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
Chamila says
hi kim, i read somewhere on the net that when giving away small bottles of the homemade vanilla extract, its best not to include a small piece of vanilla bean in it. The reason is because once the person starts using it, the part of the bean unsoaked anymore, can develop mold. Obviously we cannot expect the person to know that and hence, better not include it and strain.
Have you heard of that or experienced it?
thanks for advising!:)
Kimberly @ The Daring Gourmet says
Hi Chamila, that makes sense though I’ve never experienced it. Probably because the bean has been so drenched in alcohol for so long. I do know of at least one commercial brand though that sells their vanillas with a bean in it and I would think that if there were any potential for molding they wouldn’t leave it in there because of liability reasons. It’s a good question though. I guess to be on the safe side you can let the gift recipient know to “discard vanilla bean once opened” and maybe even write it on the gift label.
Randi says
I’d like to start the brewing directly in my 4oz bottles and bought a 25 count grade B Tahitian vanilla bean pack. I don’t have a digital scale to determine the ratio of beans to each small bottle .. Would 1 bean to 4oz bottle brew to a decent single fold level? I want to start this year’s Christmas gifts now.
Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Randi, that’s a tough one because beans all vary in size and weight. Does your package of vanilla beans give a total weight in grams or ounces? If so, 4 ounces is 1/2 cup and for single fold you’ll need about 11 grams of vanilla beans per bottle. You can take the total weight of the package and divide it by 11 to know how many 4 ounce bottles it will yield.
Emmi says
Hi it’s me again, I’ve been revisiting your post to re-read and I had another question. So how many beans did you use for your quart size jar in this blog? It’s hard to see viewing the pictures, but I thought I counted approx 14 vanilla beans? I’d like to make a large batch some time myself.
Kimberly @ The Daring Gourmet says
Hi Emmi, don’t use the picture as your point of reference, vanilla beans all differ in size and the quantity you’ll need isn’t based on the number of vanilla beans but rather their weight (you’ll need a scale to weigh them). For double-fold vanilla (which is what I recommend for the best flavor), you’ll need 1.6 ounces (44 grams) per cup of vodka.
Emmi G. says
Hello, I have just run across this recipe for homemade vanila extract while doing a search via Pinterest. I recently just purchased a 5 pack of the Madagascar Bourbon Vanilla beans via the Beanilla.com. I am a OCD baker when I am at home, no seriously I find myself baking something like a cake or a pie at home maybe once or even twice a week….. And I don’t have enough people to eat my baking so I end up giving it away to friends and family whenever possible, my husband just can’t keep up with my baking obsession. So that being the case I do in fact burn through a LOT of vanilla extract. I find myself using the Spice Islands brand because I live in a very rural area that doesn’t carry high quality brand named extracts at all. If I wanted to try a “high quality” brand I would need to go into a larger town or even into Chicago. I am very intrigued by this post and even after reading the directions that the Beanilla.com give for creating Vanilla extract. I am certainly going to be trying this once I run out of my Spice Islands vanilla extract. I am not sure it is wise for me to buy a ton of beans in large bulk quantities yet, I am still just discovering this method of furthering my self taught cooking/baking experience. I am very excited to be branching out into this world of vanilla bean extraction and I will be saving this recipe in my Pinterst board for future reference. Any additional/new information based on personal experience I would be very much appreciatative to learn about.
Needless to say I will be now on a quest to start creating my own vanilla extract at home, so that I can have an supply whenever I need it and not have to buy it from the local grocer. Although what little research I have done thus far I do have one question that I haven’t found the answer to yet, and maybe you might know since you and apparently others have so much more first hand experience and knowledge…..
After creating a batch (small or large) of vanilla extract, is it best to remove the beans from the extract liquid than store it? And also, can I continue to replace the alcohol in the extraction vessel (mother jar) as I like to think of it? So like say I make a 1 quart jar but only use a few ounces of it to bottle separately, can I than fill the mother jar with more alcohol to keep the beans moist and from drying out? This is all assuming that I have at least waited 6 months prior to bottling or using said batch of extract.
I hope my questions make sense.
Sooooo looking forward to reading responses and others experiences. Super excited over here in IL. It’s like a whole new hobby has just unfolded for me, as I was wondering what my next “kitchen project” would be. Thank you so much for your kind words of inspiration and dedication to helping others explore this method of cooking/baking evolution/revolution.
Kimberly @ The Daring Gourmet says
Hi Emmi! I’m with you all the way, making homemade extract IS exciting! :) I have several jars of it “brewing” right now and come this December they’ll be 12-month aged vanilla and rum extracts. To hopefully answer your questions, I usually leave the vanilla beans in the jars they entire time, even in the bottles I give away as gifts, because the flavors only continue to develop over time if you leave the beans in. Once I’ve used up all the extract, then I’ll use the beans for things like vanilla sugar. Replacing the used extract with alcohol: I don’t do that because it dilutes the extract and will make it weaker. What I do is have a couple of batches brewing at all times – one that’s ready to be used and the other that’s still developing so it’s finished by the time the first batch is gone.
