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 made both vodka and rum vanilla. Flavors are great. Also made this for all family cooks for Christmas. Thank you. Excellent vanilla and fun to do.
Zoe, I used Bourbon in your recipe instead of vodka and it is over-the-top delicious and rich. I highly recommend it.
It sounds amazing, Sharlyn! Thank you so much for taking the time to leave a review. Cheers!
Hello!
My vanilla has been “brewing” for three months and I tasted it. All is can taste is alcohol. I put 20 beans in it and scraped the seeds first. Does it need more time? More beans?
Hi Susan! How much vodka did you use?
The recipe for making extract is 1oz beans split and cut into 3rds or quarters to 8oz alcohol. Shake it every day for at least a week. It takes up to a year for it to be ready. If using a dark alcohol, it takes longer. I have several 32oz mason jars and a couple of 64oz mason jars that have been brewing since 2023
I love this vanilla! It is fantastic! I have several bottles going at once just so I will not run out. I love vanilla in baking, coffee and tea. Now I have my friends doing this. I used to buy a specific Mexican vanilla in San Antonio at the Mercado by the quart. One would hear about Mexican vanilla having bad additives in it.
I have no worries now. Pure fresh vanilla.
Still waiting for my vanilla to be ready to use. It’s been about 4 weeks.
Vanilla Pura is a great group dedicated to vanilla. Jill and Paul source high quality beans throughout the world. The recommendation is to use 1 oz vanilla beans to 8 oz of liquor. Vodka is best to start your extract-making adventure and your extract will be ready in about a year. Bourbons and rums typically take 18-24 months.
If you keep a couple extracts processing, you won’t run out. If you add beans and vodka to your original batch, your clock needs to restart.
Love this recipe and have been doing it for years.
Thank you Zoe.
My happy place is in the kitchen! I follow you constantly.
Linda
Zoe, I just found your recipe, but I’d already made some. I’ve got a bourbon (alcohol), vodka, and a cognac Extract . Bourbon is the best. It’s now 18 months old. I put a “GLUG” in something every so often!
Thanks, Mick in BAMA.
I have one Vodka and one Rum bottles going. Both taste fabulous! I’ve even purchased decorative bottles to keep them in and display them on my kitchen counter. D’use is one of the decorative bottles. ❤️
I just made this and have little air bubbles. Is that normal?
Hi Abby! After shaking it there will be bubbles, they should disappear after a bit. Enjoy your homemade vanilla!
I let mine sit for 6 months but the color is very amber, not dark like I’d expect. I added more beans and waited another 3 months, still not very dark. Thoughts? I’m reluctant to use it since I’m fearing it won’t have enough flavor. Is color the indicator that it’s ready?
Hi Melanie, we’re curious how many beans you used and how much alcohol? That will help us to know what to recommend.
I’ve been brewing a few different flavors of whole beans in vodka for over a year. Each flavor of bean has its own bottle. Can I scrape the beans now or is it to late? Thanks
When your bottle is at 2/3rds and you add more beans, do you add the same flavor bean or do you mix different flavors of beans? Thanks, Great Post!
Hello!!! Been on my bucket list forever to make a “mother jar:bottle” I never scraped my beans before till reading Zoe recipe. So I tried it this way just today… question; I know there’s tiny beans floating around but there’s also some other residue like clear fluffy stuff assuming from inside the bean pod? Jar was cleaned and vanilla beans fresh and whole
Thanks!
Hi Melinda, That clear fluffy stuff is totally normal. It’s just membranes from inside the pods. If you’re concerned, you can strain it, but Zoë does not take this extra step. Just make sure you’re not straining out all the seeds if you do decide to go that route. Cheers!
Love your show Zoe!
I am more of a measurer kinda baker/cook lol!
To start, how much vodka to how many beans would you say you used in your bottle on the show? Thanks in advance for your expertise!
Hi Patti! Zoe used 18 beans for 750ml of vodka in her Bulleit Bourbon bottle that you’ve most likely seen on the show. As she uses the bottle, she adds vodka when it’s about 2/3 full of vanilla and continuously adds vanilla beans that she’s used in recipes. I hope this helps!
Do I need to strain the vanilla? We started a bottle a few weeks ago. I scraped the beans and the vanilla looks so chunky/pulpy. Will some of that dissolve?
