How To Make Vanilla Extract
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Learn how to make vanilla extract with MORE FLAVOR than store-bought! This homemade vanilla extract will enhance your baking, it makes the perfect gifts, is super easy to make, and only requires two ingredients! Learning how to make vanilla extract seriously couldn’t be any easier and it is so rewarding!
You know a good vanilla extract when you unscrew the bottle and inhale. Imitation and lower quality pure extracts just lack the same depth and combination of fruity and earthy notes in their fragrance. Nothing beats quality vanilla extract. But top quality vanilla extracts are expensive. But guess what? You can make your own homemade vanilla extract that will taste BETTER than the best store-bought extracts and you’ll even save some money while you’re at it!
And you’ll probably want to make a larger quantity because this vanilla extract makes the perfect gift. Seriously, who wouldn’t be happy to receive a bottle of this? It makes the perfect hostess gift when you’re invited over somewhere, a great gift for your child’s teacher, a get-well-soon gift, a homemade Christmas gift, or for any occasion you want to send the message “I’m thinking of you.”
Vanilla Extract Ingredients & Equipment
To make homemade vanilla extract you’ll need the following which we’ll discuss in more detail further down:
- Vanilla Beans
- 80 proof alcohol
- Glass jars
- A funnel
Single Fold vs Double Fold Vanilla Extract
Single-fold vanilla extract is what most reputable manufacturers of good vanilla extract make. In order to be considered commercial grade extract, single-fold extract is required to use 13 ounces of vanilla beans per gallon (or .8 ounces per cup) of vodka or whatever kind of alcohol is being used.
Double-fold vanilla extracts are what many professional bakers prefer to use because it provides a much stronger, more concentrated vanilla flavor that you can’t get simply by doubling the amount of vanilla extract you use. It’s wonderfully potent and gives baked goods and desserts a much richer vanilla flavor. Commercially sold double-fold vanilla extract is required to be made with with 23 ounces of vanilla beans per gallon of alcohol (or 1.5 ounces per cup). And double-fold vanilla extract comes with an even bigger price tag than single-fold.
So the choice is yours depending on your needs. You can either make single- or double-fold vanilla extract and either way you go it will be cheaper than store-bought and taste better. And it’s so easy to do! And even if you opt for single-fold, if you’re willing to wait and allow the extract to age, it will only get better over time.
What Kind of Alcohol is Best for Vanilla Extract?
You can use any alcohol as long as it is 80 proof. The best and most popular choices are vodka, bourbon, brandy, or rum.
Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.
Which Vanilla Beans are Best for Making Vanilla Extract?
Madagascar Bourbon vanilla beans are the most popular and what I use by far the most. Another option is Tahitian vanilla beans. A third option is Mexican vanilla beans. Each have their own subtle nuances.
- Madagascar Bourbon Vanilla – what most people associate with vanilla flavor. Full, creamy, sweet and mellow flavor with long-lasting flavor tones.
- Tahitian Vanilla – floral aroma with cherry-like, licorice and caramel flavor tones.
- Mexican Vanilla – both sweet and woody flavor tones with spicy hint of cloves and nutmeg.
You can experience how the difference between the Madagascar and Mexican vanilla beans play out in our classic Pots de Creme and Mexican Pots de Creme recipes.
Grade A vs Grade B Vanilla Beans
You can use either. If you have the option, go with Grade B because it is specifically meant for extracting while Grade A vanilla beans are meant for cooking. Grade B is also typically cheaper than grade A, so that’s a win-win. But if you find a better deal on Grade A or Grade B isn’t available, Grade A will work just as well.
The Best Jars For Vanilla Extract
Use glass jars. I like to get a combination of 2 ounce jars and 4 ounce jars. 2 ounce jars are perfect for gift-giving and I use the 4 ounce jars for myself (or to give as gifts to people I REALLY like).
I also strongly recommend using dark glass jars to keep light out which will help preserve the oils and flavor of the vanilla extract. It’s a double layer of protection in addition to keeping the jars stored in a dark cupboard.
If you don’t have access to dark glass jars you can use clear jars but be sure to keep them stored in a dark place.
How to Fill the Jars
The best, easiest way is to use a small funnel. It’s inexpensive, makes pouring a lot easier, and helps avoid spilling any of that precious homemade vanilla extract.
How Many Vanilla Beans Should I Use?
Most recipes for homemade vanilla extract call for 2-3 vanilla beans per cup of vodka which I find is too weak. We’re going to use 5 per cup. This will result in a more potent vanilla extract that will make your baked goods and desserts soar. That will also enable you to use less extract in a recipe to get just as much vanilla flavor without any alcohol flavor.
How To Make Vanilla Extract
Let’s get started!
