This homemade vanilla extract recipe is a fast and fun way to infuse flavor into your baking. You only need two ingredients to keep the best vanilla extract ever on hand.
Vanilla extract is probably the most-used ingredient in my kitchen after flour and sugar. It is also my go-to DIY holiday gift. It is perfect for all the bakers on your list and makes a quick and simple host or hostess gift for when you’re invited to a party and want to bring something fun, unexpected, and practical.
You will find the FAQs at the bottom of the post. There are also instructions for storing, refilling, and making a non-alcoholic version of the vanilla extract! Plus, where I buy my beans and much, much more.
For more info on vanilla beans, including types, check out my guide on how to use a vanilla bean.
Homemade vanilla is easy to make but to get the best result you have to be patient. The longer you let the vanilla beans sit in the vodka, the better and stronger the flavor will be. I let this bottle sit for 5+ weeks before opening it (I used a LOT of beans, so it matured faster, if you use less, it can take up to 12 weeks to have enough flavor), which was a test of willpower I didn’t know I possessed. The result is like perfume, I add this homemade vanilla extract to all of my recipes and dab a bit behind my ears (not really, but maybe I should). I use it in everything from cakes to cocktails.
How to Make Homemade Vanilla Extract (Video)
What You Need to Make Homemade Vanilla Extract
- Glass Bottle with stopper or cap
(the one I used had juice in it and I cleaned it and then sterilized it) – the size doesn’t matter, you can make a large or small amount.
- Vodka – You need enough to cover the beans in the bottle you choose. There is no need to break the bank with the vodka you use, I go for the cheap stuff since it’s just meant to carry the flavor of the vanilla. You can also use rum or other neutral-flavored alcohol.
- Vanilla Beans (click here to see which ones I use)
– The amount will depend on the size of the jar you make, but you want to use a bunch to get the best flavor. I used about 18 beans in 750ml of vodka. The beans can be expensive, so you can also keep the pods after you have scraped out the seeds for another recipe. This will take longer because you aren’t adding the flavorful pulp, but it is a great way to use the pods. I add one to the bottle every time I have another pod. Just don’t use them if they have been used in a recipe already, like custard.
- Alcohol-Free Vanilla Paste (optional) – The base for a non-alcoholic vanilla paste is Vegetable Food Grade Glycerin. This is a thick paste and you will use less per recipe because it has a higher concentration of vanilla. It is perfect for people who don’t want the addition of alcohol. Here is a helpful post about how to make this version.
Homemade Vanilla Extract Step-By-Step
Clean your bottle and dry it well.
If you are using whole vanilla beans, scrape out the pulp of a bunch of beans. (some versions leave the beans uncut, but then you don’t have the power of flavor released by the oils and seeds)
Put the bean and scrape the pulp into the bottle. Scraping out the seed pulp first will help it flavor the alcohol quicker than using uncut beans.
Once you have all the beans scraped and added to the bottle pour the vodka in. You can use a funnel
Close the stopper on the bottle and shake the vanilla and vodka to distribute the seeds.
The vodka will still be clear for the first few days. Once every couple of days give the extract a good shake to break up the pulp and get the seeds distributed in the vodka.
After a week the extract will start to get darker and develop some flavor. After a few weeks, you can use the extract, but the flavor will be very subtle and have a strong alcohol taste.
At week 3 the color should be amber and the aroma is richer, but waiting for weeks 8 to 12 is when it gets really exciting. Use it in any recipe that calls for vanilla extract. If you are using it in buttercream, you may want to strain out any of the pulp. You will still have the seeds in your recipe, but any of the stringy bits from the pod will get strained out.
How to Refill Homemade Vanilla Extract
The extract can be kept indefinitely and over the months/years it just keeps getting better. You will need to add more beans and refill with more vodka to replenish the bottle as you use it. I add more vanilla beans and vodka as the bottle gets to 2/3 full. If you let it get much lower you’ll dilute all the beautiful flavor you’ve developed!
Store-Bought Vanilla Extract Hack
A super easy way to get a more intense flavor from your favorite bottle of store-bought “pure” vanilla extract* is to add a split and scraped vanilla bean to it. That will give your recipe a boost of flavor from the seeds. It won’t be quite as intense a flavor as the bottle chock-full of beans, but it is a great way to start! Avoid imitation/artificial flavor vanilla extract for the best flavor.
