love it Rhonda 😊

        Reply
    6. Amanda

      October 07, 2021 at 12:02 am

      5 stars
      I have to admit I’m completely obsessed with your recipes. My husband now asks if whatever I am making came from your website. I bought the same containers you have and am waiting in my vanilla to be done – should be just in time for Christmas! I can’t wait to use it.

      What is your favorite recipe? We have loved every one of your recipes we have tried so far and I’m looking forward to making more.

      Thanks!

      Reply
      • Sam

        October 12, 2021 at 9:25 pm

        You are so sweet, Amanda! Thank you for such a kind comment, I’m so glad you’ve been loving the recipes! 🙂
        I’ve gotta say my favorite is my worst chocolate chip cookies! I hope you love every recipe just as much, and enjoy that vanilla extract, you certainly won’t regret making it! <3

        Reply
    7. Christina

      August 29, 2021 at 6:49 pm

      Do you have any other vanilla bean recommendations that aren’t as pricey (types/where to buy)? Wanting to make a few batches as gifts!

      Reply
      • Sam

        August 30, 2021 at 12:23 pm

        Hi Christina! Unfortunately these are the only ones I have used so I’d be hesitant to recommend something I haven’t tried myself. I know others have had issues getting them from Amazon because they show up too dried out. 🙁

        Reply
      • Charlotte

        September 04, 2021 at 10:48 pm

        If you’re on Facebook, there are some vanilla co-op groups that offer good deals on vanilla beans, for example $10/oz which could range from 6-10 beans/oz. Way better than $12 per bean in the store. One company that I would recommend is Vanilla Bean Kings, decent prices, beautiful beans, and free shipping which is always a plus. Hope that helps!

        Reply
        • Christina

          September 12, 2021 at 1:02 am

          Thank you so much for this information!! This is super helpful 🙂

        • Jill Evick

          December 27, 2021 at 7:29 am

          5 stars
          I was going to suggest vanilla bean kings as well. I purchased 10 for $9.98 initially just to see how the quality of their Madagascar Grade B beans would be. Wow! They were all plump and full of seeds. I ordered through Amazon.com and got the beans the next day (I live in a very rural area too). The packaging was excellent. So, I then ordered a 50 pack for less than a dollar a bean, and they came fast, packaged well, plump, and full of seeds! Also, they had NO mold and tightly vacuum sealed-same thing as the first purchase. So, I used 2 bottles of schmirnoff brand vodka, slit beans open and scraped the seeds out and added seeds and the beans into the vodka bottle. I wrote the “born on” date on bottles with a metallic silver sharpie. I kept the bottles out of light and heat and shook both bottles everyday or every other day for 6 months. Of course I checked the smell of the fermentation period and up until 5 months, it smelled like straight vodka. At 6 months, both bottles smelled mostly like vanilla and didn’t have a vodka taste, just a rich, smooth taste and aroma of pure authentic vanilla extract. I will not be able to use store bought anymore, plus, this is the cheapest way to go for using pure vanilla extract! I have poured my vanilla into smaller 4 ounce amber glass bottles and gave several out for gifts! Have fun all those making their own vanilla!

        • Siggi

          January 07, 2022 at 8:12 pm

          I, too, buy my vanilla beans from Vanilla Bean King. Their beans are superb and their prices are reasonable.

      • Lisa

        December 08, 2021 at 1:04 am

        I get my vanilla beans on Amazon. Buy the grade B beans, they’re best for making vanilla extract.

        Reply
      • Siggi Ming

        March 30, 2022 at 1:36 pm

        Check out VanillaBeanKing. I order from them when they have a co-op sale, which is every month. They sell their Madagascar vanilla beans for @10.00/oz.

        Reply
    8. Julie Smith

      August 27, 2021 at 3:30 pm

      How do I strain it when it’s done because mine has beans floating in it.

      Reply
      • Sam

        August 27, 2021 at 9:32 pm

        Hi Julie! No need to strain, in fact you want to leave the beans sitting in the alcohol as they will continue to add wonderful, rich flavor as the vanilla sits and is used. Typically there shouldn’t be any fragments of the bean pod floating, if you see tiny specks in your vanilla you actually don’t want to filter those out, they add incredible flavor to the vanilla and to your baked goods and you want to leave those in the vanilla, definitely! It’s one of the wonderful things that sets homemade vanilla extract apart!

