Homemade Vanilla Extract
Make rich homemade vanilla extract with 6 beans and 1 cup vodka. Ready at 2 months, best after 6 to 12 months. Simple storage and use tips.
Making homemade vanilla extract is simple, but requires a lot of patience! This homemade vanilla extract recipe will make all your baked goods deliciously flavorful.
Yield: 8 oz
- Use 6 vanilla beans and 1 cup (8 oz) 80 proof vodka in a clean airtight jar.
- Slice beans, cover with vodka, shake, store in a cool dark place, and shake periodically.
- Extract is usable after 2 months but reaches peak flavor at 6 to 12 months.
Preparation Instructions:
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Frequently Asked Questions
How long does homemade vanilla extract take to develop flavor?
You can use the extract after about 2 months, but flavor is best after 6 to 12 months. The liquid will turn deep brown and smell strongly of vanilla when it is ready.
What ingredients and jar size do I need?
This recipe uses 6 whole vanilla beans and 1 cup (8 oz) of 80 proof vodka. Use a clean, airtight container at least 8 oz in size, like a mason jar.
How should I prepare the vanilla beans?
Slice the beans lengthwise so the seeds and inner flesh can release flavor. You can leave the seeds in the jar for more aroma and visual specks, or scrape them into the alcohol if you prefer.
Can I use a different alcohol instead of vodka?
Yes. Vodka gives a neutral base. Rum, bourbon, or brandy will add their own flavor notes. Stick to 80 proof or similar to ensure proper extraction and preservation.
How should I store the extract and how long does it keep?
Keep the jar sealed in a cool, dark place and shake occasionally during the first few weeks. Alcohol preserves the extract, so it will keep indefinitely, though flavor may change over time. Label with the start date.
Can I reuse the vanilla beans after making one batch?
Yes. You can steep the used beans in fresh alcohol to make a milder second batch or dry them to make vanilla sugar. A second extract will be weaker but still useful.
How much extract does this recipe yield and how do I use it in recipes?
This recipe yields about 8 ounces (1 cup) of extract. Use it as a 1:1 swap for store-bought vanilla extract. Most recipes call for 1 to 2 teaspoons of extract.
Can I make alcohol-free vanilla extract?
True vanilla extract requires alcohol to extract and preserve the flavor. Alcohol-free options use glycerin or other solvents and will taste different and may not keep as long.
How long does homemade vanilla extract take to develop flavor?
You can use the extract after about 2 months, but flavor is best after 6 to 12 months. The liquid will turn deep brown and smell strongly of vanilla when it is ready.
What ingredients and jar size do I need?
This recipe uses 6 whole vanilla beans and 1 cup (8 oz) of 80 proof vodka. Use a clean, airtight container at least 8 oz in size, like a mason jar.
How should I prepare the vanilla beans?
Slice the beans lengthwise so the seeds and inner flesh can release flavor. You can leave the seeds in the jar for more aroma and visual specks, or scrape them into the alcohol if you prefer.
Can I use a different alcohol instead of vodka?
Yes. Vodka gives a neutral base. Rum, bourbon, or brandy will add their own flavor notes. Stick to 80 proof or similar to ensure proper extraction and preservation.
How should I store the extract and how long does it keep?
Keep the jar sealed in a cool, dark place and shake occasionally during the first few weeks. Alcohol preserves the extract, so it will keep indefinitely, though flavor may change over time. Label with the start date.
Can I reuse the vanilla beans after making one batch?
Yes. You can steep the used beans in fresh alcohol to make a milder second batch or dry them to make vanilla sugar. A second extract will be weaker but still useful.
How much extract does this recipe yield and how do I use it in recipes?
This recipe yields about 8 ounces (1 cup) of extract. Use it as a 1:1 swap for store-bought vanilla extract. Most recipes call for 1 to 2 teaspoons of extract.
Can I make alcohol-free vanilla extract?
True vanilla extract requires alcohol to extract and preserve the flavor. Alcohol-free options use glycerin or other solvents and will taste different and may not keep as long.
I’ve been making my own extracts for several years and the proper ratio of beans to alcohol is 1 oz. of beans to 8 oz. of alcohol. I use vodka for most extracts but I have also used whiskey, rum and Everclear (50/50 with distilled water). Change up the origin of the beans for different nuances. Really fun and interesting hobby to get into.
We’ve been making vanilla extract this way for 40+ years but… We never use vodka (well, maybe once or twice). We have found that the best liquor to use is a decent dark rum, the darker the better. Gosling’s works really well. We just keep adding vanilla beans and rum as we use the extract. It’s kept in an old cognac bottle with a cork stopper, in a dark cabinet.
I am going to try this!!
I use brandy to make my vanilla extract. This is Wisconsin! I started with six beans. Each time a made another batch, I added more beans until there were more beans than brandy. That was really good vanilla.