Frequently Asked Questions (FAQs)
- Where do you get your vanilla beans? Check out the links under types of vanilla beans above to find the ones I purchase on Amazon.
- Where is your vanilla bottle from? I have several bottles of vanilla going at all times, but they’re all different. I clean and reuse my husband’s Bulleit Whiskey bottles. I don’t use the whiskey to make the vanilla because it competes with the vanilla flavor, I just like the bottle. I also have one from a bottle of juice I bought at Whole Foods and IKEA often has bottles with stoppers.
- What is bourbon vanilla? When you see vanilla extract that’s labeled “bourbon vanilla” it refers to the type of Madagascar Bourbon vanilla beans and has nothing to do with the alcohol of the same name. So, Bourbon Vanilla is NOT made with bourbon. If you choose to use a strong flavored alcohol, just keep in mind that it will be adding that flavor to all your recipes as well.
- How do I refill my vanilla as I use it up? You need to add more Vodka AND more vanilla beans to keep the flavor in balance. See my process above. I refill mine when it gets down to about 2/3 full.
- Why isn’t my vanilla turning dark like yours? Time and the amount of vanilla beans will determine the color and potency of the vanilla. You need to let it steep for a couple of months, shaking it every so often to distribute the seeds. Make sure you have several beans per cup of vodka or it won’t have enough flavor.
- Do you ever remove the beans from the bottle? No! The beans in the bottle will never go bad because they are sitting in alcohol which will preserve them. If the bottle gets too full of beans over time and I can’t fit more in, then I start a new bottle.
- Do the beans that are exposed to air in the bottle ever get moldy? No! There’s so much alcohol that this is not a concern. I have had several bottles for years and have never had this happen.
- Does homemade vanilla extract expire? No! It can be used indefinitely because it is alcohol-based. The longer it sits, the more delicious it becomes. Just make sure you shake it up every once in a while. I use mine up quite quickly because I bake every day.
- My vanilla tastes too alcohol-y! The extract is alcohol-based, so you will taste some alcohol, but the vanilla flavor should be strong. The alcohol burns off when baking, so you won’t taste that in your recipes.
- Can I switch from bourbon or rum in my homemade vanilla, to vodka? Yes, vodka has almost no flavor, which is why I prefer it to any other alcohol when making vanilla. It allows the vanilla to shine. It may take a while to replace all the bourbon, but eventually, it will happen. Keep adding vanilla beans too.
- Can I make non-alcoholic vanilla? Yes, see the link above. It isn’t an extract as much as a paste, but equally delicious.
Video
Instructions
- Clean your bottle and dry it well.
- If you are using the whole vanilla beans, scrape out the pulp of a bunch of beans.
- Put the pod and scraped pulp into the bottle. (Scraping out the pulp first will help it flavor the alcohol quicker.)
- Pour the vodka into the bottle. You can use a funnel to make sure you don’t spill. I didn’t have one that was small enough, so I used a large round pastry tip.
- Close the stopper on the bottle and shake the vanilla and vodka to distribute the seeds. The vodka will still be clear for the first few days. Once every couple of days give the extract a good shake to break up the pulp and get the seeds distributed in the vodka. After a week the extract will start to get darker and develop some flavor. After two weeks you can use the extract, but the flavor will be very subtle.
- At week 3 the color should be amber and the aroma is richer, but waiting for week 5+ is when it gets really exciting. Use it in any recipe that calls for vanilla extract. If you are using it in buttercream, you may want to strain out any of the pulp. You will still have the seeds in your recipe, but any of the stringy bits from the pod will get strained out.
- Refilling the vanilla extract: As you use the vanilla, you can add more vodka and vanilla beans to refill it and keep it going for years. After I've scraped the seeds from a bean for a recipe, I just toss the bean into my bottle and shake it up. If your bottle gets to be half empty and you refill it with vodka, you will want to add a few more beans to make sure you're not diluting it too much.
Rate and Review!
- If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!
Love the vanilla idea. Have a question about Sunflower Breakfast Loaf. Do you put the cup of sunflower seeds in the batter or on top? Trying recipes in Healhy Bread too. JE
Hi Jo Ellis,
The best place to get information about my bread books is on my other website http://www.breadin5.com. We answer questions, have lots of information and videos.
Thanks, Zoë
I remember making vanilla in Vermont during the commune era. similar bottle and cheap vodka…oh my!
