How to Make Homemade Vanilla Extract
Learn how to make homemade vanilla extract with only 2 ingredients, vanilla beans and vodka or rum, for a fraction of the cost of store-bought vanilla extract. Well, maybe 3 if you count patience. But that patience pays off with the best vanilla you’ll ever have fun cooking with. You’ll never go back to store-bought once you try it!
(Plus, check out my free bonus printable labels at the end!)
I couldn’t believe how expensive real vanilla beans and extract got. Fortunately, things have calmed down, but a good quality extract is still pretty pricey—something about Nestle’s making a switch and creating a higher demand than supply could handle.
That said, a cheap bottle of vodka and a couple of vanilla beans, and you have a chemical- and additive-free flavoring that provides incredible aroma and flavor. Besides, if you make it right, it will be gorgeous without the added caramel coloring. And you can use the beans more than once for an ongoing batch of vanilla. Just add more alcohol and let it macerate some more. It won’t be as dark, but it will still be good.
Why Make Vanilla Extract Yourself
Have you checked out the ingredients on the label? If you’re in a pinch and need to buy it, McCormick’s and Amazon’s (can you believe it?) brands have the most natural extract. Others listed sugar, potassium sorbate (as a preservative), potassium hydroxide, and artificial flavorings. I care about what goes in my family’s bodies, and I’m sure you do too.
Vanilla Bean Varieties
Different types of vanilla beans taste differently. Madagascar, Tahitian (and other tropical island versions), Mexican, and Ugandan vanilla beans all vary slightly, but the most common (and affordable) are the Madagascar and Tahitian.
Madagascar vanilla beans have that traditional, rich, and creamy flavor, one that we usually associate with vanilla. On the other hand, Ugandan vanilla beans, the ones I love, have a smoky flavor. Mexican vanilla tends to be smooth and spicy, while Tahitian has a fruity, floral note.
Pro Tip: Vanilla beans are classified as grade A or grade B. Grade A is gourmet, plump, and meant for recipes calling for gorgeous beans. They also have a higher moisture content and a higher price tag. Grade B is not as pretty, but it makes the best extract. They’re the dryer, skinnier beans with a lower moisture content, so they don’t water down the alcohol.
How to Make Your Own Vanilla Extract
- Slice open each vanilla bean using a pairing knife. Scrape the seeds, chop the pods, and place both the pods and seeds in a 1-quart glass jar. (Photos 1-3)
- Macerate – Add the liquor to the jar, making sure to completely submerge the beans. Tightly close the jar and shake it well. Label the jar with what it is and the date, store it in a dark, cool place, and shake it every day, or at least once a week. (Photos 4-5)
- Enjoy – After 8 weeks, you can start using the extract. However, the flavor improves greatly the longer you let it age. Mine has been patiently waiting for 6-12 months. (Photo 6)
Bonus: If you want cute printable labels for your bottles of extract for gifting, I have a free label PDF for you to download.
Recipe Notes and Tips
- Start a new batch every time one is ready to use. That way, you’re not waiting 6 months just to have your extract.
- Vanilla beans are usually available in grocery stores in the spice section. But I prefer getting them on Amazon because I can get a larger amount for usually a better price.
- Yes, vanilla beans can be a little expensive, but you can reuse them. Not something you can do with store-bought vanilla.
- If you’re up for some extra, a cheap spiced rum makes a good chai vanilla extract, especially if it’s the second extraction.
FAQs
Vodka is most commonly used due to its neutral flavor. But rum, bourbon, and brandy also work well. And NO NEED to buy the top-shelf brands as long as it’s 70 proof or has a 35% alcohol content.
I haven’t tried it, but I took my time scouring the internet for you.
One way is to substitute the alcohol with three parts food-grade liquid glycerin and one part water. For this recipe, that would be ¾ cup glycerin to ¼ cup water.
Another way is to heat the extract in a bain marie over extremely low heat until 50% of the extract evaporates (about 3 hours). Now you have an alcohol-free and concentrated extract.
