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Homemade vanilla extract is one of the easiest kitchen projects you’ll ever make! Although the simple ingredients may cost a bit, the flavor difference is worth it. Whether you’re into a cleaner-tasting extract made with vodka or, my favorite, warm and cozy bourbon, I’ll walk you through all your burning questions, storage tips, and more!
I’ve been making it myself for well over a decade now and would never waste my money on store-bought vanilla extract.
The flavor is so much deeper and richer, plus I love the process of preparing the extract. Slicing and sniffing the beans, shaking the jars…it’s just a ritual I find myself drawn to.
Plus, you end up with leftover vanilla beans to use in countless different ways!
Although making vanilla extract is incredibly easy, beginners often get overwhelmed by the questions and tiny details. Which types of beans? Bottles? Alcohol? How much do I need? What if this happens? What about that?
Friend, I want to make this process super simple and fun for you because I want you to keep doing this year after year.
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Want to learn how to make the best vanilla extract at home? I’m sharing all my tips and tricks from 10+ years of extract making to help you get started.
This guide includes:
- Ingredient Snapshot
- Infusing Alcohol Reference Chart
- My Favorite Product Recommendations
- What to Do with Leftover Beans
- Printable Vanilla Extract Labels
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What exactly is Vanilla Extract anyway?
We all use the stuff, but there is a big difference between pure and artificial vanilla extract.
Artificial vanilla extract – These are the cheap $2 bottles from the grocery store. They usually use ingredients like propylene gycol, caramel color, and artificial flavors to give you something that tastes like vanilla.
Real, pure vanilla extract is made by infusing vanilla beans in alcohol to extract the flavor oils. That’s why they’re called extracts – you are extracting the flavor compounds from the vanilla beans and suspending them in alcohol.
That’s it! This process takes time, but it has the richest, deepest, most authentic vanilla flavor for adding to your cakes, cookies, muffins, and more.
Ingredients for Homemade Vanilla Extract
Fresh vanilla beans
This is where many beginners start to stumble. They google “vanilla beans” and are suddenly overwhelmed by varieties, quantities, grades, and more.
There are many, many different types of vanilla beans out there and you can absolutely use any of them to make vanilla extract.
But, most people want vanilla extract with a classic vanilla flavor.
This comes from the vanillin content, and Madagascar and Ugandan vanilla beans have some of the highest concentrations of this special flavor compound.
Feel free to play with other varieties, but if you’re a beginner, I recommend using either of these two types to keep things simple and end up with a familiar flavor profile.
I’ve tried lots of different brands including organic and conventional options, and have found these to be my favorite options:
- Kiddu – Gorgeous, plump, ultra-aromatic Ugandan beans from family farms. Very affordable at about $25-30 for 50 beans and my go-to.
- Native Vanilla – Great price and quality for organic beans especially. You usually pay about $35 for $50 beans
I’m currently experimenting with beans from Slofoodgroup and will let you know what I think later!
Alcohol
You can make vanilla extract with almost any type of high proof alcohol. You want it to be about 80 proof (40% alcohol content) or higher, but you can play with lots of different types.
- Vodka – Great for a cleaner tasting extract with strong vanilla flavors. I almost always use whatever I can buy cheapest at Costco.
- Bourbon – My absolute favorite! The bourbon and the vanilla beans take on this cozy, caramel-like flavor ideal for fall and winter bakes. I like to use Jim Beam or Wild Turkey.
- Rum – Either light or dark rum will work. The darker the color, the deeper the flavor.
- Brandy – Again, you’ll have a richer, warmer flavor. Great for holiday baking!
Alcohol free option: Many people use food-grade glycerin for alcohol-free extracts. I don’t do this and don’t have experience with it, but it is a common alternative.
Time
Okay, this isn’t an actual ingredient, but I can’t underestimate it. You usually need a LOT of time for vanilla extract! Give yourself at least 3-6 months (ideally closer to 6-12 months).
The goal is to infuse your extract until you smell vanilla first, then the alcohol. I follow this rule more than I follow timing.
More Extract Making Essentials
How to Make Vanilla Extract
- Run a sharp knife along the edge of each vanilla bean or slice the beans open with kitchen scissors. If you’d like, you can scrape out the vanilla caviar to add directly to the jar.
