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!
I hate alcohol & never have it in the house so it would be helpful to have some guidelines for those of us who aren’t familiar. I do love the smell of pure vanilla extract! The thought of making my own is fascinating.
A few questions: Is vodka the best alcohol to use to bring out the vanilla w/out adding extra “alcohol” flavors? I guess what I’m saying, is that I don’t want any surprises when I open up my jar 5 wks later. Also, where would you normally store this during the extracting process? Does putting it in the fridge affect the process? Have you done a price comparison of store bought vs homemade?
Hi Dara,
I have found that Vodka is the most neutral flavored alcohol to make the vanilla, but it still has that alcohol “heat” or vapor to it. The alcohol is the best thing to break down the beans for the flavor, and it also preserves them, so they don’t have to be refrigerated.
I store the vanilla in a cabinet that is not exposed to much light or heat, but don’t put it in the refrigerator, just not necessary.
The price will be subjected to the cost of the vodka, and the beans that you use. There are a variety of vanilla extracts on the market and the price varies quite a bit.
Hope this helps! Zoë
Hi Zoe,
Can I use gin to make vanilla extract?
Thank you for all your lovely posts. I have learnt so much from you.
Lorraine
Hi Lorraine,
You can, but it definitely will have a gin taste to it. I personally love gin, but it is more assertive than vodka.
Thanks, Zoë
I actually have a few 6 oz. bottles that I made about 5 years ago and haven’t opened them. I only found them a few weeks ago (after a home-move). They’d been in storage (a dark place) for years before the move. Thing is: they won’t open and it’s going to take some gentle-nudging to get the plastic cap to loosen. Would you think the vanilla is good after 5 years of sitting? I made it like you did (vodka and vanilla beans). GREAT tips to share with everyone! Thanks.
Hi Colleen,
As long as the vanilla is submerged in the alcohol I think it will still be fine. If there is any mold then you need to throw it out.
Thanks, Zoë
Can you reuse the beans by just pouring out like 75% of the finished product and then keep adding more vodka?
Also I’m sure scraping the pods will make it not as good to reuse, if I dont scrape it itll take longer obviously but will it keep them better to reuse in this way?
Hi Kim,
You can keep topping off the alcohol in the bottle. You will eventually dilute the vanilla, so you will want to add more beans. You don’t have to scrape the beans, but it will take longer to get the flavor.
Thanks, Zoë
I found beautiful, plump beans online for about $0.50 a bean. A steal! I m also making vanilla sugar with them.
I should mention, too, that I purchased some vanilla beans off ebay for a fantastic price. 30 for less than $7, including shipping. The beans are shorter (4-6inch) but for the price I really don’t mind. They would be perfect for making homemade vanilla!
Hi Jennifer,
That is a great vanilla find!
Enjoy, Zoë
LOVE this! Definitely trying. Can’t wait to search more of your posts for great ideas!!!
You don’t know how excited I am to make my own vanilla extract! I buy some quite expensive extract from a dependable source, but to make my own in more volume for the same price is not only economical, but baking smart. Thanks Zoe!
PS This is my first visit to your website. I came across it looking for a devil’s food cake recipe. Your site is now favorited, and I’ll be back often!
Hi, someone asked about a good place to buy vanilla beans inexpensively. I shop for mine at San Francisco Spice … more reasonable than any where else I’ve found. They also have good buys on other spices, too.
I’d also like some other extract recipes. Any that anyone wants to share. Thanks.
I,m a profesional chef and has cooking as a hobbie, this Saturday I’ll be doing vanilla poud cake. vailla extract is a wonderfull idea I will do that too later on when I have the money for the beans. I’m unemployed). Do you have a process for almond extract, please. I’m going to be your folloer once a week. Best og health. Andres
Hey zoe,
I live in a country where its a constant 30+ degrees all year round…which is pretty warm n it might heat up in my cupboard….
So, Is it alright storing it in the fridge? Or is temp not an issue?
Appreciate the advice…. Xx
Hi Seanna,
Where do you keep your vodka? If you store that in the fridge then this should as well.
