Learn how to make the BEST homemade vanilla extract with MORE FLAVOR than store-bought! It 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!
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 aroma. Nothing beats quality vanilla extract. But top quality vanilla extracts are expensive. Guess what? You can make your own homemade vanilla extract that will taste BETTER than the best store-bought extracts!
Here’s what you’ll need:
- Vanilla Beans
- 80 proof alcohol
- Glass jars
- A funnel
We’ll discuss these in detail below.
Single Fold vs. Double Fold Vanilla Extract – What’s the Difference?
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 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 much cheaper than store-bought. And it’s so easy to do!
I like to make larger quantities to extract to allow them to age for at least a year before using it.
And you’ll probably want to go with a larger quantity anyway 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, or for any occasion you want to send the message “I’m thinking of you.”
What Kind of Alcohol is Best for Making 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.
Depending on which beans you use can make your choice of Madagascar Bourbon Vanilla Extract, Tahitian Vanilla Extract or Mexican Vanilla Extract. How fun is that?
What is the Difference Between Grade A and Grade B Vanilla Beans?
Whichever vanilla bean you go with, choose “Grade B” if it’s available. Grade B is specifically meant for extracting and generally yields the most flavor. Grade A vanilla beans are meant for cooking. Grade B is typically also cheaper than grade A, which works out well. But if you find a better deal on Grade A or Grade B isn’t available, Grade A will work great as well.
What Kind of Jars Should I Use 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 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.
What’s the Best Way to Fill the Jars with the Vanilla Extract?
Use a small funnel. It’s very inexpensive and it makes pouring a lot easier – and far less messy, eliminating any waste of your precious homemade vanilla extract.
How Many Vanilla Beans Should I Use Per Cup of Alcohol?
Most recipes for homemade vanilla extract call for 2-3 vanilla beans per cup of vodka. 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
Ready to learn 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 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 make a large batch every year and then use the previous year’s batch for my own use and for gifts. 12-month aged pure vanilla extract – it’s gold! I’m currently using 24-month aged vanilla – it’s even better!
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 Jars of My Finished Extract?
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 quality 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 Reuse Vanilla Beans 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! Just let the beans dry out for a few days until they’re totally dry and then 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!
PIN ME!
For some more fun and delicious DIY recipes be sure to try our
How to Make Vanilla Extract
Ingredients
- 5-6 Grade B Madagascar bourbon vanilla beans (grade B is specifically meant for extracting but if you have grade A those will work perfectly also)
- 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 reached optimal potency. The extract gets better with age. For far better results use after 6 months and for optimal results wait 12 months.
- 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
Chris says
I just ordered Grade A Madagascar vanilla beans. If I used grade A beans can I use less beans? How much less? Going to use mason jar. Still trying to figure which brand of vodka to use. Any suggestions?
Thanks,
Chris
Kimberly Killebrew says
Hi Chris, you’d think the opposite were true but in actuality grade B beans have more flavor than grade A beans, so no, you don’t want to use less beans or your extract will be weaker. The main difference between the two grades of beans is that grade A is for cooking and grade B is for extraction. In other words, grade B beans take longer to extract the flavor but ultimately the flavor is stronger, while grade A beans have a more diluted flavor but that flavor transfers to the dish more quickly.
Sarah says
I watched a video ad made by a chef for a reputable brand of Madagascar vanilla beans on Amazon. She said she makes her extract (by the way she sliced it lengthwise). Then she uses the pods to make vanilla sugar. She said you can also take the pods from the vanilla sugar and use them to make compote. I just thought you might be interested in this.
Lanie says
I am confused some people split the beans and some just put the whole bean in. Which method is better? I would like to use the speckle of the beans when they are done to add extra flavor to the cook products. Does it matter which way is done?
Kimberly Killebrew says
Hi Lanie, I prefer splitting the beans to ensure that the most flavor possible is extracted from inside them. I also like the speckles in my extract, something you don’t find in imitation extracts.
Barbara says
I leave the beans whole, like my Idol, Ina Garten (Watch her video on how to make vanilla extract). Once my extract has matured and I want to use the seeds for a recipe, I remove one bean, snip off the end and squeeze out the seeds from the other end (much easier than scraping seeds out with a knife) and I will have the flecks for my ice cream, cakes, cupcakes etc. I then put the pod back into the extract to keep flavoring. It’s called a perpetual vanilla that can last for years, often called “the mother jar“.
Chris says
You mention that the vanilla beans need to be fully submerged or they become slimy. How does this work as you begin to use the vanilla when there are beans in the bottle?
Kimberly Killebrew says
Hi Chris, that’s just during the extraction process. Once the extract has been sitting for at least several weeks the beans become fully saturated with the alcohol. At that point you can use the extract and the tips of the beans poking above the liquid level will be fine.
Betsy says
I made double fold (or more) vanilla 4 months ago, using 80 proof vodka for all but 1/4 cup, which I used a good bourbon. I opened it and the liquid is thick. Not as thick as syrup, but not like liquid. It smells and tastes great, I’m just wondering if this is normal if you use a greater amount of beans.
