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!

Course Dessert

Cuisine American

Resting Time 90

Total Time 90

Servings servings (1 tsp per serving, recipe makes one 4-oz bottle)

Calories 12kcal

Author Sam Merritt

Equipment

4 oz bottles (see notes section for amber bottle link)
Funnel
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

Ingredients

½ cup (118 ml) mid-shelf vodka, like Smirnoff¹ (4oz)
2-3 whole vanilla beans² (½ oz vanilla beans). see note.

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!).

Video

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