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!
Jen
What size labels are needed for your cute template?
Sam
Hi Jen! They are about 2.5 inches tall and 1.75 inches wide. 🙂
Linda
I love vanilla so much!!! I think I’ll try making my own with your recipe. Could I just put the correct ratio of vanilla beans in the whole bottle of vodka?
Sam
Hi Linda! I haven’t personally tried it, but I don’t see any reason why it wouldn’t work. 🙂
Kenton
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?
Sam
Hi Kenton! You’ll want to leave the whole split bean in the bottle. 🙂
Cari
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!!
Emily @ Sugar Spun Run
You’re going to love it, Cari! ♥ Thanks so much for commenting–let us know how it turns out for you!
Kelly Stevens
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?
Sam
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, but then you’ll need to wait a while again so the flavor can be extracted 🙂
Carolyn
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 🎄 🎁.
Sam
You can just let them sit longer. If your beans were a bit dried out it won’t be quite as potent. 🙁
Jonathan Walker
What are your thoughts on using Everclear and distilled water?
Rhonda Jackson
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.
Siggi Ming
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.
Rhonda Roszell
I have never made homemade vanilla extract. I’m excited to find your recipe. I will be making it soon.
Thanks,
Rhonda
Emily @ Sugar Spun Run
It’s so easy and SO good! We hope you love it Rhonda 😊
Amanda
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!
Sam
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
Christina
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!
Sam
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. 🙁
Charlotte
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!
Christina
Thank you so much for this information!! This is super helpful 🙂
Jill Evick
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
I, too, buy my vanilla beans from Vanilla Bean King. Their beans are superb and their prices are reasonable.
Lisa
I get my vanilla beans on Amazon. Buy the grade B beans, they’re best for making vanilla extract.
Siggi Ming
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.
Julie Smith
How do I strain it when it’s done because mine has beans floating in it.
Sam
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!
Elise
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
Sam
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. 🙂
Jill E Evick
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!
Lila Turner
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
Sam
Hi Lila! I used whole sheet sticker paper. There is some available on Amazon. 🙂
Lika
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!
Ines Cardillo
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?
Sam
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 🙂
Tina
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.
Sam
Hi Tina! The recipe is accurate as written. Enjoy! 🙂
Dar
You are correct in saying that you need 1/2 ounce of vanilla beans for every 4 ounces of alcohol but you can certainly use 70% alcohol. The alcohol percentage is coming from some of the best experts in vanilla extract making.
Dar
Lila
I can’t wait to make this recipe! I have 80% proof McCormick Vodka quadruple distilled. Will this be OK?
Sam
That should work just fine. 🙂
Michele
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!
Sam
It’s so easy and so good! 🙂
Susan
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?