Homemade Vanilla Extract

Homemade Vanilla Extract is easy to make with vanilla beans and vodka, absolutely delicious, and makes a great gift, especially around the holidays! This recipe uses 6-8 vanilla beans per 8 ounces of vodka.

If you're making Homemade Vanilla Extract for the holidays, be prepared that the extract will need to infuse for at least 8 weeks before use (or you can give it as a gift with a tag with a "use after" date). Pair a bottle of Homemade Vanilla Extract with some holiday cookies, candied fruit, a new cookbook, or a few kitchen linens for the perfect gift any time.

Ingredients & Supplies

There are just a few things you'll need to make Homemade Vanilla Extract.

• Vodka - Choose a vodka that is fairly neutral (not flavored) and 80-proof. I like to use Prairie Organic Spirits vodka because it's a nice, smooth, organic vodka that isn't too expensive.
• Vanilla beans - You can use any kind of vanilla beans that you like. I love these Native Vanilla beans.
  • We will use 6-8 vanilla beans per 8 ounces of vodka. Bean size and moisture may vary, so use what makes the most sense based on what you have. More beans will mean a stronger flavor.
• Glass bottles - I recommend using 8-ounce bottles, but you can do this with any size or type of bottle. Even a recycled bottle works great (one of my vanilla extracts is in an old maple syrup bottle!). I like to use these 8-ounce swing top bottles.
• Labels or tags - It's nice to be able to put a label or tag on the bottle, especially if you're gifting it, to say what it is, and when the vanilla extract can be used. I like to use these kraft paper gift tags.

See full recipe below for detailed directions.

Substitutions & Variations

Classic vanilla extract is made with vodka, but you can also make this recipe with different spirits for a different flavor!

• Use bourbon: You can make bourbon vanilla extract by using bourbon instead of vodka. Choose a bourbon that is unflavored, and that you like to drink (but it doesn't need to be anything fancy). You'll taste the bourbon when you're baking with this flavored vanilla extract, so consider that when you're baking!
• Use brandy or rum: Similarly, you can make this recipe with an unflavored brandy or rum. You'll also taste the flavor of the brandy or rum in your final baked goods, so consider that when you're baking!

How to Make Homemade Vanilla Extract

This recipe comes together in just a few minutes! The full recipe with detailed directions is at the bottom of this post.

1. Step 1: Cut the vanilla beans in half lengthwise to expose the vanilla bean seeds inside. You want to expose these to the vodka.

2. Step 2: Place the vanilla beans into a clean glass bottle.

3. Step 3: Fill the bottle with vodka (or your chosen spirit). You want the vanilla beans to be fully submerged.

4. Step 4: Shake the bottle, and you're done! Let this sit for at least 8 weeks, shaking the bottle weekly to help distribute the vanilla bean seeds.

How to Refill Homemade Vanilla Extract

As you are using your vanilla extract, you'll want to refill it before the bottle is about ⅓ empty. If you let the extract get lower than that, your vanilla extract will be too diluted when you refill, and you'll need to wait a few weeks again before you use it to get that strong vanilla flavor.

To refill your homemade vanilla extract:

1. Step 1: Add a few vanilla beans (whatever you have on hand) to the bottle, cut in half lengthwise. You don't have to add a lot of fresh beans every time you're refreshing.
   • You do not need to remove any beans from the bottle unless you can't physically fit any more beans in. If space is too tight, remove a few of the old beans and replace with fresh vanilla beans.
2. Step 2: Top off the bottle with vodka (or your chosen spirit) and shake. Make sure the vanilla beans are submerged.
3. Step 3: Let it rest. If you refilled less than ⅓ of the bottle, you can continue using this vanilla extract for baking right away, but be prepared that it may have a weaker vanilla flavor.
   • If you refilled more than ⅓ of the bottle, let it rest in the pantry for at least 8 weeks again to develop flavor.
   • BAKING TIP: I like to keep two bottles of vanilla extract in my kitchen. This way, when one gets low and I refill it, I can let that bottle rest while I use the other bottle for more immediate baking projects. I continue to rotate which bottle is in use vs. which bottle has recently been refilled.

Do I ever need to take out the vanilla beans?

No. The alcohol preserves the beans, so you can continue adding beans to the bottle without ever removing them (until at some point you can't fit any more beans in the bottle). I've heard stories of people who have had their vanilla extract going for ten years!

• If your bottle does become so full with vanilla beans that you can fit in any more, you can either start a new bottle from scratch or remove a few vanilla beans and keep it going.

An important note is that the alcohol will only preserve the beans while the beans are fully covered. This is another reason to refill your vanilla before it gets to be ⅓ empty so you're preserving the vanilla beans that you have in your bottle.

Storage

Room Temperature Storage: Vanilla extract should be stored in a cool, dry place (like your kitchen pantry). During the first 8 weeks, shake the extract at least once per week, or whenever you remember. When you're ready to use your vanilla extract, shake it and then pour into your measure or recipe.

Recipe FAQs

More Holiday Baking Recipes

If you tried this Homemade Vanilla Extract or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!