Thank you!!
Hi Jenni, it may be the type of vanilla beans you’re using. Mexican vanilla beans tend to have more pulp. You can definitely strain it before using!
I have the same thing going on. It’s unsightly and kind of a bummer. Hoping they dissolve?
Hi, Zoe! I received your latest cookbook, Zoe Bakes Cakes, as a gift, and after initially thumbing through the book, I saw your recipe for homemade vanilla and was intrigued. I ordered the vanilla beans from your Amazon link, purchased a bottle of French sparkling lemonade because the bottle was perfect, and raided our liquor cabinet for vodka. My husband has named her Millie Vanillie, and I can’t wait to use her in my recipes.
Thank you for posting this recipe. I started some for gifts this Christmas. Question, when you keep adding to the same bottle, do you ever need to take any of the older pods out when you add a few new ones?
Hi Mary, when a bottle is completely full of vanilla beans, Zoë just starts a new bottle and keeps adding vodka to the old ones. Eventually the vanilla won’t be as flavorful, which is when she’ll stop using that bottle.
Just created 10 Christmas gifts. I purchased bottles with stoppers at IKEA, ordered Madagascar Vanilla Beans from Vanilla Bean Kings (fantastic quality, fresh, moist and plump) and raided my local liquor store for Vodka. Followed all of your directions. The kitchen and my hands had an amazing aroma. I hope my gift-ees will be as thrilled as I am! Cannot wait to try my first bottle in 6 weeks.
I just made my first bottle of Vanilla Extract and am eagerly waiting to when I can use it in a recipe. I purchased a bottle from Home Goods with a stopper, vanilla beans from Amazon and the vodka from the local liquor store. Took me a little while to figure out how to plump up the beans to be able to slice them open and get the vanilla beans out (also found a YouTube video that shows this) and got it all done. Now the hard part……. waiting
You are so right–I have done this before and I AM spoiled now …and it is soooo easy
Great post, thanks Zoe. Instead of vodka (which has a slight flavor), I used Cacique Guaro. Cacique Guaro is a sugar cane-based liquor of high purity and is the best-selling distilled spirit in Costa Rica. It is known as “Costa Rican liqueur”. It has the same alcohol content as vodka and a neutral (almost sweet, but not really) flavor. At six months, I’m enjoying wonderfully flavored vanilla extract.
Thanks again!!
Zoe, thanks a lot for your recipes. I’d love to make this one with vanilla beans. But I have a question, can I make it with mix 50/50 of empty and full pods? Thank you in advanced
Hi Tatiana! Yes, you can use 50/50 empty and full pods. It will take longer for the extract to develop flavor, so just keep adding pods you’ve been using to the mix whenever you can, otherwise the flavor will not be as intense.
I began making our vanilla ages ago, using this recipe. We were already self-proclaimed vanilla snobs…this definitely confirmed it!
To purchase really good vanilla at the store is SO expensive (for a tiny little bottle). The initial purchase of good quality vanilla beans can be a little expensive, but over time, it has definitely paid for itself!
Hi Zoe! I love your show on Magnolia Network! The episode featuring the “Fika” is something I can definitely get behind. I feel like we could be great friends and just talk baking all day!
Watching your show and seeing you use your homemade vanilla extract has got me wanting to try making my own. Where do you usually source your vanilla beans from the normal grocer or do you have a better source? Thanks so much!
Hi Ashlee! In the section above called “What You Need to Make Homemade Vanilla Extract” Zoë links to the beans she buys on Amazon. She orders them from Vanilla Bean Kings. Happy baking!!
Hello Zoe. Love your show on Magnolia Network.
I want to make Vanilla Extract as Christmas gifts for the family.
Have you found the there a ‘magic ratio’ taking into consideration the size of bottle / amount of vodka / # of vanilla beans?
Any help is appreciated.
– Trish
Hi Trish,
Thank you so much, I’m thrilled you are enjoying the show. It depends on the size of the bottle and the type of beans you use, some are larger and chock full of seeds and oils, but others are less so, although flavorful nonetheless. I am going to guess that about 4 or 5 scraped beans per cup of vodka should be a good start.
Thanks! Zoë