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.”
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 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 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 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.
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. 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
GreekPrincess80 says
Hi, Question…After you have used up the vanilla extract, what do you do? Its it garbage or do you refill it? and if you refill it, is the quality the same? Thank You
Kimberly @ The Daring Gourmet says
You can refill it but the second batch of extract will be much weaker. Instead you can use the discarded vanilla beans to make vanilla sugar – see end of blog post.
Teresa says
I’m adding to my original batch (started 11/11/18) tomorrow when I bottle my 12 month aged extract. Bought 40 beans and half a gallon vodka and will add to the last quarter of of my current brew tomorrow, 11/11/19 and go for another year. xoxo #bestpresentsever
Janis Manning says
I have jars of vanilla bean paste. Can I make Vanilla extract from the paste?
Kimberly @ The Daring Gourmet says
Hi Janis, no, paste and extract are two different things. Vanilla paste is a sugar syrup and extract is made by letting vanilla beans soak in alcohol.
Missy says
I found some cute bottles with corks that were the right size at Michael’s, but the ones that had actual lids were smaller than I would like. Will the corked bottles work or should I order some with lids online?
Kimberly @ The Daring Gourmet says
Hi Missy, the corks should work perfectly fine!
Chris says
The corked stoppers are not a good choice as it will allow the alcohol to evaporate. Should always use an air tight bottle if possible.
Tracie Chavis says
I agree, do not use cork, it lets the liquid evaporate. I will not use cork again
Mary says
In the picture it looks like you have over 12 vanilla beans in a quart of liquid. How many vanilla beans to make good vanilla extract would you say it takes for a quart of vanilla extract?
Teresa says
The best vanilla extract is Double-Fold (double the beans). Its richer, smoother and a baker’s joy!
MKN says
I just ordered 10 grade ‘A’ Madagascar beans and am excitedly awaiting their arrival. This is going to be my first attempt at making Vanilla extract and my husband gave me a bottle of 80 proof vodka to use…. as it will be aging in the dark pantry do you need to age it in a dark (brown) jar, or is a clear glass jar (Canning jar?) ok for the process?
After reading all the comments I don’t think my 10 beans are going to be enough to do the whole bottle of Vodka…..
Kimberly @ The Daring Gourmet says
The less light it’s exposed to the better, hence the brown glass jars. If your pantry has no windows and the lights are rarely turned on then you should be fine.
Teresa says
I have mine in a 3 Gallon Mason Jar, in the bottom cupboard. Its fine. Brewed 11/11/18, bottling tomorrow: 11/11/19. So excited!!
Wendy says
I made my first batch of vanilla a year ago and have been using it throughout this past year. I pour some of the vanilla into a 4oz bottle and will add vodka to the larger jard to cover the beans. Is this ok? Also, how long can I keep adding vodka before the beans are no longer good?
Kimberly @ The Daring Gourmet says
I do the same thing, Wendy. I usually leave some of the original extract in the jar along with the beans when I add more vodka just to ensure more flavor. The second round of extract won’t be quite as strong as the first, so I only do this once. After that I use the beans for vanilla sugar.
Kimberly R Boots says
Hello, how does vanilla made with 70 proof alcohol differ from vanilla made with 90 proof alcohol? I’m about to make some with 70 proof spiced rum. Do you recommend that? Thanks!
N Schmidt says
I bought a 1.75 L vodka. How many vanilla beans do i need? I’ve seen so many different amounts.
I have also seen where you can use an InstantPot, pressure cooker for faster results. My first attempt. Just recieved my beans yesterday.
Resipe on package is totally different amounts than I have read.
Help, Don’t drink so that’s a lot of vodka to throw out.
Julie says
Where can I get the 2oz and 4 Oz dark jars?
Kimberly @ The Daring Gourmet says
Hi Julie, I link to them in the blog post and in the recipe box – just click on the blue links and it will bring you straight to the jars on Amazon that I use.
Jason says
Outstanding reference and connects. I’m attempting my first batch with 5 beans in an 8oz bottle. True story – I chose bourbon as my alcohol of choice but ran out halfway filling the bottle up. Not wanting to leave the beans exposed, I topped it off with vodka. I think I didn’t blow it but would appreciate your thoughts. I did split the beans and exposed the seeds but did not scrape, hoping a vigorous weekly shake will suffice?
Kimberly @ The Daring Gourmet says
Hi Jason, that’s no problem regarding the bourbon/vodka combo. Scraping the beans helps the flavor permeate the liquid more quickly but as long you let the extract age nice and long it will turn out beautifully.
M Chandler says
Hello and thank you for this recipe. I am curious, which alcohol will give the least “alcohol” flavor? I imagine that the vodka will be best, as the rum extracted vanilla that I purchased recently, tasted terribly like rum… maybe it wasn’t extracted long enough.
I know you said that the alcohol will leave when it is baked off, but I am curious about when using it in a liquid drink? I make cacao drinks, essentially a super strong hot chocolate with pure cacao, for ceremonies. I notice that the rum flavor stays in the liquid, most likely because of it being held in the big batch of liquid and not getting exposed to direct heat. I want to start extracting my own vanilla to get best flavor and price, but don’t want the alcohol flavor to remain…
Any thoughts? Thanks!
Kimberly @ The Daring Gourmet says
That’s a good question. I would personally steer away from extracts for flavoring drinks because the flavor of the alcohol will likely come through no matter which type of alcohol you use. Instead I would make and use a vanilla simple syrup or vanilla bean paste. That way you get the pure vanilla flavor without the alcohol taste.
M Chandler says
Ahhh, ok! I see. Thanks for the prompt reply. And that makes sense. I guess in a way, the beans won’t go as far, as with the extract, but worth it to have the purity and awesome taste. Thanks for mentioning!
Lisa says
After the beans have infused, is it necessary to filter the extract?
Kimberly @ The Daring Gourmet says
Hi Lisa, no, you don’t have to filter it. That’s just if you want to remove potential bits of vanilla pod splinters and pieces.
Julia L Van Stone says
Yes, commercial vanilla extract has to be 35% alcohol by volume (70 proof). Don’t go lower than that though.
Laura says
Does the vodka absolutely have to be 80 proof? I just bought some maple bourbon that I want to use, but it’s 70 proof. Will that work?
JVS says
Yes, commercial vanilla extract has to be 35% alcohol by volume (70 proof). Don’t go lower than that though.
Peter Kopcinski says
I have been making vanilla extract for over 50 yes fifty years. I always used cheap rum. Ten years ago I got a terrible bottle of Scotch in Germany so I threw in vanilla beans and made my best batch ever. Just ordered beans the price seems to have come down I hope not the quality. The Scotch is waiting.