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Why I Make Vanilla Extract
I have a love-hate relationship with vanilla extract. The smell is amazing, and I always end up adding more to every recipe. But the little bottles purchased at the store run out much quicker than they should, and I’m left with the realization that I buy a lot of vanilla extract. Imitation vanilla works and has some flavor, but I have issues with the “synthetic” flavors and would prefer to control the strength of my vanilla.
That’s the reason to make your own homemade vanilla extract: It’s easy to make, and you can control both the ingredients and the strength. Plus, it’s an incredibly useful thing to make, as pretty much all of my baking recipes call for it!
Bonus: If you’re always struggling for gift ideas, homemade vanilla extract is the perfect thing to give away during the holidays, birthdays, or just when you want to be a little thoughtful. Once it has steeped, simply pour it into a smaller container and gift it away!
Here’s why you’ll want to make it, too:
- It uses only two ingredients (plus a container).
- The flavor is stronger and more rounded than many store-bought versions.
- Totally customizable! Vodka gives a clean vanilla flavor, while rum or bourbon adds warmth.
- You can keep a batch going in the pantry for months.
Background
What is Vanilla Extract?
True vanilla extract is made by macerating vanilla beans in alcohol and extracting their flavor. The dark color and deep fragrance come from the vanilla beans themselves. After months of sitting in the alcohol, they leech into the liquid, creating the extract we use in most baked goods.
Vanilla extract is probably the easiest thing to make at home. It just takes some time and patience. Making vanilla extract at home lets you control the optimal ratio of beans to alcohol, resulting in the best flavor. Your baked goods will have never been better!
Vanilla Extract Ingredients
The best thing about making vanilla extract is that you hardly need any supplies:
- Vanilla beans – Choose plump, soft, pliable beans, not dry or brittle ones. Madagascar beans are my favorite for a classic vanilla flavor, but Tahitian and Mexican beans are also wonderful. You can get good, high-quality, reasonably-priced vanilla beans at many retailers, but I primarily use IndriVanilla.
- Vodka – Use 80-proof vodka for the cleanest, most neutral-flavored extract. Optionally, you can swap the vodka for rum, bourbon, brandy, or cognac cup-for-cup if you want a warmer, more distinct-flavored extract. See the FAQ below for questions about making an alcohol-free version.
- Glass jar or bottle with a tight-fitting lid – Make sure the beans can stay fully submerged.
How to Make Vanilla Extract
The steps to prepare vanilla extract are simple, with time being the essential component:
Prep the beans – Start with fresh vanilla beans that feel soft and flexible. If the beans are brittle and dry, they’ve likely lost some of their flavor. Leave the beans whole for a cleaner-looking extract, or split them lengthwise if you want vanilla flecks throughout the finished extract.
Personally, I do not split them as I do not like the flecks in my vanilla extract.
Fill the jar – Place the vanilla beans in a clean glass jar or bottle. Pour the vodka over the beans, making sure they’re completely submerged.
Seal and store – Seal the jar tightly and place it in a cool, dark place, such as a kitchen cupboard or pantry. Give the jar a shake every week or so to help move the vanilla through the alcohol. For the best flavor, let the extract sit for at least 6 months. I really prefer 12 months for a deep, full vanilla flavor.
Recipe Tips
These tips should ensure that you have the best, most consistent vanilla extract:
- Go by weight, not bean count – Beans can vary a lot in size, so weighing them is the best way to keep your extract consistent.
- Use pliable beans – The softer and plumper the bean, the better the flavor tends to be.
- Stick with 80-proof alcohol – Standard vodka, which is typically 80-proof, is the easiest option and gives the cleanest vanilla flavor. You can do alcohol with proofs from 70 to 120, but using 80-proof is the easiest when making extract.
- Split only if you want specks – Split beans release more of the seeds, which is lovely in some recipes, but not always what you want. Personally, I do not like splitting my beans, but it can speed up the process.
- Keep the beans submerged – Any exposed bean can dry out over time, so make sure the alcohol fully covers them.
- Label the jar – Write the date and type of alcohol on the bottle so you know when it started and what flavor profile to expect.
Frequently Asked Questions
Madagascar beans are my go-to because they give that classic, familiar vanilla flavor most of us want for baking. Tahitian beans are a little more floral and fruity, while Mexican beans can lean warmer and slightly spiced. If you’re looking for a retailer of beans, make sure to check out IndriVanilla, which is where I get my beans.
Vodka is the easiest and most neutral, which is why I use it most often. If you like a deeper flavor, rum, bourbon, brandy, or cognac all work well, too.
Yes, you can use a mixture of 75% vegetable glycerin and 25% distilled water to make an alcohol-free vanilla extract.
Because beans vary so much in size, I prefer to go by weight. My ratio is 1 ounce of vanilla beans per 1 cup of alcohol.
That depends on the look you want. Split beans can yield more small flecks in the extract. Whole beans make a cleaner-looking vanilla. I do not split my beans because I do not like the flecks in my resulting extract.
