Homemade Vanilla Extract
Making homemade vanilla extract couldn’t be easier. You only need 2 ingredients, time, and patience. Store-bought extract can be pricey while making your own is more cost-effective and allows you to control the flavor and intensity of your extract. It also makes for a wonderful gift!
What is Vanilla Extract and where does it come from?
Vanilla is one of the most popular flavors used worldwide and it is incredibly common to use it in baked goods. If you’ve ever baked anything in your life then you likely have a little bottle of vanilla extract in your cupboard.
True vanilla comes from a pod, sometimes referred to as a bean, of a climbing orchid. Inside the vanilla pod there are thousands of tiny seeds that are highly aromatic and contain most of the vanilla flavor. While Mexico is known as “the birthplace of the vanilla bean,” currently Madagascar is the world’s leading producer of vanilla. The whole process of producing vanilla from start to finish is both labor-intensive and time-consuming. This is why vanilla is among one of the most expensive spices in the world.
Vanilla extract is made by soaking the vanilla pods in alcohol. Over time the complexities of the vanilla flavor become infused in the liquid creating vanilla extract.
If you’re interested in learning the differences in vanilla extract, paste, beans, and their best uses, check out my article on All About Vanilla. But for this article, we are going to go over how to make our own vanilla extract! Let’s dive in.
Best alcohol to use for Homemade Vanilla Extract
Vodka is the most popular choice for making vanilla extract because it is light and neutral in flavor so it really helps the vanilla flavor to shine. The quality of the liquor doesn’t matter as much as the quality of the vanilla bean so don’t worry about spending too much at the liquor store.
You can experiment with using bourbon that is more complex in flavor (my personal favorite), or try spiced rum for an interesting flavor! Whichever alcohol you choose, make sure it is 80 proof.
What is the best type of vanilla bean to use?
As you’ll notice in the grocery store, vanilla beans come in several varieties. There is no “best” type of vanilla bean as each type lends itself to a different flavor. Madagascar and Tahitian vanilla beans are fairly common and both will make a great extract. If you’re at the grocery and are able to take a sniff I encourage you to pick the flavor that you most enjoy the smell of.
How to Make Bourbon Vanilla Extract
Vanilla extract made with bourbon liquor is not the same thing as true Bourbon Vanilla Extract. Bourbon Vanilla Extract is made from a type of vanilla bean that are cultivated and cured on the Bourbon Island of Madagascar. This is one of the most common types of extracts made and used by bakers.
That said, a homemade vanilla extract made with bourbon liquor, while not true Bourbon Vanilla Extract, is incredibly delicious. It adds such a nice additional flavor to the extract.
Homemade Vanilla Extract
Making homemade vanilla extract allows you to control the intensity of your extract and is more cost-effective than store bought.
Ingredients
- 4-6 whole vanilla beans * see note below
- 240 grams (1 cup, 240 ml) 80 proof alcohol (Vodka, Bourbon, Rum or Brandy)
Instructions
- Split each vanilla bean in half lengthwise exposing the seeds. Put into a glass bottle or jar. If the beans are too tall for your container you can cut them to fit.
- Pour the alcohol over the beans making sure they are fully submerged. Top off with more alcohol if 1 cup isn't enough.
- Seal your container with a tight fitting lid and give it a gentle shake.
- Store your container in a cool, dry place for a minimum of 4 weeks and up to 12 months giving it a gentle shake every week or so. You can start using the extract at 4 weeks but the flavor will keep improving and becoming darker the longer you wait.
Notes
*The more vanilla beans you use, the more intense the flavor.
**As you use your extract, you can top if off with more alcohol making sure the beans are fully submerged. I don't recommend mixing the type of alcohol so you'll want to stick with the same type.
***After several months (up to 1 year), you'll want to replace the vanilla beans in your container when you start to notice that the color isn't as deep and the flavor isn't as intense.
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27 Comments on “Homemade Vanilla Extract”
Hello Bettie – am I to assume this only makes 1 bottle – I have a pack of 10 Madagascar beans and 12 dark 8 oz bottles?