Wow dad,
I had no idea! There are many stories left to be told. 🙂
xo z
I’m guessing that this is some pretty amazing vanilla extract. Plus, it looks so pretty. Thanks so much for this, Zoe.
I recently found a bottle of rum based vanilla in my pantry that I had started about a year and a half ago and it just got pushed back and forgotten. It smells amazing and is the perfect reward for FINALLY organizing my kitchen 😀 I do like vodka better as a base as it doesn’t compete with the vanilla as much as rum does. I didn’t scrape the seeds though, I just split the pods, that’s a great tip to speed things along. Thanks!
Hi Anna,
I will have to try organizing my pantry, I hope to find something as special jammed in there! What a lucky find. 🙂
Cheers, Zoë
I’m with the contingent that just drops the beans into the bottle of vodka (pouring off a little to accommodate the addition). I did this for gifts as well, bought cute little apothecary jars online and made labels. I managed to save one bottle for myself. Next time, I’m trying the bourbon version.
And, would love to see that pie crust video. Also, tempering chocolate.
Happy New Year.
I’m in love with the Juice bottle, can you tell me where I can buy one, after watching you every day And I love the show,I want one so bad…thank you.
Hi Sharon! That is a reused juice bottle from Whole Foods!
This is wonderful! And I was just kidding a friend of mine that there must be a zillion uses for vodka!
I just have to try this. Any other extracts you can make this way?
I agree about the pie crust video.
Thanks, Judy.
Thanks for all of the video ideas, I am keeping a list!
Cheers, Zoë
Great Post,Great Pictures!
I would like to see in your YouTube Channel , a video Demontrating, how to make a colored Mirror glaze for a mousse cake.
thank you..
Thanks for the great step-by-step info. I will definitely make the homemade vanilla extract soon! Now I’m off to watch your videos! Happy New Year to you and yours!
Great post. And I always appreciate your beautiful and informative pictures.
A suggestion for your YouTube Channel…a demo about blind baking specifically docking a pie crust and creating a raised edge on a puff pastry shells. I’m always unsure how close together the fork pricks should be or how deep into the crust I should prick it. Every once in a while I get an air bubble and sometimes my crust shrinks even though I use pie weights.
I love making homemade vanilla. My mom turned me on to the idea of making it a few years ago and ever since I’ve been addicting to making bottles of it.
sooo good! We used to do this in Mertztown many moons ago.
this is great! I’ve had a bottle of homemade vanilla extract for 3 years now–topping off with vodka as needed. It beats the store-bought stuff for sure!
Great post, Zoe! I would love to see a demonstration video of your Blueberry Lemon Curd Ring; your photos were so helpful, but video would be nice, too. Happy new year!
You are so right! After using homemade extract, store bought extract is definitely ruined. Like another one of your readers, I make my extract in the vodka bottle instead of transferring. It’s fun to see the look on people’s faces when you tell them you make your own vanilla extract. 🙂
Bonne Annee Zoe, what a great idea! What kind of juice bottle was that? It is gorgeous.
Thank you for this post. This is one of my top priority work to do in new year. Have been reading and searching for good source. Thanks for details with clear pics.
Happy New Year to you Zoë and yours!
I want to try making this *so* much! Looks just wonderful!
I love love love this idea! Thank you for sharing! Any idea how long of a shelf life it has? Or any tips on how to store it for max freshness? Oh… one more question! Does it matter what kind of vodka is used?
Thank you so much!
Does this keep indefinitely and does the quality of vodka matter?
Hi Bubbles,
Yes, great minds think alike. I always ask myself WWBD and these little gems come to me. Thanks!!!
Happy New Year! Zoë
Hi Jill and Jessica,
Great question, I added the shelf life to the end of the post. It lasts nearly forever and just gets better as it ages.
Cheers, Zoë
I brewed mine in Windsor Canadian. . . . I started it in August and gave it as Christmas gifts.
I make all my own vanilla extracts (Madagascar, Tahitian, and Mexican vanilla) too. So I came to pick up any extra tips. I always allow my extract to “brew” for about nine months with the vanilla beans inside the bottle. I shake the bottles daily for the first week, then weekly. Every Monday is shake the vanilla extract bottle day. I also cut my vanilla beans so that more surface area is exposed for the vodka to infuse. Like Chris I use the original glass vodka bottle and just pour out enough vodka to give the vanilla beans room to fit. When it’s finally done is when I pour the vanilla extract into one of the decorative stopper bottles. There’s just something about making your own vanilla to use in baking.
