Homemade Vanilla Extract

from 1 votes

Skip the store-bought extract in favor of Homemade Vanilla Extract that’s made with just 2 simple ingredients! Once you see how easy it is to make this pantry staple at home, you’ll never buy the store-bought variety again.

A hand holds a mason jar filled with homemade vanilla extract.

Whether you’re whipping up batches of Christmas cookies, aiming to save on store-bought extracts or looking for homemade gift inspiration, DIY vanilla extract has you covered.

Is it worth making your own vanilla extract? Absolutely, 1000% yes! Not only do you get total control over the ingredients, but it’s also a savvy choice for your budget in the long run. Sure, the initial investment in vanilla beans and alcohol might seem higher, but the sheer quantity of extract you’ll end up with far outweighs the upfront cost.

Vanilla Extract Video Tutorial

Here’s What You’ll Need

Vanilla beans on a white plate next to a liquid measuring cup containing vodka.
  • Vanilla beans: I recommend using Grade B vanilla beans, sometimes referred to as “extract grade” (see all of my tips below for selecting the best vanilla beans for your extract!). You can typically find vanilla beans in the spice aisle of major grocery stores, or alternatively, you can purchase vanilla beans online. The number of beans depends on your batch size, but a common ratio is around 3 to 5 vanilla beans per cup of alcohol.
  • 70-80 proof alcohol: Vodka is a popular choice due to its neutral flavor, but you can also use bourbon or brandy for a unique flavor twist. For the best extraction results, use an alcohol that’s 35-40% alcohol (70-80 proof).
  • Glass jars or bottles: Use clean, airtight glass jars (I prefer these half pint Mason jars) or bottles. An airtight seal is essential to prevent evaporation.
  • Sharp Knife: For splitting the vanilla beans lengthwise. Ensure your knife is sharp to make clean cuts without damaging the beans.
  • Labels: While not necessary, labeling your bottles adds a fun and personal touch, plus it helps you identify different batches or variations you’ve made. Or, just use a permanent marker like me!

See the recipe card for full information on ingredients and quantities.

All About Vanilla Beans

When deciding on the best vanilla beans for your homemade extract, you have three distinct varieties to choose from: Bourbon (or Madagascar), Tahitian and Mexican vanilla beans. Here’s a guide to help you make the best choice for your flavor preferences:

  1. Bourbon (Madagascar) Vanilla Beans
    • Flavor profile: Bourbon vanilla beans are the most commonly used for vanilla extract. They have a classic, rich and creamy flavor with sweet, buttery undertones. 
    • Ideal for: This variety is ideal for general use in baking, desserts and cooking, making it a popular choice for homemade vanilla extract.
  2. Tahitian Vanilla Beans
    • Flavor profile: Tahitian vanilla beans have a more floral and fruity flavor compared to Bourbon vanilla. They are often described as having cherry-like or licorice notes, with a slightly less creamy profile.
    • Ideal for: While less common in vanilla extract, Tahitian vanilla beans can be used for those who prefer a more floral and fruity flavor in their baked goods or desserts.
  3. Mexican Vanilla Beans
    • Flavor profile: Mexican vanilla beans are known for their rich, creamy and spicy flavor with woody undertones. They may even have a hint of cinnamon or nutmeg.
    • Ideal for: Mexican vanilla beans work well in sweet dishes, especially those with a hint of spice, providing a more complex and aromatic flavor.

Many people prefer Bourbon vanilla beans for their classic, all-purpose appeal in baking and cooking.

But, if you’re in the mood for something exotic or spicy, Tahitian or Mexican vanilla beans might be the perfect match for your homemade extract!

My #1 tip for selecting vanilla beans: Go for the ones that are nice and plump, with a moist feel when you touch them. If they’re soft to the touch and give off a strong, sweet aroma, you’re likely getting fresher and more flavorful beans.

What’s the difference between Grade A and Grade B vanilla beans?

Grade A beans (also called “gourmet”), are larger, plumper and have a higher moisture content. They’re usually a bit pricier, too. They easily give up their flavor, making them great for adding directly to your recipe, like these vanilla bean cupcakes or this mango tart with vanilla bean pastry cream.

Grade B beans are less expensive and have less moisture. They don’t release their flavor as quickly, but when they do, it’s super concentrated. This makes them perfect for long-term infusions, like when you’re making your own vanilla extract. 

How to Make Homemade Vanilla Extract

  1. Add the vodka to a sealable container, such as a Mason jar, with a tight-fitting lid. 
  2. Cut the vanilla beans in half length-wise, and using a knife, scrape the vanilla bean seeds out of the pod.
A hand holding a sharp knife scrapes vanilla beans out of a vanilla bean pod.
  1. Add the vanilla beans, plus the pods, to the vodka. Seal the container and shake it a few times.
Vanilla bean pods and vodka in a mason jar labeled "Vanilla 12/23."
  1. Store at room temperature for a minimum of 8 weeks prior to using.

Kelly’s Note: The seeds contain a lot of flavor and are very, very small. They don’t need to be strained.

Pro Tips

  • Choose an Alcohol You Enjoy: Choose a vodka, bourbon or brandy that you enjoy drinking as it will affect the final flavor of the extract.
  • Airtight Seal: Ensure that the bottles have airtight seals to prevent evaporation. 
  • Be Patient: The longer you infuse the beans, the stronger the flavor will be.
  • Shake it Up: Shake the jar occasionally to ensure the beans are fully submerged and evenly infused.
  • Label Like a Pro: Label the jar with the date it was made and the type of alcohol used for future reference. This also helps you keep track of the aging process and ensures you use the extract within its optimal timeframe.
  • Use in All Your Favorite Recipes: Use homemade vanilla extract in your favorite recipes! I love using it in Nutella-stuffed chocolate chip cookies, chocolate sugar cookies and red velvet brookies.

