Make homemade vanilla extract with just two ingredients: vanilla beans and vodka. For the best results, allow it to “brew” for 6 to 12 months. Below, I’ll share my top tips for making the most economical vanilla, including how to maximize flavor and when to refill. Plus, free printable labels are included to give your homemade vanilla that extra special touch!
Just like a fine wine, homemade vanilla extract needs time to age and brew; developing it’s rich, intense flavor we’ve all grown to love, nothing “plain” about it! This post was original posted in 2017, but has been updated for a better user experience.
In fact, I am convinced that every home baker should know a cheaper and better-tasting vanilla extract is just two simple ingredients away.
This homemade vanilla extract recipe, with more than 12,000 saves and shares, is a staple in my kitchen. I’ve been using the same two bottles since 2017, refreshing them yearly for peak flavor. I currently recommend Grade A vanilla beans—they’re affordable and provide excellent results, but Grade B works, too. It’s also my go-to gift for friends and family—a gift that keeps on giving year after year!
Top Tips for the Best Vanilla Extract
- Slice vanilla beans lengthwise for maximum flavor infusion.
- You’ll notice a vanilla aroma after 4-6 weeks, but for best results, let it brew longer—16 weeks is good, 6 months is better, and 12 months is optimal!
- Store in a cool, dark cupboard.
- When beans are exposed, add more vodka and let it sit for two weeks.
- Every year or two, replace spent beans with about 10 fresh, sliced beans.
- Add 1-4 new beans annually to keep the extract rich and flavorful.
I use vanilla extract so often; it’s nice to have an unlimited supply! And homemade vanilla is just richer, adding so much to your baked goods. Try homemade vanilla in these Crumbl Chocolate Chip Cookies, in these Orange Scones or in these decadent Peach Cobbler Pound Cake.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Looking for other cost saving, but beautiful DIY ideas? Try this Bourbon Vanilla Extract, Lemon & Peppermint Antibacterial Hand Scrub or Pumpkin Spice Mix or How to Make Brown Sugar!
What is an extract?
- Vanilla extract is an infusion of vanilla bean pods in quality, food-grade spirits.
- The beauty of homemade vanilla extract is once you get it started, simply top it off and you will have vanilla forever.
- It is much more economical to make your own. I’ll talk more about the how-to later in the post.
Single-Fold vs. Double-Fold Vanilla Extract
When making vanilla extract at home, you have the option to create either single-fold or double-fold extract, depending on how concentrated you want the flavor to be. Single-fold vanilla extract provides a more subtle, mild flavor, typically what you find in store bought vanilla. Whereas, double-fold vanilla extract, delivers a richer, more concentrated flavor since it uses twice the beans—2 ounces per cup of alcohol. This makes it ideal for recipes where vanilla needs to stand out!
- Single-Fold Vanilla Extract: Use 1 ounce (28 grams) of vanilla beans, which is roughly 6 to 8 beans, per 1 cup of vodka.
- Double-Fold Vanilla Extract: For a stronger flavor, use 2 ounces (56 grams) of vanilla beans, or 12 to 16 beans, in 1 cup of vodka, this can get expensive.
The beauty of double-fold extract is that you don’t need to double the liquid in your recipes to achieve twice the flavor! Make sure to weigh your beans for accuracy, as size and shape can vary. I find a balance between the two and opt for about 8-10 beans per 1 cup of vodka.
Simple Ingredients for homemade vanilla extract
I suggest you invest in quality ingredients; this investment will pay off for years.
- Vanilla Beans | I used Grade A beans because they were the best deal then; however, Grade B beans work exceptionally well for extracts and are often cheaper.
- Vodka | Use a minimum of 70 proof/35% alcohol; 80 proof is best. Purchase the best you can afford, but no reason to go crazy! See my post on Bourbon vanilla and below for other spirits you can use to make vanilla too!
Get the full recipe in the recipe card below.
What Alcohol Do I use to Make Vanilla Extract?
You don’t have to purchase top shelf spirits or the highest grade vanilla beans, but buy the best you can afford. Just make sure it’s at least 70 proof, 80 being best.
The base for vanilla extract is plain ol’ alcohol, but which alcohol is best? The good news is you get to choose! Just don’t use rubbing alcohol; drinking alcohol is what we’re after here.
- Vodka | Most Common, Neutral, Pure Vanilla Flavor (what I typically use)
- Rum | Smooth, Sweet, Rich
- Bourbon | Complex, Smooth, Deep Flavor (amazing!)
