Learn how to make vanilla extract at home with this very simple and cost effective tutorial, requiring only two ingredients and a little time. Store-bought high-quality vanilla extract is expensive, but it’s a pantry staple due to its rich, warm flavor. Imitation vanilla is just that – synthetic. This recipe is a much better option and just as delicious.
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I love to make homemade vanilla extract. It is very simple, works beautifully in so many of my recipes (like sourdough discard cinnamon bread), and tastes so much better than the cheap stuff found in the grocery stores.
Real vanilla can be expensive, but it is worth the additional cost.
However, when you make it at home, the taste is even more pure and delicious. You get every part of the vanilla bean, including the fragrant seeds inside the pods.
The basic science goes like this: When an herb with desirable properties is placed in a preserving liquid, like glycerin, vinegar, or alcohol, the beneficial components/taste/properties are infused into the liquid.
Alcohol is a potent solvent and yields a more concentrated tincture.
Putting together a batch of homemade vanilla extract is as simple as placing vanilla beans in your preferred alcohol choice and letting time do the work.
Why You Will Love Homemade Vanilla Extract
Best flavor: Homemade extract has such a delightful vanilla flavor, much better than what you would find at the store, and far better than imitation vanilla. It’s warm, rich, and versatile.
Makes a great gift: Alongside a pretty tea towel and beeswax candle, homemade vanilla makes a super simple, thoughtful, handmade Christmas gift for the holiday season.
If you aren’t able to start the vanilla four months before, just put a little note on the jar that says “Ready to enjoy in February”.
Cheaper: Making vanilla yourself is much more cost-efficient than buying it from the store.
Ingredients
Vanilla: I have made this recipe from many different types of beans, including both Tahitian vanilla beans and Madagascar beans. Usually, I just purchase them from Amazon.
After doing a little research, including this article on Pastry Chef Online, the best bean for culinary purposes is pure Madagascar vanilla beans.
Vodka: Homemade vanilla extract made in vodka tastes most like the good, old-fashioned, pure vanilla you’re used to. Rum or bourbon will add a rich flavor, but I typically use vodka because it works great and is less expensive.
Tools
How To Make Vanilla Extract
Step 1: Cut whole vanilla beans down the center longways.
Step 2: Place the vanilla beans in your vessel of choice. Depending on the size of your jar, you may or may not need to cut the beans in half to fit.
For this application, I am using the same wares I use for everything else: the humble Mason jar. I have them in every size.
Step 3: Cover the vanilla beans with alcohol.
Step 4: Allow the vanilla to infuse into the alcohol. Shake occasionally. You will know it’s ready when the extract no longer smells like alcohol. This usually takes about four months.
Storage
Store in a cool, dark place out of direct sunlight. This recipe has a very long shelf life and will stay good for over a year.
How To Use Homemade Vanilla Extract
- Use it as you would normally use store-bought vanilla extract in baking.
- Sprinkle it in homemade yogurt or vanilla ice cream.
- Use it in grain-free granola.
- Add it to your morning coffee.
- Add some to a homemade smoothie.
- One last strange tip: Supposedly, pure vanilla extract rubbed on the skin makes a great bug-repellant.
Tips
- Make sure to store it at room temperature out of direct sunlight.
- You can reuse vanilla beans to make another batch of extract a few times. So don’t just toss them as soon as you are done.
- After you are done making vanilla extract, use those pods to make vanilla sugar! Give the pods time to dry completely, then place them into a glass jar of sugar and top with a lid. Give the sugar about two weeks to “steep” for best results.
- Store in a cool, dark place. Homemade extracts will last a very long time due to the nature of the ingredients.
Recipe FAQs
Vanilla extract is typically made from vodka, but rum, bourbon or even brandy will work. Each will provide a different flavor. Luckily, whichever base you choose, it doesn’t need to be expensive. Pick an inexpensive alcohol since the vanilla is the star of the show.
Vanilla extract is an infusion of vanilla bean pods in an alcohol that is given time for the flavor to develop.
