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Learn How to Make Vanilla Extract from scratch, a key ingredient in many baking recipes. All it takes is 2 ingredients: vanilla beans and vodka. Start using the vanilla in as little as 8 weeks, but for the best flavor, wait at least 6 months.
Thereโs simply no substitute for the intoxicating allure of vanilla. Nothing comes close to the perfect, flora aroma of pure vanilla extract.
However, because vanilla extract is so expensive, 98% of vanilla that is used as a flavor and fragrance is actually synthetic. Furthermore, many vanilla extracts are imitation vanilla, a mishmash of chemicals that smell like vanilla but donโt deliver the same deep, irresistible flavor as the real thing.
So if you have the time, the desire, and the ability, itโs worth it to make your own vanilla extract. Itโs simple to make and youโll never have to doubt the quality. It makes a great gift, too. But it takes a little time to make, so plan ahead and start now.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
- 80 proof alcohol: Most vanilla extract is made with vodka and I prefer it for itโs neutral, pure flavor. But you can use bourbon, brandy, or even rum. Feel free to buy the cheapest alcohol you can find and save โthe good stuffโ for cocktails.
Step-by-step instructions
- In an 8 ounce (or slightly larger) clean glass bottle, add vanilla beans (cut the beans into small pieces if needed to make them fit).
- Top with 8 ounces vodka or other 80 proof alcohol (or slightly more so beans are completely submerged). A funnel works well. Close the bottle completely and give it a shake.
- Label, date, and store in a cool, dark place for a minimum of 8 weeks, ideally 6 to 12 months for the best flavor.
- As you use the vanilla extract, you can top off the bottle with more vodka for a year or more. If the vodka still smells good, itโs still safe to use. Or, remove the beans and strain the vanilla extract. The flavor will stop intensifying at that point, but the vanilla extract will be good indefinitely.
Recipe tips and variations
- Yield: This Vanilla Extract recipe makes about 8 ounces of vanilla extract.
- Storage: Store vanilla extract in a cool, dark place.
- Single fold vs. double fold: There are two basic grades of vanilla extract, โsingle-fold,โ and โdouble-fold.โ Most good quality vanilla extract that you find in the stores is single-fold, and itโs fine for home bakers. ย More difficult to find is the double-fold extract, primarily used by professional bakers and pastry chefs. Single fold: ยฝ ounce vanilla beans per 8 ounces alcohol. This ratio is the one to remember for almost all diy homemade vanilla. Double fold: 1 ounce vanilla beans per 8 ounces alcohol. This ratio gives a much stronger vanilla flavor that you canโt get simply by doubling the amount of vanilla extract you use.
- Extra vanilla beans: Have extra beans? Donโt throw them away!
- Vanilla sugar: Bury them in a bowl of sugar to gently flavor it. Or make a simple syrup flavored with vanilla pods.
- Poached fruit: Poached pears, apples, quince, prunes โ thereโs no fruit that doesnโt love vanilla poaching in red wine or syrup.
- Coffee and tea: Add a pod to your morning pour-over for an ethereal morning pick-me-up.
Recipe FAQs
Vanilla beans come in a variety of types including Madagascar (rich, creamy, most popular), Tahitian (floral with cherry-chocolate overtones), Mexican (bold and dark with tones of smoke), and Indian (full with chocolate tones).
Vanilla is valuable because itโs the most precious and labor-intensive agricultural crop in the world. Vanilla plants take an average of 3 years just to start flowering. When the fruit appears, it must hang on the vine for a minimum of nine months to develop that lovely aroma we all know and love. Once the pods are harvested, they dry out and cure, almost entirely in the sun. This drying process shrinks the beans to about 20% of their original size. After the beans dry, theyโre sorted by size and quality. Then they age for another month or two before they show up in the marketplace, ready to be used.
Even though Iโm a big fan of buying local, when it comes to vanilla beans, I only shop online. Unlike the dried-up and brittle vanilla beans that you might receive from your local grocery store, vanilla beans purchased from reputable suppliers with high inventory turnover are oily, pliable, and very fresh. Look for companies on the web specializing in vanilla beans; they know their stuff. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
Properly stored, vanilla extract can last indefinitely. Keep your bottle out of the sun, in a dark cool corner of the pantry, and youโll be fine.
Put your vanilla to use
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How to Make Vanilla Extract
Ingredientsย
- 6 vanilla beans (about ยฝ ounce, see note 1)
- 8 ounces vodka or other 80 proof alcohol (see note 2)
Instructionsย
- In an 8 ounce (or slightly larger) clean glass bottle, add vanilla beans (cut the beans into small pieces if needed to make them fit).
- Top with 8 ounces vodka or other 80 proof alcohol (or slightly more so beans are completely submerged). Close the bottle completely and give it a shake.
- Label, date, and store in a cool, dark place for a minimum of 8 weeks, ideally 6 to 12 months for the best flavor.
- As you use the vanilla extract, you can top off the bottle with more vodka for a year or more. If the vodka still smells good, it's still safe to use. Or, remove the beans and strain the vanilla extract. The flavor will stop intensifying at that point, but the vanilla extract will be good indefinitely.
Notes
- Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
- 80 proof alcohol: Most vanilla extract is made with vodka and I prefer it for itโs neutral, pure flavor. But you can use bourbon, brandy, or even rum. Feel free to buy the cheapest alcohol you can find and save โthe good stuffโ for cocktails.
- Yield: This Vanilla Extract recipe makes about 8 ounces of vanilla extract.
- Storage: Store vanilla extract in a cool, dark place.
Thanks so much. So happy to find a method to warm and activate the vanilla without the use of an InstaPot.
Youโre welcome, LeiLo! Take care! โ Meggan
I have an instant pot recipe for vanilla extract. Does it work well also or not as well?
Hi William, I havenโt tried it myself, so Iโm not sure. Sorry about that! โ Meggan
How much glycerin do I have to used. In making vanilla esen
Hi Fuziah, itโs three parts glycerin and one part water. So for every cup of vodka, it will be 3/4 cup food-grade glycerin and 1/4 cup water. โ Meggan
What is vodka?
And how muxh villina beans?
Iโm waiting your answer please let my reply soon ?
Hi Anum, vodka is a spirit made from the distillation of rye, wheat, or potatoes. Itโs Russian in origin. You could also use rum for this reicpe. The ratio is 1 ounce of vanilla beans (about 5 pods) for each cup of vodka. Thanks! -Meggan