I've been making homemade vanilla bean extract for the last 4 years, and it's so simple! It's made by soaking vanilla beans in alcohol to extract the flavor. Making classic vanilla, I've found, is really cost-effective; only vodka and vanilla beans are needed.
Vanilla is something I like to have in my pantry all the time for making my healthy treats and baking to be, not just good, but incredible. Making homemade vanilla is easy. Once you bottle it, you will need to wait at least 8 weeks, but 6 months (or longer) is even better for really amazing flavor! Here are my step-by-step instructions with photos.
Jump to:
- Why make your own vanilla
- Notes about the ingredients
- Vodka to vanilla beans ratio
- How to make homemade vanilla from vanilla beans
- Tips for making the best vanilla extract
- Equipment needed
- Reusing vanilla beans for more vanilla
- How should I store extra vanilla beans?
- How long does vanilla extract last?
- Snack recipes to made with vanilla
- Easy Homemade Vanilla
- Danika Vanderpyl, C.H.N
Why 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! Costco used to be more affordable for vanilla, but it's pretty expensive too these days.
- 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 vanilla beans for making extract:
- 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, I like to 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 also 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) but 80-proof (40% alcohol) is recommended.
Things to know:
- 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
- Single-fold vanilla: 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!
- Double-fold vanilla: 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.
How to make homemade vanilla from vanilla beans
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 lengthwise 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 fully covered, 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 extract
- 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; otherwise, store clear bottles in a dark spot for the best infusion.
- Wait at least 8 weeks, but 6 months will give a better flavor (longer is even better).
Equipment needed
- Small 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. These ones linked are approximately 8 oz or fit 1 cup of vanilla! But 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 the 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 should I store extra vanilla beans?
If you have extra vanilla beans, I would wrap them in parchment paper and place them in a sealing jar or container. Place them in a dark or cool cupboard.
If you want to use extra vanilla beans to make more vanilla (like for next year's homemade Christmas presents), I would recommend using them soon! The vanilla beans have natural oils that make them plump and flavorful (which will decrease over time), and remember, the longer vanilla sits and extracts, the more flavorful vanilla!
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).
Snack recipes to 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! One of my favorite recipes to make with vanilla is banana bread!
✨Did you follow the recipe for vanilla extract? Would you take 10 seconds 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
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 vanilla beans open lengthwise (no need to cut the curly ends) so they open. (Optional step: Scrape out seeds with a spoon and place them in the jar of vodka.) Place the sliced open vanilla beans in the jar. Make sure the vanilla 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 (today's date!). 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!). Then enjoy in all your recipes!
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.