Learn how to make your own vanilla extract! Homemade Vanilla Extract only requires two ingredients and a bit of time. It's an easy recipe to make and a perfect, simple DIY gift.
Good quality vanilla extract is really difficult to find where I live. There are vanilla beans, dried vanilla seeds, and vanilla sugar, which is what most people bake with, but vanilla extract is almost non-existent.
Because of this, I've been making my own vanilla extract in big batches over the past five years. I bought a pound of extract-grade vanilla beans and churned out many a batch of homemade vanilla extract. The last batch that I made (made with bourbon and steeped for 18 months... omg, sooooo good!) used up the last of my beans, so I recently went to order more.
Holy crap, you guys, the price of vanilla is through the roof! I haven't paid attention to the soaring price of vanilla extract since I made my own, but the price of beans has easily quadrupled since I last ordered them. All the more reason to make your own vanilla extract!
Also: it makes a fine homemade gift, and edible gifts are the best gifts, ammiright?!
What do I need to make homemade vanilla extract?
Just *TWO* ingredients, my friends. You'll need:
- Vanilla beans
- Some sort of alcohol
When it comes to the beans, buying extract-grade vanilla beans in bulk is your cheapest option. But if you're not prepared to throw down on a pound of vanilla beans, smaller amounts are totally fine. It takes approximately 5 vanilla beans per every cup (250ml) of alcohol, so you can scale up or down accordingly.
For the alcohol, most folks use either vodka, rum, or bourbon. I've used all three, and I think all yield nice results. Vodka has the most neutral flavour so that's what I usually recommend, but I do really like the rich flavour of bourbon, too.
How do I make vanilla extract?
Try and stay with me here, because these instructions are complicated.
Split your vanilla beans down the middle and / or snap them in half. Place the beans in a glass bottle or jar, and cover with alcohol. Put a label on the bottle with the date you started and the type of alcohol you used. Wait a couple of months.
Lip synch Blame it on The Rain while you are waiting. Take the vanilla jar out of the cupboard and give it a shake every once in a while.
That's it.
Pro tips / recipe notes:
- Does it matter what kind of alcohol I use? Keep in mind that the alcohol use will impart some flavour on the final product, so you have to be ok with that. Vodka is nice and neutral. Rum and bourbon will both lend a bit of flavour.
- Does it have to be good quality alcohol? While I don't recommend using top shelf stuff here, keep in mind that your vanilla extract is as good as the ingredients that go into it, so I wouldn't use the cheapest plonk you can find either.
- How long do you have to wait for the vanilla extract to be done? The recommended minimum is two months, but I often go much longer. I prefer 6 - 18 months if possible.
- But I want to make vanilla extract for gifts and I can't wait that long. No problemo. Put your vanilla beans into a cute bottle, cover with alcohol, make a cute label, and put a "do not open before xxxx" note with it. Your gift is still super rad.
- Oh, and don't strain your vanilla extract! Remove the beans, yes, but don't strain out all those gorgeous little vanilla seeds that'll fleck whatever you're baking with it. So pretty! So much flavour!
Ways to maximize your vanilla beans
Since vanilla beans are so expensive, they're not a casual baking ingredient anymore. Here are some ways to squeeze more life out of your vanilla beans!
- Used beans are fine for making vanilla extract! If you've got a vanilla bean that you've split and scraped the seeds out of for a baking project, you can totally breathe new life into that bean by throwing it into a batch of vanilla extract.
- Beans you've already used in a batch of extract can be reused in the next batch. When I siphoned off the vanilla extract from my 18 month batch, almost all of those beans went right back into the jar for the next batch. I simply added a few new beans to punch up the flavour.
- Use spent beans from making vanilla extract in other recipes. After a nice long boozy bath, those extract beans are primed for use in other stuff. Scrape the seeds out and use in a batch of vanilla ice cream. Make a batch of vanilla salt for a quick and easy gift! Stick 'em in a jar of sugar for vanilla scented sugar. The world is your used vanilla bean oyster!
Other homemade gift recipes you might enjoy:
Turmeric Latte Mix
Vanilla Salt
Pumpkin Seed Butter
Salted Coconut Caramels
Naturally Sweetened Chocolate
Homemade Vanilla Extract
Ingredients
- 5 vanilla beans extract grade or other
- 1 cup vodka bourbon, or rum
- 1 clean glass jar or bottle
Instructions
- Use a sharp knife to slice down the length of each vanilla bean, leaving the ends intact.
