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!
This is a pretty late post, but just came across your homemade vanilla formula.
First, your site is one of the few that actually provides the FDA guidelines on the weight of beans required for a proper-strength vanilla. Your photos and layout show how much work went into the project.
Your homemade greek yogurt page also inspired me to make my own.
Skimming through the comments section on this page, however, saw a poster who mentioned grinding the vanilla beans, to which you replied why would one do that.
I tend to grind my own vanilla beans, but check out Kiwi Importer website on the advantages of when to use ground vanilla powder over extract.
From my own personal experience, vanilla extract’s chemical composition does not enable ectract to stand up well to heat, with most of it evaporating in baked goodies, regardless of the strength made. Using larger amounts to compensate only results in the finished product having a terrible off-taste.
Unbeknownst to many, vanilla extract is actually more effective in cold homemade treats — ice creams, malts, milkshakes, chocolate milk, puddings/sabayons/eggnogs (once cooled) iced teas/coffees (use tea and coffee cubes, as well, for no watered-down effect), etc.
For baked goods, vanilla beans dried and finely grinded in a spice grinder or with a mortar and pestel are ideal.
Using pure vanilla powder not only adds visual appeal to baked goods, such as vanilla wafers or macaroons, vanilla pound cakes, etc. but packs a greater punch and by using a less than a 1:1 ratio of extract. A small pinch goes a long way, between 1/8 – 1/2 TSP powder for every 1 TSP extract.
Taste may vary from one person’s tastebuds to the next and/or based on the quality of the beans, themselves.
I don’t tend to use the ground beans in sugar, however, as a whole bean flavors 1 cup sugar as long as 6 months, just replenishing the sugar, but that’s personal preference, of course.
With the current vanilla bean shortage (CBS report back in Feb, 2017), which in turn, impacts the even higher cost of vanilla beans at present, hope this bit of info may help other home bakers stretch their precious stash of beans and/or extracts.
With all that said, have also been partial to purchasing Beanilla for years and have not had a bad batch, yet. As for the preferred strength, making double-fold for the past 20 years and allowing it to age two years, couldn’t be better!
Thanks so much for this info, Juju, and all the tips. I agree, pure vanilla bean packs a stronger flavor punch than extract. For baking I often use vanilla bean paste because of its flavor and the attractive specks. I look forward to trying the dried ground vanilla in my baked goods.
Hi
I just bought a small glass jar of two vanilla beans from Sprout market. Jar is 3 inches (?) tall with a plastic lid. Could I use this jar? Also have a bottle of vodka with less than a cup left in it. Which jar is better for just two beans?
Hi, with just two beans the glass jar they came in would be perfect – just fill it up with vodka and let the beans infuse their magic :)
Great recipe and great comments – I just finished a batch of homemade vanilla extract infused in brandy and made in 2013!! But I am shocked at the price of vanilla beans now – almost $43 on Amazon for 1.5 oz of Tahitian Grade B very dry beans!! They are labeled as 25 beans without the weight. I had to go through the Q+A to get to the weight. So I won’t be using expensive brandy this time.
Does anyone know of a place to get the vanilla beans cheaper. I used to buy them at Mountain Rose Herbs – but here again, the prices have soared.
I know, Nancy, the prices have really soared. You’ll notice also that the cost of quality vanilla extract has also gone up. So it’s still cheaper to make your own, but I’m crossing my fingers the price of vanilla beans comes back down. I haven’t bought vanilla beans in over a year because I’m still using the extract I made from 2 years ago and have the batch I made last year as well. Hopefully by the time I run out those prices will have come down!
My husband bought be a make your own vanilla extract kit that came with an oak barrel. My first batch I made with part Kentucky Tavern whiskey and part Seagrams 7 honey whiskey. Will be testing it out this weekend. Started another batch using the Seagrams Orchard Apple. Hoping both of these turn out as good as I hope. I did have a question about the vanilla sugar, do you have a sugar to vanilla bean ratio that you use? Also, what are your suggestion for using the sugar? Thanks!
Hi Margaret, I’m sure your vanilla is going to turn out amazing. I don’t measure the ratio for vanilla sugar but I think most people recommend one vanilla bean per cup of sugar. It just depends on how strong you want the flavor to be. If I have a lot of vanilla beans leftover from my extract I’ll use them liberally with the sugar to infuse it with a nice rich flavor.
I’ve been making my own vanilla for at least 25 years. I’m now using a bottle that I made in 2011 and have 4 large bottles left from the same year. I use the cheapest vodka that I can find and just put the beans right into the vodka bottles. I have to pour off quite a bit to make room for all of them. I use the large bottles of vodka, 1.75 liters, and put in 60 beans per bottle. I split the beans and scrape them, putting the caviar into the bottles. I have always let it sit a minimum of 12 months, but in my experience, the longer the better. The 5 year old extract that I am using now is extremely dark and just wonderful. After I empty a bottle I refill it leaving some of the thick bean residue in the bottom. Then I take that same vodka and pour it out of the first bottle and into the next emptied bottle months later etc until it is as strong as I want. I personally prefer this to topping off the bottle and diluting my extract. I’m very picky about my baking and ingredients and have used several different types of beans over the years. Madagascar beans are by far my favorite. I usually buy from Beanilla but they are out right now and I just ordered a pound from Amazon. At least if I’m not happy with them I can hopefully return them.
Thanks so much for sharing your insights, Kathy. I agree with you about the cheap vodka, there really is no need to splurge for the expensive stuff. Madagascar beans are my favorite as well. I’ve been learning to keep some bottles aside to continue to let them age and the oldest ones I currently have are 2 1/2 years old. And yes, they only get better with age.
I live in Italy can I use grappa for do the vanilla extract?
Hi Felissa, you sure can. Brandy (e.g., grappa) is a great choice. You can use any alcohol you like as long as it’s around 80 proof.
Have been wanting to do this! Do you still find it cost effective with the price of vanilla now? I just did a quick search…1/4lb is about $60-80.
Hi Michelle, I know, it’s crazy what’s happened to the cost of vanilla beans in the past couple of months! Hopefully the price goes back down. Prices are constantly fluctuating. I haven’t done a recent price analysis but as of right now there are some 1/4 pound units for $45.
Used some beautiful Grade B bourbon beans from Slofoodgroup and some vodka from Costco I had. Came out very nice, thank you!!
Fabulous, Shelly, thank you!