The ratio is 8-12 vanilla beans per 16 ounces of alcohol. So if you want to make 8 ounces of extract, use 4-6 beans.
You can reuse vanilla beans 2-4 times to make a new batch of extract. The more times you use them, the weaker the extract will be. Some find that they prefer the flavor the first time around, but others prefer the vanilla flavor when using the beans the second or third time.
Find more delicious recipes from the farmhouse:
- Sourdough Beignets
- Sourdough Brioche Cinnamon Rolls
- Homemade Brioche Donuts with Vanilla Custard Filling
- Raw Milk Ice Cream
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Vanilla Extract
Ingredients
- 12 vanilla beans
- 16 oz vodka, rum, bourbon, or brandy
Instructions
- Cut whole vanilla beans down the center longways.
- Place the vanilla beans in your vessel of choice. Depending on the size of your jar, you may or may not need to cut the beans in half to fit.
- Cover the vanilla beans with alcohol.
- Allow the vanilla to infuse into the alcohol. Shake occasionally. You will know it’s ready when the extract no longer smells like alcohol. This usually takes about four months.
Notes
- Make sure to store it at room temperature out of direct sunlight.
- You can reuse vanilla beans to make another batch of extract a few times. So don’t just toss them as soon as you are done.
- After you are done making vanilla extract, use those pods to make vanilla sugar! Give the pods time to dry completely, then place them into a glass jar of sugar and top with a lid. Give the sugar about two weeks to “steep” for best results.
- Store in a cool, dark place. Homemade extracts will last a very long time due to the nature of the ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this idea for gift giving. How many vanilla beans are you using and how much vodka per jar?
wondering, what is the ratio for the vanilla beans to alcohol?
Thanks!
Hi Lisa, Followed your link for vanilla beans. Love all of your info and wanted to say, link is for Amazon. If you choose Amazon Smile instead, a portion of your sales go to charity of your choice. I use a local Dog rescue that I foster for. They have confirmed they do get the money from each order….not much each time but ” it Takes a Village” so every bit helps. Just FYI. Thanks
How to make this without alcohol?
I just LOVE your blog ❤️ And that family of yours ❤️ I just made a ton of vanilla following this recipe. And I used the link that you provided for where you buy your vanilla beans from. After all was said and done, I have had a few friends tell me that I should’ve used grade B beans. So now I am totally second-guessing myself. Did you use grade A or grade B?
Yes, grade B is best for extract, grade a for direct culinary application, like vanilla sponge cakes, vanilla whipped cream etc.
I’ve been making the vanilla for 5 months now. The beans have not disintegrated. Should they be completely gone? Or do I drain and re-use the beans with more vodka?
They won’t disintegrate
Hi Lisa,
I was wandering if i could just use the vodka bottle instead of a jar.
also a 500 ml bottle would need 4:5 pods, right? what would happen if i add more or less pods to my extract?
Hi Lisa!
Do you have to use plastic mason jar lids? I don’t have any and was wondering if the metal ones would work fine. (: Thanks!
Metal works also, but they may rust.
Hi Lisa,
I was wondering the exact size of the jars (oz?) you used for the extraction process to get an idea of how many vanilla beans I need to buy and what size jars to buy as well. You had mentioned 3 beans per jar. Just wasn’t sure on the jar size. First timer here.
Thanks!
Marsha
I use the half pint mason jars. 🙂
Hi there. I was wondering, is the end result still alcoholic? As in, is it safe to consume during pregnancy and for small children? Apologies if this sounds like a silly question, I am making-things-from-scratch beginner!
It is as alcoholic as a vanilla extract you buy. However, recipes generally call for a teaspoon of it, so the amount is minimal. And most of the time, you would add it to a cake or something to be cooked which means the alcohol would evaporate and only the flavour would remain. I hope this helps!
It is alcoholic, but remember, you only use a teaspoon or two of it and most likely for the majority of uses, it will evaporate during cooking or baking and only the flavour will remain.