Homemade Vanilla Extract

Let’s talk about one of the absolute staples in my kitchen, and probably yours too: vanilla extract. My baking would absolutely grind to a halt without it. I add it to so many of my favorite recipes from a simple rhubarb coffee cake to my decadent hot fudge sauce and so much more. So today I’m sharing one of my favorite things, homemade vanilla extract.

problem: vanilla extract is expensive!

That little brown bottle is pure magic but oof, have you noticed the price lately? It can feel like you’re buying liquid gold!

There’s a good reason for that sticker shock, honestly. Vanilla beans are the fruit of an orchid, and they’re incredibly labor-intensive to grow and harvest. They come from specific regions like Madagascar, Tahiti, and Mexico, and need hand-pollination(!!!) Add in factors like weather, demand, complex supply chains, (tariffs!) and yeah… the price goes up. And beware, cheap brands and “vanilla flavoring” are inferior, I don’t recommend them.

solution: homemade vanilla extract

But guess what? You can make your own, right in your kitchen, and it’s ridiculously easy. Seriously, it takes about 5 minutes of active time, and then just a bit of patience. The result? The richest, most fragrant vanilla extract you’ve ever used, made exactly how you like it. Plus, think of the bragging rights! And homemade vanilla makes the best gifts.

Ready to become a vanilla-extract-making pro? Let’s do this!

Stop Buying Vanilla Extract – Make Your Own! (It’s SO Easy!)

How it Works: Vanilla extract is made by soaking vanilla beans in alcohol. The alcohol acts as a solvent and pulls out the hundreds of flavor compounds from the beans. Any spirit that is at least 35% alcohol by volume (70 proof) will work for this homemade vanilla extract.

Yields: Approx. 1.5 cups | Prep time: 5 minutes | Wait time: 8 weeks minimum

What You’ll Need

• Vanilla Beans:
  • About 4 good quality vanilla beans. Grade B beans (often labeled as “extract grade”) are perfect for this! They might look a little drier or less plump than Grade A (gourmet) beans, but they have fantastic flavor for extracting and are usually less expensive. You can use Madagascar Bourbon (classic!), Tahitian (more floral/fruity), Mexican (a bit spicy), whatever strikes your fancy!
  • Check gourmet stores, larger grocery stores, and Penzy’s spice outlets for beans.
• Alcohol:
  • 1 1/2 cups of alcohol, at least 80-proof (40% alcohol by volume). Vodka is the most popular choice because it lets the vanilla flavor shine through purely.
  • I use bourbon! Bourbon vanilla extract is fantastic ~ the inherent vanilla notes in the bourbon complement the beans, creating a very rich, deep, caramel-toned vanilla flavor.
  • You don’t need the expensive stuff; a decent, mid-range brand works great.
• A Glass Jar or Bottle with a Tight-Fitting Lid:
  • A half-pint mason jar, a flip-top bottle, or any clean glass container that seals well is perfect. Make sure it’s tall enough to submerge the beans. Like my jar? It’s from Weck.

vanilla extract step by step instructions

1. Prepare the Beans:
   • Slice the beans in half crosswise. This will allow the beans to fit in your jar and be constantly submerged.
     • Split ’em: Use a small sharp knife to carefully slice each bean lengthwise down the middle, leaving the ends intact. This exposes all those tiny, flavorful seeds (vanilla caviar!) to the alcohol.
2. Beans in the Jar:
   • Place your split vanilla beans into your clean glass jar or bottle.
3. Pour in the Booze:
   • Pour your chosen spirit over the vanilla beans, making sure they are completely submerged. This is important.
4. Seal and Shake:
   • Secure the lid tightly. Now, give the jar a really good shake! Get things moving in there. Doesn’t it look pretty already?
5. The Waiting Game (The hardest part!):
   • Place the jar in a cool, dark place, like the back of a pantry or a cupboard. Not the refrigerator.
     • For the first week or two, try to remember to give it a good shake every day or every other day. This helps the infusion process along.
     • After that, shaking it once a week or even every couple of weeks is fine.
6. Patience, Grasshopper:
   • Real, deep vanilla flavor takes time to develop.
     • You’ll start seeing the color change pretty quickly, turning a lovely amber shade. If you use a darker spirit this change will be more subtle.
     • Wait at least 8 weeks before you start using it. Honestly, longer is even better! 3-6 months? Fantastic. A year? Sublime. The flavor just gets deeper and richer over time.
     • Give it a sniff after 8 weeks. It should smell intensely of vanilla, not just alcohol.

