How To Make Vanilla Extract
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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. 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, a homemade Christmas gift, or for any occasion you want to send the message “I’m thinking of you.”
Vanilla Extract Ingredients & Equipment
To make homemade vanilla extract you’ll need the following which we’ll discuss in more detail further down:
- Vanilla Beans
- 80 proof alcohol
- Glass jars
- A funnel
Single Fold vs Double Fold Vanilla Extract
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 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 while 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 just as well.
The Best Jars 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 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 Jars
The best, easiest way is to use a small funnel. 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. 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 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. 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. 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.
How 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. 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 my:
- Candied Ginger
- Candied Orange Peel
- Golden Syrup
- How to Make Chipotle Peppers
- Chipotle Peppers in Adobo Sauce
- How to Make Paprika
- Preserved Lemons
- How to Make Lard
- How to Make Beef Tallow
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How to Make Vanilla Extract
Ingredients
- 5-6 Madagascar bourbon vanilla beans
- 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Loved seeing installment 3 and you are hard workers for sure. And……I really enjoyed seeing how vanilla is made. Geneva
Thanks, Geneva! :) The Micro-dwelling Project is slowly coming along…we’re anxious for it to be done!
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.
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!
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.
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!
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?”
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.
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.
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
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.
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
Hi Nicki, I’d use the same amount of beans. I’ve done the same thing with rum.
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
What a great tutorial. And those bottles are gorgeous. Gosh, I want to gift this to so many people!
Thank you. This will make great gifts for next year.
Great tutorial! I’ve made this with bourbon in the past as well :)
What is the shelf life of this vanilla ?
Hi Gabriela, it pretty much lasts forever and only gets better with age.