It starts developing flavor much earlier, but I like to let it steep for at least 6 months. A full year gives you a much richer, more rounded extract. Aim for 1 year if possible!
Yes. You can top it off as you use it, but over time, the beans will lose strength. Instead of topping it off and throwing off the ratio, I would recommend starting a new batch, so you know you’ll get the correct result.
Real vanilla extract made from actual beans is naturally brown. Clear vanilla is generally an imitation vanilla product, which is why it behaves differently in white frostings and desserts.
Follow These Tips
Use & Storage
Use – Once the extract has steeped for 1 year, it’s ready to use in cakes, cookies, frostings, pies, custards, whipped cream, and quick breads. It’s also delicious when stirred into oatmeal, yogurt, or even coffee. For gifts, pour it into small bottles, tie on a tag with the date, and include a note about when it will be ready to use.
Storage – Store it tightly sealed in a cool, dark cupboard. The pantry is the best place for long-term storage. If the extract has been sitting for a while, just give it a shake before using.
More Baking Components
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Homemade Vanilla Extract
Equipment
- 1 glass jar with a tight-fitting lid (cleaned and sterilized)
Ingredients
- 3 oz vanilla beans (soft and flexible)
- 3 cups vodka (80-proof)
Instructions
- Prepare the beans: In a tall airtight glass container, place the vanilla beans. The beans can be sliced open or left whole. If sliced, the beans will allow flecks of vanilla to be present in the resulting extract. Personally, I do not slice my vanilla beans, but instead leave them whole for the cleanest extract.3 oz vanilla beans (soft and flexible)
- Add liquid: Pour the vodka over the beans, making sure they are completely covered.3 cups vodka (80-proof)
- Seal and store: Add the lid and place in a cool, dark place. Once per week, agitate the jar to incorporate the vanilla essence into the vodka. For optimal flavor, it's best if the extract sits for 1 year before use.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I love your videos and recipes. Where may I purchase vanilla beans in bulk? I would like to make vanilla extract.
The Vanilla Bean Market on Facebook has a co-op group that has great pricing on beans. They just opened up Madagascar beans for $10/oz.
https://www.facebook.com/groups/vanillabeanmarket/?ref=share
Interesting! I see they are located in Auburn Hills, MI. I’m not too far from there, and will check them out.
Will you provide a source for good vanilla beans (online preferred) – we live in a small town (57601) and I am not finding any locally.
The Vanilla Bean Market on Facebook has a co-op group that has great pricing on beans. They just opened up Madagascar beans for $10/oz.
https://www.facebook.com/groups/vanillabeanmarket/?ref=share
never trash beans keeps on making vanilla by adding more vodka as you take some out If you feel you need to add some fresh beans after a few yrs take out a few and dry and put into sugar for vanilla sugar
Kaleb, I love your videos! Where did you get your vanilla beans? I made my own vanilla last year, but your beans look way better than mine!!! Thanks for all you do to inspire us! Love your kitchen!!! Judy
What size bottle is that? Definitely going to try this.
Thanks for the recipe and method.
Sharon
Thanks for this awesome tutorial, for clear and well-tested information, and for advocating for homemade extract with a ratio of 1 oz beans to 1 cup alcohol! As an administrator of a Vanilla bean Co-op, we see a lot of less-than-stellar recipes, so I appreciate yours. Homemade vanilla is the best!
Which co-op are you a part of?
Can you provide where you received your vanilla beans and are the grade a or b?
Can you use the vanilla beans after a year or trash it?
Thank you Kaleb! Today celebrates my 1st Vanilla Extract Making! Love your videos especially the cookies! Cooking the butter amazing! Using Molasses yummy! I shared your seedling with my husband I don’t have a green thumb. Continue, continue I follow you on FB.
Kaleb…..I heard about this video and had to come check it out myself…awesome! I want to make my own because I’m too cheap to buy the real stuff and…dare I say it…I purchase imitation. AGH!!! I can hear the horror in your gasp. Haha. One question – I am not an avid purchaser of vodka – what is a “premium” brand you would suggest?
Chris!! Never buy imitation again!!!!! It does make a difference, but I understand. Premium brands can be hard, Grey Goose is one of the top ones I would suggest but it is an “investment” if you are not used to buying better vodkas. Most important is not buying the cheapest option, the flavors are more harsh. If you are more comfortable buy mid priced, somewhere between the higher priced and lower.
Costco also sells their own brand of great vodka that’s as good as Gray Goose. Less expensive but many can’t tell the difference from the expensive Gray Goose. Now, to make some real vanilla extract and also some limencello. Great holiday gifts.
Kirkland brand vodka from Costco is really good quality and I use it in my homemade vanilla.
Just got some vanilla beans into our gift shop, curious to see if they sell. They come from a fair trade company called Level Ground, 10 beans for $12.50. Crowded Closet
Betsy, How exciting that you are selling Vanilla Beans. They are versatile and must in my kitchen pantry! And that is not a bad price! I may have to come by and try these out!