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 homemade Candied Ginger and Candied Orange Peel!
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
Phyllis says
When you are weighing the beans to determine how much to put in the alcohol do you weight the entire been stalk or just the scrapped out vanilla beans? Thanks
PJ says
This is a wonderful tutorial on making homemade Vanilla. I just joined a vanilla bean Co-op and awaiting my first batch of beans. I’m hoping to make both vanilla and vanilla paste. After reading so much on “how to”, I found beans can be used again like in vanilla sugar. My first experience with the vanilla sugar was in Cypress and I fell in love with it. Cost of beans is going to be stretched if you can reuse these gems. I’ve also had the opportunity to visit Sri Lank many time, but I wasn’t all that ‘savvy’ and didn’t realize I’d be this interested in vanilla. I can’t wait for my delivery to get started. Thank you for all the information you provided, it’s well written and easy to understand :)
Olivia says
Hi,
I weighed 6 beans and it was only .3 oz.
Is this recipe for a less potent extract than single fold, which is .8 oz per cup? Or am I doing the math wrong?
Thanks!
Olivia
Mark says
No, your math is spot on. You need .83oz of beans per cup for single fold however many beans that ends up taking. I verified the FDA information on vanilla extract, but noted there is another calculation for beans that are over 25% moisture which means that extra moisture doesn’t count toward the total bean mass. I’ve seen many extract recipes calling for far fewer beans than mine requires which makes me wonder where they are finding those enormous beans.
To get single fold, you will need roughly 16 beans of the size you have per cup.
Joseph Caruso says
It is less, but that .8 oz weight is for commercial sources that only age it for 8 weeks or less if heated. If you leave it marinating for 6 months, a year or more it will actually be more potent than store bought.
Jen says
Hi Kimberly,
Thank you for such a great blog post! I’m thinking about starting a tiny, online shop selling vanilla I’d be making. My plan is to make only 2x fold, use Everclear 190 cut 50/50 with distilled water and also white rum. As well as some other alcohols with a variety of high-quality beans I’m finding access to. I live in New Hampshire and I’m in a self-regulating kitchen town with lateral homestead kitchen abilities. Do you know what I might have to do to be able to start selling when it’s ready? I’m not finding anything helpful online and anyone I’ve contacted at the state food departments have yet to return any calls. I see so many places on Etsy selling but they don’t look legit. I don’t suspect I’ll be making much at all, though I’d love to, I think the under $20,000 a year mark they list is a wonderful goal to reach for and if I surpass that, well now that’s a good problem to have if you ask me :) Thanks again for the wonderful info & photos!
Kimberly @ The Daring Gourmet says
Hi Jen, from a state law standpoint or just logistically? Some states make it more difficult than others. In my state (WA) you have to apply for a license under the Cottage Act/Cottage Food Law to sell anything, even the smallest of quantities, and even then you’re not allowed to ship anything, you can only sell the products locally and in person. So that greatly limits the options for where and how to sell your products here. Otherwise here in WA you have to apply for a regular commercial license which involves having to have a separate commercial kitchen that’s inspected and approved by the state health department, you also have to have a state inspected and approved storage space where you keep all the items involved stored, etc. In short, it’s a headache and in many cases makes it a downright impossibility for entrepreneurs to start a business. So depending on what kind of license your operating under and what your state’s regulations are, you may only have the option to sell them at your local farmer’s market or from a booth at other random events.
Mike says
Hi Jen, the $20,000 limit is the point in which they (etsy,paypal, etc…) are legally required to issue you a 1099-K which means they also give that form to the IRS. Anything under that (it’s $20,000 AND 200 sales by the way) doesn’t generate the 1099, but it is still legally required to report as business income. You get to also deduct business expenses, cost of goods, home office expenses and a ton more…
Pat says
Could I just add the beans directly to a quart or a pint of vodka, and use it for the bottle to make the extract in.
Kimberly @ The Daring Gourmet says
Hi Pat, you bet, there’s no need to transfer it to smaller bottles unless you specifically want it in smaller bottles (e.g. giving as gifts, takes up less room in the kitchen cabinet, etc).
Glen says
Do you filter or strain the extract when pouring it into the smaller bottles? If not it would appear that the seeds and sediment will flow into the smaller bottles.
Kimberly @ The Daring Gourmet says
Hi Glen, I do not filter or strain it, I like to leave the vanilla seeds in my extracts, but that’s just my personal preference and you are welcome to strain it.
chris Herring says
What if I wanted to temper the flavor of bourbon by using 1/2 bourbon and 1/2 vodka?
Kimberly @ The Daring Gourmet says
Absolutely, Chris, go for it!
Joy says
Can I just slice the vanilla beans in half before adding vodka? This way the beans stay submerged for a longer time even if I keep on using the extract.
Shona says
80 Proof alcohol is not easy for me to get. Can I use 40 proof?
Adam says
80 proof is 40% alcohol. This is standard for vodka, rum, brandy, whiskey, etc. Remember that proof is double the percentage. Therefore, if 200 proof was a thing, it’d be 100% alcohol (the most you you can find is ~95% because it’s really hard to remove all water from alcohol).
Dianne says
Would it be ok to just scrape the vanilla beans and everything back into the vodka bottle until it’s done???
Kimberly @ The Daring Gourmet says
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.
Paula says
Did you mean instead of placing in a mason jar? Can you just put everything in the bottle of vodka? I have the same question.
Kimberly @ The Daring Gourmet says
Hi Paula, it doesn’t matter what kind of bottle you use. And you can either keep the finished extract in the larger bottle or transfer it to smaller bottles depending on your preference.
Jera says
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?
Joe says
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.
Jana Rinard says
100% this!! You can’t make pure clear vanilla. It will be artificial
Eric says
I dont have a scale, how many beans = .8 oz
Thanks
Mucyo Evrard says
Hi, how can I make a good extract without alcohol? I used to drink but now I don’t.
Kimberly @ The Daring Gourmet says
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.
Anita Menendez says
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?
Kimberly @ The Daring Gourmet says
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.
Joanne Sugiyama says
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!
Kimberly @ The Daring Gourmet says
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.
Avocadess says
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!
Alex says
what kind of alcohol can i use?? RUM? WHISKEY? or is it just VODKA? i dont drink so i wouldnt know whats the difference.
Kimberly @ The Daring Gourmet says
Hi Alex, if you look at the recipe it says the most popular options are vodka, bourbon, brandy, or rum.
Alex says
the type of alcohol define any flavour?? or they all have the same results?
Kimberly @ The Daring Gourmet says
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.
Alex says
thank you for ur patience lol, since i dont drink, i wouldnt know what flavour goes well with what.. what about tequila?
Kimberly @ The Daring Gourmet says
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.
JanP says
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.
Martha A Nedom says
Alex, the reason you should only use vodka is because vodka has a very neutral taste. You want to taste the vanilla, not the vodka..
Renee Jacobson says
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
Kimberly @ The Daring Gourmet says
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.
William Joyce says
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.