You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar, too.
Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert. You can’t make a few staples like vanilla cake, vanilla cupcakes, or vanilla buttercream without it.
A dear reader named Jill emailed me last year and said that once she began making her own vanilla extract, her baked goods tasted even better than before. She told me the secrets are to use extra vanilla beans and let the extract sit for at least 12 months before using.
I never thought to publish a post about homemade vanilla extract because it’s actually pretty simple. But Jill’s words were enough to convince me that all bakers should know that a cheaper AND better tasting vanilla extract is only 2 ingredients away.
Why Make Homemade Vanilla Extract?
Why make vanilla extract when you can just buy it from the store? Good question. With the price of vanilla constantly fluctuating, it’s very cost efficient to make your own. Plus, you can control the strength of its flavor. This is KEY because many pricey store-bought options lack the essential depth of flavor that makes good vanilla… good vanilla. This is either because the vanilla extract is imitation and made with artificial or synthetic ingredients or brands cut back on the amount of real vanilla in each bottle. You’re not paying for good vanilla, you’re paying for the convenience of weak bottled vanilla.
(By the way, last year I was part of a blind taste test of different store-bought pure vanillas and McCormick won by a landslide. It was the group’s top choice in both flavor and aroma.)
If you open a bottle of some store-bought vanilla extracts and a bottle of homemade vanilla, you will immediately smell the difference. And this difference directly transfers into your homemade baked goods.
What You Need for Homemade Vanilla Extract
All you’re doing is pouring alcohol over split vanilla beans and letting the concoction age over time. Give it a shake every now and then. It’s that easy.
- Vanilla Beans: You can find vanilla beans at most major grocery stores in the spice aisle. If you can’t locate them, try purchasing them online. I use and highly recommend these options—they’re also what I use when I make vanilla sugar—Madagascar vanilla beans, these Tahitian vanilla beans, or these Tahitian vanilla beans. (Note that each are different quantities.) I’ve made vanilla with them all. The beans are a generous size, nice and plump, high quality, and perfect for homemade vanilla. Vanilla beans labeled “Grade B” are specifically sold for extracting purposes, but I’ve made vanilla with Grade A beans and it tastes great. Use either.
- 80 proof Alcohol: Vanilla extract is most commonly made from vodka, but you can use bourbon, brandy, or rum instead. I usually use vodka, but the one bottle of bourbon vanilla I made 7 months ago is DIVINE. No need to splurge on expensive alcohol. This is probably the only time someone will tell you to buy the cheap stuff!! All the vanilla’s flavor is from the vanilla beans, so spend your money on those. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.
- Glass Bottles or Jars with Tight Seal: We recommend 8 ounce bottles. These bottles have a convenient swing top with a very tight seal. Great for gifting. Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using.
- Funnel: A funnel is optional, but it makes pouring 100x quicker and easier. (These funnels collapse, so they’re great for storage.)
Vanilla beans are expensive, but around .75 to 1 ounce total make an entire CUP (8 ounces) of vanilla extract and you can reuse the beans.
It’s best to slit the beans open to help bring out even more flavor.
Non-alcoholic version? Pure extracts are made from alcohol because it’s the easiest way to extract the flavor out of the food. I’ve never made vanilla extract with a nonalcoholic alternative, but there are a few tutorials online if you give it a quick search.
Single-Fold Vs Double-Fold Vanilla Extract
Most store-bought vanilla extracts are what’s known as single-fold. Single-fold vanillas are weaker and to make your own, you need about 6 vanilla beans per 8 ounces of alcohol. I prefer a stronger vanilla so the homemade flavor is more prominent in desserts. Strong vanilla is known as double-fold and it’s pretty pricey because it requires a lot of vanilla beans. Since double-fold can get expensive, I opt for about 8 vanilla beans (about .75 to 1 ounce) per 8 fluid ounces of alcohol. This is the best balance of taste and price.
Confused about which type of vanilla bean to buy?
- Madagascar Vanilla – very common and has a creamy and rich flavor
- Mexican Vanilla – has a darker, almost smoky flavor
- Tahitian Vanilla – also very common and has a rich floral flavor
Any are great choices for vanilla extract.
