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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!
Hi Caleb, can you help me. I want to order vanilla beans to make vanilla. Am confused when I checked, so many different vanilla beans. What do you recommend. Your recipes and garden posts are great. Thank you.
I made vanilla this last year and gave away little bottles of the homemade vanilla for Christmas 2024. It was a real hit!! The vanilla tastes amazing! Thanks for the recipe! One question, can the bean be reused? And if so for how long?
Thanks!
Ginger
I’d like to try this with Cognac, but want your opinion if this would work.
I’ve had this for years, (Daniel Bouju) GRAND CHAMPAGNE VSOP
FOR YEARS! I’ll never use it. Unless maybe I make vanilla.
Let me know! Thanks.
Hi Caleb! We So enjoy your cooking and gardening videos!
In your vanilla extract video.. where did you get those pretty, tall rubber rimmed jars? Thank you,
Betty
Hey Kaleb thanks for your recipe. Just a quick question after 6months -1year is up and I decant the liquid into smaller bottles can I use the vanilla again or is it for the compost heap?
I’m from Bristol UK love your videos and recipes xxx
Regarding making vanilla extract, I also split the beans in half and scrape the seeds into the bottle of vodka or whatever alcohol I’m using. I believe the vanilla flavor is greatly enhanced.
Have you ever made the clear vanilla and how is that done. I usually order it and it’s a Mexican Vanilla but has a cinnamon taste. Love to use it in my whip cream and cheese cakes. I have never seen how to make it. Thank you Ingrid
When the vanilla extract is ready to use, do you discard the vanilla beans or do you keep it in the bottle?
Hello Kaleb
Thank you for all of your recipe ideas and gardening tips. In enjoy your videos. I am a foodie freak. LOL
My question is what brands of vanilla beans would you recommend? I just want to be sure I get some really good ones. I thought about ordering on Amazon but wanted to get your opinion first. Might be able to find in my area too, but not sure. I am in Lincoln, NE so hi neighbor.
Thank you,
Sherri
I’ve got my first bottle resting for about 3 months now. Waiting is the hardest part!
My question is, what can i do with the pods after they’ve done their job for a year?
When we went to a vanilla farm in Hawaii we were told that you only take half of the bottle for vanilla and then add more vodka to the beans and you’ll get more in from 6 mths to a year.