They’re not as shelf-stable as the alcohol version because the alcohol acts as a preservative. So please keep them in the fridge.
A long time!!!! It can even last for several years, not that mine is ever around more than a year. You can leave the vanilla beans in the jar and add more alcohol when you see the extract dwindling. If you notice that the vanilla flavor is less intense, simply remove the old vanilla beans and replace them with the new ones. Shake and continue to reuse. My sister is still using the jar I gave her over 5 years ago!
Deliciously Sweet Recipes Using Vanilla Extract
Just imagine all the things that you could do with this amazing homemade vanilla!
- Homemade Whipped Cream
- Vanilla Cake
- Flourless Chocolate Cake
- Cream Cheese Fruit Dip
- Chocolate Chip Cookies
More DIY Flavorings to Make
Homemade Vanilla Extract
Ingredients
- 8 grade B vanilla beans (grade A works, but it's more expensive, and the flavor isn't as strong)
- 1-1½ cups (236-350ml) 70 proof vodka or rum (35% alcohol)
Instructions
- Slice each vanilla bean lengthwise with a sharp pairing knife. Scrape out the vanilla specks from the beans and place them in a jar. Also, add the pods. You can also chop the pods into smaller pieces for better maceration.
- Pour the liquor into the jar, making sure the beans are completely submerged in the alcohol. Tightly close the bottle or jar, and shake well. Label the jar with the date and ingredients, and store it in a dark, cool place.
- While the alcohol is extracting the vanilla flavor, shake the bottle regularly. Once a day is best, but at least once a week will still do the job. Six to eight weeks later, you can start using the extract. However, I prefer leaving it for 6-12 months.
Tips & Notes:
- Vanilla beans are classified as grade A or B. Grade A vanilla beans are better for ice cream and gourmet recipes. They have higher water content, making them easier to scrape out, but they’re pretty expensive. Grade B (the skinny ones) have a lower moisture content, making them perfect for making extract. Feel free to use whatever you have, though.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I have used this recipe and am still using the extract
Thanks so much, Wayne! 🙂
I am amazed by this recipe! Works incredibly and lasts for a long time.
I completely agree. Thanks for the feedback.
I am amazed by this recipe!!! Works amazingly and lasts for a long time.
cant wait to try this. i cringe everytime i have to pay $6 for a tiny bottle of vanilla that doesnt even last me 4 baking sessions. This is such a money saver. thank you. will definetely be making
when the price for a 16 oz bottle of vanilla extract at costco went to @ $30 a dozen or so years ago, i ordered 1/2 lb of vanilla beans from amazon and began making my own extract just as you do here. started with a small jar, now i just keep one wide mouth quart jar full of beans and vodka, adding more of each as needed. i love to bake so i use a lot of vanilla, can’t think of how much money i have saved over the years, as the price of vanilla has gone down and (of course) back up.
i have always used vodka, but now i think i will try another batch with rum, just to see how that works out. thank you for your article and suggestions, imma.
I belong to a wonderful group on Facebook called Vanilla Bean Co-op. The admins name is Sarah. There are 2 groups with the same name but the second group spells theirs different. Our group is very large. The wonderful ladies who run our group work very hard to get the best beanies for the best price. I am currently waiting for my Ugandan beans. I just got my beautiful Madagascar beans and have already started making christmas gifts. The beans that are sold on Amazon cannot come close to the quality and freshness of these beans.
Thank you for a great recipe I will make this very soon!!!
Yes, please. This would be perfect as giveaways, too. Enjoy!
Recipe rates great. I’m going to use dark rum, as it’s just bit sweeter. I’ll let y’all know how it turned out, next year.
Yes, please. Looking forward to how it’ll turn out for you.Happy weekend! =)
Imma is a talented lady this is yet another of her origional authentic recipes, well done imma.
Thank you, Michelle! Wishing you a lovely weekend.