Wait 6-12 Months
The only things you need to remember about homemade vanilla extract are ratio and time. The ratio of vanilla beans per ounces of alcohol is imperative, but so is the amount of time the vanilla infuses the alcohol. We discussed ratio above, so let’s chat about how long to infuse the vanilla. Homemade vanilla extract tastes better and becomes darker in color the longer it sits. This means we need to practice our patience. The wait is worth it, though. Make some today and use it 6 months from now. You’ll be even happier when a full year has past. 12+ month homemade vanilla is incredible.
Store the infusing vanilla out of direct sunlight and give it a shake once per week.
Want to know the best part of all? You can continuously add more alcohol to the bottle as you use it. See the recipe instructions below. This is truly the gift that keeps on giving!
Free Printable Vanilla Extract Labels
Because everyone loves an accessory, I asked my dear friend Jess to design adorable labels for the vanilla extract bottles. They match our vanilla sugar and pumpkin pie spice labels!
Click this link for the PDF: Sally’s Baking Recipes Vanilla Extract Stickers
Print out the labels on sticker adhesive paper, then cut out the circles. Peel off the labels and stick on your vanilla extract bottles. The labels are obviously optional, but they’re a nice addition especially if you plan to gift the vanilla to others. (See more gift ideas on our Gifts for Bakers page!)
And one last thing… as you wait for your vanilla to infuse, here are hundreds of recipes using vanilla extract that you can browse. It’s my favorite in sugar cookies, shortbread cookies, coffee cake, and cinnamon swirl cheesecake, just to name a few 🙂 And it’s absolutely lovely in my easy rice krispie treats recipe. Lots to look forward to!
Print
Homemade Vanilla Extract
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Spice
- Method: Mixing
- Cuisine: American
Description
For best results, let the vanilla beans infuse the vodka for at least 12 months.
Ingredients
- .75 to 1 ounce vanilla beans (about 8 beans or 20g total)
- 1 cup (8 ounces; 240ml) 80 proof vodka (or bourbon, brandy, or even rum)
- 8 ounce bottle or jar with a tight seal
Instructions
- Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
- Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
- Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. You can use it in 6 months, but 12+ months is even better.
- As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.
- Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It’s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.
Notes
- Special Tools (affiliate link): Madagascar Vanilla Beans, these Tahitian Vanilla Beans, or these Tahitian Vanilla Beans | 8-ounce Glass Bottles | Funnel
- Using More Vanilla Beans: Most store-bought vanilla extracts are what’s known as single-fold. Single-fold vanillas are weaker and to make your own, you need about 6 vanilla beans per 8 ounces of alcohol. I prefer a stronger vanilla. Strong vanilla is known as double-fold and it’s pretty pricey because it requires a lot of vanilla beans. Since double-fold can get expensive, I opt for .75 to 1 ounce of vanilla beans per 8 fluid ounces of alcohol. This is the best balance of taste and price. Feel free to use more beans per 8 fluid ounces if desired.
- Seeds: Since the vanilla beans are exposed (slit open), there will be vanilla bean seeds in the bottle and therefore in your baked good. They add even more wonderful flavor!
- Use the same amount of homemade vanilla extract as you would store-bought in recipes.
- Gifting: I usually remove the beans if I’m gifting the bottle, that way the gift recipient isn’t responsible for refilling with more alcohol and the beans don’t go to waste. (You can reuse the beans for a new bottle.) However, if it’s been less than 6 months, I recommend gifting with the beans in the bottle because there’s still lots of flavor in there! Tell the gift recipient to remove the beans once he/she begins using the vanilla.
- Alcohol: If baking gluten free, use certified gluten free alcohol. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla.
- Sterilizing: Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using. The pictured bottles have a removable plastic topper piece. You can soak any plastic pieces in very hot soapy water, and dry completely before using.
Reader Comments and Reviews
I had a jar going for over 6 months. When I opened it, there was almost like an oil slick on the top of the vanilla extract. I did shake it routinely throughout the months. Is this normal? Should I be concerned that it is contaminated?
Hi Ginger, it should be fine– if they look slimy it’s likely just the moisture from the beans and alcohol together. How does it smell?