- Brandy | Unique, Deep Flavor
Non-Alcoholic Vanilla: I get it, you may need to avoid alcohol; if you want to make non-alcoholic vanilla extract, you will need vanilla beans, food-grade vegetable glycerin, and some add water. Check out this post if you are wanting to make non-alcoholic vanilla extract.
What are the best beans for vanilla extract?
The Madagascar Bourbon vanilla bean is the most popular and Indian vanilla beans are the most consistent.
The most economical beans are Madagascar vanilla beans; still expensive, but keep in mind this is a long-term investment. I’ve purchased my vanilla beans primarily from Costco (when in stock) or Amazon.
What is Better, A or B Grade Vanilla Beans?
I have used both Grade A beans and Grade B beans. They both work well, but Grade B are typically a little cheaper.
The bottom line is that the vanilla bean you use is up to you; however, in my experience, the beans should be plump rather than dry.
Varieties of Vanilla Beans
- Madagascar Bourbon Vanilla – rich and creamy
- Mexican Vanilla – bold, dark, smokey
- Indian Vanilla – full, chocolate
- Indonesian Vanilla – mild, well-balanced
- Tahitian Vanilla – floral, cherry-chocolate
- Tonga Vanilla – earthy, fig, raisin
For my first batch, I used vodka and Madagascar Bourbon vanilla beans. I have since made this amazing, smoky Bourbon Vanilla Extract!
When Should I Start Vanilla Extract?
Start in June (or earlier) for December gifts! Start anytime, really, just note if gifting when it will be best, read on for ideal lengths of time.
Be sure to add a “brewed on” date and instruct the recipient that the longer it sits and “brews,” the better!
Fresh tips for the best vanilla extract
- Use 15 vanilla beans per 750 ml of vodka for single-fold vanilla.
- For double-fold, use 25 vanilla beans per 750 ml of vodka.
- Or about 8 vanilla beans per 1 cup (8 ounces/250 ml) of spirits.
- Use a minimum of 70 proof/35% alcohol vodka, 80 proof is best.
- Tight sealing clear glass bottle! Other bottling options, swing top closure bottles, boston round or a rounded swing top.
- Make your vanilla in the original jar of spirits, then once brewed, transfer a few vanilla beans to each individual jar and pour vanilla into jars.
- *Note: If you do this, you will need to pour out a little of the spirit, as adding all those beans will make it overflow, so make yourself a nice cocktail beforehand!
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How often should I replace vanilla beans in extract?
That’s a great question! I typically wait 2 years before I remove all of the vanilla beans and replace with 10-15 new vanilla beans. But this can also be done every year if preferred.
Recommended Tools for Homemade Vanilla
- 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.
- A small funnel for transferring to smaller bottles.
- A sharp-tipped knife, this is my all-around most favorite and most versatile knife!
How to Make Homemade Vanilla Extract
Slice the vanilla bean lengthwise, using the tip of a sharp knife, stopping just before the end of the bean so as not to split it in half. By doing this, you expose the “meat” of the vanilla bean. Then you get all of these little beads in your vanilla, adding even better flavor!
Place the desired number of sliced vanilla beans into the bottle(s) of choice. If necessary, snip your beans in half or pieces so that the alcohol covers the entire bean; this will prevent mold.
With a funnel placed on top of the bottle, slowly pour your alcohol over the beans until they are covered and the bottle is full. I’m a little anal, measuring my vodka, I love these measuring cups.
Fresh Tip
- If your funnel isn’t flowing, simply lift it slightly, breaking the seal and allowing it to flow easily.
Place lid on and tighten; shake gently for a minute or so. Got it?!
Finally, using a chalk or metallic marker, write vanilla type, and start date on the bottom or side of the bottle and place in a cool, dark part of your pantry. Place a reminder on your calendar to shake it weekly for a minimum of 4 weeks, remember the longer, the better.
Too slow? See below for a suggested Instant Pot recipe.
How Long Does it Take to Make Vanilla Extract?
I call it the “SNIFF TEST” stick your nose in there, breathe deeply when it smells like vanilla and not the original spirit, it’s ready!
Time, love and a little bit of patience! Instead of just one bottle, start two, one to work with and one to sit in the cupboard and brew for six months to a year.
- You need a minimum of 4 weeks for ok results, 12-16 weeks is even better.
- 6 months or longer is better still
- One year is the ultimate! Besides, the longer it “brews” the darker, richer, and more full-bodied it will become!
Making Vanilla in the Instant Pot
I’ve been asked if I’ve ever made vanilla extract in my Instant Pot, and my answer is, not yet. I’m slow to change and like the old, traditional methods.
