Home » Tutorials
published Updated
30 Comments

How to make Homemade Vanilla Extract

JUMP TO RECIPE PIN RECIPE
5 from 8 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Homemade vanilla extract is so simple. Only 2 ingredients and about 6 weeks of steeping and you’re on your way to your own high-quality flavoring!

aerial photo of bowl of vanilla extract with vanilla beans in it

Homemade Vanilla Extract Recipe

In recent years, vanilla extract has become more and more expensive as vanilla crops continue to be destroyed by natural disasters, commercial factories, and real estate in all different parts of the world.

It is a real problem for many reasons, and can be troublesome for the home baker who bakes as often as I do (umm, weekly, as you can imagine).

Making your own vanilla extract is actually so simple, and if you’ve never made it before, you’ll read this tutorial and start to wonder why in the world you never have.

It is so laughably easy, and seriously, if you can shake a bottle… You can make your own real vanilla extract.

Save This Recipe form

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

So friends, let’s do this.

a hand pouring homemade vanilla extract into a bowl

HOMEMADE TASTES BETTER

I find that homemade vanilla extract really takes my desserts to a whole new level. While you can get good quality vanilla extract at the store, it is much more cost-effective to make the real stuff in the comfort of your own home.

aerial photo of a jar of homemade vanilla extract

First of all, there’s just something that tastes better about homemade desserts to begin with, but when you throw homemade pure vanilla extract into the mix, we’re talking a whole different ball game.

Plus, it’s your own little blend! That puts true meaning to “personal touch” when it comes to the love-labor of a homemade dessert (I promise, it’ll turn your chocolate chip cookies into a whole new level of amazing!) or a gift to fellow home bakers.

aerial photo of a jar of homemade vanilla extract

Homemade Vanilla Extract ingredients

As I mentioned, the list of vanilla extract ingredients is a whole big TWO.

That’s right… You only need 2 things for homemade vanilla extract.

Ok, 3 if you include “a bottle” as something you need.

Oh, and 6 weeks.

Which could be one thing, or 6 things, depending on how you’re looking at this.

Ok, ok, we’re way off topic.

Vanilla.

Va-nill-a.

VANILLA BEANS

First, duh, you need some vanilla beans. You can get these plenty of places, but for this particular batch, I just bought McCormick’s at the grocery store. They were on sale, and I paid $9.99 for 2 of them.

vanilla beans on a marble cutting board

Not bad in a pinch, but not the best deal. Consider Rodelle or Beanilla if you think you’re going to want a larger quantity.

You have several vanilla bean flavors to choose from.

USE LIQUOR TO STEEP YOUR BEANS

Next, you need some kind of alcohol. My first original bottle of vanilla extract was steeped in vodka, but over the years, I have found I prefer my extract steeped in rum. You may also use brandy or bourbon.

Typically, you’ll want to use a neutral flavored alcohol, but I have used vanilla flavored liquor in the past.

jar of homemade vanilla extract

Like I already mentioned, It does not need to be top shelf.

Plus, you’re probably not going to be taking shots of your own homemade vanilla, so do some squats and check out that bottom shelf selection.

BOTTLES

Next, find a bottle with a tight fitting lid. It can be whatever size you want it to be.

I suggest at least a 6 ounce bottle, but if you’re going to make a giant batch and distribute it into smaller bottles, you can choose any size, really.

Just do yourself a favor if you’re going to make one single bottle: measure how much liquid your bottle can hold before you start throwing beans and liquor together.

jar of homemade vanilla extract

How to make Homemade Vanilla Extract

Are you ready for this long list of steps?

STEP #1

Measure out your alcohol, throw in your beans (I throw in the ends I snipped off as well), and give it a nice shake to get things going.

STEP #2

Then… Put it in a cool, dark place and… Wait.

STEP #3

After 1 week, shake it up.

STEP #4

Then wait another week and shake again.

STEP #5

After 6 weeks, your extract is ready to use, and it only gets better and better as it steeps longer.

You just want to make sure it stays in that cool, dark place so that it doesn’t spoil. If you have an amber bottle, you might want to keep it in that.