Slice the vanilla beans in half lengthwise.
See those luscious vanilla bean flecks inside?
Scrape those out with a knife and add them to the jar of vodka.
Scraping it out is optional because the flavors will distill into the vodka regardless, but I like the presence of the vanilla bean flecks that settle at the bottom of the bottles.
It makes it a dead giveaway that it’s the real stuff and just looks more authentic and higher quality.
Once you’ve sliced the beans and scraped out the flecks we’re ready to place everything in the vodka.
Use any glass jar with a fitted lid that you prefer. I used my quart-sized canning jar this time. Place the scraped out vanilla flecks and beans in the jar with the vodka and screw the lid on tightly. Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract.
That’s it. Now your job is simply to give it a shake every now and then during the ripening process. It will become very dark within just a few days. Go ahead and take a sniff every now and then, it’s wonderful!
How Long Does Vanilla Extract Need to Age?
Aside from the quality of the vanilla beans themselves, the most important factor that determines the quality of your finished vanilla extract is how long you allow the vanilla extract to age.
While you “can” use it in as little as 8 weeks I don’t recommend it. As expensive as vanilla beans are you want to maximize the flavor of your extract and the flavor becomes vastly superior the longer it ages. Optimally you should wait at least 6 months and for the best results wait 12 months.
I have a batch that’s going on 6 years old, another that’s 3 years old, and another that’s a year old. It’s at that year mark and beyond that you really start noticing the difference in quality. Patience really pays off!
When the extract is ready pour it into the bottles. You can use any size you like.
As mentioned earlier, I like to use the standard 2-ounce and 4-ounce jar sizes as gifts.
Place the funnel in the jars and pour in the extract, leaving a little headspace.
Should I Add the Vanilla Beans to the Final Jars?
Something I like to do is trim the vanilla beans to the height of the small bottles and add two pieces in the 2-ounce jars and 4 pieces in the 4-ounce jars. That means the extract will continue to increase in flavor as it sits.
Plus it just looks neat for anyone you’re giving these jars to; it looks high end and professional.
But you can also use those extracted vanilla beans for another delicious purpose….keep reading below…..
Can You Reuse Vanilla Beans?
Yes and no. You can reuse them to make another batch of extract but keep in mind that they will have lost some of their potency and so the next batch will not be as strong. What I’ll do if I’m reusing them is combine the “old” ones with “new” ones to make a new batch.
How to Make Vanilla Sugar
My favorite way to use “used” vanilla beans is to make vanilla sugar. Got some extracted beans left after dividing them up between the small bottles? Don’t waste them – make vanilla sugar! It’s so easy!
- Let the beans dry out for a few days until they’re totally dry.
- Place them in a container or ziploc bag of sugar. Seal it shut and let it sit a few weeks, shaking it occasionally.
- Discard the vanilla beans – your vanilla sugar is ready to use!
I hope you enjoyed this tutorial on making your own vanilla extract and hope you’ve been inspired to give it a go!
You’ll be absolutely thrilled with the results!
For some more delicious DIY ingredients be sure to try my:
- Candied Ginger
- Candied Orange Peel
- Golden Syrup
- How to Make Chipotle Peppers
- Chipotle Peppers in Adobo Sauce
- How to Make Paprika
- Preserved Lemons
- How to Make Lard
- How to Make Beef Tallow
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How to Make Vanilla Extract
Ingredients
- 5-6 Madagascar bourbon vanilla beans
- or Tahitian Vanilla Beans
- or Mexican Vanilla Beans
- 1 cup 80 proof alcohol (the best and most popular choices are vodka – for a neutral flavored extract – and also bourbon, brandy and rum)
- 2 ounce brown glass jars
- 4 ounce brown glass jars
- Metal funnel for pouring
- For "single-fold" vanilla extract (this is the extract you find in most stores) Use .8 ounces (or 22 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol)
- For "double-fold" vanilla extract (much stronger flavor preferred by most professional bakers) Use 1.6 ounces (or 44 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol)
Instructions
- Cut the vanilla beans in half lengthwise and scrape out the vanilla flecks inside. Add the flecks and the beans to the vodka in a glass jar with a fitted lid. Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract. Place the extract in a dark, cool place, shaking occasionally for the first few weeks. The extract "can" be used in as little as 8 weeks but it won't have remotely reached optimal flavor potency. The extract gets vastly better with age. For far better results use after 6 months and for optimal results wait 12 months or longer.