Storage

Store the vanilla extract in a cool, dark place for a minimum of 2 months prior to using. Avoid exposure to direct sunlight and fluctuations in temperature. A pantry or cupboard away from heat sources is an ideal location. If sealed in an airtight container, the extract will last for years. 

While vanilla extract does not require refrigeration, storing it in the refrigerator is an option, especially if you live in a warm climate. Cold storage can help slow down any potential degradation, but it may cause the extract to become cloudy. If this happens, it’s safe to use; simply bring it back to room temperature.

Before using the extract, give the bottle a gentle shake. This helps distribute any settled particles and ensures a consistent flavor in your recipes. 

Recipes to Use Your Vanilla Extract

This versatile pantry staple is a game-changer in all your favorite recipes! Whether it’s chocolate chip cookies, French toast muffins or any dish that calls for store-bought vanilla, the possibilities are truly endless.

Common Questions

Where can I buy high-quality vanilla beans for making extract?

Thankfully, high-quality vanilla beans can be purchased at all major grocery stores as well as online at Amazon. When shopping for the beans, look for ones that are dark and oily (rather than dry) to ensure the freshest flavor.

Do I need to refrigerate homemade vanilla extract?

No, vanilla extract doesn’t require refrigeration. Store it in a cool, dark place and it will last for years.

Can I reuse vanilla beans after making extract?

Absolutely! Spent vanilla beans can be reused to make vanilla sugar. Simply rinse and pat them dry, then pop them into an airtight container with granulated sugar. Let it sit for a week or so, giving it a shake now and then. You can remove the beans or leave them for extra flavor. And viola! Homemade vanilla sugar is ready to elevate your favorite recipes. 

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pantry staple

Homemade Vanilla Extract

Skip the store-bought extract in favor of Homemade Vanilla Extract that’s made with just 2 simple ingredients! Once you see how easy it is to make this pantry staple at home, you’ll never buy the store-bought variety again.
Author: Kelly Senyei
5 from 1 vote
A hand holds a mason jar filled with homemade vanilla extract.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 cup

Ingredients 

  • 1 cup vodka, bourbon or brandy
  • 3 vanilla beans

Instructions 

  • Add the vodka to a sealable container, such as a Mason jar, with a tight-fitting lid. 
  • Cut the vanilla beans in half length-wise, and using a knife, scrape the vanilla bean seeds out of the pod and add them to the vodka. Add the scraped beans to the vodka then seal the container. Shake a few times.
  • Store at room temperature for a minimum of 8 weeks prior to using. If sealed in an airtight container, the extract will last for years. 

Kelly’s Notes

  • Choose a vodka, bourbon or brandy that you enjoy drinking as it will affect the final flavor of the extract.
  • Many people prefer Bourbon vanilla beans for their classic, all-purpose appeal in baking and cooking.
  • Shake the jar occasionally to ensure the beans are fully submerged and evenly infused.
  • Label the jar with the date it was made and the type of alcohol used for future reference. This also helps you keep track of the aging process and ensures you use the extract within its optimal timeframe.
  • The longer you infuse the beans, the stronger the flavor will be.
  • The seeds contain a lot of flavor and are very, very small. They don’t need to be strained.
  • Did you make this recipe? Don’t forget to give it a star rating below!


Nutrition

Calories: 590kcal, Carbohydrates: 4g, Fat: 2g, Sodium: 2mg, Potassium: 2mg, Iron: 0.02mg

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Comments

  1. 5 stars
    Thank you Kelly for this excellent post on how to make Homemade Vanilla Extract. I have been making it this way for a few years using vodka. I am going to make my next batch using bourbon – which I never thought to do! Excellent suggestion and the tip to re-use the vanilla beans for vanilla sugar is brilliant and cost effective! Many thanks!

    1. I’m so thrilled to hear that you enjoy this recipe, Rita and let me know how it turns out for you using bourbon!

  2. I have a strange question for you. Do the little seeds float around the vodka? Do you have to strain it before use? I’ve never tried this before. Thanks.

  3. Does the homemade vanilla have a higher or lower alcohol content than store bought? Is is possible to heat it to burn off the alcohol, and still have a useful product left? Just wondering.

  4. I’ve been making my own vanilla extract for a couple years now, it is definitely the best! This is the perfect time to get them started for holiday gifts, I let the beans soak 8 to 10 weeks. I can’t go back to store bought vanilla extract.

    1. It makes the ultimate holiday gift, Angie! People are so impressed and don’t realize just how easy it really is :)

  5. I’ve been doing this exact thing for the past few months and LOVE it! It makes me wonder why I didn’t try it earlier : )

  6. I just vanilla beans last weekend for this purpose and it’s on my to-do list for tomorrow. You read my mind!! Thanks for the helpful video. I just need my vodka and mason jars :)

  7. Um, I had NO idea vanilla extract was that simple! Homemade gifts = done and done for this year :)

  8. Another fabulous and helpful vid, Kelly! As always, excellent tips. It is so true…homemade vanilla extract makes a wonderful gift from the kitchen during the holidays. Thanks for sharing, girl. Pinning!