        Reply
    9. Elise

      July 01, 2021 at 9:33 am

      My daughter in law thoughtfully and generously made me a pint of vanilla using Bacardi white rum!! It’s so good, I used it in everything so I have very little left after three months. (It made really great vanilla stracciatella!) So if I add some more rum to it and maybe throw in another bean I can extend it? I don’t think I can go back to Kirkland or McCormick after this, lol

      Reply
      • Sam

        July 01, 2021 at 9:56 pm

        Hi Elise! I think adding the other bean and some more alcohol will work. If it’s almost empty you will want to wait a few months before using it again. 🙂

        Reply
      • Jill E Evick

        December 27, 2021 at 7:38 am

        5 stars
        So good to hear that someone tried the rum instead of vodka. I imagine that rum makes it sweeter tasting!
        Thank you for sharing, and I am going to make my next batch using rum instead of vodka. Easiest and cheapest process to make homemade vanilla this way, and oh so good!
        I always double vanilla extract in recipes and mixes, so yeah I go through vanilla extract real fast!

        Reply
    10. Lila Turner

      June 05, 2021 at 1:45 pm

      What size label paper? They have rectangular 2”x3” or 1-1/4” x 1-3/4”

      Or Oval labell 1-1/2”x 2-1/2”

      I don’t see any whole sheets of sticker paper.

      Thanks

      Reply
      • Sam

        June 05, 2021 at 3:00 pm

        Hi Lila! I used whole sheet sticker paper. There is some available on Amazon. 🙂

        Reply
        • Lika

          June 05, 2021 at 11:55 pm

          5 stars
          Thanks Sam! I found some whole sheets on my third try to an office supply store. I am so excited! I made my vanilla extract yesterday. It was so easy and fun to make. Thanks for sharing!

    11. Ines Cardillo

      June 03, 2021 at 9:30 am

      5 stars
      When you keep extending the vanilla extract with more vodka, do you have to add more vanilla beans eventually? Then would you recommend that the vanilla sets for a period of time again because more vodka was added?

      Reply
      • Sam

        June 05, 2021 at 2:25 pm

        Hi Ines! If you notice the color is beginning to lighten over time, then I would add another vanilla bean, or maybe even start over with a new bottle and fresh beans. While it depends on how often you use your vanilla extract, I’m usually able to get a lot of use out of my first round of beans 🙂

        Reply
      • Tina

        December 11, 2021 at 3:41 am

        This recipe is not accurate. For 4 ounces of 80 proof alcohol (really important that you use the right %of alcohol) and you need a minimum of 1/2 ounce of vanilla beans, use a scale! this is standard knowledge.

        Reply
        • Sam

          December 11, 2021 at 1:53 pm

          Hi Tina! The recipe is accurate as written. Enjoy! 🙂

    12. Lila

      May 31, 2021 at 6:19 pm

      I can’t wait to make this recipe! I have 80% proof McCormick Vodka quadruple distilled. Will this be OK?

      Reply
      • Sam

        May 31, 2021 at 10:11 pm

        That should work just fine. 🙂

        Reply
    13. Michele

      May 27, 2021 at 10:41 pm

      I have been brewing my own vanilla for years and this is the same method I use. It’s really do easy and once I calculated that I made about $70 worth of vanilla extract for about $30. It tastes more like the high-end stuff the longer it steeps so that’s conservative.
      I have a couple of old dark rum bottles and one is brewing while the other is being used. Helps ease the waiting period. 🙂

      Thank you for posting this. I think everyone should try doing it!

      Reply
      • Sam

        May 28, 2021 at 10:32 am

        It’s so easy and so good! 🙂

        Reply
      • Susan

        December 10, 2021 at 10:05 pm

        I made some vanilla with both Madagascar and Tahitian beans. Tried to make my own blend but not crazy about the flavor. I do have some extra Madagascar beans. I’m wondering if I take out all the beans and add one fresh Madagascar bean and top with more vodka would that mellow out the flavor?

        Reply
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