- Add the beans to your mason jar and cover with liquor.
- Close the jar and store it in a cool, dark place. For the first week, shake it every day. Then, let it sit for at least 3-6 months until the vanilla scent takes over the scent of the alcohol. For the strongest extract, infuse for 6-12 months.
- At this point, you can either remove the beans and pour the extract into amber glass bottles or just leave the beans in. The extract will continue to get stronger as it sits.
- Store in a cool, dark, and dry place and use as desired in your favorite recipes.
My Desperate Food Blogger Hack: If you need your extract ASAP and can’t afford to wait a year, try cutting the vanilla beans into teeny tiny pieces to expose maximum surface area.
Shake daily and your extract will be usable within about a month.
FAQs
Need a large batch?
As a food blogger who uses a LOT of vanilla extract, I usually make about 2 quarts per year and always make at least a quart jar at a time.
If you want lots of extract (handy for gifting or avid bakers), follow these guidelines:
One 750 mL bottle of alcohol is approximately 3 1/8 cups. To use the whole bottle, you’ll need approximately 3.125 ounces of vanilla beans for a single-fold extract.
How to Store Vanilla Extract
It’s very important to store your extract out of direct sunlight at room temperature. I like to keep my mason jars in a dark cupboard or my pantry.
Amber glass bottles can help keep the extract fresh longer, although I often just use a regular glass jar.
The alcohol will last indefinitely, but I recommend using the vanilla within 2 years.
For giving extract as a gift, I like to transfer the finished extract to glass flip-top bottles. These are really easy to pour from and are just the right size for sharing.
Add a little handwritten gift tag or my printable vanilla extract labels and you’re good to go!
Once you’re done with the beans, you’ve got so many options! I almost always use them to make a big jar of vanilla sugar, a batch of vanilla simple syrup, homemade vanilla sugar scrub, and more.
Explore all of my favorite ways to use leftover vanilla beans in this post.
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How to Use
This is the fun part! Once your extract is ready, use it just like the store-bought stuff to make anything you’d like.
I especially love using Bourbon vanilla extract in my Butterscotch Pudding Pie since it adds extra warmth and coziness.
You’ll definitely to use homemade extract for these Vanilla Muffins, too. I tend to prefer an extract made with vodka for recipes when you’re really trying to highlight the vanilla flavor.
Did you know you can make your own vanilla bean paste with extract? Way cheaper than the stuff from the store!
I even add it to these Snickerdoodle Sugar Cubes to infuse vanilla flavor into the sugar.
Tips & Variations
- Adjust the scale. You can easily make a smaller batch or a mega batch of vanilla beans. Just follow the basic proportions!
- Try Grade B vanilla beans: These ones are usually smaller and dryer, so they’re sold specifically for making extract. They make a really good vanilla extract and are usually cheaper! Honestly, these Grade A Ugandan beans cost about the same as extract-grade beans and taste way better.
- I typically make one big batch every 6-12 months and always have lots of vanilla on hand. It does require a little cash upfront, but it’s worth it to have tons of delicious extract on hand at all times!
More Homemade Extract Recipes
Once you realize how easy it is to make vanilla extract, you’ll want to make so many more options! I have a whole bunch of homemade extract recipes to explore here, but I recommend starting with these:
Cardamom extract takes just 3 days to infuse and can be used instead of vanilla to make the best cinnamon rolls, muffins, cookies, and more.
I call it “cheater’s vanilla extract” and recommend making it while you’re waiting for your vanilla to be ready!
Lemon extract is one of my favorite go-tos for baking because it just adds an extra brightness. I love baking with lemon, so this one gets a lot of use!
Finally, you’ll definitely want to make some cinnamon extract. Super simple, packed with flavor, and a great way to add more oomph to your coffee cakes and more.
