Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
You only need two ingredients and about 10 minutes to make homemade vanilla extract! Use bourbon, vodka, brandy, or another favorite alcohol. If you prepare a few bottles now, you’ll have gifts to share with loved ones at the holidays!
Table of Contents
If you really want to elevate your baking game, then this is the ingredient that you’ve been missing! The store-bought stuff just can’t compete. Once we show you how to make vanilla extract, you’ll realize just how quick and easy it truly is. Two ingredients, 10 minutes, and you’re done — no cooking or canning required!
The Best Way to Make Vanilla Extract at Home
This post walks you through how to make vanilla extract in the comfort of your own kitchen, with just a couple of ingredients. In its most simple form, vanilla extract is made by infusing alcohol with the flavor from vanilla bean pods. The homemade version has a richer, stronger, more robust flavor than the store-bought version, and doesn’t include additives.
Any baker will tell you: pure vanillas have a completely different look and aroma than their artificial or imitation vanilla counterparts! Good vanilla extract is a game-changer in the kitchen, and will make all of your baked goods taste better.
This essential ingredient is used to make cookies, cakes, muffins, breads, brownies, ice cream, French toast, and more. Once you have a stash in your pantry, the options are endless.
Since store-bought vanilla extracts are pricey, these bottles make nice gifts to share with friends and family at the holidays. Who doesn’t love a homemade Christmas gift?! I typically share homemade jams, apple butter, and cookies with my neighbors, but this year I’ve added bottles of pure vanilla extract to my gift baskets. Best of all, they’re done in advance — which allows me to avoid any last-minute holiday stress!
Homemade Vanilla Extract Ratio
When learning how to make your own vanilla extract, the key ratio to remember is 6 vanilla beans for every 1 cup of alcohol.
I’ve seen some folks use 6 vanilla beans for 1 pint of alcohol (and other similar ratios), which will also “work” — these just yield a slightly less flavorful extract. Of course, if you use too much alcohol and too few beans, you really just end up with vanilla-flavored booze. Not bad per se, but not a true extract.
With this ratio in mind, you can scale the recipe to make as much (or as little) homemade vanilla extract as you like. For instance, make 12 ounces of extract by using 9 vanilla beans. Or make 2 cups of extract with 12 beans. You get the idea!
The Best Alcohol to Make Vanilla Extract
Vodka is most commonly used for homemade vanilla extract, but bourbon is my favorite! Really, you can use any alcohol that is at least 40% alcohol (80 proof) — including rum, brandy, vodka, and bourbon.
Since the flavor of your extract comes primarily from the vanilla beans, you don’t need to splurge on the high-end alcohol. Just pick something that’s moderately priced and your extract will be wonderful!
Ingredients
While the ingredients seem pricey, it’s still more cost effective to make your own high-quality vanilla extract at home. This is just a quick overview of the materials that you’ll need. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Alcohol: vodka is most common, but bourbon is my favorite! You can also use rum or brandy, which gives the vanilla extract a unique flavor. Whichever alcohol you choose, just make sure that it’s at least 40% alcohol (80 proof).
- Vanilla beans: the most common varieties are Madagascar vanilla beans, Tahitian vanilla beans, and Mexican vanilla beans, but you can use just about any type of vanilla beans available. I personally prefer Madagascar or Tahitian vanilla. Grade A or Grade B beans are both fine for these purposes. You might be able to find them in your grocery store; however, I purchase my vanilla beans online.
- Jar or bottle: you’ll need a jar or bottle with a capacity of at least 8 ounces. I have used these 8-ounce glass bottles and these 16-ounce bottles for larger batches. Mason jars will also work just fine!
- Funnel: an optional tool that helps you cleanly pour the alcohol into the bottles. Many bottle sets actually come with a small funnel, so you might not need to purchase a separate one.
How to Make Vanilla Extract Quickly
It doesn’t get much quicker and easier than this 3-step process for the best homemade vanilla extract recipe! The tough part is waiting, since the extract needs time to sit and infuse before it will be ready to use. I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Pour the alcohol into a bottle or jar.
- Split the vanilla beans in half lengthwise to expose the seeds. This helps infuse the flavor into the liquid more efficiently. You can also cut the beans in half horizontally, if necessary, so that they’re completely submerged in the alcohol.
- Seal the bottle, place it in a cool, dark place, and let it sit for at least 2 months (but preferably 6-12 months). Shake it occasionally.
Vanilla Extract Labels
It’s nice to add a label to your jar or bottle — especially when you’re gifting it to someone else. You might even like to make a note of when the extract will be ready to use if it still needs to sit in the pantry for a couple of months! Just assemble the bottles in October or November (or sooner!) and use them for Christmas gifts over the holidays.
