If you’ve been following our Back to Basics posts for a few months now you’re pretty much a kitchen & baking expert. I mean, we can all now make brown sugar, different flavors of nut milk, and even oat flour all at home. How cool is that?
Today I’m bringing you another baking tutorial that’s truly going to blow your mind. We’ll walk through a step-by-step tutorial on how to make vanilla extract from scratch! Vanilla is essential for baking and making your treats taste good, but it can tend to be super expensive.
SO it’s time to skip the store-bought vanilla extracts and make some amazing, DIY vanilla extract right at home that can be used again and again. I’ve included different ways to customize the flavor and strength, and you can use it in all of your baking adventures. Bakers, rejoice!
What is vanilla extract?
If you’ve ever baked a dessert before, there’s a pretty good chance you’ve used vanilla extract in the recipe. Pure vanilla extract is simply vanilla beans soaked in a type of ethanol, aka alcohol. Over time the vanilla soaks into the alcohol and creates a lovely, aromatic and deep vanilla flavor used in everything from cookies to whipped cream!
Vanilla beans are typically from Mexico, Tahiti or Madagascar — each of which has a distinct flavor profile based on the soil, climate, growing methods, etc. used to harvest the beans. In stores you’ll find them labeled “Tahitian vanilla beans,” “Madagascar vanilla beans,” etc.
Why make it from scratch?
Because vanilla beans do not naturally grow in many parts of the world, they can be very expensive. Thus, real, good-quality vanilla extract can become very expensive as well. When you make your homemade vanilla extract from scratch instead of using store-bought you:
- Can actually reuse the vanilla beans to continuously make batches (more on this below!) which is more cost-effective in the long run
- Control the depth of flavor in the vanilla extract.
- Ensure that it is real-deal vanilla extract instead of one filled with other chemicals and substances. This ensures amazing quality and taste!
Everything you’ll need to make your own vanilla extract
You only need two ingredients and a few tools to make vanilla extract from scratch, and it couldn’t be easier! To make it you’ll need:
- Vanilla beans
- 80-proof alcohol like vodka, bourbon, rum or brandy
- Bottle or jar
- Funnel
- Optional: cute labels
Choose your flavor profile
What’s great about making homemade vanilla extract is that you can choose exactly what goes into it, and therefore exactly how strong it is. A few things will change the flavor profile of your vanilla:
- Type of vanilla beans. As I mentioned, vanilla beans typically grow in Mexico, Tahiti, and Madagascar. You may have noticed store-bought vanilla labeled “Tahitian vanilla,” etc. which refers to where the vanilla beans were sourced! Each area has a different flavor and aroma, so you can choose which you might like best.
- Number of vanilla beans. I typically use 6-7 vanilla beans for 1 cup of vodka because it creates a strong, deep vanilla flavor. This is known as a double-fold vanilla extract, which is more expensive in stores because (of course) it uses more vanilla beans. If you only have 3-4 vanilla beans, you can still use this recipe! The vanilla will just be less potent.
- Type of alcohol. For a classic vanilla extract flavor I use plain, 80 proof vodka. No need to use anything expensive! You can also use bourbon, rum or brandy for a richer, darker flavor and aroma. Ever had a dessert with “bourbon vanilla?” it’s exactly what it sounds like!
- Sitting time. As you can probably imagine, the longer your homemade vanilla extract sits in jars the more flavorful it will get. I highly recommend letting it sit and soak for at least 3 months.
How to make vanilla extract
Now for the fun part — let’s make some vanilla from scratch!
- Split the beans. Use a knife and carefully slit each vanilla bean pod down the middle lengthwise so that the inside of the bean pod is exposed. Add the vanilla beans to an 8 ounce glass jar or bottle.
- Add your alcohol. Pour your alcohol of choice into the jar and make sure the vanilla beans are completely submerged. Turn the jar over a couple of times to shake it.
- Store, wait, then enjoy! Store your jar of homemade vanilla with a tight-fitting lid in a cool, dry place away from sunlight for at least 8 weeks, and give it a shake every 1-2 weeks to mix it. After 8 weeks (or ideally at least 3 months) feel free to use it in your favorite recipes!
Reuse those vanilla beans
Although vanilla beans tend to be pricey, you can actually reuse them to continuously make more vanilla extract! Once you start to use the homemade vanilla you can continue to refill the bottle with more alcohol to keep using the same beans. Homemade vanilla extract ends up being more cost-effective than store-bought because you can make multiple batches over time!
How long does homemade vanilla extract last?
There’s no rush to go through your homemade vanilla quickly because it lasts indefinitely! Just be sure to store it in a cool, dark place away from heat.
More how-to guides
- How to Measure Flour (without a scale!)
- How to Freeze Cookies (2 different ways!)
- How to Brown Butter (plus the BEST ways to use it!)
- How To Make Homemade Nut Milk (4 different ways)
- How to Make Brown Sugar
Check out all of our kitchen tutorials and how-to guides here!
I hope you love this tutorial on how to make vanilla extract! If you try it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
How to Make Vanilla Extract
Ingredients
- 6-7 vanilla beans
- 1 cup 80 proof vodka, bourbon, rum or brandy
Instructions
- Slit each vanilla bean down the middle lengthwise so that the insides are exposed. Be sure not to slice all the way through the bean pod. Place each vanilla bean in an 8 ounce glass bottle or jar. If the beans don’t fit lengthwise, simply cut them into smaller pieces widthwise.
