Homemade Vanilla Extract

updated Mar 27, 2024

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Homemade vanilla extract takes just two ingredients — vanilla beans and alcohol (like vodka) — and you can be as straightforward or creative as you like. Though it does take a bit of patience as you wait for the alcohol to extract the flavor from the beans, the delicious results are well worth it.

Why You’ll Love It

It’s super easy to make and you only need two ingredients!
Homemade vanilla extract is the perfect gift for friends and family who love to bake.

Types of Vanilla Beans to Use

You can use any vanilla beans, bearing in mind that different varieties and grades will have unique properties. Create a single origin vanilla extract or invent your own blend — it’s up to you!

Bourbon or Madagascar vanilla has the classic, robust flavor that one typically associates with vanilla.
Tahitian vanilla is subtly fruity and floral.
Mexican vanilla tends to be smooth and spicy.

Although Grade A or gourmet/prime vanilla beans are superior for cooking, in this case Grade B or extract grade vanilla beans are ideal because they have a lower moisture content. Feel free to use whatever you have, though.

A note on pricing and sourcing: Vanilla beans can get expensive. While it’s possible to find inexpensive vanilla beans in bulk from places like eBay, I also like to buy Fair Trade vanilla whenever possible. Mountain Rose Herbs is a good source for organic and Fair Trade vanilla beans.

Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

Types of Alcohol to Use

Vodka has the most neutral flavor, but you can also use bourbon, brandy, or rum to create unique extracts.

There’s no need to use a top-shelf or high-proof alcohol when making vanilla extract. An inexpensive 40% (80 proof) alcohol will work just fine. (Commercial vanilla extracts are typically 35% or 70 proof alcohol.) I prefer using a mid-tier alcohol, not bottom of the barrel but not too expensive, either.

How to Make Homemade Vanilla Extract

Split the vanilla beans. Split each vanilla bean in half lengthwise.
Place the vanilla beans in a jar and cover with alcohol. Make sure they are completely submerged. Cover the jar or bottle and give it a good shake.
Infuse for at least 2 months. Store in a cool, dark place for at least 2 months, shaking it from time to time.
Strain it if you like. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter into another bottle.
Or leave the pods in the extract. You can also leave the beans in the alcohol and top off the bottle as you use the extract.

How Long Does It Take To Infuse?

Let the vanilla beans infuse for at least 2 months and even up to a year for a stronger flavor. You can also use more beans to speed up the process. If giving this as a gift before the infusion is complete, tell your recipient to let it mature for a number of weeks. Vanilla extract is kind of like wine in that the flavor will become more complex over time.

Don’t want to wait so long? Our Instant Pot Vanilla Extract comes together in about an hour.

Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

How Long Does Homemade Vanilla Extract Last?

Store homemade vanilla extract in a cool, dark place (like your pantry) for up to 1 year. Make sure to give it a shake once a week to mix it up. Shaking moves the infused alcohol around, allowing for better and faster extraction.

Ways to Use Homemade Vanilla Extract

Sources for Vanilla Beans and Bottling Supplies

Vanilla Beans from Mountain Rose Herbs
Clear Straight Jars (for infusing) from Specialty Bottle
Clear Tincture Jars (for bottling) from Specialty Bottle
Corked Jars (for bottling) from Specialty Bottle

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Nutritional Info

Ingredients

3 to 5
vanilla beans
8 ounces
alcohol such as vodka, bourbon, brandy, or rum

Equipment

Cutting board and knife
Clean jar or bottle
New bottle(s) for packaging (optional)
Small funnel (optional)
Coffee filter (optional)

Instructions

Show Images

Split each vanilla bean in half lengthwise. If you like, you can leave an inch connected at the end of the bean for an attractive presentation. You can also chop the beans into smaller pieces if necessary to fit in your jar or bottle.
Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake.
Store the jar or bottle of vanilla beans in a cool, dark place for at least two months, shaking it from time to time. Taste the extract and let it infuse longer if you want a stronger flavor.
You may wish to remove the vanilla pods and decant the extract into a pretty bottle. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter.
You can also leave the beans in the alcohol and top off the bottle as you use the extract. Eventually all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans as well as leftover pods that you've scraped for other recipes.