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    Home » Recipes » Toppings and Condiments » Homemade Vanilla Extract

    Homemade Vanilla Extract

    Published: March 28, 2022 · Modified: Mar 28, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    All you need are two ingredients to make Homemade Vanilla Extract. This recipe is incredibly easy to make and is budget-friendly, as you can make a large batch at a low cost. It takes less than 10 minutes to start a batch of vanilla extract, and then it’s hands-off as you let the vanilla beans infuse with the vodka. It makes for the perfect homemade edible gift.

    Three bottles of homemade vanilla extract with three vanilla beans beside it.
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    Making vanilla extract at home is the easiest thing ever! All you need is vodka and vanilla beans and a couple of minutes, and this homemade vanilla extract practically makes itself. While it does take 6 months for the extract to come together, it’s worth the wait!

    This vanilla extract will definitely become your new ​​secret ingredient and bring your recipe to a whole new level. I find homemade extract to be extra rich and flavorful as you can control how long the beans infuse. There are so many ways to use vanilla extract, from breakfast to dessert. Use it in my vanilla cake recipe, french toast sticks recipe, or cookie cake recipe!

    What You Need to Make This Recipe

    Ingredients needed to make homemade vanilla extract.

    Vanilla beans — some of my go-to vanilla beans are Madagascar vanilla beans, Mexican vanilla beans, and Tahitian vanilla beans. Madagascar vanilla beans are the most common ones in stores and have a creamy and rich flavor. Mexican vanilla beans have a bold, dark, smokey flavor. And Tahitian vanilla beans have fruity, floral, and cherry-like flavors. Pick your favorite! If you want a traditional tasting vanilla extract, use Madagascar vanilla beans.

    Vodka — for a vanilla extract that tastes like the store-bought extract, use vodka as they’re neutral in smell and taste. You do not need expensive vodka as the vodka will take on the flavors of the vanilla beans.

    How to Make Homemade Vanilla Extract

    Set of two photos showing a bean split open and a bunch added to a bottle.

    1 Using a sharp paring knife, split the vanilla beans in half down the length of each bean to expose the seeds.

    2. Place the split beans in a pint-sized glass jar with a tight-fitting lid.

    Set of two photos showing vodka poured into a jar and aged homemade vanilla extract.

    3. Pour the vodka over the beans and seal. Shake vigorously. Store the jar in a spot away from direct sunlight and shake it occasionally.

    4. After letting the beans steep for 6 months or up to 12 months, you can transfer the liquid to 4-ounce glass bottles for easy use or gifting. Place a piece of vanilla bean in each bottle if desired.

    A jar of homemade vanilla extract with vanilla beans inside.

    Pro Tips for Making This Recipe

    • The more fresh and soft the vanilla beans are, the easier they are to slice open.
    • If you do not have vodka on hand, you can use bourbon, rum, or brandy instead. As long as the alcohol is 80-proof, you can use just about any alcohol. A higher proof will produce a stronger extract in a shorter period of time.
    • Keep in mind that using different alcohol will change the flavor as vodka is the most neutral option. For example, using bourbon will make your extract slightly smoky with caramel undernotes, but using rum will lead to a sweeter extract as rum is distilled from sugarcane.
    • Use a narrow bottle or a small jar to easily cover the vanilla beans entirely with vodka.
    • If you have extra vanilla beans leftover, make sure to store them properly, or they’ll dry out. Wrap extra vanilla beans in either wax paper or plastic wrap and store them in an airtight glass container or vacuum-sealed. Store them in a cool, dark place, not the fridge, as refrigeration can cause excess moisture.
    • A funnel makes it much easier to pour the vodka into the bottles if they’re narrow. If you do not have a funnel, you can pour the vodka into a measuring cup so the spout can prevent spillage.
    • ​​If you want to make extract in less time, you can use more vanilla beans with the same amount of vodka. Given the cost of vanilla beans, time is your budget-conscious friend if you can plan for it. That being said, making homemade vanilla extract is still much cheaper than buying it!

    Close up of vanilla beans inside of a bottle of homemade vanilla extract.

    Frequently Asked Questions

    Should I leave the vanilla beans whole or cut them open?

    It would be best to cut the vanilla beans open so you expose more of the beans to the alcohol. If you leave the beans whole, the vanilla extract will take much longer to reach peak flavor.

    How do I make double-fold vanilla extract?

    Double-fold extract is extra strong vanilla extract. Most store-bought extract is single-fold, equivalent to 4 to 5 vanilla beans per 8 ounces (1 cup) of alcohol. Simply double the number of vanilla beans in the homemade extract to make double-fold vanilla.

    Do I throw out my vanilla beans afterward?