Happy extract-making! :) Best, Kimberly
demi says
hi.i was wondering can i grind to powder the grade b vanillas i have?or i should buygrade a and dehydrate them abit?also is it best to have vanilla smell to make double fold or 3fold because i made single fold and didnt smell much of vanilla…..
Kimberly @ The Daring Gourmet says
Hi Demi, I’m not entirely sure what you’re asking – why would you want to grind the beans to powder? And yes, double and triple fold will have a stronger vanilla aroma.
Geneva says
Loved seeing installment 3 and you are hard workers for sure. And……I really enjoyed seeing how vanilla is made. Geneva
Kimberly @ The Daring Gourmet says
Thanks, Geneva! :) The Micro-dwelling Project is slowly coming along…we’re anxious for it to be done!
Sue V says
This is strictly my opinion, the double strength vanilla, especially the Tahitian imparts more vanilla flavor than when I used to make just a single version of the same.. I particularly notice the sometimes overwhelming vanilla when making a cheesecake, so much so that I have reduced the amount of vanilla by half in the recipe I use. My favorites are the Mexican especially in anything chocolate, the more smokey woodsy flavors come through better now that I make only double strength enhancing the chocolate flavor. So my opinion is yes I notice the difference. Two instances one just yesterday, my sister-in-law was here she asked me for more vanilla as she ran out over the holidays and bought one somewhere she had enough of mine to make one batch of cookies she used the purchased one in the other batch. She said the batch with my vanilla was superior and she notices a difference. My elderly neighbor is an avid cook, used to be a baker for many years she told me that a Tahitian-Madagascar blend I make is the best thing she has ever used and when I order my next batch of beans would I get enough for her and help her duplicate what ever I did to get it that way. Both of the vanillas given to them were double strength, aged one year. So not only am I seeing a difference but others are seeing the difference. This is how I make mine. I weigh then split then cut the beans in inch pieces, I heat the vodka in the bottle in a large pot of hot water to about 90 degrees, add the beans, leave it on the counter and shake it every time I go by for a week. Put it in a dark cupboard, stays about 65-70 degrees in there all the time, shake the bottle good once a week. I start checking it at about 11 months, 12 months is excellent. I triple strain the beans through gold coffee filters and bottle it. I use only dark bottles for brewing and bottling,and use only Beanilla.com for beans. So my opinion is yes, there is a difference in the doubles verses the singles, for a home brewer, I have only doubles now so nothing really to compare it to. My opinion is that the vodka you use makes a difference in the finished product also, I use different vodkas for different vanillas, Used to be only Sky for Tahitian, but now I think I like the Titos better. I have my favorites for different beans. And I don’t use cheap vodka.
I know the test kitchen did a test on artificial vanilla vs real vanilla but I have not seen anything on double strength not imparting more vanilla taste. I would beg to differ on that one, but the cost part, it’s not cheap but still cheaper than buying it. Rodelle recently released an ultra premium vanilla $50 for 6.75 ounces, two-fold, would’nt we like to try that one.
Not sure if this answered your question but I am a little passionate about the vanilla.
Kimberly @ The Daring Gourmet says
Hi Sue, thank you so much for your insights. I hadn’t seen that particular review by America’s Test Kitchen either, only the one you mentioned about artificial vs. real. I agree, I’ve certainly noticed a difference between single- vs. two-fold vanilla. I haven’t noticed a significant difference though in the outcome of the vanilla based on the brand of vodka – perhaps if I did a side-by-side taste comparison of the vanilla straight out of the bottle I would, but I haven’t noticed a difference in the actual baked good. Making vanilla extract really is a rewarding thing and I’ve been enjoying experimenting with different blends. A few days ago I got another batch going for next year of vanilla-infused spiced rum. It’s already smelling wonderful and I can’t wait to use it the end of the year. Rodelle’s $50 vanilla: Well, maybe some day when I have an extra $50 to blow I’ll try it, but I’m not exactly chomping at the bit ;) By the time 12 months rolls around the homemade stuff is pretty darn amazing. Thanks again for your input and sharing your experience with us, Sue, and happy brewing!
SV says
Perfect revision. I have been making my own extract for 15 years, I have experimented and learned a lot through trial and error and research. Can I make it better, healthier and cheaper than if I buy it all ready made is my mission on a lot of things. I just bottled a Tahitian and a Madagascar in Titos (certified glueten free) vodka especially for a friend who’s daughter is severely glueten intolerant. Titos vodka is corn based, the extract is excellent, a sweeter after taste and smell. I used the Tahitian in Mexican snow ball cookies and the vanilla flavor was very pronounced. I will be using Titos again. I am thinking about trying a batch in oak barrel, it sounds interesting. Beautiful website, you work very hard at it I am sure and it shows your photos are excellent. And I must thank you again for the marzipan recipe my favorite find for better, cheaper and healthier in 2015.