- Place the beans into a jar and pour the alcohol over the beans, ensuring they are fully covered. This is important as uncovered beans may go slimy and ruin your extract.
- Screw the lid onto the jar, and use a piece of tape to mark the date. Place the jar into a cupboard or other dark cool place that you won't forget about. Every once in a while, give it a shake.
- After two months (min, not max) remove the beans and decant the vanilla extract into small bottles.
Notes
- Nutrition values are an estimate only.
- Does it matter what kind of alcohol I use? Keep in mind that the alcohol use will impart some flavour on the final product, so you have to be ok with that. Vodka is nice and neutral. Rum and bourbon will both lend a bit of flavour.
- How long do you have to wait for the vanilla extract to be done? The recommended minimum is two months, but I often go much longer. I prefer 6 - 18 months if possible.
Nutrition
This recipe was originally published October 17, 2013. It was retested, rephotographed, and updated on November 27, 2018. Last updated October 27, 2020.
Linda says
Where do you purchase your beans?
Katie Trant says
I order them online! I usually just search around for the best deal and order from there. I live in Sweden, so not sure my local sources would be helpful to you 🙂
Linda Justice says
Ok, thank you. I will check online. Do you use grade A or grade B beans? And do you prefer the Madagascar beans? Have you tried the Mexican or Tahitian brand?
Katie Trant says
I use extract-grade vanilla beans. They're cheaper than grade A as they're a little bit dried out so not so great for baking, but they're perfect for making vanilla extract. I've tried vanilla beans from all around the world and they're all delicious!
Patty Rech says
I used vodka for my first batch, bourbon for the 2nd. You get a richer flavor in the bourbon, I am thinking because it already has its own rich flavor, which vodka does not (although the vodka batch was divine, too)!
Jean says
Ina Gartner has had the same quart jar of vanilla beans for 25 years. She adds new beans from time to time. She never mentions taking beans out.
Katie Trant says
I've used the same beans for 2-3 batches of vanilla while adding new ones, but after that they really have lost most of their flavour (the vodka is extracting the vanilla essence, after all) and are just taking up valuable real-estate in the jar.
Mila says
Hi. Where did you get the pretty long neck bottles?
Would the cork stoppers be enough to seal the bottles tight for the extract?
Also once the cover is on can you open the bottle to add more beans after a few weeks for example. Thank you
Katie Trant says
Hey Mila, they're from a store in Stockholm, Sweden, called Granit. You can absolutely add more beans - I do this all the time if I use one up in a recipe, I'll toss the scraped out beans into the extract jar.
Grace says
Hi! I’m interested in trying this with different alcohols to see how the flavour varies, but I was wondering what sort of rum you would use? I’m used to drinking rum and coke with a spiced dark rum, so that’s the first thing that comes to mind, but I imagine it’s too flavoured already to be a good base for the vanilla?
Katie Trant says
Hi Grace, I wouldn't use a spiced rum as it might mask the taste of the vanilla too much. But plain (unflavoured) light or dark rum are both fine.
Julie Jensen says
Grace I used a dark spiced rum and the vanilla is amazing! Definitely don't be afraid to use it.
Diana says
Your recipe is my go to!!!! Turned out great. At what point do I remove the vanilla pods?
Amy Anderson says
Can I put the vodka in my empty vanilla bean paste bottles if there’s still a bit of paste in them? I can’t bring myself to wash out and recycle the bottles! 🤣
Katie Trant says
You sure can!
Anne Moe says
I am wondering how many times can you recycle your vanilla beans for making Vanilla Extract? And, when you reuse your beans do you have to let them steep longer for the same flavor?
I am also wondering, I bought Organic Madagascar beans from Costco and there is a oil film on top of the Vodka, I have another bottle made with Madagascar beans from Penzy Spice and they do not have this film of oil on top.... Any thoughts on that? They were made about a month a part.
Katie Trant says
I usually only recycle them once, but you can keep going as long as your vanilla is still gaining some flavour from it. I get that oily film on some batches of vanilla - I think it's something used to prevent the beans from drying out. It's not a big deal if it happens, just use the vanilla as normal.
Kimberly Adkison says
Thanks for the update Katie. Another recipe I've been meaning to make but haven't gotten around to. Saw this update on the blog and remembered I had some old vanilla beans so decided to make it right away. So easy and fun to watch it develop/mature. I want to try it with various alcohols to see the different tastes. I'm going to look for a good source of vanilla beans and make this as gifts to enjoy with all the baking we're doing while we hunker-down this winter.