- Once the extract is ready, place the funnel on the glass jars and fill them with the extract. If you like, to get even more flavor out of the beans as the extract ages, slice the used vanilla beans to fit the length of the jars and place about 2 pieces in the 2-ounce jars and 4 pieces in the 4-ounce jars. That way the extract will continue to "ripen" as it sits.Makes 1 cup or 8 ounces of premium vanilla extract*See blog post about how to reuse vanilla beans
Notes
Originally published on The Daring Gourmet December 5, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
If you add vanilla beans to the final jar, won’t the beans become slimy as the extract gets used? How do you prevent that?
Hi, do you mean because the beans won’t be submerged under the alcohol as the jar gets used? No, the beans will be so saturated with alcohol that they will remain preserved. Plus anytime your pour more extract out those beans are getting doused again with alcohol.
I’ve just started making my own vanilla, I have a jar each of; vodka, white rum, bourbon, 96 proof grain alcohol, brandy, rye, tequila and spiced rum. I’m wondering if buttered rum (fat washed) would work or not?? Would the butter even be noticeable?
Thank you!
Andy
That’s a fabulous lineup you’ve got going there, Andy, it’s exciting! I’m hesitant about the buttered rum. I have no experience with this but it’s my understanding that even with fat washed there is some fat still remaining which means a very limited shelf life – I would worry about spoilage with the vanilla beans.
Hello!
I have a question about this part of the recipe, “Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract”. I am planning to put my extract in individuals bottles soon. If I put beans in the individual bottles, do I need to warn my friends to remove the beans once they are exposed?
Hi Rachel, this is referring to the extraction period. After that the beans have become so saturated with alcohol, they’ll be fine if they’re exposed in the individual bottles between periods of use. Every time someone picks up the bottle to pour some extract out to use it, the beans are being swished around and re-saturated with alcohol again.
Would it also be safe to have the beans above the alcohol level after extraction if the beans were unsplit and grade A? I originally was going to brew the extract in the gifting bottles but I was worried that the beans would get moldy after they started using it and I realized that it would be difficult to get enough beans in the jar and have enough room for the alcohol if I make double fold as I planned. So I wanted to make the double fold in a large 48oz jar and then decant the extract into smaller 8oz swingtop bottles but still add 2-3 unsplit grade A beans in the bottle for them to use in recipes. So now I know that I need to have the “gifting beans” in the mother extract jar as well…thank you. Will they be safe from mold that way? And do you have any ideas for how to get the beans out of the bottle if they wish to use them before the extract is gone?
Hi Leah, the beans will be so saturated with alcohol at that point that it will naturally inhibit any mold, whether split or un-split. I always have beans poking up above the level of the extract of my finished extracts and have never had them develop mold. Plus, whenever you use the extract and pour it out of the bottle, those beans are getting re-soaked in alcohol.
I made vanilla extract as Christmas gifts last year, using 80 proof vodka and Mexican beans and Madegascar beans. My friends and family were very impressed. I used clear bottles that I found online, and taped labels on with the date I made the batch. Thank you for this site – I have been so grateful for ALL your delicious recipes, including Zimtsterne.
Thank you so much for that feedback and for the compliment, Trudy, I really appreciate it! <3
I am so confused…you said you are using a quart jar and it looks full of liquid to the top but the recipe says one cup of 80 proof vodka. 1 cup is 8-oz, a quart jar is 32-oz. So for the quart jar shown, am I to add 32-oz of vodka and 20-24 vanilla beans? Thanks
how often do you add new beans to the main(mother load)
Hi Pat, the beans are just added once when you initially make it. If you’re wanting to “top off” the original batch down the road as the level goes down and you want to add some additional vodka to it, there’s no set guideline there. I generally just guess based on how much additional vodka I’m adding and whether I’m wanting to keep the extract potent or if I’m okay diluting it a little if it’s a very aged extract.
If someone doesn’t want the vanilla bean flakes in the little jars after fermentation, Do you strain the liquid or just don’t scrape tge beans our of the vanilla pods?
Hi Tammy, for the most flavor I still recommend scraping out the pulp. If you don’t want the flecks then yes, I would strain them out through a fine mesh cheesecloth or similar.
Making your own vanilla is not only rewarding in so many ways but you have your own spin on the end results. To me, there is nothing like the smell and taste of homemade vanilla. I began with vodka but being adventurous, I now use bourbon and vanilla bourbon. I began by making a quart of vanilla and letting it sit in a dark cabinet for nine months. When the original bottle was about half empty, I would begin to add a few new beans and more bourbon to the original so it could sit several months (six or more) and I have not run out of beautifully rich smelling vanilla. Many people want short cuts today but once you have invested in the initial preparation of the vanilla, it’s easy after that.
Dear Desiree, you can carry it out in either way. I put all of my beans in a large jar of vodka for convenience (yes, you can put them in the vodka bottle right away) and then, as you mentioned, transfer it to smaller bottles when it’s finished.