My complete guide to making 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 label, and a tutorial video! This makes a great homemade gift, but start it now as it will need to sit for months before using!
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 just 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 💜. Let’s dive in.
What You Need
Pure vanilla extract is made simply of alcohol and vanilla beans. Simply, you’ll want vodka (hint: don’t splurge on the most expensive one!) and plump (not dried-up!) vanilla beans. Here’s the nitty gritty:
Where to buy vanilla beans
These days I buy my vanilla beans from a website called Beanilla and these are the beans I bought, I’m not affiliated with this shop in any way, but have bought my beans from them for years.
I’ve found that vanilla beans are outrageously expensive at my grocery store (often sold in the spice aisle) and the quality is sometimes subpar and dry. Vanilla beans are also available on Amazon, but mixed reviews and bad ratings have kept me from ever personally buying them from there.
Vanilla bean varieties
Vanilla beans come in a number of varieties, but for baking, you want Madagascar vanilla beans. There are other varieties of beans that will impart different flavors: Mexican beans are rich, slightly spicy and warm, Indonesian are smokey and earthy with a woody and sometimes spicy flavor, and Tahitian are lighter, floral and fruity with anise and chocolate undertones. While they can be fun to play with, be aware that they will each lend a different taste to your baked goods, so choose accordingly.
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.
Choosing an Alcohol
Vodka is the classic choice and my personal recommendation, it works well because the true flavor of the vanilla bean can shine. If grain alcohol, like 90-proof Everclear, is available in your state, that’s another popular choice (and some purists will only use this!).
- Vodka will give you the smoothest, purest, most unadulterated and well-balanced vanilla flavor and is my preference.
- Grain alcohol has more of a bite to it and typically pulls the flavor from the beans faster than vodka. The resulting extract will be more potent. I don’t like to use vanilla made with this alcohol in recipes where the vanilla isn’t baked (for example, ice cream, where the alcohol doesn’t have a chance to bake out).
- Bourbon will yield a smooth, warm extract with caramel undertones. Bourbon has an inherent vanilla note to it already, which can enhance the flavor of the beans and make the extract richer.
- Rum will be sweeter and smoother (and slightly spicy, if using a spiced rum). The flavor will be warmer and richer than one made with vodka.
- Whiskey will range widely depending on the whiskey you use, it’s usually deeper and smokier.
Truly you can use just about any alcohol you’d like, so long as it’s at least 70-proof (35% alcohol). When choosing a liquor, keep in mind what you intend to actually use your vanilla extract for. There’s a reason vodka is the classic choice, it give you classic, pure vanilla flavor and works best in classic vanilla cake!
You do not need to buy the most expensive alcohol! Stick with a mid-shelf brand (like Smirnoff). You won’t notice the difference in the end result between this extract and one made with top-shelf.
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 helps 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 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 in these photos. 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
- Check your vanilla beans against the size of your bottle. They must 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 those teeny-tiny vanilla seeds!
- 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. The longer it sits, the more developed the flavor will be — some baker will not use their vanilla extract until it has been sitting for at least a year! Personally, I will use mine after 3 months and I always have great results (and lots of blind taste-testing has assured me this length of time is satisfactory).
Make sure to shake the bottles occasionally (about once a week) to help infuse the flavor!
Single-Fold vs Double-Fold
I usually use about 4-6 vanilla beans per cup of alcohol. Ideally, to be more precise, it is best use a kitchen scale (this is the scale I use, it’s inexpensive and reliable!) and measure .83 oz /24 grams (many people round up to 1 oz) of beans for every 8 oz/cup of alcohol. This yields a single-fold, or standard vanilla which is comparable in strength to the one you’d buy in the grocery store and is what I use in my recipes.
For a more intense vanilla flavor, you can double the amount of beans you use, meaning 8-12 beans or 1.7 oz/50 grams (often rounded up to 2 oz) per 8 oz/cup of alcohol. Double-fold is nice because it allows you to give your baked good a deeper vanilla flavor without increasing the amount of liquid you’re adding to the recipe. When following a recipe, you could reduce the amount of vanilla called for in half when baking with double-fold vanilla extract.
Frequently Asked Questions
Yes! This recipe scales very well. I use a half oz of beans for every 4 oz of alcohol, so simply increase this as needed to make more vanilla. Sometimes I’ll make a large batch and store it in a mason jar.
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.
If your ever notice that the liquid looks cloudy or smells bad, discard it.
