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Home » How To Make the BEST Vanilla Extract

How To Make the BEST Vanilla Extract

December 4, 2019

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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!

vanilla extract recipe how to make homemade best

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! 

vanilla extract recipe how to make homemade best

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.

bourbon madagascar vanilla beans

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.

dark glass jars

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.

brown glass jars for vanilla

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.

how to slice vanilla beans

See those luscious vanilla bean flecks inside?

Scrape those out with a knife and add them to the jar of vodka.

how to scrape vanilla beans

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.

vanilla beans

Once you’ve sliced the beans and scraped out the flecks we’re ready to place everything in the vodka.

scraping vanilla beans

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!

how long to age vanilla extract

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.

filling brown glass jars

Place the funnel in the jars and pour in the extract, leaving a little headspace.

pouring extract into brown glass jars

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…..

putting a vanilla bean into a brown glass jar

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!

vanilla extract homemade how to make diy

 

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vanilla extract recipe how to make homemade diy best

For some more fun and delicious DIY recipes be sure to try our homemade Candied Ginger and Candied Orange Peel!

How to Make Vanilla Extract

Kimberly Killebrew
Make the BEST homemade vanilla extract with more flavor than store-bought!  It will enhance your baking and it also makes the perfect gifts!
Print Recipe
5 from 43 votes
Prep Time 15 mins
Aging Time 60 d
Total Time 15 mins
Course condiment
Cuisine All

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

One of the most important factors that determines the quality of the outcome is how long you allow the vanilla extract to age. BE PATIENT.  While you "can" use it in as little as 8 weeks the flavor becomes vastly superior the longer it ages. For better results wait 6 months, for best results wait a year. I make a large batch every year to use the following year, that way I always have 12-month aged vanilla on hand.
Keyword Homemade Vanilla Extract
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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Filed Under: Affiliate, All Recipes, Canning & Preserving, Disclosure, Food, Gluten Free, Paleo, Sauces, Seasonings and Condiments, Vegetarian Tagged With: diy, gluten free, madagascar, Mexican, paleo, tahitian, vanilla beans, vanilla extract, vegan, vegetarian, vodka

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303 Responses

  1. chris Herring says

    February 22, 2021 at 6:28 am

    What if I wanted to temper the flavor of bourbon by using 1/2 bourbon and 1/2 vodka?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 22, 2021 at 5:40 pm

      Absolutely, Chris, go for it!

      Reply
  2. Shona says

    February 21, 2021 at 3:35 pm

    80 Proof alcohol is not easy for me to get. Can I use 40 proof?

    Reply
  3. Dianne says

    February 15, 2021 at 10:42 pm

    Would it be ok to just scrape the vanilla beans and everything back into the vodka bottle until it’s done???

    Reply
    • Kimberly @ The Daring Gourmet says

      February 15, 2021 at 11:36 pm

      Hi Dianne, yes you can but why would you want to do that? The flavor isn’t only in the seeds, the pods themselves have a lot of flavor as well, so you would miss out on a lot of flavor and likely end up with a much weaker extract.

      Reply
  4. Jera says

    February 15, 2021 at 10:36 am

    I get clear vanilla extract from a friend in Mexico. It is really useful when you’re making recipes for white frosting, etc. How can I make clear extract?

    Reply
    • Joe says

      February 21, 2021 at 1:52 am

      There is no such thing as “clear” real vanilla extract. That’s a flavoring. Mexico is not required to label it as a flavoring or artificial, but the USDA in the States requires it.

      Reply
  5. Eric says

    February 1, 2021 at 7:15 pm

    I dont have a scale, how many beans = .8 oz
    Thanks

    Reply
  6. Mucyo Evrard says

    January 14, 2021 at 9:59 pm

    Hi, how can I make a good extract without alcohol? I used to drink but now I don’t.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 15, 2021 at 9:13 am

      Hi Mucyo, this method is only for alcohol. If you look online for “how to make vanilla extract without alcohol” you’ll find several sources for alternative methods.

      Reply
  7. Anita Menendez says

    January 13, 2021 at 8:53 am

    I’ve had my vanilla extract for 3 months now. Doesn’t seem to be getting darker. It has turned some. I shake periodically. Planning on making more any suggestions?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2021 at 11:04 pm

      Hi Anita, it won’t really get any darker over time, it will just become more flavorful. After about a month or so it pretty much as dark as it’s going to get. If it isn’t very dark (i.e., a lot lighter than vanilla extract usually is) then it sounds like too few vanilla beans were used or they weren’t sufficiently split open.