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, SV, and I’m so happy you found my site! The oak barrel method sounds absolutely fabulous, what a brilliant idea. I just picked up some spiced sweet rum a couple of days ago and will be making a batch in that for next year. Next in line are some Tahitian and Mexican vanilla bean variations. Happy New Year!
Kimberly @ The Daring Gourmet says
SV, with your 15 years of expertise I’m curious what your thoughts are on this. One of my readers emailed me a question about America’s Test Kitchen’s analysis of single versus double strength vanilla extract (which I haven’t seen or read). Here’s what they wrote: “Their analysis was that the additional
cost (double the # beans used in the crushing) did not result in a doubling of the strength of the vanilla taste. Do you have an opinion on their comment? And possibly homemade gives different results as their test was for commercially made?”
SV says
As I found my favorite recipe of the year from your site (home made marziipan) I don’t mean to be critical, but you may want to do a little research on weights and measurements for double strength vanilla. These proportions are no where near the amount of beans it takes to make a double strength extract. FDA guidelines are 13.5 oz. of beans per gallon of alcohol, for a single strength. Home cold extraction would be 1 ounce of beans per cup of alcohol, 2 ounces of beans per cup for a double strength. The link you give to buy beans a 4 ounce package even gives these same measurements, place all 4 ounces of beans in one quart of alcohol. You are instructing 5 beans per cup, no where near even a single strength. That is why extract is so expensive, it takes a lot of beans and patience, I don’t touch mine for a year. The best vanilla I ever made steeped for 2 years. Try using these measurements you will see a big difference. And for safety sake sterilize everything, especially the bottles for decanting the vanilla.
Kimberly @ The Daring Gourmet says
Hi SV, thank you for the comments. It did occur to me that simply recommending the number of vanilla beans to use would vary the results since vanilla beans come in different sizes. I’ve revised the instructions and cost breakdown based on weight for better precision. My cost breakdown is based on how much single-fold vanilla extract (13.35 ounces per gallon)is produced by 1/4 pound of vanilla beans. For the sake of simplicity (it doesn’t effect the cost much) I’ve rounded it down to 13 ounces and that produces just under 5 cups (40 ounces) of extract. Because it’s cheaper to buy beans in bulk (1/4 pound instead of 15 beans or so), the revised breakdown is now actually cheaper than it was previously. A 4-ounce bottle of homemade single-fold vanilla extract is only about $4.58. And a 4-ounce bottle of double-fold is $9.16. Homemade is vastly cheaper than store-bought.
I agree with you 100% about aging the vanilla extract. I make a huge batch every year to use the next year so that I’m always using 12-month aged vanilla. No doubt about it, the older it is the more superior the taste.
Nicki says
I only have grade A beans and want to make extract. I have Titos vodka at 40% alc. How many beans per 8oz would you recommend if using grade A beans? 68 beans are in a 1/2 lb of these grade A vanilla beans. I am going to get grade B for another batch, but would like to use these up. Any help would be appreciated. Nicki
Kimberly @ The Daring Gourmet says
Hi Nicki, I would use the same amount of grade A beans as I would grade B beans and that’s about 1.6 ounces (44 grams) per 8 ounces of vodka. That’s for double fold vanilla and I usually make it even stronger.
Nicki says
Thanks for the quick response. One last thing, if I am using bourbon (at a higher % alcohol than vodka–90%) would I use the same amount of vanilla beans at 1.6oz per 8oz or would I use more beans? Nicki
Kimberly @ The Daring Gourmet says
Hi Nicki, I’d use the same amount of beans. I’ve done the same thing with rum.
Kim says
Hi SV, How do you sterilize the 4oz. decanting bottles? I just bought some on Amazon for my homemade vanilla. The mouths of the bottles are so small, I have no idea how to clean them! Thanks! ~Kim
Sarah Walker Caron (Sarah's Cucina Bella) says
What a great tutorial. And those bottles are gorgeous. Gosh, I want to gift this to so many people!
Miranda says
Thank you. This will make great gifts for next year.
Brandon @ Kitchen Konfidence says
Great tutorial! I’ve made this with bourbon in the past as well :)
Gabriela says
What is the shelf life of this vanilla ?
Kimberly @ The Daring Gourmet says
Hi Gabriela, it pretty much lasts forever and only gets better with age.
Christiane ~ Taking On Magazines says
I’m one of those people who inhale deeply every time they take the cap off the vanilla. I adore the stuff but I’ve never made it at home. Thanks to you, I’ll change that for 2016!
Nutmeg Nanny says
I love making vanilla extract! When I got married my best friend made 50 bottles of homemade vanilla extract for my wedding shower favors. It’s so good and perfect for all this Christmas baking.