Making your own vanilla extract is surprisingly simple and more economical than buying it from the store. Plus, the flavor is far superior, transforming your baked goods from good to truly great.
Why Make Your Own?
Store-bought vanilla extract can be expensive, and often lacks the rich, deep flavor that makes vanilla so special. This is frequently due to imitation vanilla or a lower concentration of real vanilla beans. Making your own allows you to control the strength and quality, resulting in a noticeably better taste in your baking.
What You Need
Homemade vanilla extract requires just two ingredients and a little patience:
- Vanilla Beans: Purchase high-quality vanilla beans online or at your local grocery store. Madagascar, Tahitian, or Mexican vanilla beans are all excellent choices. Grade B beans are often recommended for extraction, but Grade A beans will also work.
- 80-Proof Alcohol: Vodka is the most common choice, but bourbon, brandy, or rum can also be used. Choose a less expensive option, as the vanilla flavor comes from the beans, not the alcohol. Avoid flavored vodkas.
You’ll also need:
- Glass bottles or jars with a tight seal (8-ounce bottles are recommended)
- Funnel (optional, but helpful)
Making the Extract
- Slit the vanilla beans lengthwise to expose the interior and enhance flavor extraction.
- Place the vanilla beans in the glass bottle or jar.
- Pour the alcohol over the beans, ensuring they are fully submerged.
- Seal the bottle tightly.
- Store the bottle in a cool, dark place, away from direct sunlight.
- Shake the bottle once a week.
Single-Fold vs. Double-Fold
- Single-Fold: This is the strength of most store-bought extracts, requiring about 6 vanilla beans per 8 ounces of alcohol.
- Double-Fold: This stronger extract (about 8 vanilla beans per 8 ounces of alcohol) offers a more pronounced vanilla flavor in your baking.
The Waiting Game
The key to great homemade vanilla is time. While you can use the extract after 6 months, it becomes even more flavorful and darker with age. 12+ month vanilla is truly exceptional.
Refilling the Bottle
The best part? You can continuously replenish the bottle with more alcohol as you use the extract. This makes it a truly sustainable supply of delicious vanilla!
Best Homemade Vanilla Extract
Making your own vanilla extract is surprisingly simple and more economical than buying it from the store. Plus, the flavor is far superior, transforming your baked goods from good to truly great.
Ingredients
(Makes 1 Cup)
8 8 vanilla beans (or 0.75 to 1 oz / 20g total)
1 cup 1 (240ml) 80-proof vodka (or bourbon, rum, or brandy)
8 oz 8 glass bottle or jar
Directions
- Prepare the Vanilla Beans – Using a sharp knife, slit the vanilla beans lengthwise to expose the seeds. If needed, cut them into smaller pieces to fit the jar.
- Combine & Shake – Place the beans in a clean glass bottle and pour vodka over them, ensuring they’re fully submerged. Shake well.
- Store & Infuse – Keep the jar at room temperature, away from sunlight. Shake once a week. Let the extract develop for at least 6 months, but 12 months will give the best flavor.
- Use & Refill – As you use the vanilla, top off with more vodka to maintain the extract. Shake before each use. If gifting, remove the beans after the first use.
- Replace Beans When Needed – After about a year of frequent use and refilling, the flavor may weaken. Simply remove old beans, add fresh ones, shake, and continue using.
Notes
- Stronger Vanilla – For a double-fold extract (more intense flavor), use more beans per cup of alcohol.
Vanilla Bean Seeds – Expect natural vanilla specks in your extract and baked goods—they enhance the flavor!
Storage & Shelf Life – Properly stored, homemade vanilla extract lasts indefinitely without the beans, or several years if beans remain submerged.
Gifting – If gifting, remove the beans unless the extract is less than 6 months old. The recipient can continue aging the vanilla.
Alcohol Choice – Use gluten-free vodka if needed. Avoid flavored spirits, as they contain artificial flavors.