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
Lisa Hoff says
I am making this as a wedding favor. Mine is cloudy and snowy. Can I send you pictures. I have spent a lot of money to make and concerned. I made a single batch as a trial and it is not snowy/linty. But the 5 batches are!! What should I do?
Diana says
I have 40 proof vodka. Can this be used or should I buy 80 proof ?
JVS says
I think you are confused, 80 proof alcohol is 40% alcohol by volume. Vanilla (legally even) has to be at least 35% alcohol by volume or 70 proof. You should be all set with 80 proof (I haven’t seen any vodka that isn’t 80 proof so I am betting that you are fine).
Becky says
5.75 months in and the mix smells and tastes strongly of Vodka. I used 5 beans for 8 ounces of Vodka. Should I add more beans or start new. I have 10 more beans on the way.
Kimberly @ The Daring Gourmet says
Hi Becky, you’ll still smell the vodka no matter how many beans you put in it. But when you cook/bake with the vanilla extract the alcohol taste will disappear and the vanilla flavor will remain.
Acowntant says
How long do the beans need to sit in jar of alcohol before bottling?
Angel says
I’ve been looking to start up a vanilla extract pot myself. Haven’t really used any but would like to. Beans seems incredibly expensive at this point. How many beans to vodka ratio to make double fold versus single fold? After the process, can you dump some of the finished extract into small jars and then use the same beans to make more extract? Seems like a waste to use the beans in a recipe when they’ve been steeping in alcohol, depending on the recipe of course.
Jay says
The link in your recipe takes you to Grade A beans on Amazon but you suggest using Grade B. Did you change your recommendation?
Kimberly @ The Daring Gourmet says
Hi Jay, my recommendation is the same but while grade B is generally less expensive, these particular grade A Madagascar beans are actually a better value.
Brittney says
How many beans would you say per cup you will need to make double fold? I have seen a HUGE variance in this from your 5 beans per cup to 10 beans per cup! HELP! I have 7 cups currently resting with 5 beans in each and am now worried it will not be potent enough.
Danielle says
Hi
Is the vanilla supposed to taste sweet at all? Mine still taste strongly of alcohol. :/
Thanks
Kimberly @ The Daring Gourmet says
Hi Danielle, no, vanilla extract is not remotely sweet. It just tastes like vanilla-flavored alcohol. When you use it for baking the alcohol flavor disappears and you’re left with the vanilla flavor.
Danielle says
Thank you, Kimberly. Was worried I missed something and wasted months of waiting for the full extraction.
Cindee Nebeker says
Thanks for the response, SueV. I didn’t throw it out and it’s still percolating. It smells great and already it usable, though I’ll let it keep sitting for a few more months! :)
Cindee Nebeker says
HELP!!
I started my first batch of vanilla on 25 Sept 2018. I put whole beans directly into a bottle of vodka and sealed it up. I shook it every few days. Six and 1/2 weeks later (just a couple of days ago) I was concerned because, while the vanilla aroma was quite strong, the color didn’t seem to be deepening very much. It seemed stalled out at a transparent medium-amber color. So I thought, maybe I should have split the beans. So I dumped it all out into a clean pitcher so I could retrieve the beans. I split each one, scraped two or three of them, and returned everything back to the bottle. Now, two days later, the bottle is full of cloudy floaties that remind me of a snowstorm. It looks like someone emptied dryer lint into the bottle. I’m deeply concerned that it’s some kind of mold. I’ve searched the internet of any mention (or pictures) of a problem like this and I’ve come up empty. Do I need to throw this out? I suspect I do. :(
SueV says
Cindi don’t dump the vanilla, it is common for it to look like that, it is the fibers in the beans reacting to the alcohol. The only way you would get mold is if you did not sterilize every thing before you made your extract, it would be unlikely even if you didn’t because the alcohol would pretty much kill every thing any way. I had the same thing happen the first time I made it, thought the same thing. It turned out fine, just wait. If it was me I would not even open or check the bottle until March, 6 months, see how it looks then, take a tad out then and look at it, smell it, at this point you should not smell any alcohol smell, just vanilla. If every thing looks good close it back up and wait 6 more months, strain it or not, use it then, you get the best results at this stage. Shake the bottle good once a week. I have been making my own vanilla for a very long time. Good luck!
Beverly Ellers says
Is there away to print the entire info on this WITHOUT commercials?
I understsnd the 80 beans but didn’t see on Amazon purchasing for 80 beans. Could it literally be one that cost hundreds of $$$$$$$?
Kimberly @ The Daring Gourmet says
Hi Beverly, the recipe box itself can be printed without ads but not the entire post. Yes, making a gallon of vanilla extract is going to cost A LOT. The price of vanilla beans has sky-rocketed in the last couple of years which is why the cost of vanilla extract has also gone way up.
Beverly Ellers says
I’ve tried printing this entire info on making the BEST HOMEMADE VANILLA EXTRACT mainly cause all the info was good to have on hand.
I’ve never done much w/using the beans but want to try this gallon u recommend.
2 questions: #1. when u start making did u say u used like 4 clear mason caning jars, shake periodically. When they’ve soaked for several months/year that is when you put in darker bottles?
#2. Having hard time figuring out exactly how many vanilla beans to purchase using Grade B to make the gallon. U gave all the figures but want to be exact. Would u b so kind to tell me what to order, thanks much!!
Kimberly @ The Daring Gourmet says
Hi Beverly, brown versus clear glass isn’t critical but things generally preserve better in dark jars. You can keep your extract in the large jar the entire time or transfer it to smaller jars for easier use (and for gifts), it’s entirely your choice. How many beans for a gallon: Most recipes call for 2-3 beans per cup of vodka but I recommend 5 for a stronger flavor. So if you make a gallon of concentrated vanilla extract you’ll need 80 beans. If you only use 3 beans per cup you’ll need 48 beans for the gallon.
Teresa Stiff says
Please help! You are insistent on mentioning the importance of using only Grade B beans but your link takes us directly Grade A! :((((
Maria says
This is great, thank you! I didn’t realize that about different qualities and grades of vanilla extract, I appreciate the background you give! I’m going to start getting my vanilla beans and jars ready for this!
Amy says
Sorry if you get an influx of traffic and questions. It’s probably my fault for using and sharing your recipe! Oh so many questions keep getting asked and I’m just making my first batch! LOL Thank you for a wonderful tutorial and beautiful pictures!
Kimberly @ The Daring Gourmet says
Thank you, Amy! :) Not at all, I’m happy to help and always appreciate any feedback.