      Reply
  8. Joanne Sugiyama says

    January 7, 2021 at 7:18 pm

    I have a silly question! Would you recommend brewing the extract in say a larger 32 or 64 oz mason jar and then transferring it to smaller jars for use once ready? The smaller jars I have are amber and my concerns are:

    1. Using large mason jar – if I use a large mason jar, then the entire batch is ruined, but then I would have to transfer the finished product to smaller jars once ready.
    2. Using smaller amber jars – if I start with smaller jars and one bottle is ruined, it doesn’t affect the entire batch however I’m thinking it might be difficult to tell if a batch is ruined if I cannot see through the amber color on the smaller bottles. Or would it smell bad too?

    Appreciate your help!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 10, 2021 at 10:06 pm

      Hi Joanne, I always make my extract in large jars and then transfer it to small jars later. I have never had a batch go bad. It “can” happen but it’s pretty rare – check for “off” smells and if there’s any growth under the lids. Keep the beans submerged in alcohol and keep the jar sealed and you should be good to go.

      Reply
  9. Avocadess says

    January 3, 2021 at 9:42 am

    I ran into a woman on YouTube who always brews her vanilla extracts for 3 years. I have also heard of people who start using their extract after only 3 months, but I think of 6 months as a minimum. I use cheapest of the Russian vodka because I want to avoid any GMO ingredients being used for vodka. Hearing that in 3 years’ time the vanilla is so much better, I am continuing (now in rum) for another couple of years with the next batch. I also plan to experiment a little bit with putting some of my less-strong extract in a high-speed blender with a few vanilla beans and then straining through a nutmilk bag to make sure I get all the vanilla goodness out possible. I have purchased only vanilla beans from Madagascar — from a couple of difference sources in 2019) and they are expensive so I plan to get every drop of vanilla flavor possible out of them!

    Reply
  10. Alex says

    December 9, 2020 at 8:30 pm

    what kind of alcohol can i use?? RUM? WHISKEY? or is it just VODKA? i dont drink so i wouldnt know whats the difference.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 9, 2020 at 10:08 pm

      Hi Alex, if you look at the recipe it says the most popular options are vodka, bourbon, brandy, or rum.

      Reply
      • Alex says

        December 10, 2020 at 3:12 am

        the type of alcohol define any flavour?? or they all have the same results?

        Reply
        • Kimberly @ The Daring Gourmet says

          December 10, 2020 at 7:28 am

          Vodka has the most neutral flavor and the other kinds will each contribute their own distinct flavor (vanilla-infused rum, vanilla-infused brandy, vanilla-infused, bourbon, etc). It’s purely a matter of personal choice as to which one you use.

          Reply
          • Alex says

            December 12, 2020 at 9:01 pm

            thank you for ur patience lol, since i dont drink, i wouldnt know what flavour goes well with what.. what about tequila?

            Reply
            • Kimberly @ The Daring Gourmet says

              December 14, 2020 at 10:32 pm

              Hi Alex, yes you can use tequila if you like. You can use any alcohol of your choice as long as it is 80 proof.

              Reply
            • JanP says

              January 3, 2021 at 4:47 pm

              You might want to try small batches (maybe 1 cup each) of several types of alcohol to see what you like best.
              My experience so far has been that tequila, moonshine, and gin were awful(just my opinion). Sour mash whiskey, bourbon, and rum were good. Most recently, I used Jameson Irish whiskey for an excellent Irish Creme sort of taste and Southern Comfort was sweet and good also. Vodka works too.
              Have fun with it!
              PS I don’t drink either, so it’s been trial and error.

              Reply
  11. Renee Jacobson says

    December 8, 2020 at 3:49 pm

    Is there a particular type of bourbon to use for the vanilla?
    Also, have you used beans from the Madagascar Vanilla Company or beans that have already split or been cut?

    Thank You

    Renee Jacobson

    Reply
    • Kimberly @ The Daring Gourmet says

      December 8, 2020 at 7:28 pm

      Hi Renee, not really, it’s purely personal preference what kind of bourbon you want to use. I have only used whole beans, not any that have been pre-split or cut.

      Reply
  12. William Joyce says

    December 3, 2020 at 4:27 pm

    Suggestion to those making extract as a gift for this Christmas. You know how Christmas presents sometimes have a note. “Don’t open till Christmas”. I recommend that if you are giving it for Christmas 2020. Just write “Best first use Christmas 2021. Patience will be rewarded!” Merry Christmas! or some variation. Anyone that would appreciate being given homemade vanilla extract will understand.

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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