    You can leave the vanilla beans in the bottles indefinitely and continue to top up the jar with alcohol as you use the extract. Alternatively, you can make vanilla sugar with the used vanilla beans. Place the old vanilla beans in some granulated sugar to infuse the sugar with vanilla flavors.

    Can I make a non-alcoholic version?

    This recipe requires alcohol but sources such as The Spruce Eats suggest you can use food-grade vegetable glycerin in place of alcohol.

    How long does homemade extract last?

    Technically, aged extract can last indefinitely if you continue to top it up with more vodka and fresh vanilla beans. As long as you store the extract in a cool, dark place, you can keep using it until you run out! As long as the vanilla extract still smells good, it’s still good to use.

    For the best success, pour off the liquid extract into small bottles for everyday use. If you want to use the bottle with the beans, just keep topping it off with a little vodka when you use it. The main thing is to make sure the beans stay submerged to keep any bacteria from growing.

    You can keep a “mother” jar or main jar full of split beans and vodka and keep adding to it. Anytime you scrape a bean for seeds in a recipe, add the pod to your jar and continue filling with vodka as you use the extract.

    What is the difference between Grade A and Grade B beans?

    Grade A beans are often referred to as ‘gourmet’ vanilla beans, and Grade B beans are referred to as ‘extraction’ vanilla beans. Grade A beans have over 25% moisture, so they look plump and are pliable, whereas Grade B beans have less than 25% moisture, so they’re drier. This means, Grade A beans are more beautiful and easier to split and scrape out for recipes such as crème brûlée compared to Grade B. While you can use Grade A beans for homemade extract, Grade B vanilla beans work just as well! They’re less pretty, but they cost less and are just as effective for homemade extracts.

    If you love this recipe try these out!

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      Moist Vanilla Cupcake Recipe

    • A plate with two chocolate chip cookies in front of a cup of milk and platter of cookies.

      Chocolate Chip Cookies

    • Overhead view of a vanilla Bundt cake with two slices cut out on their own small dessert plates.

      Vanilla Bundt Cake

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    If you’ve tried this Homemade Vanilla Extract recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Three jars of homemade vanilla extract with varying darkness.
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    5 from 3 votes

    Homemade Vanilla Extract

    Made with two ingredients, this Homemade Vanilla Extract comes together easily in a few simple steps. Use it in any recipe that calls for vanilla extract!
    Course condiment
    Cuisine American
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 2 cups
    Calories 613kcal
    Author John Kanell

    Equipment

    • Glass jar
    • Knife

    Ingredients

    • 10 whole vanilla beans
    • 2 cups vodka 80 proof

    Instructions

    • Using a sharp paring knife, split the vanilla beans in half down the length of each bean to expose the seeds. Place the split beans in a pint-sized glass jar with a tight-fitting lid.
    • Pour the vodka over the beans and seal. Shake vigorously.
    • Store the jar in a spot away from direct sunlight and shake it occasionally. I like to shake it at least once a week, but shake it whenever you remember to. For the best flavor, let the beans steep for 6 months or up to 12 months. However, you can use the extract after 2 months, it just won’t be as strong.
    • Once the extract is ready, you can transfer the liquid to 4-ounce glass bottles for easy use or gifting. Place a piece of vanilla bean in each bottle if desired.

    Video

    Notes

    • This recipe yields 16 ounces, so you'll need 4 4-ounce glass bottles for gifting.
    • The more fresh and soft the vanilla beans are, the easier they are to slice open.
    • If you do not have vodka on hand, you can use bourbon, rum, or brandy instead. As long as the alcohol is 80-proof, you can use just about any alcohol. A higher proof will produce a stronger extract in a shorter period of time.
    • Keep in mind that using different alcohol will change the flavor as vodka is the most neutral option. For example, using bourbon will make your extract slightly smoky with caramel undernotes, but using rum will lead to a sweeter extract as rum is distilled from sugarcane.
    • Use a narrow bottle or a small jar to easily cover the vanilla beans entirely with vodka.
    • If you have extra vanilla beans leftover, make sure to store them properly, or they’ll dry out. Wrap extra vanilla beans in either wax paper or plastic wrap and store them in an airtight glass container or vacuum-sealed. Store them in a cool, dark place, not the fridge, as refrigeration can cause excess moisture.
    • A funnel makes it much easier to pour the vodka into the bottles if they’re narrow. If you do not have a funnel, you can pour the vodka into a measuring cup so the spout can prevent spillage.
    • ​​If you want to make extract in less time, you can use more vanilla beans with the same amount of vodka. Given the cost of vanilla beans, time is your budget-conscious friend if you can plan for it. That being said, making homemade vanilla extract is still much cheaper than buying it!

    Nutrition

    Calories: 613kcal | Carbohydrates: 6g | Fat: 4g | Sodium: 2mg | Potassium: 2mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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