Thanks and enjoy! Zoë
I have just started making my extract. From the wholesaler who I purchased them from I was recommended 4-5 bean pods per 8 oz. Does this sound okay to you? Also, I am really concerned about using them in my already tested recipes. Since it is pure vanilla extract will I need to use less than what my recipes may call for?
Blessings,
Danette
Hi Danette,
Yes, this ratio sounds right to me. You can use it in the same proportion as you have been with other vanilla extract. You may have to wait for a while before the extract is as strong as you like.
Enjoy, Zoë
ho zoe! this is a great tutorial! i have a question….we want to make vanilla sugar AND vanilla extract. can we make the sugar first, leaving the pods whole, and then use the same ones to make this? thanks =)
ann
Hi Ann,
Yes, by all means, but they will not have the same potency, so you may want to mix in some that have the seeds still in tact.
Thanks, Zoë
Novice baker question: Once the extract has aged several weeks and is ready to use, should I still continue to shake it occasionally? Should I shake before I use it?
Hi Elsa,
The alcohol will be infused with the vanilla, but I like to shake it first to get some of the seeds with the extract. Either way will be tasty.
Cheers, Zoë
I prefer to steep mine in brandy or cognac. The rum-based extract I made first just made everything taste faintly like rum cake. I tried vodka next and it seemed fine, a nice vanilla flavor with a sharp finish, but the brandy, oh! Warm, rich, and a bit sweet with a vanilla finish that lasts. My favorite. I also make almond and peppermint extracts using vodka to keep them clear in color. Love this blog, Zoe. Thank you for always posting so frequently!
I’d love to see a video on making babka. I’d like to see how you roll it up and twist it into a ball and make it fit in the pan and come out babka!
Lovely photos indeed! I’ve been making my own vanilla ‘extract’ for years now w/ bourbon.
I love this idea. I’m always baking at home, and I hate running out of baking ingredients (especially on a tight budget).
Most store bought vanilla extracts have water in them, even if they say “pure”. Do you know how much the water actually affects it? Is the flavor any different without the water?
Hi Jennifer,
Water won’t add any flavor, it will just dilute the vanilla extract. In the end you will use more extract if you add water to get the same amount of flavor in your recipe.
Thanks, Zoë
Do you know how to make peppermint extract??
Hi Carol,
I haven’t made it before, but I’ll think about it and get back to you.
Thanks for the idea! Zoë
Hey Zoe! Love the videos & blog…
Would love to see more videos with formulas…why does my pound cake fall sometimes? Why don’t my cupcakes crown nicely? I just read something about too much leavening and structure and strength of the cake vs. falling cakes? What are the %’s of leavening to use? Uses of bread flour in cakes for strength… all sorts of stuff!! I love to learn!!. Thanks for all you do.
beautiful colour…
Thank you for the clear instructions on how to make vanilla. I’ll start mine as soon as I get the vanilla beans I ordered. It will save me a lot of money because I bake a lot of desserts.
For the video suggestion, kindy feature how to fold egg whites when making chiffon cakes. Thank you.
Hello Zoe,
Do you have a good suggestion as to where to get the vanilla beans, and how much they cost? Does the quality of vodka make a difference in the quality of vanilla?
Hi Randall,
I put a link to some on Amazon. I have also found some great vanilla beans at Costco if there is one in your area. There are many other online sources. The quality of the vodka won’t matter too much, but I always suggest you use an alcohol you would want to drink when using it in your recipes.
Thanks, Zoë
Thank you so much for this Zoe. I have always wanted to make my own vanilla extract. The tips are really helpful.
Magda
Love your info on homemade vanilla! I recently bought a Sam’s Club bottle of Vodka and am waiting for a delivery of vanilla beans any day now! You specifically mentioned it should be in a glass bottle. My vodka came in a plastic bottle. Is that okay to use that or is there a reason the bottle it soaks in should be glass? Thank you!
Hi Krsity,
I think the plastic bottle will be just fine. There are some plastics that are supposed to be safer for food than others. You will have to do a bit of research on the web to find out more about that. I have bought very good vanilla extracts in plastic bottles before, so I know it is fine!
Cheers, Zoë