I love this recipe! I used it last year and have been so happy with the results. I shared individual bottles with family and it was as a huge hit. I’m getting ready to make another batch for the year to come and wondered what your recommendation would be on mixing the types of beans? I thought about using half Madagascar and half Tahitian in the same bottles. Do you think that would that create a weird flavor?
Hi Hannah, no, it wouldn’t create a strange flavor. I do that all the time depending on the beans I have.
Was given this as a gift. Do I strain the jar? If so how long is the shelf life?
Feel free to strain if desired! Unused aged vanilla extract (with the beans fully submerged) will last several years – see step 5 for more details
This recipe DOES NOT make Vanilla extract. Legally, it is NOT vanilla extract unless it meets or exceeds FDA standards: at least .83 weighed ounces of vanilla beans per 1 measured cup of alcohol with an ABV of 35-50%. Please correct your recipe ~ with your recipe, all you are making is vanilla-infused liquor.
Definitions of vanilla extract: a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans) synonyms: vanilla. type of: flavorer, flavoring, flavourer, flavouring, seasoner, seasoning. something added to food primarily for the savor it imparts.
Chill out….
She isn’t suggesting someone sell it – so the FDA can carry on.
If you’re so upset over this, why don’t you just keep scrolling and find a new recipe?
Mmmmm, vanilla flavoured liquor. Is that so bad?
This is an Awesome Idea!! I can’t wait to make some!
My vanilla has a strong alcohol taste! Help !, it’s been sitting almost 12 months! How can I remedy it
Hi Rita, did you use 80 proof Alcohol? You’ll want to avoid anything stronger than that. The extract will still have a smell of alcohol, but keep in mind that this burns off during baking. Perhaps you could try it with a small batch recipe to see how it goes? Hope this helps!
Help. I used a mid-level bourbon (on hand) 2 years ago. I used the Madagascar vanilla beans linked. Last year, it was way too boozy so I added one more vanilla bean. This year, 2 years later, it is still too boozy. What did I do wrong? Is it the better bourbon just too strong?
Hi Dawn, did you use 80 proof Alcohol? You’ll want to avoid anything stronger than that. The extract will still have a smell of alcohol, but keep in mind that this burns off during baking. Perhaps you could try it with a small batch recipe to see how it goes? Hope this helps!
Hi Dawn,
If you use anything less than 1 oz beans to 8 oz alcohol you will end up with flavored alcohol. Bourbon will take at least two years to extract the over 300 flavor components from the beans. It will smell like alcohol because it is alcohol. When tasting but a little milk or cream in a cup with a little sugar and a few drops of finished extract. Let it sit a few minutes then taste. FDA requirements is .83 oz of beans for grade b beans and 1 oz for A beans so it is easier to just use 1 oz all the way around. There is so much misinformation out there on extract making and this recipe is not for extract it is for flavored alcohol. You can fix what you have by adding more beans then wait another two years for it to fully extract. If you use vodka it only takes one year. Do a side by side taste of the one you have and another one with correct ratios and your taste buds will tell you which is better.
My Aunt was making some double fold vanilla extract. She place in jars 6/18/22. She passed away and I just found the sealed bottles in a box of stuff I was given from her home. It has been in a cool dark environment since I received it. Is this still usable?
Hi Brooks, I am so sorry for your loss. The vanilla should still be fine to use. Give it a shake about once per week and see step 5 for instructions once you begin using it.
I’m excited about making this!
I need your help… I made a big batch of Homemade Vanilla using Vodka and Tahitian Beans in June. Today, I wanted to divide up the big batch into smaller jars to give as gifts. I noticed the beans were slimy and the vanilla looked cloudy. I had taken care to sanitize the big glass jar prior to making the initial batch and would shake it up once a week. The beans were always fully submerged. I’m concerned now about giving this batch of Vanilla as gifts. Should I toss the whole thing? I don’t want to cause anyone to become ill. I’m pretty disappointed not knowing what might have gone wrong.
Hi JerriLyn, it should be fine– if they look slimy it’s likely just the moisture from the beans and alcohol together. How does it smell?
Hi Jerrilyn, All that cloudiness is all the vanillan from the beans and the oils. Some people will strain it but it adds to the flavor and looks of your finished product when baking.
