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
MARK LEITER says
Hello, I am interested in making my own extract, but I do not want to do this unless I can make extract that is as good or better than gourmet extracts such as Heilala or Nielsen-Massey. In doing research I read an article that claims soaking vanilla beans in alcohol and then waiting as is stated in this and other recipes I have seen, is not extract at all but rather is vanilla infusion. True vanilla extract requires commercial grade equipment. I will add a link to that article. Can I ask your opinion of this claim? Also, do you say that making vanilla extract in the way you suggest will make a finished product as good or better than the gourmet extract available? Thanks
Carrie Howe says
What brand of brandy would you suggest? I used vodka my first time, but would like to try brandy next time 😊
Kimberly @ The Daring Gourmet says
Hi Carrie, I’m far from an expert on brands of brandy – perhaps one of our readers can chime in.
Mike says
Can you use 151 proof grain alcohol
SueV says
I actually have an experiment going now with 1 ounce of beans and 1 cup of Everclear, 151 proof, started on 3-16-2021. Nice extraction, dark in color but clearer, cleaner looking than when I use Vodka or brandy. Smells really good, true vanilla smell. Won’t know until I cook something with it, or sample in milk or yogurt, but I want to wait a little longer. I do have concerns about high alcohol content in recipes, but can always report back when I try it. Professional vanilla makers use high alcohol content, then mix with percentage of water after extraction, but I want to see how this works with out doing that. Actually have several experiments going right now as bean prices dropped this year,making it worth giving it a try.
Claudia Di Mele says
Very informative. Thank you. Great recipe. I can’t wait to try it. Any suggestions for a decent bourbon to use?
Joseph Accordino says
How do you replenish for the amount you use (do you just add the same amount of vodka)?
Kimberly @ The Daring Gourmet says
Hi Joseph, yes I just replenish the same amount I use.
Penny says
Hi. I’m in Australia. What is your cup measurements in MLS (mls) please? I think the UK is. different again from the U.S for fluid oz’s. too. Do you know as I’m not 100% sure. Thank you for your wonderful recipes : )
Kimberly @ The Daring Gourmet says
Hi Penny, a U.S. cup is 250 ML or fl oz.
Fernando` says
1 US Cup is 240ml :D
Ha says
I’d really like to try this recipe but I’m not sure I understand it.By 80 proof, do you mean 80% alcohol?
Kimberly @ The Daring Gourmet says
Hi Ha, 80 proof is 40% alcohol.
jack burton says
There are many videos showing how to make vanilla extract more quickly using the electronic pressure cooking method that is now so fashionable. It would be interesting to see a head to head taste/quality comparison (all other things being equal) after six/twelve months of resting.
Cindi D says
When transferring the extract to individual bottles; do you then take the beans in your larger jar and place them in the smaller bottles and fill?
Kimberly @ The Daring Gourmet says
Hi Cindi, that’s what I do, yes. That way the extract can continue to draw out flavor from the beans over time. I also like the way it looks with the bean/s in the bottle.
Kimberly Markey says
I just made a batch of vanilla extract using Madagascar beans and another batch using Tahitian beans. I had to use the entire pack of Madagascar beans because all 26 beans weighed just a hair shy of the required weight for two-fold vanilla. That was surprising. The entire pack of Tahitian beans was just a hair shy of the weight required for the single fold vanilla, which was 10 beans. That was surprising as well lol. I was hoping to get more than one batch out of each type but oh well, we will see how it goes. I love your site though. So many great recipes and tutorials. Usually I dont read the articles on recipes I find online but I really enjoy reading yours, they are so informative. I am so anxious to try so many of your recipes but I will have to pace myself. At the top of my list are golden syrup and cream of mushroom. I’m going to try and squeeze in a couple of others this weekend.
Kimberly @ The Daring Gourmet says
Thank you so much for the kind compliment, Kimberly! :) I hope you enjoy all of the recipes you try and would love to hear what you think of them!
Deb says
Help! I’ve been reading up on this and am ready to try making my own vanilla extract. Gotta admit I’m nervous. I’m torn between using Everclear diluted with distilled water or using vodka. Which will have the most vanilla taste with the least alcohol taste?
Ruth Ann says
I love the taste of drambui and am wondering if it is suitable for making vanilla extracr. It is 80 proof. Thanks!
Kimberly @ The Daring Gourmet says
Hi Ruth Ann, at 80 proof it’s definitely suitable, so if you like that flavor go for it!
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
Annie says
You will want to do the entire bean. The entire bean will go into your alcohol. 😄
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.
Annie says
Beans can vary in weight. Add a couple more beans to reach the .8 oz. You can also try using the weight in grams because ounces can be off more than grams.