A minimum of 1 bean per 4 oz.
Is what I read on another (fairly trusted, lol) site.
🙂
Just found this yummy rum called Kraken black spiced. Just got a tiny bottle, used half for vanilla, the other half for sipping, so good! 😀
Wonderful!
Thank you for this recipe to make my own vanilla extract. This is a wonderful gift for friends who bake.
You’re welcome!
Got my Madagascar vanilla beans halved & soaking happily in vodka. Now I need to wait patiently! Thanks for recipe!
Awesome!
My homemade vanilla is about 4 weeks old. As I’ve been periodically inverting the bottle, I started noticing sediment, like pieces of the bean is distributed throughout. Is this normal? I’ve yet to open the bottle.
Yes! That’s perfectly normal and ideal. It’ll give your extract even more flavor. If you don’t like the appearance you can always strain it out when you use it but I like the little flecks.
Thank you!
I am wondering if you can “top off” the extract as you use it? If so, does it need to set and marinate or is the liquid that is already flavored will it flavor this new alcohol faster?
Yes, you can top it off. You can use it right away after doing so but it will have much more flavor if you keep letting it sit.
Hi:
I was wondering if I could use vanilla bean paste. If so, in what proportion.
Thanks!
Hi, you can make vanilla paste by combining concentrated vanilla extract and vanilla bean powder.
This is what I’ve been looking for, but didn’t know it. I was so excited to run across this recipe tonight. I love to bake and I use vanilla extract all the time. I run out frequently. I can’t wait to try this. I have never seen any vanilla beans where I shop so maybe I’ll have to go to a bigger city to find them? Would they be in the produce section? Thank you and thank you for sending me all the emails. I love getting them and have enjoyed several of your recipes. Have a blessed day~
I usually buy them online, they can be hard to find in grocery stores even bigger ones. You may have luck in specialty shops though. Enjoy!!
Homemade vanilla extract is far superior to store bought. Since the size/length of vanilla beans can vary greatly, the recommended ratio is one OUNCE of beans (not number of beans) to 8 fluid ounces of alcohol. And allow it extract 12-18 months minimum.
YES, YES, YES!!! I’m sorry, Baker Betty, but there is just so much wrong with your recipe for vanilla. Randi’s comments here are spot on.
Thank you for all the great recipes and especially for the instructions on making my own ingredients. That has saved me a few trips to the store as well as a lot of money.
Is there anything that you can use other than alcohol? I can’t use normal extracts due to sensitivity issues.
I know extracts can be made with food grade glycerin, but I don’t know the details. Hopefully a search engine will reveal some much more helpful information!
I can’t find the beans locally. Can you or anyone suggest a couple places to get them online? Thank you so much.
Hi Stephanie! You can buy them from Amazon, check my link in the Recommended Products section listed under the recipe.
What is the expiration date on paste you buy or make
If stored properly (cool to moderate temps in a dark place), vanilla extract will keep indefinitely, but using it within five years will give you the best flavor.
First off, I want to say how much I enjoy your videos, and respect your knowledge.
There is some misinformation in your article. First off, run, don’t walk to the Indri Vanilla Bean Coop on Facebook. They have the best prices for beans with their coop orders. There is an actual formula for proper extraction.
That being 1 ounce of vanilla beans to 8 ounces of your alcohol of choice. Anything less leaves you with flavored alcohol.
Next, there is no flavor in the seeds, caviar, if you will. All the flavor is in the pods and the mucus within it. The seeds are only for show. There are some theories about extraction times. Some people leave them whole so they can use the seeds, some slice & dice, or use sous vide to jump start.
Regarding alcohol, clear alcohol extracts faster about a year, dark, or flavored alcohol can take up to 2 years to extract properly.
For wonderful information go to “Clement Family Farms.’ He has done all the work and experimentation with vanilla beans. You a breath of fresh air in your approach to baking.
Thank you.