- Pour the vodka (or bourbon, rum or brandy) into the jar. Make sure the vanilla beans are completely submerged. Give the bottle a couple of shakes.
- Store the vanilla at room temp out of direct sunlight for at least 8 weeks, and give it a shake once every 1-2 weeks. The longer your vanilla sits, the better the flavor will be, I love when it sits for at least 3 months!
- Once you begin to use the vanilla, you can either continue to refill the bottle with more alcohol of choice to keep using the same beans, or you can remove the beans and use the vanilla as-is.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Eat Love Eats
35 comments
I love all your recipes! Been following you for awhile. I actually send them to my husband to make. We’re retired and he’s the main cook right now. He enjoys it. Occasionally, I become motivated to cook or bake myself. Lol! We’re gluten free and I especially appreciate all the options you give. Love your enthusiasm!!!!! Keep up the good work.
Glenna ( wife, daughter, mother , grandma and friend )
You’re so kind!! I’m so glad you guys are fans–that means so much 🥰 Happy holidays!
Are there any risks in the vanilla going bad/ growing mold after storing it so long? I want to try this!
Not in my experience! The alcohol is a preservative 🙂
I plan on using this for a Christmas present to my 2 daughters and 2 daughter-in-loves next Christmas. Love this and your previous how to’s.
Thank you for teaching us as well as providing healthy and good tasting recipes.
Thank you, Peggy! Such a great gift. Glad you’re enjoying the posts and recipes–that means so much. Merry Christmas 🥰
I just put this on my calendar for next year. I am going to make this and give it as gifts.
SOUND GOOD I WILL GIVEV IT A TRY. THANK YOU PAT.
I will definitely try this when I get my hands on vanilla beans.
In reusing the vanilla beans, can I just remove the beans from the bottle when I am satisfied with the intensity, transfer and start a new bottle?
Thanks a lot. You are a blessing =D
Yay!! Excited for you to try it. And yes absolutely, remove the beans or use up the vanilla extract in the bottle and add more alcohol 🙂
I have maked my own Vanilla and then Put the vanilla bean in a Jar of Sugar, Oh My talk about
Awesome you can add it to all kinds of things
Love the idea of adding the pod to sugar–yum!!
This is such a great idea! We received a bottle of homemade vanilla extract as a hostess gift and loved it. I had no idea how easy it is to make.
Such a great gift!! And yes, almost too easy! 🙂
Can you please tell me the name of the bottles used to make this and where did they come from?
Hello! They’re linked in the post above and can also be found here 🙂
Vanilla bean are grown in Tahiti not tahini. They are also grown in many other places around the world. A really good site to learn about vanilla beans and making vanilla extract is http://www.VanillaPura.com
You’re totally right, that was a typo! Thank you!!
If you do some research, in order for it to be actually extract and not infused, you need a ratio of 1oz beans to 8oz alcohol.
Love this sitr
Thank you for this recipe! I”m planning on making some for Christmas gifts. Do the bottles need to be sterilized first? I wasn’t sure since they will contain alcohol.
So excited for you to try it! You don’t need to sterilize the bottles as long as they’re clean 🙂
I just love the vanilla extract recipe
I’ve made this with vodka and would like to try bourbon. Have you used bourbon and if so how was the flavour?
Yes, you can totally use bourbon, it’s delicious!!
I use this exact recipe for mine. I recently made it using Honey Bourbon. I can’t wait to try it.
YUM! Sounds delicious, great idea. Enjoy 🙂
Such a great recipe. I assume using the vanilla would be in such small amount that the alcohol won’t be noticed, otherwise it would be a pretty blurry morning using the vanilla in fx the wonderful cherry lime smoothie haha. THANK YOU!
Yes – you’ll want to let it sit for long enough. Hope you enjoy!
Please review vanilla guidelines and science. 1 full ounce of vanilla beans to 8 ounces of alcohol. You cannot do this by bean count. Beans can vary from 5-15 per ounce. They must be weighed. Beans cannot be reused once they are fully extracted. Your recipes are great. Hate to see this misinformation from you.
Hi AJ! We’ve researched and tested this method many times with success, as have many of our readers. The beans will typically not be fully extracted after making a batch, so they can be reused!
Although I have yet to try this so still gave it a five star rating because it is so easy to do
I have come to the state of not using vanilla extract because the artificial ones because they are artificial made from the strangest ingredients
This recipe makes it worth it buying the pods because you extract the most from them and I am sure will taste 💯 better
Thank you for your lovely recipes
I hope you give this a try! So easy!
I love that you are teaching people how to make extract. I thought I’d share I have been making it for quite some time and share some information about vanilla extract. In order for it to be called an extract according to the FDA, the ratio of beans to alcohol should be .83 ounces of beans to 8 ounces of alcohol. (always by weight – not count) Furthermore, the spirit base for the extract should be a minimum of 70 proof/35% alcohol) not to exceed 100 proof (for best extraction results). The alcohol proof is important for shelf stability. The wait time for extraction should be 12 months to fully extract the over 200 flavor compounds found in a vanilla bean. The above will produce a single fold extract. For a double fold, you would need to use
Thanks for your insight and extra details!