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.
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.
I hope this was helpful! Let me know if you have any questions, and enjoy!
-Sam
More How-to Tutorials:
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Homemade Vanilla Extract
Ingredients
- ½ cup (118 ml) mid-shelf vodka, like Smirnoff¹ (4oz)
- 2-3 whole vanilla beans² (½ oz vanilla beans). see note.
Recommended Equipment
- 4 oz bottles (see notes section for amber bottle link)
- Kitchen Scale (recommended for weighing beans, for best results)
- Printable labels Click link to view and print. Print on sticker paper then cut out and attach to bottles.
- Sticker paper for printing labels
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.2-3 whole vanilla beans²
- 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.½ cup (118 ml) mid-shelf vodka, like Smirnoff¹
- 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 (about once a week). Store vanilla for at least 3 months before using (the longer it sits, the better!).
Notes
Bottles
I link to the clear bottles I use above, but here are the alternative amber-colored bottles.¹Alcohol
A mid-shelf liquor is perfect for this recipe, don’t bother with splurging on anything expensive. Bourbon also works well. See blog post for more detail on using other types of alcohol.²Vanilla Beans
As with every recipe, It’s always best to go by weight when measuring your beans, rather than bean count. If you can’t, look for large, plump beans and know that if your beans aren’t plump, you may need to use extra vanilla beans. If your beans are dry or brittle, don’t use them. I use and recommend grade B Madagascar vanilla beans. I 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.Nutrition
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.
This recipe was originally published June of 2014. The post has been updated with better photos, more details, and a how-to video!
Lisa
I made my first bottle of homemade vanilla extract 18 months ago. I love the flavor it gives my baked goods! The only thing I didn’t do was cut the beans. The tutorial I saw said leave them whole and then you can use the beans inside when a recipe calls for them. I’m so glad you shared this video. Once you have homemade vanilla the store bought stuff doesn’t compare.
Sam
I agree, nothing beats homemade! 🙂
Cary
How do you know when vanilla is ready? I made some in 16 oz bottles with 7-8 whole beans. Have been in pantry for 9 months now and still looks lite. Thanks, Cary
Sam
Hi Cary! It should definitely be dark by now, usually that’s a clear indicator that it’s ready. You can also smell it, there should be a very strong vanilla smell. How were the beans that you used? Were they plump and pliable or were they dry and brittle? Were they easy to cut lengthwise? If they were dry beans they might just not have much flavor to infuse into the alcohol, unfortunately.
Christina Bestvater
Sam
I truly enjoyed making these and can’t wait for December to start using my vanilla and giving it as gifts! how often should we shake them? I don’t understand occassionally. Thank you, Christina
Sam
Hi Christina! I typically shake it at least once a week. You won’t really be able to over-do it. 🙂
Dee
Hi Sam,
I looove your recipes. You have become my “go to” website especially for desserts. I made a bunch of vanilla extract bottles in January that I plan on using as gifts for the holidays. I’ve noticed that not only are there vanilla seeds in the liquid but pieces of the bean as well. Do I need to worry about any of that getting into baked goods? Should I strain the extract to remove beans and any floating pieces?
Sam
Hi Dee! Thank you for following the blog, I really appreciate it!!
No need to strain! The seeds add excellent flavor and it’s actually great to get them in your baked goods. As for any small pieces of the bean, typically they’re tiny and shouldn’t pose any issue, but if you come across any larger pieces as you pour out the vanilla I would just pick them out and discard them. I hope that helps!
Cristy
I plan to make this 3 months from Christmas (i know the longer, the better) but I just now came up with what I wanted to make everyone! Undecided if I want to do Bourbon, white rum or vodka…
Question:
Can I scrape them out after the sit time if I don’t want whole beans in but still want the insides? Would I have to get grade A because of this idea?
Sam
Hi Cristy! I wouldn’t recommend scraping the beans out of the pod. I suppose it could work, but the flavor could be effected. I would just let the recipient know that the bean is in there for flavor and it’s best to leave it in, plus they can keep refilling it if the whole bean is left in. 🙂
Jacquetta
How long can you use the beans before they run out of flavor?
Sam
Hi Jacquetta! A lot of people just keep topping the original jar off with some more alcohol. 🙂
Lynn
Hi there!
Do you leave the vanilla beans in the extract the whole time or do you take them out once your extract is where you want it to be? In your small bottles, do you have beans in there as well? I can’t wait to try this!