I also have a bottle of Jim Beam bourbon I infused the same way with vanilla beans. I use that vanilla infused bourbon every year to make holiday fruitcakes. The infused bourbon with vanilla flavor just takes it over the top.
Do you have a recipe for your vanilla?
Hi Jamillah, the recipe for Zoe’s homemade vanilla extract is in the blog post above. Please let me know if there are other questions I can help with!
Hello! If I were to give the vanilla as gifts and pour into small bottles … would I put the vanilla pods/beans that were inside the original bottle, inside these smaller bottles? Thanks in advance for your response!
Hi Tricia! If you’re giving tiny bottles that can’t fit a full bean, you can leave them out, but once the vanilla is gone they’ll need to start from scratch to make more. But if you’re plan is to have the recipients make more vanilla as theirs is used up, you’ll want to include a bean and let them know how to add their own beans and vodka as they use it up! For small bottles you can cut beans to fit. I hope this helps!
Where can I buy the vanilla beans and bottles
Hi Bonnie, a link to the vanilla beans is in the section of this post called “What you need.” The bottles she uses are leftover bottles, one is a juice bottle from Whole Foods and others that she uses are Bourbon bottles. She sterilizes them before using. You can also find a link to a glass bottle with stopper in the same section of the post. I hope this helps!
Oh my! I am just now seeing your comment/recipe. I have to try your bourbon vanilla, thank you for sharing!!!
Err, that’d be “. . . aren’t you. . . .”
Well, are you Miss Smartyboots using a decorating tube as a small funnel! I thought I was the only person who’s done that in a pinch. Happy new year, Zoë!
Great post as always! My wife and I really enjoy your blog. For our vanilla extract we bought a large bottle (1.75L) of good vodka and put a bunch of beans directly into it by removing the little plastic cap. For easy use we pour off a small amount into a regular extract bottle. The rest just sits and gets better every day.
Do you make other extracts for your baking?
Hi Chris,
I have made other extracts, but I don’t do it often enough. That will be one of my goals this year!
Cheers, Zoë
I made your vanilla extract and put it directly in the vodka bottle. Is that ok or should I transfer it to another bottle? Also I made it with 25 Grade A beans. Later when I replenish the bottle Can I use Grade B to the extract along with A? Thank you
Hi LA, yes, you can leave it in the vodka bottle! You can also mix and match beans — whatever combination you have will work. Enjoy!
I do a mix of vanilla beans and coffee beans and it quickly makes a wonderful rich flavoured batch of extract perfect for chocolate desserts.
Ah!
Thank you for posting about coffee beans!
Coffee extract isn’t something you can find in the stores so making it at home sounds wonderful!!
Do you recommend roasted beans or I roasted to use in the extract?
This is so beautiful. Thanks for sharing Zoe! Happy New Year 🙂
Do you ever tried flavored vodka and if so which one. I was thinking a citrus or coconut flavored but was wondering if the vanilla flavor eventually overpowers the other flavors
Just ordered my beans from Amazon and found some cute bottles at IKEA so getting ready to make some for Christmas!!
Hi Kelley! Zoë prefers to use a flavorless vodka because then she can use the vanilla is the widest array of desserts. We’re excited to hear how your vanilla making goes!
Your photos are just terrific and I love those bottles! I made vanilla to give as gifts this holiday. Started it in October. I used those little individual wine bottles, made my own labels and wrapped the necks of the bottles in rafia. It’s a perfect hostess gift, too. I’ve read that it can take up to six months for it to reach it’s peak vanilla flavor.
Hi CherylK,
Yes, the longer you wait the better it gets! Hard to wait, but the reward is great!
Enjoy! Zoë
What vodka do you recommend, I’ve heard different things from people in regards to alcohol content does it matter?
Hi Amanda, there is no need to break the bank with the vodka you use, Zoë always goes for the cheap stuff since it is just meant to carry the flavor of the vanilla. Enjoy!
I just purchased Smirnoff vodka
I’m so excited for this to mature! I started mine on 3/22/22….smelled and tasted a bit today. Alcohol is still so prevalent.
Wondering about when the alcohol leaves.
Hi Aida! The alcohol doesn’t leave until it’s cooked. The vanilla flavor takes over after a few months, so you still have a while to go. Make sure you have enough beans in it, too! Enjoy!