You can use blank canning labels that easily dissolve in the wash, buy fancy custom vanilla extract labels, or use these round canning labels with wreath designs (my favorite). To make each bottle more festive, tie a colorful ribbon around the top, and include your favorite recipe. See my list below for some of our favorite suggestions!
How to Store Homemade Vanilla Extract
Store bottles of homemade vanilla extract in a cool, dark place (such as a pantry) away from direct sunlight. The mixture needs to sit for at least 2 months — but ideally 6-12 months for the best flavor before use. Shake the bottles occasionally while they hang out in your pantry.
Recipes with Vanilla Extract
Once you know how to make homemade vanilla extract, you’ll want to add it to everything! Here are some of our favorite recipes with vanilla:
- Best Ever Banana Nut Bread
- Honey Butter
- Vanilla Pound Cake with Caramel Icing
- Old Fashioned Donuts
- Strawberry Shortcake Biscuits with Vanilla Whipped Cream
- Strawberry Bread with Vanilla Glaze
- Soft Cut-Out Sugar Cookies
- Hummingbird Cake
- Southern Chocolate Gravy
- One-Bowl Vanilla Buttermilk Cake
- Easy Fudgy Brownies
- Buttermilk Banana Bread
- Easy Blueberry Cobbler
- Easy Chocolate Chip Cookies
- Baked Oatmeal with Almonds and Berries
- Sour Cream Blueberry Muffins
Tips for the Best Vanilla Extract Recipe
- Any size jar or bottle that’s at least 8 ounces or larger will work; just make sure that you cut the vanilla beans so that they’re completely submerged in the alcohol.
- I like these 8-ounce bottles or these 16-ounce bottles for larger batches.
- Use a small funnel to quickly and neatly pour the alcohol into your bottles.
- Madagascar, Tahitian, or Mexican vanilla beans will all work. I use these.
- I know it’s hard to be patient, but it’s important to let the vanilla extract sit for at least 2 months (and preferably 6-12 months) to develop the best flavor.
- Shake the bottle occasionally as it sits so that the flavors are evenly distributed throughout the alcohol.
- Refill the vanilla extract as you use it! Just add more alcohol to cover the beans, shake, and store in the pantry until you need it again. These beans are the gift that keeps on giving!
More Homemade Gifts from the Kitchen
Crockpot Apple Butter
12 hours hrs 20 minutes mins
All Purpose Seasoning {House Seasoning}
5 minutes mins
Christmas Jam
13 hours hrs 10 minutes mins
How to Make Vanilla Extract
Ingredients
- 1 cup (8 ounces) vodka, bourbon, brandy, or rum
- 1 (8 ounce) jar or bottle with a tight-fitting lid (these are the bottles that I use)
- 6 whole vanilla beans (I prefer Madagascar vanilla beans or Tahitian vanilla beans)
Instructions
- Pour the alcohol into an 8-ounce jar.
- Use a sharp knife to slice each vanilla bean in half lengthwise. Trim the beans to fit the size and shape of your jar (cutting in half horizontally, if necessary).
- Place the vanilla beans in the alcohol, making sure that the beans are completely submerged in the liquid. You can trim the beans, as necessary, to fit the size and shape of your jar. Seal tightly and let stand in a cool, dark place (such as a pantry) for at least 2 months, or ideally 6-12 months (the longer it sits, the better the flavor). Shake the bottle occasionally.
- As you start to use the vanilla, you can continue to refill the bottle. Just add extra alcohol to cover the beans, shake the jar, and store in the pantry.
Notes
- Any size jar or bottle that’s at least 8 ounces or larger will work; just make sure that you cut the vanilla beans so that they’re completely submerged in the alcohol.
- I like these 8-ounce bottles or these 16-ounce bottles for larger batches.
- Use a small funnel to quickly and neatly pour the alcohol into your bottles.
- Madagascar, Tahitian, or Mexican vanilla beans will all work. I use these.
- I know it’s hard to be patient, but it’s important to let the vanilla extract sit for at least 2 months (and preferably 6-12 months) to develop the best flavor.
- Shake the bottle occasionally as it sits so that the flavors are evenly distributed throughout the alcohol.
- Refill the vanilla extract as you use it! Just add more alcohol to cover the beans, shake, and store in the pantry until you need it again. These beans are the gift that keeps on giving!
Sure sounds good! I might try it. Sounds like a surprisingly good price on the vanilla beans. They cost so much at the store.
Please let us know how it turns out if you do!