In minutes, you can start your own homemade Bourbon Vanilla Extract. Two simple ingredients are all you need to make this gourmet extract: alcohol (I like bourbon!) and vanilla beans.
Forget buying expensive vanilla from the store, making it from scratch is much more affordable and you can make a big batch too so you never run out! This DIY project is a great gift for the foodie in your life. Plus I share free printable bourbon vanilla labels to make your gift look professional!
I find bourbon makes a smooth vanilla extract that elevates recipes to a gourmet level like this Cherry Bomb Cocktail!
A rave review from Erin:
⭐️⭐️⭐️⭐️⭐️ “We made these to give out as gifts for the holidays, and they were a smashing success. This tutorial is easy to follow with helpful tips, and also–the vanilla is fabulous!“
Now is a great time to start thinking about easy gifts from the kitchen, and Homemade Bourbon Vanilla extract is the ideal gift to give your cooking friends; after all, who doesn’t bake a few cookies or cakes every now and then?
Plus, it takes minutes to make your own vanilla extract and so much better than store-bought vanilla extract! SO much better! The vanilla flavor is incredible.
Access the Free Labels by clicking the button below
A window will open where you pop in your email address, and I’ll send you the link to the free, printable gift tags in an email.
Print on Avery 64502 2″ Waterproof Round Labels
Print on 65# Kraft Paper or #65 cardstock cut out using 2″ Round punch
Cut out by hand
Click the ABOVE button to access printables.
What is Bourbon Vanilla Extract?
There is a lot of confusion over this name. Bourbon Vanilla extract is made from Madagascar bourbon vanilla beans, specifically from the Ile Bourbon, now called the island of Réunion. Most assumed that the vanilla was made with Bourbon Whiskey, but that was not exactly the case.
Current-day Bourbon Vanilla can be made with any alcohol, as long as it is also made with Madagascar bourbon vanilla beans. Store-bought varieties use a colorless, flavorless alcohol such as vodka; it’s less expensive and works beautifully (see my post on Homemade Vanilla Extract using Vodka).
Today, we are using real bourbon whiskey in this homemade bourbon vanilla extract recipe, along with Madagascar vanilla beans. Bourbon Vanilla Extract has become my new personal favorite, since bourbon has a rich, smooth caramel essence on its own, when infused with vanilla beans, it offers a sumptuous, well-rounded flavor.
Never run out of vanilla extract again. What I love about making my own is that once you make your initial investment, the costs are truly tiny! Simply top off the vanilla bottle once the vanilla beans start to show. A few splashes of your best bourbon is all. And maybe once a year, pop in a new vanilla bean or two.
Ingredients + Supplies
- Approximately 6-10 Grade A or grade B beans per 16 oz of spirits. Or 20-30 vanilla beans per 740ml bottle. Fresher vanilla beans (plump) are best, but even a dry vanilla bean will work to make homemade extract.
- For this recipe, we’re using Bourbon Whiskey—I like Buffalo Trace as a medium-priced, non-GMO option (source). Bourbon tends to be a little sweeter than other whiskeys, making it perfect for recipes where you want a warm, rich depth of flavor. Buffalo Trace, in particular, has a beautiful flavor profile featuring butterscotch and honey, with undertones of caramel, and hints of molasses and brown sugar. Its subtle oak and spice notes round it out, giving the recipe a smooth, cozy finish. Be adventurous, you can also use vodka, rum, or brandy!
- Use a minimum of 70 proof / 35% alcohol.
- Make directly in the bottle or pour into separate, tight-sealing clear glass bottle, love the dispensing cap on these! Other bottling options; swing top, Boston round or a rounded swing top.
- While it isn’t always necessary, I recommend sterilizing your bottles or jars before using them. You can do this by boiling them in a stockpot of water for 10 minutes, then carefully removing them to a clean towel to dry completely. Or run them through the dishwasher and make sure completely dry before filling.
- A small funnel.
- A sharp-tipped knife, this is my all-around most favorite and most versatile knife!