BEANS TO LIQUID RATIO FOR HOMEMADE VANILLA EXTRACT

My general rule is about 2-3 beans per 6oz of liquor. I will use 3 if I’m using one of the milder flavored beans.

That said, you might be wondering how many vanilla beans to use for a 750mL bottle of liquor. Since this is about 25 ounces, you’re looking at 8 to 12 beans.

I have seen some people cut their bean pods linearly, but I prefer just to snip off the ends and then cut them in half, allowing the alcohol to make its way through the entire length of the beans.

Just don’t use whole vanilla beans that haven’t at least been punctured. We want those vanilla beans to get all up in that liquid for stronger flavor!

Over the course of the 6 weeks, your pods might start to break down and some of the little seedy specks will start coming out.

This is completely fine and what you want to happen. You can always strain your DIY vanilla extract once it’s finished if you want a nice, clean look.

Personally, I love the little specks! They’re like vanilla freckles in my desserts (see my vanilla bean sugar cookies that use vanilla paste and display all those beautiful specks!).

aerial photo of bowl of vanilla extract with vanilla beans in it

How to store this recipe for Homemade Vanilla Extract

Store homemade vanilla extract in a container with a tight-fitting lid in a cool, dry, and dark place. You can keep it in the pantry with your other baking ingredients.

Vanilla Extract Recipe Vodka FAQs

Before we get to the nitty gritty, you might wonder why I feel so passionately about making this stuff at home rather than buying it, and one thing we must get straight first is that pure vanilla extract (and homemade vanilla extract) is absolutely not the same as imitation vanilla.

Pure vanilla extract or homemade vanilla extract is made exclusively from actual vanilla beans, and imitation vanilla is made from, you guessed it, imitation ingredients.

Artificial vanilla extract is not actually made with vanilla beans. It is made with synthetic vanillin which is extracted from wood pulp.

While the artificial nature of imitation or artificial vanilla extract does make it significantly cheaper to purchase, the taste is not nearly as wonderful and the taste is definitely discernible.

I actually think that homemade vanilla extract can, in fact, be way more cost effective than buying even pure vanilla extract for a few reasons.

I get this question a lot, actually. And I like to explain it like this: vanilla extract is kind of like salt– it brings out the natural flavors of so many other ingredients, and it’s in a lot more than you think it is.

I’ve actually left vanilla extract out of my chocolate cake once, just because I was “curious” what it would taste like…

Take it from me and don’t do that. You need the vanilla notes to bring out the chocolate ones. It’s the yin and yang of the baking world, you might say.

The problem I have with commercial vanilla extract is that it is so.darn.expensive.

It comes in a teeny tiny bottle that gets used up after a handful of recipes and chances are, you go to measure out the teaspoon that you need and you only have half of a teaspoon left. Womp womp. The worst!

Those bottles are so small, and in a heaving baking season, you can find yourself buying bottle after bottle of that stuff. Because of course, it’s hard to find more than just a tiny bottle of it.

Then, what feels like $5,478 later, you might realize that you don’t want to take out a loan to fuel your baking habits, so you start to wonder… “Can I do this myself??”

Hi, yes, you can. Welcome to my vanilla extract recipe. Or, “recipe.” It’s more or less an iPhone note.

You can reuse vanilla beans as long as they still smell like vanilla. As they lose their scent, they will start to smell like nothing. If your beans are no longer very fragrant, it is likely time to replace them.

While the initial cost of vanilla beans can be high depending on where you get them from, in the long run, it is more cost-effective to make your own extract at home. I find it best to buy vanilla beans in bulk to save money. Store vanilla beans tightly so they don’t dry out.

Give your extract some more time. While it may not become as dark as commercial extract, it does become darker in color the longer it sits. Give it 6-12 months for full color development.

My favorite are Madagascar vanilla beans because they produce a rich and creamy flavor (think French vanilla).

Others include Mexican vanilla beans, Tahitian vanilla beans, Tongan vanilla beans, and Indian (there is also a whole slew of other varieties– read more than you ever wanted/needed to know about them all from Rodelle).