Therese says
I love vanilla beans and I love bourbon. LOVE THIS IDEA!! Thanks!
Linda says
Help! My 10+ years old homemade vanilla's cap came off and it dried out completely! Is it ruined???
Katie Trant says
What do you mean it dried out completely? The liquid evaporated?
Bryan chalker says
If I make a large batch, and pour into bottles for family members for gifts, will transferring a bean per bottle be difficult? Will the fall apart is what I’m asking? For convenience sake, 2 gallon batch jugs now for Christmas gifts this year, are far easier to deal with. Are there any drawbacks to doing this?
Also, has anyone ever used 3/4 vodka and 1/4 bourbon/rum?
Katie Trant says
The beans won't fall apart! You can re-use them again batch after batch. I've got some in my cupboard that's nearly two years old, and I just transfer some into a bottle with a bean or two whenever I want to use it or give it away.
camille says
how do you get the clear vanilla extract
Katie Trant says
Clear vanilla is synthetic, made with vanillin flavouring and added to a clear base. It'll never be clear if you make your own, or if it's real, good quality vanilla.
Emily says
Genius last minute gift idea for a disorganised gal like me. I love it!
Becky says
Any tips on the best places to buy vanilla beans?
Katie Trant says
Any gourmet food store will have them, or you can bulk order them online if you're wanting to make a big batch.
Cammy says
Such a great idea!
Sustainable Cooks - Sarah says
So easy to make and delicious to boot! People in my family go nuts for these gift bottles every Christmas.
Dennis says
It was great to revisit this recipe. So easy and so much better than the commercial stuff.
Lauren says
Makes for a great Christmas gift.
Lauren says
So tasty
alison says
delicious and so easy.
Leanne says
I love this idea and have been meaning to do it with bourbon-- you with your ready access to fine Swedish vodka, me with my access to lovely Southern bourbon-- for years. I do have a question-- must you use the finished extract within a certain amount of time? When you infuse oils, you have to use them within a matter of days or you could poison yourself. Is this different because it uses alcohol rather than oil?
(I'll google this now, but I know when I come back to this post in a week or so, I will have forgotten my own answer.)
themuffinmyth says
I'm curious as to what google told you! As far as I know, the alcohol will kill anything scary (this is why it's important for the beans to be fully submerged) and the extract will last somewhat infinitely. Did you find anything different in your searching?
Tessa says
What a great way to use up liquor that has been sadly neglected for a while. Rum, vodka, bourbon would each give different flavors I would imagine.
Good thing wine won't work. What would be left?!
themuffinmyth says
Sadly neglected liquor is not a thing in this household, I had to go buy the vodka special. I think they would give slightly different flavours, but the vanilla flavour would be so overpowering I'm not really sure you'd notice. I'll have to try a batch with a different booze and see if I can detect a difference!
Mary says
My booze cupboard is also bare. I'm going to have to buy some for this lovely recipe.
Katie Trant says
Do it! I want to try a bourbon vanilla next.
Patty Rech says
I used vodka for my first batch, bourbon for the 2nd. You get a richer flavor in the bourbon, I am thinking because it already has its own rich flavor, which vodka does not (although the vodka batch was divine, too)!
Cammy says
This process also works pretty well with vanilla bean pods that have been scraped out for other uses too! Btw, I will act surprised 😉
themuffinmyth says
That's true, I just didn't have 30 of those lying around. But you can always toss a scraped bean into an existing jar of extract OR into a jar of sugar to make vanilla sugar.
Kathryn says
Every year I mean to make my own vanilla extract and I never quite get round to it. Perhaps it's a project for this weekend!
themuffinmyth says
Absolutely! Though it's not much of a project. Put beans in jar. Pour booze on top. Done. The hardest part would be getting the beans and the booze, so I suppose *that* could be your weekend project!
Sandra says
That is definitely a purchase worth splurging on impulsively. My uncle works for IFF and one day he brought home vanilla beans for my mother...I snagged a few of them and stashed them in my cupboard...now every time I open it I get hit with that beautiful vanilla scent. I was thinking about using some to make extract...wonder if I can find some good Swedish vodka somewhere 😉
themuffinmyth says
Any good vodka would do. The important thing is to start with good quality ingredients so you end up with a good quality extract!