The upside to making vanilla extract in a pressure cooker, is it’s done in less than 24 hours and you use a fewer beans to liquid ratio — that alone might inspire me to try it!
Until then, if you are interested, here’s a recipe and research on Instant Pot Vanilla Extract, let me know if you try it.
How long does homemade vanilla extract last?
Forever! Yep, as long as you stick to a few rules, it should last you a long time, if not a lifetime. You have several options:
- Every time you use a tablespoon or more of your vanilla, top it off with vodka. Shake well, and you are ready to go for next time, plus, you ensure your beans stay covered and moist—no waiting involved.
- Or wait until you’ve used half of your vanilla or your beans are exposed, then top it off with original liquor, letting it hang out again in a dark pantry for 2 weeks or longer before using. This works well if you have two bottles of vanilla, then you can alternate between the two, this is my preferred method.
- For either method, occasionally (maybe once or twice a year) throw in a split, fresh vanilla bean or two. You can pull out one of the old ones if you wish or if it’s getting too crowded.
- Have you used a vanilla bean in a recipe? Don’t throw that bean away, toss it in your bottle of vanilla. Waste not!
Vanilla Gift Giving Ideas
- Gift-Giving Bottles; I love these 6-ounce round bottles with cork stoppers.
- I bought these cute chalkboard labels to put on my bottles, but these craft labels sure are fun as well!
- I love to tie my bottles with baker’s twine and regular twine. Raffia is cute too.
- A kraft tag is nice; grab the free printable below, with several options.
Free Vanilla Extract Labels
Click the image below, provide your email address, and I’ll send you the link to the free, printable gift tags via 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
There are four label styles to choose from; print one or all four.
Click the ABOVE button to access printables.
I use vanilla in most of my sweet recipes. Vanilla shines in these favorite recipes; Chewy Chocolate Chip Cookies, Oatmeal Sandwich Cookies or my super popular Crumbl Chocolate Chip Cookies.
Recommended Supplies for Homemade Vanilla
Grade B Madagascar Vanilla Beans (10 count)
10 and 25 count Grade B vanilla beans.
Organic Grade A Madagasgar Vanilla Beans
Grade A Organic Vanilla Beans 25 count
AVERY 2" White Round Labels, Sure Feed, Full Bleed - Print to The Edge, 300 Blank Thank You Labels (22877), One Size
Printer friendly round labels.
Avery Printable 2" Round Waterproof Labels - Bottles, Candles, Canning, Mason Jars, Pint Glasses, 120 Labels
Avery printable labels.
BPFY 12 Pack 4 oz Amber Boston Glass Bottle with Black Poly Cap, Funnel, Chalk Labels
Amber Boston Glass Bottles.
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Homemade Vanilla Extract
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Ingredients
Bulk Vanilla Extract – Great for Gifting
- 2.23 ounces vanilla beans About 15-25 vanilla beans. Weigh them for best results. Fresh Grade A or B Madagascar vanilla beans; if they are dryer, use more beans. For single-fold vanilla (lighter) use 15, for double-fold use 25 beans.
- 750 ml vodka (min 70 proof/80 proof is best, or brandy, bourbon, or rum)
- 4 8 ounce glass bottles Or 2 16-ounce bottles with tight fitting lid
Vanilla Extract By the Cup
- .75 – 1 ounce vanilla beans about 8 vanilla beans
- 8 ounces vodka (min 70 proof/80 proof is best, or brandy, bourbon, or rum)
- 1 8 ounce glass bottle with tight fitting lid
Instructions
- While it isn't always necessary, 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 removing them to a clean towel to dry them completely.
- Using the tip of a sharp knife slice bean gently lengthwise, stopping just before you get to the end.2.23 ounces 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 or if they are too tall for the bottle. Your beans should always stay covered.750 ml vodka, 4 8 ounce glass bottles
- With a funnel placed on top of the bottle, slowly pour 750 ml vodka over the beans until they are covered and the 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. Put a reminder in your calendar to shake it weekly for at least 4 weeks, preferably up to 6-12 months.
- Once your vanilla no longer smells of the spirit you used and smells instead like vanilla it is ready! Print free vanilla extract labels! Link below in notes.
How to replenish vanilla
- Everytime you use a tablespoon or more of your vanilla top it off with the same liquor used the first time (i.e if it was originally made with vodka, use vodka). Give it several passionate shakes and you are ready to go for next time, plus you ensure your beans stay covered and moist. No waiting involved, but not the most convenient.
- Wait until you've used about half of your vanilla, or until the beans are exposed, then top it off with same original liquor, but let it hang out again in a dark pantry for 2 weeks or longer before using. This works well if you have two bottles of vanilla, then you can alternate between the two, this is my preferred method.