Kimberly @ The Daring Gourmet says
Hi Betsy, I’ve never come across that before. Perhaps some of our readers can chime in…
Sherry Kurtz says
Hi, where would you recommend purchasing the grade B Madagascar beans to be sure they are not old/dried out? Thanks!
Kimberly @ The Daring Gourmet says
Hi Sherry, I haven’t purchased vanilla beans for quite some time and the ones I purchased previously are no longer available. I’m going to let our readers chime in with recommendations on where they’ve recently purchased them.
Dianne McLaren says
I’ve been pleased with the beans I’ve gotten from AfricanSpices on Etsy. They’re based in New York and ship for free anywhere in the U.S. The beans are excellent and vacuum packed so they don’t dry out.
REM says
I’ve followed your recipe for single-fold vanilla in individual 5 oz bottles and have them stored in boxes to age. I have them in my basement which is about 58 degrees F. I’d like to have them ready in July 2022. Wondering if the aging process will take longer in the cooler environment vs. normal room temperature of 68-70 degrees F? Which do you recommend?
Kimberly @ The Daring Gourmet says
Hi REM, warmer temperatures speed up the extraction process. I store mine at room temperature.
REM says
I think you are right. After making it 10 days ago, I kept one of the bottles up in my kitchen cabinet. I just now compared it to one of the bottles in my basement. The kitchen bottle is definitely darker than the basement bottle and it has only been 10 days. I don’t want to subject them to any heat, persay, but I think I will find a dark spot in a much warmer room. Thanks!
Linda Avery says
Help, I bought my beans from Beanilla, I bought the Madagascar grade b and used 2.5 beans per 4 oz of Vodka. I made this in July of 2021 to give as Christmas gifts, but honestly when I opened one right before christmas all I could taste was the vokda. I am glad I opened one before giving it away. Not sure how this become less costly than buying, but it was the idea of giving something homeade. Is there a way to save this? Can I strain all of the bottles out into a larger bottle and add more beans? I do not want to be just throwing away more money. Frustrated and sad…
Kimberly @ The Daring Gourmet says
Hi Linda, that’s frustrating for sure. There’s no reason you need to throw it out, you can simply add more beans to strengthen the extract and continue to let it sit. No need to strain anything, just add more beans directly to the bottle. If you haven’t already, make sure you’re slitting the beans open and scraping them before you add them to the bottle.
Maria says
Is it advisable to “mix” the different variants of vanilla pods in one cup of brewing/ageing?
Kimberly @ The Daring Gourmet says
Hi Maria, that’s totally fine, you just won’t get the nuanced flavors unique to each variety.
Snoopy says
It is recommended to use 1 oz of beans to 8 oz of liquid. For double fold add another 1oz beans to the 8 ounces. I pack my bottles as much as I can.
I’ve tried several spirits and I found Brandy makes the best-whipped cream when used with vanilla sugar, and Vodka has the best smell. I did everything to those beans and found that the whole bean gives the best flavor. Once the caviar turns to liquid, you can squeeze them into whatever batter you want and add it back to the jar so the rest can float out. I bought the biggest bottle of Brandy I could find and a large bottle of Svedka vodka. I tried Smirnoff but that stuff is still strong in alcohol smell and March 22 will be a year. SVedka was done in 5 months. Grade B beans are much better than A for brewing. I used A for sugar.
camilla armstrong says
Can I start my vanilla directly in my individual 3 ounce ‘jars’? I am starting a little (or a lot) late, but want to give it as gifts this Christmas, with a label telling people to let it age. Would I have to use about 2.5 ounces of alcohol to have room for the beans , but not sure I can get enough beans in the jar to make it worthwhile. If possible, then how many beans would you suggest?
LadyT says
All smiles this way, a lot of important information for me to use.
Kelly Spear says
I am using moonshine for my extract.
Kate says
Make sure you dilute any alcohol over 70 or 80 proof with distilled water otherwise all you’ll get is crunchy beans!
Desiree says
I want to make vanilla extract for Christmas gifts. I was wondering if it makes more sense to add the right amount of beans for the large bottle of vodka Straight to the large bottle and then pour into smaller bottles closer to Christmas with fresh beans added to the individual bottles or if I’m better off doing everything in the individual bottles from the start. Any guidance is appreciated!
Kimberly @ The Daring Gourmet says
Hi Desiree, you can do it either way. For convenience sake I add all of my beans into a large jar of vodka (yes, you can add them straight into the vodka bottle) and then, as you mentioned, transfer it to smaller bottles when it’s done.
Desiree says
Thank you! How many beans would you add to a 1.75ltr bottle of vodka? When I Google it, I keep coming up with vastly different amounts
Kimberly @ The Daring Gourmet says
I recommend 5-6 beans per cup of vodka and there are 4 1/4 cup in one liter…
Karen says
there are 7.4 cups in 1.75 liters. It’s best to weigh your beans since the lengths and sizes vary. you need .8 to 1 oz of beans per cup. You would need LOTS of beans in a whole bottle of vodka. Might be difficult to fit them in there. (I’m going by an average of 5-6 beans for 1 oz)
DAG says
Grain alcohol will extract the oils faster thank vodka.