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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!
Today I bought some 80 proof vodka. I ordered vanilla beans online. Now, I just need to find an air-tights tall glass container. Any other options?
Also, am I correct from your video the ratio of vodka to beans must be the same? I have 5 oz of vanilla beans…..so 5 cups of vodka? Thanks
Hi…I love everything that you post. You need to have your own show. I was wondering where you get your vanilla beans from, and also, where can I find your cucumber recipe….thanks for all you do…it’s fabulous
Once you start using your vanilla do you remove the beans?
Assuming not when do you add more vodka to keep your extract going?
Thank you
I want to make vanilla I watched your video. My husband ordered beans from Madagascar. I can’t wait to start I want to give my makings to my sisters.
Where do you get your beans from? I watch your videos everyday love all your recommendations. Made some of recipes and love the ease of the way you make them.
Keep on cooking. Sandra Saldana
Can you tell me where you get your vanilla beans from to make your vanilla extract. Thank you
I enjoy all your ideas and take a little bit of yours and add onto them thank you so very much you are wonderful.🥰
Hi!
Where did you get your vanilla beans from?
All the ones I see are dried out.
Need you help on this one!
Carol
I truly love watching you & learning!! You are kind, caring, talented, giving & loving! I love everything you do from gardening, cooking, baking & decorating! Thank you for it all. I’m so happy Kip is doing so well, both for you & Kip!! Wishing you a bl seed day! Enjoy your day!! Looking forward to our next meeting!!! 👍😊
Hello!!! Just wondering what it means to sterilize a jar?? Does that just mean to wash it with soap?? And also do you sit it back in the pantry after opening or refrigerate?? Thank you!!
Hi Kaleb. Can you share where you order vanilla beans from? There are so many online and I am not the best at online shopping. TIA! Pat
Hi Pat! I get my vanilla beans from Indri Vanilla (https://indrivanilla.com/). You can also request to join their Facebook group.
Hi Kaleb. Love your videos. Which vanilla bean do you purchase from https://indrivanilla.com? They have so many different types. Thanks!