- Patience! You need a minimum of 4 weeks for ok results; 12-16 weeks is better, and 6 months is best; however, one year is Ultimate! Besides, the longer it “brews” the darker, richer and more full-bodied it will become! Tuck it away in a dark pantry and forget about it for awhile, other than giving it an occasional gentle shake!
Get the full recipe in the recipe card below.
How To Make Homemade Bourbon Vanilla Extract
- I recommend sterilizing your bottles or jars before using them. This can be done by boiling them in a stockpot of water for 10 minutes, then carefully remove them to a clean towel to dry completely.
- Simply pour bourbon in small bottles or make a big bottle by placing vanilla beans directly into the bottle of Bourbon. You will need to remove a little so it doesn’t overflow though, just a couple of tablespoons (time for a cocktail!)
- Using a sharp knife, slice lengthwise a fresh soft vanilla beans open, so the seeds are exposed and can fall out in the extract.
- I keep my beans whole (but slit open), but you can also cut them into segments, it’s a matter of choice, if you are rushed for time in brewing, then cut into segments.
- Then add beans to each bottle of bourbon, or add them all to a large bottle.
- Place lids on the bottles. Shake gently, place the bottle in a dark cupboard, or pantry shaking once weekly or so. Keep it out of direct sunlight, at room temperature, while you will see a difference in a couple of weeks, it’s best to let it brew for 6-12 months for the best flavor. One year is my favorite!!
Expert Tips
- Make sure you let the vanilla extract infuse 6 months! This sounds like an eternity, but I promise it’s worth it for the maximum flavor. I like to make a bunch of small jars as gifts in the summertime so they are ready by the holiday season. A year will yield even better vanilla!
- Sterilize the jars before filling with extract. This is something I find is important when gifting. Be sure you wash and fully dry any jars you plan to use.
- Seal the jars well when infusing. Since the base of the extract is alcohol, it can evaporate easily. For the best flavor, seal the jars tightly and don’t open until ready.
- Invert the bottles once a week or so while infusing. Since you have the vanilla beans inside, you want to make sure they aren’t always sitting at the bottom. Turning the bottles upside down one or two times each week helps the infusion of vanilla flavors.
- Add the vanilla beans to the bottle before adding the bourbon; that way, you won’t overflow the bottle.
How Long Does it Take to Make Vanilla Extract?
Physically making bourbon vanilla extract takes minutes, but infusing takes time, and anything worth having is worth waiting for, right?
However, if you plan to give bourbon vanilla extract as gifts this holiday season, you need to get going! It takes a month for the flavors to infuse properly, and as Ina Garten says, 6 months is best! And when Ina talks, we listen! *wink-wink*
Not to be bossy, but purchase your ingredients now and take 5 minutes to put them all together. It’ll do the work for you. Don’t forget to write your “brew” date on a tag and give them
Ways to use Bourbon Vanilla Extract
It’s truly so easy to use in any dessert recipe that has vanilla extract listed. You’ll be amazed how it truly enhances the flavors of your desserts.
- Replace regular vanilla in any recipe
- Craft cocktails
- Tiramisu
- Brown Butter Skillet Cookie.
- Chewy Chocolate Chip Cookies
Let me know how you plan on using this delightful flavoring.
Storage
This bourbon vanilla extract can last forever if you follow these simple tips.
- Make sure your vanilla beans are always covered with the liquor, so they don’t mold or dry out.
- Once you see the vanilla beans above the extract, then pour additional bourbon to cover, shake, and you are ready to go.
- If you follow these tips, you should never run out of vanilla.
- Once a year, add a couple of new vanilla beans to the bottle (remember to split or cut them into pieces). Replace all the beans once every 18-24 months.
That’s it! I hope you will try this and make some for family, co-workers, and friends this year because it’s an amazing gift that keeps on giving!
For gifting ideas, labels, and more, visit my post on DIY Vanilla Extract.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 20-30 fresh Madagascar vanilla beans plump (Grade A or B) for 750ml bottle. If making smaller bottles, add between 4-8 per bottle depending on bottle size.