Vanilla in Vodka takes one year to fully extract, bourbon and dark liquors 2 years. Vanilla beans have over 300 flavor components in them that take that long to fully extract. Beans get slimy from all the oils and are perfectly fine. If all were submerged you are good on that note but you really need to have 1 oz of beans for every 8 ounces of alcohol plus required time. If you do not you will end up with flavored alcohol and not true extract. If you add more beans to what you have and start the clock over you will be very happy with the end result.
We love the flavor of vanilla but have medical prohibitions against alcohol. Will it be safe for us to use in baking?
Hi Evelyn, the alcohol should bake off in the oven, but always do what you’re comfortable with!
Homemade vanilla is the secret ingredient to just about everything! I prefer to use spiced rum and Madagascar vanilla beans, as their flavors are deliciously complimentary, and just make it directly in the rum bottle unless I’m giving it as a gift. So yummy!
This is closer to 1/2 fold vanilla, not full strength. The stuff you buy in the store is regulated by the FDA and that is a ratio of 13.35 oz of beans to a gallon of alcohol or .83 oz of beans to a cup of alcohol. You need to use more vanilla beans to be a true vanilla extract and not just vanilla flavored alcohol.
I use a sous vide machine and soak the full bottles of vanilla extract for six hours at 135 degrees, makes vanilla extract in six hours instead of six months.
You end up with flavored alcohol, you still need to wait around 10 months if sous vide but it changes the flavor of the vanilla when it is heated. Even heated the over 300 complex flavor components will only extract with time, one year for vodka, 14-16 months for white rum and 2 years for dark rum and bourbon. There is a great book called the Art of Extracting out that showed me that all these other ways gives you sub par extract. Only once you taste it made with correct ratio and time will you understand the difference.
Loved your demonstration. Do I need to sterilize the glass bottles before making vanilla extract? Using vodka.
Hi Helen, sterilizing the bottles is ideal, but we’ve skipped that step using the bottles shown with no problem in the outcome of the vanilla. If you use bottles or jars don’t have any plastic pieces attached, you can sterilize them before using by boiling them in water, or you can simply run them through a cycle in your dishwasher.
Loved this easy recipe. Made this today–two with vodka and one with bourbon. Look forward to 6 months from now or maybe wait for 12 months…wooweee! Thank you!
I made several bottles this time last year and have finally been able to use them. My question is, should I leave the beans in the jars to “deepen” the flavor or after 12 months has that been reached already? I wasnt sure if I should remove the beans and start a new batch or leave them in the current bottles.
Hi Mallory, you can certainly do either—leave the beans in or use them for a new batch. Hope you enjoy the vanilla!
I started my vanilla back in May 2023 and have been shaking them every so often, about 2-3 weeks. I didn’t sterilize my bottles before I poured the vodka and beans in. I am using the bottles you recommended on Amazon. I know to expect the beans to float around, but I’m also seeing this sort of “slime” between the top of the liquid and the cap. There is about 1/4 inch gap. Did I do something wrong, or is it safe to consume? Thank you!
Hi Nic! That “slime” is relatively normal. We can’t imagine it being mold when the bottle is filled with alcohol, so don’t worry about that. It could be simply the natural vanillin coming out. If it happens again on your next batch, just continue to shake weekly as directed. Make sure that the vanilla beans are always submerged in the alcohol and not exposed to the air. Hope this is helpful!
Ps i received a box of these swing top bottles and personalized imprinted labels as a gift last year
So easy , a thoughtful gift for any one who enjoys baking ❤️
I used 8oz of 80 proof vodka with 4 Tahitian Grade B Vanilla Bean Pods (that I split before placing in the sterilized glass bottle) and let them sit in a closed box in the basement for 11 months. Tried it today in whipped cream and the whipped cream just tasted like vodka. When I open the bottles there is a faint vanilla aroma, but not overwhelmingly strong. The vanilla extra does look amber brown, but not so dark that I can’t see the bean pods in it. What did I do wrong? And is this salvable? I made them with the intention of giving them as holiday gifts this year, so I have 10 bottles right now.
Hi KC, were you able to give the bottles a shake about once a week, or did they stay undisturbed in the box? Giving them a shake about once a week (and before using) helps disperse the vanilla bean seeds and give the vanilla extract its taste. We do recommend 6 vanilla beans per 1 cup of vodka, so you could try adding a few more vanilla beans to help add more flavor.