And that’s it! You’ve just made gourmet-quality vanilla extract for a fraction of the price. High five!

The Never-Ending Bottle (Optional): Many people (including me!) keep the beans in the jar. As you use the extract, you can top it off with a new bean and little more vodka. Give it a shake. This is often called an “infinity bottle.”

When my homemade vanilla extract is ready I decant it into a smaller bottle (just recycle your old vanilla bottle) for convenience. I’ll keep topping off and adding beans to the original batch.

Homemade Vanilla Extract FAQs

• What kind of alcohol is best?
  • A: Vodka is a neutral and popular choice, letting the pure vanilla flavor shine. But you can absolutely experiment, just make sure whatever you choose is at least 80-proof (40% ABV) for effective extraction and preservation.
  • Rum (especially dark rum) adds warm, molasses notes.
  • Bourbon brings caramel and oaky flavors.
  • Brandy works too.
• Grade A vs. Grade B vanilla beans? Which should I use?
  • A: For extract, Grade B beans are ideal! They are specifically intended for extraction, often have slightly lower moisture content (which is fine when submerged in alcohol), and are usually more affordable than the plumper, prettier Grade A beans meant for cooking/baking directly. Both will work, but Grade B saves you money for the same amazing flavor payoff in your extract.
• How long does it really take? Can I use it sooner than 8 weeks?
  • A: Patience is key! While it will start looking and smelling like vanilla sooner, the flavor needs at least 8 weeks to mature and mellow. Before that, it might taste too strongly of alcohol. I strongly recommend waiting, but if you’re desperate, maybe test a tiny drop after 6 weeks. Optimal flavor is often found at 6 months to a year.
• Why doesn’t my vanilla extract taste like vanilla?
  • Vanilla extract on its own can taste a bit harsh because it’s essentially concentrated alcohol mixed with the extracted vanilla flavors. In recipes, however, the alcohol evaporates during cooking or baking, and the extract blends with other ingredients—like sugars, fats, and spices—to create a balanced, nuanced flavor. That’s why the vanilla flavor in your finished dish is much richer and more appealing than the extract by itself.
• Can I reuse the vanilla beans?
  • A: Yes! This is the beauty of the “infinity bottle” method described above. Keep the beans in the jar and top off with more alcohol as you use the extract. Let it sit for a few weeks after topping off. The beans will continue to infuse for a long time (a year or even two), although their potency will slowly decrease. You can add a fresh bean every 2-3 months or so to keep the flavor robust.
• How long does homemade vanilla extract last?
  • A: Because it’s preserved in alcohol, homemade vanilla extract will last indefinitely when stored properly (cool, dark place, tightly sealed). The flavor might deepen or change subtly over many years, but it won’t spoil.
• Help! My extract looks cloudy / has little floaty bits! Is it bad?
  • A: Don’t worry! Cloudiness can sometimes happen, especially if using certain spirits or if there are temperature fluctuations. The little floaty bits are most likely vanilla seeds (“caviar”) that have escaped the pods – totally normal and desirable! As long as it smells good (like vanilla!), it’s perfectly fine. You can always strain it through cheesecloth or a coffee filter before using if the appearance bothers you. Note: do not add water to your extract at any time.
• Is there a faster way to make vanilla extract?
  • Some folks use the Instant Pot, sous vide, or crock pot methods for making quicker vanilla extract but all these methods carry significant safety concerns and aren’t recommended.
• Where do I buy vanilla beans?
  • A: If you can’t locate them locally you can find them online from specialty retailers like Slowfoodgroup and Beanilla.

Seriously, once you make your homemade vanilla extract, you’ll wonder why you ever paid so much for the store-bought stuff. It’s incredibly rewarding, tastes amazing, and makes you feel accomplished every time you measure out a teaspoon (or two!)

Happy Extracting (and Baking)!