- 750 ml Bourbon Whiskey I used Buffalo Trace a non-GMO bourbon, use your fave
Instructions
- I recommend sterilizing your bottles or jars before using them. This can be done by boiling them in a stock-pot of water for 10 minutes, then carefully remove them to a clean towel to dry completely. Or running through the dishwasher and setting out to dry completely.
- Using the tip of a sharp knife slice the vanilla bean gently lengthwise, stopping just before you get to the end.20-30 fresh Madagascar vanilla beans
- Place desired number of sliced vanilla beans into the bottle of choice, snip your beans in half if the alcohol doesn’t cover the entire bean as this will prevent mold.750 ml Bourbon Whiskey
- With funnel placed on top of the bottle, slowly pour your alcohol over the beans until they are covered and bottle is full. *Tip: If your funnel isn't flowing, simply lift it slightly off the mouth of the bottle breaking the seal and allow it to flow easily. Place on lid and tighten, shake passionately for a minute.
- Write date started on the bottom or side of the bottle, using chalk or metallic marker as well as type of vanilla.
- Place in a dark pantry or cupboard, gently shaking once per week. 6 weeks minimum, 6 months is better, but 1 year is best! Once your vanilla no longer smells of the spirit you used and smells instead like vanilla, it is ready!
Notes
Expert Tips
- Use quality bourbon – I love Buffalo Trace for its warm flavor profile. It’s a medium-priced, non-GMO option that adds depth and natural sweetness. (More on why I love it in the original post!)
- Infuse for 6+ months – Yes, it takes time, but trust me—it’s worth the wait! A full year makes it even better. I like to prep jars in summer so they’re gift-ready by the holidays. Or make them over the holidays and gift them next year!
- Sterilize jars – Especially important if you’re gifting! Wash and dry jars thoroughly before filling.
- Seal tightly – Alcohol can evaporate if not sealed well. Keep jars closed.
- Invert weekly – Give the bottles a gentle flip and then back again every week or so to keep the vanilla beans moving and infusing evenly.
- Beans first, bourbon second – Add the vanilla beans to the jar before the bourbon to avoid overflow.
Nutrition
Bryan Pecherek
I like it. I’ve been making my own extract for years and it’s a game changer in my baking especially my icings. I’ve tried Buffalo Trace, Heaven Hill BIB, Larceny, and a giant Manhattan using Michters Bourbon. All were very good but the Buffalo Trace and the Michters Manhattan were the best. I have a batch brewing using an Appleton Estate Rum which I’m excited to try in 3 more months.
I hate discarding the old beans. I’m sure they have more flavor than I can imagine. Any thoughts on how to use these? Next time I have some that I’m done with I’m thinking of grinding them to a paste and trying to use that. Thoughts please. Thanks
Thank you so much Bryan! I’ve tried different bourbons too and I always come back to Buffalo Trace. Excited to hear how your rum one turns out.
I do believe you could make a vanilla bean paste with your spent beans. Personally I’d maybe add one or two fresh beans with it. I just keep shoving more beans into my bottles or splitting them up as I add new ones. But I’ll have to try that too. From the little research I’ve done, looks like you’d use 1 cup sugar, honey or agave, about 3-4 ounces vanilla beans and ⅓- 1/2 cup alcohol (rum, vodka, bourbon or even vanilla extract.) whir it in a high speed blender or food processor and store in an airtight container.
Janice
This is the recipe worth searching for, thank you!
Thank you so much Janice!
Debra Parker
Is it normal for my homemade bourbon vanilla that I put up for a year to still smell like bourbon. I made it before with vodka and I could smell the vanilla, this time I used a very good bourbon and it still smells like bourbon. Any help will do, thank you!
Hi Debra, Yes, it’s totally normal for your bourbon vanilla to still smell like bourbon, that’s the whole reason behind using it but it should have a pleasant vanilla undertone. That’s the whole reason they use vodka in regular vanilla is the vanilla is very forward, since the vodka doesn’t have a strong smell or taste. I hope that helps!
Bree Parnell
I have signed up twice for these printables and never got the email. Is there a trick to this? Can you send the file?
Hi Bree so sorry about that, sometimes they just get stuck. I’ll be at my computer in a minute and will send them directly to you.