You need to weigh beans, not go by count because different beans can vary a lot in size. Per FDA you need .83 oz per 8 oz of alcohol between 70 and 100 proof. Most home cooks round up to 1 oz of beans to 8 oz of alcohol. Split and cut the beans, shake the bottle often to speed up extraction and your vanilla will be done in 4-6 months. You may need up to 10-12 beans depending on weight. I highly recommend buying online from a supplier as the price is much better.
Would the measurements change in recipes for homemade extract? If a recipe calls for 1 tsp would it equal 1 tsp of homemade? Is there a difference with single vs double fold?
Hi Suzanne, you can use the same amount of homemade vanilla extract as you would store-bought. See blog post section “Single-Fold Vs Double-Fold Vanilla Extract” for more details!
Hi Sally!
I have been working out of the same 16 oz mason jar of beans since Sept. 2018 and only refilled with vodka once.
Is it time to start over with new beans? I love the idea of using bourbon!
Thank you for sharing this!
Hi Lauri! As long as they flavor is still there, you can keep using it. See the last step of the recipe for details. But starting over with bourbon sounds like a great idea!
For a 16 ounce jar would you just double the beans and the alcohol?
Have a question regarding the printer paper for the labels. Where do you find the round sticky back paper from?
Hi Gloria, we have a link to the exact sticker paper in the post—it’s an adhesive sticker sheet, and then you cut out the individual circles. Hope this helps!
I am excited that I found this recipe. I am wondering if I can use a larger bottle, than your suggested 8 ounce. I have 2 golsch bottles from vodka that was drank, and I am considering using one for making this vanilla. Have you used a larger bottle, or are the smaller 8 ounce bottles best? Thank you for your information.
Hi Tammy, you can use a larger bottle, just be sure to use the same ratio of alcohol to vanilla beans. Enjoy!
Each time you add vodka, do you need to add an additional 6 months “steeping” time before using again?
Hi Kam, not necessarily. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.
Hello! I have made Vanilla using just bourbon and vanilla beans. I want to make Mexican Vanilla, would you suggest Vodka or Brandy or stick w/ Bourbon?
Thank you
Hi Diana, any of those would work well—depends on the flavor profile you’re going for. We’ve used Mexican vanilla beans with vodka before and it was fantastic!
I used a 16 ounce jar and 10 vanilla beans, do you think I should get more vanilla beans or should the vanilla ratio be alright? Thank you!
FDA requirements require .83 to .9 oz of Grade B beans to 8 oz and 1.06 -1.1 ounces of vanilla beans to 8 oz of 70 – 100% spirits. Grade A has more moisture so you need to use more to get the full extracting flavor. Anything over 100 will burn the beans unless diluted properly. We prefer 1 oz to 8oz ratio. It takes a full year for all of the 300 flavor compounds of a Vanilla bean to extract, if you taste it in a medium at 6 months then again at 1 year you will definitely learn it is worth the wait. You can not go by # of beans due to the different sizes of different beans/grades. Grade B is much dryer and weighs less than grade A. There is a lot of misinformation out there about Vanilla Extracting and people end up with subpar product. To taste your vanilla you should let one or two drops sit in some milk with a dash of sugar for a few minutes, mix and taste. Some people prefer to taste on a sugar cube and others a batch of sugar cookies. I suggest waiting a year the first time, if using dark spirits then 18-24 months. After you taste a year extract made the correct way then guage all other extract on that flavor profile. Madacascar is the most common flavor found in stores, but there are so many others you can get.
After opening the vanilla extract for the first time, should it be refrigerated afterwards?
No need! Store in a cool, dry place.
How do you remove vanilla beans from swing bottle?
Hi Laurie! A clean tweezers works well.
Thank you for sharing this!! I was hoping to buy sticker paper circle labels so I don’t have to cut them out. Do you have a recommendation that would correlate with the file you provided? Thank you!
Hi Jennifer, we haven’t found a label that correlates with the designed file, so the one large sheet (with cutting out the stickers) has worked best for us. Let us know if you come across something else that works well!
Why after a year does it still taste strongly of alcohol