Homemade Vanilla Extract Recipe with Bourbon, Vodka, or Rum
Equipment
- Knife
- mason jar I prefer to use a quart
- small funnel
Ingredients
- 8 ounces vodka, rum, or bourbon, ideally around 80-proof or higher
- 1 ounce vanilla beans, usually about 5-6 beans
Instructions
- Run a sharp knife along the edge of each vanilla bean. If you’d like, you can scrape out the vanilla caviar to add directly to the jar.8 ounces vodka, rum, or bourbon, 1 ounce vanilla beans
- Add the beans to your mason jar and cover with alcohol.
- Close the jar and store it in a cool, dark place. For the first week, shake it every day. Then, let it sit for 3-6 months until the vanilla scent takes over the scent of the alcohol.
- At this point, you can either remove the beans and pour the extract into amber glass bottles or just leave the beans in. The extract will continue to get stronger as it sits.
- Store in a cool, dark, and dry place and use as desired in your favorite recipes.
Video
Notes
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Save this recipe for later!
This is one of my most favorite holiday gifts to give – who doesn’t love vanilla?! We use glycerin instead of alcohol but the results are the same. I need to try making mint extract, too – ah, another project!
Thanks for the tip about grade B vanilla beans. I didn’t know they were graded! My mom made some vanilla extract ages ago but she just keeps adding more vodka without more beans so it’s pretty weak now. I need to get some new homemade vanilla extract started for her as a gift this year.
I love your mom’s DIY spirit! I definitely recommend adding some fresh beans to her stash. 🙂 Grade B is such a nice way to save a little money while still making an excellent product. The ones I use are still moist enough that I can scrape out the insides for fresh ice cream or other baking. Happy baking!
I love the smell of vanilla and use this extract in every Christmas cookie I make, it is just amazing and must have item in my pantry.
I love the smell, too! It’s definitely a good one to keep on hand!
I didn’t realize there were different strengths of vanilla extract, but that totally makes sense! I definitely need to do this! My big bottle from Mexico is almost empty! Eek! But I’m excited to try this out following your instructions. Thank you!
Awesome! It’s definitely an EASY thing to make from scratch, it just takes time. I hope you love making it just as much as I do! Good luck! 🙂
Oh there’s nothing like homemade vanilla extract – but waiting a whole year is TOUGH! Having said that, the longer you leave it, the better it gets! As an aside – I’m an avid milk glass fan too – we go beach combing for it and make art and jewellery from the pieces 🙂
thanks for sharing this! I made vanilla extract several years ago and it was so fun. I’ll have to try it again your way!
Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop! Your homemade vanilla is one of my features at this week’s hop! Be sure to stop by and say hi!
Melissa | Little Frugal Homestead
Melissa, thank you so much for featuring my post! I’ll be sure to check out the party right away. 🙂
Hey there! Thank you for sharing this at Embracing Home and Family! Such a thorough post!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
Miz Helen
I bet this homemade vanilla extract smells amazing! I love vanilla scented everything. This would be a great Christmas gift.
Thanks for sharing with us on the Homestead Blog Hop!
-Cherelle
I love this tutorial. Thank you for sharing with us at Meraki Link Party.
Naush
I didn’t realize when I was ordering the beans that I should have gotten were the Best ones. grade were the ones I got. I ordered the A ones and put 10 into about 650ml of vodka. Will it still turn out?
Hi, there! That’s not a problem. You should have a great batch of extract with those extra nice beans!
Will this work with bourbon as well? It looks so easy! Thanks for sharing at the What’s for Dinner party! I appreciate you sharing your goodies. Have a fabulous weekend and see you again on Sunday!
Helen, absolutely! Bourbon is a great alternative. Thanks for asking and for inviting us to your party!
lovely! It’s been decades since I started making my own vanilla and it keeps for years. A few years ago, I researched why the increased cost of Madagascar vanilla and it was enlighting. I wish those farmers well and support their efforts!
Sandra, I love that! It’s such a simple thing to do and my making your own, you can spend a little more on buying high-quality beans. Thanks for your comment! 🙂
I want to make this for people to give out in December.. is it too late to make now?
Great question! Although the extract won’t be at its fullest flavor at that time, it will be well on its way. Plus, I find that people often won’t end up using it for a while, so you get a little extra infusing time, too. In this situation, I’d advise infusing it in the bottles you want to use for gift-giving so the beans can keep steeping even after gifting. Hope that makes sense! 🙂