Amanda P
Hi! Love this simple recipe and gift idea! 🥰 I’m wondering if after it’s sat long enough and is vanilla extract is it ok to remove the beans completely before pouring into smaller gift bottles? Or do the beans need to remain? I just don’t want them to have to worry about the beans going bad if they don’t add more alcohol. Thanks so much!!! I can’t wait to try it!
Amanda
Hi Amanda, you can absolutely remove the beans! I hope you try and and love it!
Maureen Pramanik
Hi Kathleen,
I am now preparing to make the bourbon vanilla and have questions. Would crushing the small beans inside the vanilla bean cause problems? I noticed in your previous response to Shirly, that it seems as if you can put too many vanilla beans in a bottle (in accordance with the chart?). Earlier you seemed to imply that the vanilla would get better with age, as you said it would get better after 6 months then still improve after one year. When would I need to add more beans to maintain the flavor? Also, at this point, should I just replace them?
Thanks so much for reaching out, I usually don’t crush them, but you can chop them into pieces and even place a slit down one side to help release the beans, I don’t believe it would cause any problems at all, even if you crush them. And no, I don’t think you can put too many, though at some point there will be more beans than liquid, so finding a balance is good. I’ve had mine going since 2017, I refresh it about once a year, sometimes if I use a bean in a recipe, I will save the pod and pop it into one of my bottles. I wish there was a way to tell when you need to replace them, I think in 7 years, I’ve only replaced all the beans in one of my extracts, but I don’t think it’s necessary. Sometimes I take out a few and replace it with as many as I’ve taken out. I hope that all makes sense, please let me know if you have more questions. Happy brewing, Kathleen
Leah Ortloff
When you say refresh do you have multiple bottles going? Trying to figure out how refreshing works.
Hi Leah, as you use the extract you can add a little bourbon every time or wait until the beans are exposed and then add bourbon. But then it’ll need to sit for a couple of weeks. I do have a couple of bottles going so one is always ready.
Shirley George
If you use the little bottles in the photo above how many beans would you put in the bottle?
Hi Shirley, I made it in a large bottle and then transferred. If you want to use the little to start, I’d use 1 large -2 smaller beans per bottle.
Jennifer Stewart
Definitely making this as holiday gifts!
Erin
We made these to give out as gifts for the holidays, and they were a smashing success. This tutorial is easy to follow with helpful tips, and also–the vanilla is fabulous!
Sandra Shaffer
So excited to try bourbon vanilla extract. I have vodka based extract melding right now. I will add this version to my arsenal of homemade extracts!
Debi
This smells fantastic. I just mixed it up. It’s a great way to use up some of that whiskey someone left at my house too.
Haha, love it!! Yes, that is a fabulous way to use up left behind whiskey!! Thanks Debi!
Eric
Hello Kathleen,
A local coffee shop makes a Lexington coffee drink I enjoy and has both house-made bourbon reduced and house-made vanilla. Do you still taste/smell the alcohol from this recipe after any infusion period?
Thank you,
Eric
Hi Eric, I think I would enjoy that coffee house! Since I use it like I use any vanilla, which means just a teaspoon or so in a baked good, cocktail or mocktail. So while you still smell and if you were to drink it it would probably taste like vanilla bourbon, the purpose of it is more as a “flavoring”. If that makes sense. I just sniffed mine, and it smells of a wonderful deep bourbon and vanilla smell, but not overly bourbon-like! Let me know if you try it!
Susan P
I’ve seen many posts of people making their vanilla extract in an Instant Pot for speedier results. They’ve done tests and can tell no difference to the shelf made extract.
Hi Susan, no reason not to try then, I just haven’t — old fashioned that way. I do have a link to a gal who has instructions on how to make it using an IP. I did have one friend try that method and liked it, but found a lot evaporated. Let me know how it goes!
Tasia ~ TwoSugarBugs
I definitely need to start a bottle of this bourbon vanilla!! Love the easy instructions!
Thanks Tasia! You won’t regret it! Make a cocktail with it, wowzer