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
Debbie Fahrenthold says
Is it necessary to filter before final bottle presentation? I filter my Kahlua, but that’s more for drinking. I’ve not seen any mention of filtering.
Kimberly @ The Daring Gourmet says
Hi Debbie, no, there’s no need to filter it.
Judy Ummel says
When I look on-line for vanilla beans, some day “very dry”….is that good or bad??
Kimberly @ The Daring Gourmet says
That’s interesting, Judy, I don’t think I’ve come across that before. Maybe some of our readers can offer some better insights than I can.
Joanna Darden says
There are so many comments and you may have addressed this in previous comments so I apologize if you have. Where can I buy the vanilla beans? I live in a small town and we don’t have any here. Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Joanna, your best option will be to purchase them online. For example: https://www.amazon.com/gp/product/B0187M7M94?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B0187M7M94. (Currently the grade B beans aren’t any cheaper than the grade A beans. And they’re both extremely expensive, prices have skyrocketed, but it’s still cheaper to make your own.)
Nadine says
I think there are vanilla flavored vodkas and vanilla flavored Bacardi I wonder how that would turn out?
Kimberly @ The Daring Gourmet says
Absolutely, Nadine, those are both great choices.
DIANE H says
I just followed your recipe but I have a question, as of right now the beans are sticking 1/2 inch or so out of the vodka, will they sink in time as to not mold, should I force them down or do I not worry about it?
Kimberly @ The Daring Gourmet says
Hi Diane, they should be fine, my occasionally stick out a bit too but as you shake them a few times the first few weeks they’ll become saturated with the alcohol and as a result won’t rot.
Randy says
Thank you, I will probably go with Vodka to make an extract. I don’t want mysterious flavors for customers, just great Vanilla flavor, and I won’t need until next spring so plenty of time to age.
I will see if I can get that book to read, I am doing all I can to learn to make great ice cream.
Randy says
Anything to enhance flavor of ice cream, no idea if iI would be better off with vodka, but I don’t want anything to give alcohol flavor as this will be used around kids and “church folk” I just want people to enjoy ice cream.
I let myself get talked in to doing stuff for my County, starting next year. I will be doing if for profit, and will be using a hit and miss engine to run the machines. Bought first engine last week and need to go over it, going after big ice cream maker in 2 days.
Kimberly @ The Daring Gourmet says
Hi Randy, a non-alcoholic alternative to using vanilla extract would be to use vanilla bean paste (you can find recipes for it online or buy it). It is considerably more expensive to make though (and to buy) because the yield is less, but it is a good alternative and the flavor is outstanding. Just some food for thought. Another alternative is the more traditionally method of adding whole vanilla bean pods to the custard as it’s simmering. FYI, David Lebovitz is widely considered one of the gurus of ice cream making and he’s written a New York Times bestselling ice cream recipes book – you’re local library will likely have it.
Randy says
Enjoyed this so much what would be best alcohol? Vodka? Rum? Bourban? Or? Long story, but planning to sell Ice cream at local shows I want nothing but best, so people remember and come back, and will not mind paying the prices.
Kimberly @ The Daring Gourmet says
Hi Randy, that’s purely personal choice and different people will argue different ones are better. Vodka is more neutral in flavor whereas rum or brandy, for example, have added flavor. So it just depends on what kind of flavor you’re going for.
MG says
Now attempting my first try at making four fold vanilla extract for use in making vanilla frozen custard.
I am using 106 ounces of gourmet Costa Rica vanilla beans in 2 gallons of 40% alcohol. With the beans and alcohol together they filled 12 quart jars nearly to the top.
I have two questions.
1. How can I know when the extract has reached four fold concentration?
2. After draining can those same beans produce another four fold concentration but with perhaps using a lessor quantity of 40% alcohol?
Jennifer says
Hi there, just stumbled across your webpage looking to make my own vanilla (like many others apparently), and was wondering if you can use as an enhancement to drinks? For example, I love coffee with Baileys cinnamon vanilla in it on a cold night (before bed) and could you maybe use this to give it a different little kick? Also, would it be possible to try making the extract in something like Amaretto? I love the taste of that compared to vodka or whisky and was curious why the result may be?
Kimberly @ The Daring Gourmet says
Hi Jennifer, yes you can use it in drinks and depending what kind just know that there will be that touch of vodka flavor. And yes, you can definitely use amaretto as the base for the vanilla extract.
Michelle says
I have 4 oz of gourmet Madagascar vanilla beans if I put them in a gallon of vodka and leave it till December will it be ready?
Kimberly @ The Daring Gourmet says
Hi Michelle, for sure. We recommend at least 6 months for optimal results (and it gets even better the longer it sits). So by December your extract will be excellent. Be sure to follow the instructions for slicing open the beans and scraping them to extract the most flavor.
Pynner says
I just made a batch of vanilla extract using whipped cream vodka as an experiment. I LOVED it! It even elevated a box brownie mix to the point where people who dont normally even like brownies, loved them.
Kimberly @ The Daring Gourmet says
Awesome, Pynner, thanks for sharing!
tommy thompson says
Hi Folks, I chuckle with amusement about how great the vanilla Ext. is at 2 year aging. If it’s that good how can you age it for that long? Many decades ago when I had a real job (I’m retired now) I had mucho time for projects. One was homemade wine that needed to age for 2 years prior to sipping. We belonged to a large wine club that imported good juices from Napa valley and each made his/her own batches. I am starting my 1st batch of vanilla extract this week. Looking forward to the venue but not the wait. BUT I WILL.
Freda Johns says
Where to purchase grade B vanilla beans!
cathy a fox says
how many beans and where do I buy them? thankyou