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.

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

• 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. 

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.

3. Add the vanilla beans, plus the pods, to the vodka. Seal the container and shake it a few times.

4. 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.

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. 

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.

• Cookies – from monster cookies to high altitude cookies, find the perfect cookie recipe to use your DIY extract
• Cakes and Cupcakes – I love using it this banana cake recipe
• Banana Bread
• Fluffy Greek Yogurt Pancakes and Sheet Pan Pancakes

Common Questions

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