Each of these beans brings along with is different flavor profiles. No two types of vanilla beans produce the same results, so you are making a good choice regardless of the beans you choose.

Then there is the decision between grade A and grade B.

Both are fine to use. Grade B just aren’t as pretty and are used mainly for extracts.

You’d choose grade A if you wanted them to look nice, but honestly, please don’t spend the extra money on grade A. Grade B (or lower grade A) is completely fine for homemade vanilla extract. The vanilla flavoring will be the same regardless of the grade.

While I prefer vodka or rum for the best flavor, you can use any alcohol to make vanilla extract. Vodka will give you the purest vanilla flavor, while grain alcohol will make the alcohol flavor more potent.

(Vanilla infused cream for vanilla bean cupcakes, vanilla bean buttercream for 6 inch vanilla bean cake, and vanilla bean sugar cookies)

vanilla bean buttercream in a glass bowl with a spatula
aerial photo of vanilla bean sugar cookies on a cooling rack

I hope that you’ll consider making your own extract at home!

The sooner you start, the closer you are to the best vanilla extract your tastebuds have ever tasted. Also… Those adorable vanilla freckles!

Over the course of 6 weeks, this is what happens inside that bottle!

jar of steeping homemade vanilla extract
Homemade vanilla extract on day 1
jar of steeping homemade vanilla extract
Homemade vanilla extract after 1 week
jar of steeping homemade vanilla extract
Homemade vanilla extract after 2 weeks
jar of steeping homemade vanilla extract
Homemade vanilla extract after 3 weeks
jar of steeping homemade vanilla extract
Homemade vanilla extract after 4 weeks
jar of steeping homemade vanilla extract
Homemade vanilla extract after 5 weeks
jar of steeping homemade vanilla extract
Homemade vanilla extract after 6 weeks

My favorite recipes featuring vanilla bean flecks found in my homemade vanilla extract or vanilla bean paste: vanilla bean cupcakes, vanilla bean layer cake, and French vanilla coffee creamer!

vanilla bean cupcake on a plate with the wrapper removed
side view of a three layer 6 inch cake with a slice taken out of it
French Vanilla Coffee Creamer: You only need 3 ingredients for this all-natural, chemical free, and 100% homemade coffee creamer.
aerial photo of bowl of vanilla extract with vanilla beans in it
5 from 8 votes
Pin Recipe Print Recipe Rate this Recipe

Vanilla Extract Recipe (Vodka)

Homemade vanilla extract is so simple. Only 2 ingredients and about 6 weeks of steeping and you’re on your way to your own high-quality flavoring!
Prep Time5 minutes
Steeping Time42 days
Total Time42 days 5 minutes
Recipe Author Lynn April
Servings: 8 ounces

Ingredients

  • 6 ounces (170mL) high-proof neutral flavored alcohol1
  • 2 to 3 high quality vanilla beans
  • a jar2
Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

  • Snip the ends off of your vanilla beans with scissors or a knife. I also like to cut them in half.
    2 to 3 high quality vanilla beans
  • Fill your bottle with alcohol and submerge beans.
    6 ounces (170mL) high-proof neutral flavored alcohol1, a jar2
  • Gently shake bottle and store in a cool, dark place. Repeat this step once a week for 6 weeks.
  • Once your vanilla is done with its initial 6 weeks, add more liquor when the liquid is about halfway gone, allow to sit for another week, then it is ready to use again. Homemade vanilla extract has an indefinite shelf life if kept in a cool, dark place.
  • To scale your batch: you can make a much larger batch of homemade vanilla extract to distribute to smaller bottles to gift, just use the ratio of 6 ounces of liquor to 2 to 3 beans. I like to include 1 small bean in each bottle I gift and instruct (or attach a note) the recipient to add more liquor to the bottle when it has half of the liquid remaining.

