Homemade Vanilla Extract
Making homemade vanilla extract feels a little bit like kitchen magic! With just two simple ingredients and a little patience, you’ll have a rich, fragrant vanilla that makes every cookie, cake, and pancake taste extra special. Plus, it’s the perfect thoughtful, personal gift for anyone who loves to bake.
Making your own vanilla extract is surprisingly simple and incredibly satisfying. With just two ingredients, you can create a flavorful, aromatic extract that takes your baked treats to the next level. Once you start using homemade vanilla, store-bought bottles just won’t compare! Even better, as the jar empties, you can top it off with more alcohol and beans, giving you a little refillable treasure that keeps on giving.
These jars also make charming, thoughtful gifts for friends and family, perfect for the holidays or any time you want to share a little homemade goodness.
Why You’ll Love This Recipe
- Pure & simple. Only two ingredients for a rich, authentic flavor.
- Better than store-bought. Skip imitation vanilla and enjoy real, additive-free extract.
- Long-lasting. Keeps over a year, plus you can top off the jar for continuous use.
- Versatile staple. Perfect in chocolate chip cookies, vanilla bundt cake, buttermilk pancakes, whipped cream, and more.
Ingredient Notes
- Vanilla beans: Choose plump, soft beans for the best flavor. Madagascar, Tahitian, or Mexican beans all work, each offering a slightly different taste.
- Vodka: A neutral spirit is best so the vanilla shines through, but you can also experiment with bourbon or rum for a deeper flavor.
Refer to the recipe card for ingredient measurements and details.
Recipe Variations
Alcohol swaps. Try bourbon for a warm, caramel-like flavor or rum for a rich, molasses-style depth.
Bean blends. Mix different types of vanilla beans (like Madagascar + Tahitian) to create a more complex flavor.
Flavor boosters. Add a cinnamon stick, a few coffee beans, or even an orange peel for a subtle twist.
Sweet hint. Drop in a split vanilla bean plus a tiny piece of dried fruit (like fig or date) for a naturally sweet undertone.
How to Make Homemade Vanilla Extract
- Use a sharp knife to split the vanilla beans lengthwise, exposing the seeds inside. Trim them if needed to fit your jar.
- Add beans to the jar. Place a funnel in the jar and pour in vodka until the beans are fully covered. Seal tightly and give it a gentle shake.
- Store at room temperature, away from sunlight. Shake once a week. Your extract will be ready in about 3 months, with flavor that only improves over time.
Expert Tips
Use quality beans. The better the vanilla beans, the richer your extract will taste. Grade B beans are often recommended since they’re intended for extract.
Label your jars. Include the start date so you’ll know how long it’s been steeping.
Patience pays off. It may be usable after 2–3 months, but letting it steep 6–12 months develops the best flavor.
Keep it topped off. As you use your extract, add more vodka to cover the beans, you can stretch the same beans for months.
Strain if you prefer. Tiny flecks of vanilla bean are edible and flavorful, but you can strain them out if you want a smoother extract.
Storage Tips
Store in a cupboard or pantry away from direct sunlight and heat. Dark glass bottles (amber or cobalt) are best, but any airtight glass jar will work. Always make sure the lid is secure to prevent evaporation.
Properly stored, homemade vanilla extract can last for years and only gets better with time. If the beans are still submerged, you can keep adding more alcohol as you use it, extending the life of your extract.
Recipe FAQ
You’ll want to let it steep for at least 2–3 months before using, but waiting 6 months will give you the richest flavor.
No, store it at room temperature in a cool, dark cupboard. Refrigeration isn’t needed and may actually cause cloudiness.
It’s a good idea to wash and dry your jar thoroughly before using, but you don’t need to sterilize it like you would for canning.
The liquid should turn a rich amber-brown color, and the aroma will smell like pure vanilla instead of alcohol.
Ways to Better Your Baking
If you loved learning how to make homemade vanilla extract, check out these other simple “how-to” guides to help you level up your baking game.
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Get the Recipe: Homemade Vanilla Extract
Ingredients
- 1 ounce vanilla beans, about 8 beans
- 1 cup (240 ml or 8 oz) 80 proof vodka
Instructions
- Use a sharp knife to slice the vanilla beans lengthwise so the insides are exposed—no need to cut them all the way through. If they’re too long for your jar or bottle, just trim them to fit. Add the beans to your container.
- Insert a funnel into the top of the bottle or jar. Pour vodka over the beans, adding enough to completely cover them. Firmly seal the bottle and gently shake.
- Store your homemade vanilla at room temperature, away from sunlight. Shake it once a week or so. It’ll be ready to use in about 3 months, but the longer it steeps, the better the flavor.
