Pure vanilla is made by soaking vanilla beans in alcohol to extract the flavor. Making classic vanilla is cost-effective, only vodka and vanilla beans are needed, wait at least 8 weeks but 6 months (or longer) for really amazing flavor!
Vanilla is something I like to have in my pantry all the time for making my healthy treats and baking not just good but incredible. Making homemade vanilla is easy, here's my step-by-step instructions with photos.
Jump to:
- Why you want to make your own vanilla:
- Notes about the ingredients
- Vodka to vanilla beans ratio
- Detailed instructions
- Tips for making the best vanilla
- Equipment needed
- Reusing vanilla beans for more vanilla
- How long does vanilla extract last?
- Snacks made with vanilla
- Easy Homemade Vanilla
- Danika Vanderpyl, C.H.N
Why you want to make your own vanilla:
- Making vanilla is usually more affordable than a little bottle at the grocery store. Especially when you reuse the beans again and again!
- You can choose the depth of the flavor depending on how many beans you use.
- Making vanilla from scratch confirms it's pure with no artificial ingredients, chemicals or preservatives.
Notes about the ingredients
Vanilla beans
The vanilla beans take on flavor notes from where they are grown, these are the most popular beans:
- Madagascar vanilla beans: Traditional, rich, creamy, and sweet.
- Mexican vanilla beans: Sweet, a little spicy, with notes of clove and nutmeg.
- Tahitian vanilla beans: Floral, fruity, delicate, with cherry, and anise undertones.
Should I use grade A vanilla beans or grade B vanilla beans?
Either can be used. However, look for Grade B as they are less expensive but are better for extracting and infusing with less moisture making it perfect for making vanilla.
Grade A is usually used for cooking and making gourmet pastries, it has a higher moisture content, making it easier to scrape out the beans. They are more expensive beans.
Alcohol
Vodka is the most common alcohol used to make pure classic-tasting vanilla (this is what I use). However, any alcohol can work as long as it's at least 70-proof (35% alcohol). 80-proof (40% alcohol) is recommended.
Proof is how 'strong' the alcohol is, take the % of alcohol and multiply it by 2 to get the proof. So 40% x 2 is 80-proof.
Other common alcohols to make vanilla with are bourbon, brandy, or rum. It's best to use something neutral tasting so the alcohol does not overpower the vanilla flavor.
You do not need to use the highest quality or the most expensive vodka, look for a mid-shelf vodka. Buying good quality vanilla beans is more important than the alcohol.
Non-alcoholic vanilla: Vanilla can be made without alcohol, I haven't tried it but there are some easy tutorials on the internet using vegetable glycerin.
Vodka to vanilla beans ratio
Using 3 to 4 beans for 1 cup (8 ounces) of alcohol is referred to as single-fold vanilla, this is what is commonly found in grocery stores. Some find it not strong enough, but if it sits and infuses for at least 6 months it's quite delicious!
Using 6 to 7 beans for 1 cup (8 ounces) of alcohol is known as double-fold vanilla it is much stronger and you won't need as much vanilla extract to make a full flavor.
Detailed instructions
Follow these step-by-step photos from my kitchen showing my process of making homemade vanilla.
- Pour vodka: Using a funnel and a measuring glass that pours, put the vodka into the jar.
2. Slice vanilla beans: Cut the beans length wise so they open (no need to cut the curly ends). Optional: Scrape out seeds with a spoon and place them in the jar of vodka.
3. Add vanilla beans: Make sure the beans are fully submerged in the vodka, if they are not take them out and cut them in half so they are shorter. Be sure to label the bottle with when you made the vanilla.
4. Shake & wait: Place the vanilla in a dark cool place. Shake about once a week for at least 8 weeks or 6 months for a better flavor (or 12 months if you can wait that long!).
Tips for making the best vanilla
- Make sure the whole bean is under the alcohol, if not it can become slimy or even moldy. It's fine to cut beans in half to fit them into smaller jars.
- Use a dark bottle or store clear bottles in a dark spot.
- Wait at least 6 months before using for the best flavor (longer is even better).
Equipment needed
- Glass bottles: Amber bottles or glass bottles with swing-top lids work perfectly. I like to use swing-top bottles and refill them with vanilla every year. They are the perfect size to give as a gift! Truly you can use whatever glass containers you have!
- Glass measuring cup
- Small Funnel
- Labels to write the date the vanilla was made and the date it will be ready
Reusing vanilla beans for more vanilla
After using vanilla (from your jar with the vanilla beans inside) you can top up the jar with more vodka each time. There is no exact method however you can keep doing this until the vanilla becomes less potent.
How long does vanilla extract last?
Homemade vanilla can last for years if the vanilla beans are completely covered by alcohol.
This photo shows a batch of vanilla after a couple of weeks of infusing (left) and some I made the same day (clear bottle on the right).
Snacks made with vanilla
At Beside the Mountain, I share healthy snack recipes that are simple to make! Here are some recipes to make that use vanilla extract!
Did you follow the recipe for vanilla extract? Would you take 10 seconds to scroll down to share what you thought of this recipe, and give this recipe a star rating? Sharing this helps the blog grow, and I read every comment.
Easy Homemade Vanilla
Equipment
- 1 funnel
- 1 Pouring measuring cup
- 1 Label
Ingredients
- 1 cup vodka (80-proof or 40%)
- For single fold: 3-4 vanilla beans Single fold is the strength found in most grocery stores.
- For double fold: 6-7 vanilla beans For a stronger flavor make double fold vanilla.
Instructions
- Using a funnel pour the vodka into the glass jar.
- Cut the beans open lengthwise (no need to cut the curly ends) so they open. Optional: Scrape out seeds with a spoon and place them in the jar of vodka. Place the sliced open vanilla beams in the jar. Make sure the vanilla beans are full submerged in the vodka, if they are not take them out and cut them in half so they are shorter.
- Be sure to label the bottle with when you made the vanilla. Place the vanilla in a dark cool place. Shake every 1-2 weeks, let the bottles sit for 8 weeks or 6 months for a better flavor (or 12 months if you can wait that long!).
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Sandy Brown433 says
This is so much better than store bought. Vanilla beans from Amazon and several types (Madagascar etc). Vodka is cheap.
Open the jar and the best smell!
Jeanne says
I use this recipe to make my own vanilla. The flavor is rich. I have extra bottles “brewing” at all times, because it does make a great gift for any occasion.
I’m going to try some of your snack recipes. THANKS
Danika Vanderpyl says
So glad to hear that you liked this vanilla recipe. It's totally perfect to make it now and give as Christmas gifts!
Aren says
This recipe is incorrect. The beans must be weighed; the ratio is roughly 2 ounces of beans to 1 cup of alcohol. Also, it will take 6 months to fully extract, if shaken daily, and about a year to develop the intricate notes of flavor. The beans should be spilt then cut into thirds so they can be completely submerged in the liquor.
You can't just add more liquor to the bottle, once the beans have been extracted, they are spent. Adding more alcohol will just dilute your extract and give you flavored alcohol.
Danika Vanderpyl says
Thanks for sharing your insight. I am sharing my experience in making vanilla and what has worked well in my kitchen. That's a great tip to cut the beans into thirds.