Notes

  1. Alcohol: choose something that is at least 35%/70 proof. I like vodka, rum, or brandy (vanilla flavored alcohol is also fine).
  2. Jar: preferably glass and one with a tight fitting lid. These are my favorite glass bottles and favorite amber bottles for homemade vanilla extract.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1ounce | Calories: 52kcal | Carbohydrates: 0.3g | Fat: 0.2g | Sodium: 0.2mg | Potassium: 0.4mg | Iron: 0.01mg

 

Hi, I'm Lynn! I'm a mom, a self-taught baker, a biscotti lover, and a sprinkle enthusiast. My goal in this instant gratification, fast-paced world is to help you discover that scratch baking is absolutely something you can do. Recipes for beginners and experts alike!

5 from 8 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 Comments

  2. Well I know what I need to get from the spice man at the markets this week! And there’s always some spare vodka or bourbon hanging around…(what does that say about us…).
    I can’t wait to make these as gifts for my baking friends! Last year I made flavoured vodka, and this year we are going to take it up a notch indeed.
    I love that you are taking your science into the kitchen too! Let’s do this experiment together – I can’t wait for the delicious results 🙂

    Reply

  3. Got my bottles and my alcohol. Just waiting on my beans to come today!! As soon as I saw this I knew I had to make it for my Dad for Christmas. He is an avid baker (especially cookies). Thanks for this!!! I am probably going to try rum since we have some at the house, but does it make a significant difference in the taste of food if you use vodka? Or vanilla flavored versus plain alcohol?

    Reply

    1. Woohoo, I’m so excited for you to get started, Jess! I don’t think it makes a significant difference, no. Definitely different dependent on what kind of alcohol you use and whether or not it’s vanilla flavored. The cool part about using different alcohols is that no single batch is ever the same. Over time, you may find a preference, like I have, but that’s the fun part! It’s like your own special brew!

  7. Hi,

    First off, love your writing style 😉 Second, I was wondering, how much do the beans weigh? I’ve seen beans for sale that are about 3 inches long and I’ve seen them about 6 inches long. How much bean goes into 6 ounces?

    Thanks,
    Melisa

    Reply

    1. Hi Melisa, thanks for the sweet compliment 🙂 I’m not sure how many beans would be in 6 ounces, but I have only ever seen the larger ones. Honestly, you can’t really go wrong with too many beans unless you are overflowing the bottle or can’t get 6 ounces of liquid in. Does that make sense?

  8. Can’t wait to try this recipe for myself and Christmas gifts. My family and friends love it when I do homemade food items for Christmas gifts. We prefer that over other gifts. Thanks so much for sharing your recipe.

    Reply

  9. 5 stars
    This was so easy! Thanks for breaking it down! I used 750mL bottles of plain vodka, bourbon, and spiced rum and made 4 of each (6 ounces) for a total of 12 bottles for teacher gifts for my kids’ preschool teachers.

    Reply

  11. 5 stars
    I have been steeping my bourbon vanilla extract since September and it’s ready for all my holiday. baking! This was a fantastic breakdown. I’m so glad I found it.

    Reply

  12. 5 stars
    This was so easy to do and I’m really happy with the results! I used the link for Rodelle and found the beans that way.

    Reply

  13. 5 stars
    I just threw the beans straight into the vodka bottle and put the lid back on, came out great! I left mine about 3 months. Now I tipped it all into a jar and refilled the bottle with spiced rum and the same beans, hopefully will give some nice results.

    Reply

  14. 5 stars
    I ABSOLUTELY LOVE LOVE YOUR AMAZING RECIPE – I USED VODKA- NOW I WOULD LIKE TO TRY WITH YOUR ” PREFERRED “RUM” – DO YOU SUGGEST NON FLAVORED RUM- – PLEASE HELP-

    Reply

    2. 5 stars
      I REALLY REALLY APPRECIATE YOUR AMAZING ADVICE ON THIS! I DEFINITELY WANT TO GET IT RIGHT- WITH THE ” RICH BUTTERY TASTE OF THE ORGANIC MADAGASCAR WHOLE VANILLA BEANS I BOUGHT IN BULK” I DEFINITELY DIDN’T WANT TO “OVERDUE” THE FLAVOR WITH A TOTALLY DIFFERENT SPICE FACTOR! I FOLLOW YOUR RECIPES AND ADVICE- AND ALWAYS AMAZING!