Sam
Hi Lynn! The longer the bean is in the vanilla the stronger the extract will become. You can leave the bean in the container but make sure that it stays submerged. 🙂
Enni
It is so interesting to learn how vanilla extract is made. Thank you Sam for all your great recipes, really keep me entertained and teach me so much.
Sam
You are very welcome, Enni! I’m so glad you enjoy everything. 🙂
Betty Meyer
Hi There! I want to make this vanilla extract for my kids, who are 10 and 12, so is there any alternative for the alcohol? Thanks!
Sam
Hi Betty! All real vanilla extracts are made with alcohol. Since you use only very small amounts in baking the alcohol will bake off in the oven. Nobody should be drinking vanilla extract. There isn’t a good alternative to the alcohol here. 🙂
Paula
I haven’t tried this yet, but it sounds absolutely yummy!!! Do you happen to know how to make “clear” (aka white) vanilla? I like this in my lighter colored recipes ie butter cake, sugar cookies, cheesecake, etc. Many thanks for your response.
Sam
Unfortunately I’m not sure that it’s possible to make “real” vanilla clear, since the color comes from the beans. I’ve always had to buy artificially flavored if I wanted it clear 🙁
Maybe someone else knows something I don’t, though, and can chime in!
Bitsie
How long should the decanted vanilla extract last?
Thank you for another excellent idea!
Bitsie
Wales, UK
Sam
Hi Bitsie! Oh, it will last a long time, years! I have a jar in my pantry that’s two years old (I use it sparingly with special recipes because as you can probably imagine I generally go through vanilla at break-neck speed) and I love the flavor that’s developed over time. Just store in a cool dark place and shake it occasionally.
Kris
Hi there! Are you still making your own vanilla? I just found you recently and went to the website you suggested for vanilla beans. They are now charging $99.45 for 25 beans. Have you found another spot to get your beans? Thanks
Sam
O MY GOODNESS!!! I have not made it in a while because I made a bunch at once and it only gets better with age, but wow that’s a lot of money for a vanilla bean, no wonder vanilla extract is so expensive.
John
Try here https://www.etsy.com/shop/MadSpiceCo?ref=seller-platform-mcnav
Siggi Ming
Check out VanillaBeanKing. That’s where I get my vanilla beans. They have co-op sales once a month and sell their beans for $10.00/oz. You want to buy by the ounce and not by the number of beans. Different beans have different moisture content, thus different weight. FDA standard for vanilla extract is 1 oz of beans to 8 oz of alcohol. You’re always much better off buying by the oz.
Ali Kayn
Hi. I’m enjoying trawling through your recipes. I’ve noticed that commercial natural vanilla extract is now made without alcohol, possibly because kids were buying it. Have you any idea how to make vanilla extract without alcohol? I’m allergic.
Sam
Hi Ali! My understanding is that the stuff made without alcohol is an imitation vanilla extract. I don’t have a recommendation to make the extract without alcohol. You could flavor things with the seeds of a vanilla bean, but that could get pretty expensive. 🙂
MACRAE
Hi sam, I was just thinking can you make this an even 2 cups of vanilla extract and just wait a little longer before you use it then just 1 3/4 cup. I am going to try and make it. Thanks !
Sam
It will be a little more diluted, but if you wait long enough it will probably be fine. 🙂
Angela Sciurca
I just happen to have some vanilla beans in my kitchen. I would love to make this. Do you have any ideas to make clear vanilla extract? Sometimes when I make a white frosting, I need the clear flavoring. Thanks for any help.
Sam
Clear vanilla extract is usually made with just imitation vanilla so as far as I know it wouldn’t be possible to make clear vanilla extract with real vanilla beans. A good homemade vanilla extract should be dark with flecks of vanilla bean in it 🙂
Arpita@ TheGastronomicBong
Hey Sam, homemade vanilla extract sounds awesome and excitng too. I had no idea that it requires only 2 ingredients and is so darn simple.. yes you are right waiting is gonna be the hardest part.. 🙂
Sam
Thanks Arpita! I’m not a very patient person so it was brutal for me to wait that long!
Cindy @ Pick Fresh Foods
I just love this. Good vanilla is expensive, but I had no idea of how to make it myself. Thank you!! Pinning
Sam
It’s so easy, and such a good feeling to use vanilla that you actually made yourself. I’m obsessed with my Bourbon vanilla and really want to experiment with different types of beans. Thanks Cindy!