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. Â Seriously, who wouldn’t be happy to receive a bottle of this? Â 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.”
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 ExtractÂ
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 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.
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 and generally yields the most flavor.  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 great as well.
The Best Jars For Vanilla ExtractÂ
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 JarsÂ
The best, easiest way is to use a small funnel. Â 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. Â Now your job is simply to give it a shake every now and then during the ripening process. Â It will become very dark within just a few days. Â 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. Â 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. Â 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.
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!
- Let the beans dry out for a few days until they’re totally dry.
- Place them in a container or ziploc bag of sugar. Â 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 our:
How to Make Vanilla Extract
Ingredients
- 5-6 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 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
mobasir hassan says
Really appreciate the way you made this. Excellent there is more to learn from this article. Very helpful for us who work in hospitality industry as well. I am looking forward for more such in future too.
Nadine M says
Hi Kimberly, I have some bottles started in August and they are starting to smell devine! I want to give them as Christmas gifts so I’ll tell them they’ll have to wait until February at the earliest. Because it’s double fold should I have another label stating to use half the amount of extract a recipe calls for?
Kimberly @ The Daring Gourmet says
Wonderful, Nadine! Using half is optional; I like to use the full amount for even better flavor. But yes, you can certainly include that info as an option to let people know that since it’s double fold they only need to use half.
Linh says
Hi! I followed your instructions to make my own vanilla extract. It’s been a week now and I notice there’re white things that look like flakes floating inside the bottle. I also noticed those thingy along the line where I split the beans. It looks like mold but I use 40% alcohol vodka so I’m not sure if it’s mold or not. Is it possible that the beans grow mold inside vodka?
mary ann field says
I weight 25 grade A Madagascar beans (5.5 – 6.25 inches average) coming from a reputable Vanilla Bean merchant and the whole lot came to just under 2 oz or 0.0772 oz/bean. Using this weight per bean and your commercial ratios, it would take 10.5 beans to make a cup of single fold and 18+ beans to make a cup of double fold. This is about twice as many beans as your recipe calls for. Perhaps your beans are longer, say 7 inches but that would still not account for the discrepancy. Comments?
Bre says
You might want to point out that commercial vanilla extracts are generally up to 65% water that is the main ingredient then the alcohol & vanilla. So homemade is much much stronger so you may not need as much in your recipe. And since the beans are about $2.2.25 for the Madagascar beans 5-6 for 8 ounces is very costly. You can cut that down by half & still have a far superior extract than anything you get at the store.
Amy says
This is misleading. Commercial vanilla requires a 35% or greater alcohol content, so 65% or less water content, but that doesn’t mean they take vodka and pour that in for 1/3ish of the liquid and then add water for the other 2/3rds. A 70 proof bottle of alcohol is 35% alcohol/65% water (80 proof is 40% alcohol/60% water). So using your bottle of 70 or 80 proof vodka, you’re using use as much water as the commercial manufacturers.
Bakingcareofbusiness says
I ended up with an extra grade A vanilla bean and knew it would most likely dry out before I had a chance to use it. I cut it up, put it in a 2 ounce glass bottle, filled it with vodka and 4 weeks later it smells divine. Could this be ready to use because the ratio of bean to vodka was high?
Kimberly @ The Daring Gourmet says
You can start using it if you like but as good as it smells now it will get even better over time!
Bakingcareofbusiness says
I keep hearing about Ina Garten’s Perpetual Vanilla Extract. So many internet postings says to decant from your brewed vanilla extract, then top your large batch off with alcohol to cover the beans, let that sit for X months, then you’re ready to decant again. Supposedly the vanilla extract gets very potent so that when you decant some, then top it back up/off you’ll always have vanilla extract from the beans until they literally disintegrate. Can anyone verify this?
Kimberly @ The Daring Gourmet says
Yes, you can do that and I often top off my largest bottle after I remove some the extract, but subsequent batches will never be as potent as the first. The vanilla beans only have so much to “give” and with each subsequent “topping off” you’re further diluting the potency of the bean and original batch of extract. It’s the contents inside the beans that the produce the flavor, not the outer bean pod itself.
Jo Anne says
If you have double-fold vanilla extract, and you can use less in recipes, do you cut the amount used in half? Is there some rule of thumb for this?
Also, I keep looking, and I’m probably using the wrong search terms, but I’m trying to find out about treating jars and containers both for extracting and bottling…you know like sterilization and what not. Any recommendations?
Kimberly @ The Daring Gourmet says
Hi Jo Anne, yes you can just cut the amount in half. Or use the full amount if you want a more vanilla flavor. To sterilize jars two common options are to either boil them for 10 minutes or some dishwashers have a sterilizing option.
Mikko's Mom says
For what does one use vanilla sugar?
Kimberly @ The Daring Gourmet says
Hi, you can add it to baked goods or anything else where you want some vanilla flavor.
Barb says
Coffee, tea; basically anywhere you use plain sugar.
Laura says
Has anyone tried this with all 3 bean types in one jar?
Kimberly @ The Daring Gourmet says
Hi Laura, you certainly can but the subtle flavor differentiations of each variety will be lost.
Terry says
I tried making my own extract. Bought a bottle of Kentucky Bourbon and a bottle of Absolute Vodka and put in about 60 Madagascar vanilla beans per bottle, some were whole, some I split. I let them sit for 2.5 years, every week shaking them, made sure the alcohol covered the beans. Just opened the bottles, removed the used beans, tasted the extract and tastes like pure bourbon and vodka. No smell of vanilla just alcohol. Can they be saved?
Tim in Texas says
Terry, I bought a 750 mil of cheap vodka Less then $6 a bottle. I added 20 beans, this was in July of 20. Now Nov 11th and it smells great for vanilla, but will not use for a bit more. In Sept. I bought some 8 oz jars. did 3 vodka and 1 with Crown Royal. The Vodka ones smell vanilla, but not as good as 750 ml. The crown royal smells like Crown but with vanilla. Will leave them for more also. Or gift them out???
Christina says
Hi. My shop-bought vanilla extract is sweet and contains sugar as well as alcohol. If I just use the gin or wodka, it doesn’t taste sweet but alcoholic! What is the right product for cooking and baking?
Kimberly @ The Daring Gourmet says
Hi Christina, the standard vanilla extract used by professional and home cooks alike for baking is made with just alcohol, no sugar. The alcohol flavor is eliminated during the baking process.
Nat says
Hi, do I need to wash the vanilla pod before I cut ?
Kimberly @ The Daring Gourmet says
Hi Nat, no you don’t need to wash them.
Patty says
Where can these brown bottles be found…Amazon? Thanks – a very informative and helpful site!
Kimberly @ The Daring Gourmet says
Hi Patty, I link to the ones I use in my blog post. For example, here are the 4 oz brown bottles.
Patty says
Got ’em – PERFECT!!!!! Thanks, Kimberly!
Be safe and well :)
Rob says
When I put the beans into the 4 oz. jars will they spoil? You say to make sure the beans are covered to start. I just want to be sure they will not spoil as the jar is used.
Phyllis says
I wondered the same thing Rob. As you use the extract the bean stalk will be exposed to air. So will this create the same issue you want to avoid when you are making the vanilla?