- For either method, be sure to occasionally (maybe once or twice a year) throw in a fresh vanilla bean. And always if you’ve used a bean in cooking or baking — don’t throw that bean away, toss it in your bottle of vanilla.
- Every 1-2 years (based on use) replace all of your vanilla beans, following the above method.
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Notes
Free printable vanilla labels!
Use the same amount of vanilla you would normally use with store bought vanilla. No need to double up for more vanilla flavor! Gifting: Vanilla extract makes an amazing gift for the baker in your life. I prefer to gift with the vanilla bean inside the bottle and just give them instructions to replace liquid once the beans are exposed. If preferred, once vanilla is brewed, remove beans and gift that way, this will be a one time use vanilla extract. Most vodka is gluten-free, make sure you get a gluten-free vodka if this is a concern. And whatever you do, do not use flavored vodka! Remember time is your friend! The longer it brews, the stronger and more flavorful it will be! Click this link to take you to the free printable labels!Nutrition
Brittnie
How long would you say the original beans last in the bottle? Can you keep topping it off indefinitely or is there a point where you should start a fresh bottle?
Hi Brittnie, I typically refresh my beans about every 18 months. As long as they stay submerged in the alcohol they are fine, if they are exposed that can breed bacteria. That being said if you keep submerged, and keep topping it off, they truly can last indefinitely. But will eventually lose their ability to flavor. Which is why I will trade them out every once in a while. I just wait for sales on vanilla beans.
Joan
I made this in June using 10 madagascar beans in 750 ml bottle vodka. It looks like weak coffee and transparent. Should I have used more beans? If so how many? for future reference. Thanks
Hi Joan,
Sometimes the beans aren’t quite as “juicy” as other times, I would suggest adding 5-7 more for that size of a bottle, that being said, it does take time for the colors to darken. Are you taking it out every week and giving it a gentle shake? Did you slice through the beans to expose the insides? These are some things that could affect the coloring of the vanilla.
AND, you can add more now, nothing is wrong with what you have, adding more will only deepen the vanilla. But remember that for the best vanilla, it really should brew for about 6 months. I made several bottles at a time and rotate mine so that whenI need to refill (I try and do after just a few uses so it’s not so much that the beans need to infuse).
It should totally be salvageable and I have a hunch unless the beans were really dry when you started, that with time this will develop into a rich, dark vanilla.
Let me know if you have any other questions.
Kathleen
Mary Sommers
I made vanilla using vodka. I put 20 beans in it. It is finally ready n it smells heavenly! Tomorrow I will be baking n using it for the first time. Can’t wait.
Ooh I can smell it with you! Happy baking! I know you will love it!
Lindsay M
I definitely want to try making this!! How do you store the extra vanilla beans until they are ready to be used? Would hate for my extra beans to go bad.
I hope you love it! For leftover storage, if you have vacuum sealer, that would be best, otherwise, place beans in a dry airtight container in a dark cabinet or cupboard. Or place in a glass test tube (I have these from previous vanilla bean purchases) with a plastic tight fitting lid.
Stacy
Hello! I was wondering if you can say what type of bourbon you use? And do you like it made with vodka or bourbon best?
I love both, for everyday recipes, I use my vodka based vanilla, but for specialty recipes where the flavors shine through, I love using the bourbon, like in this Cherry Bomb cocktail or No bake Chocolate Pie! I like using Buffalo Trace bourbon as it is a gluten-free bourbon and pretty clean and not super expensive. Be sure to check out my post (with labels too) for Bourbon Vanilla. Hope that helps!
Linda
I purchased some clear vanilla extract years ago. My daughter liked it for frosting. How is it made and or different? Getting ready to make a bottle with spiced rum.
Hi Linda,
Mine is always colored since I use real vanilla beans and I believe clear vanilla is made using a vanilla flavoring not real beans. And I know that you will love its with spiced rum! My Bourbon Vanilla is my favorite!
Let me know if you find out any differently.
Kathleen
Martha
My vanilla has been “cooking” for almost 4 months, but the color is not as dark as yours. I hesitate to give as gifts if they aren’t fully perked.
Thanks Martha, sometimes the beans just don’t give off enough. I would suggest adding a few more beans to your brew, make sure that they are plump and that you sliced them down the middle to expose the seeds inside. But sometimes, mine is lighter than other times as well. If it smells like vanilla, it should be good.
Shirley
Kathleen, hello and I am excited to be part of your recipe club. I’ve read through making Vanilla Extract and I do not see any mention as to the number of vanilla beans to add to the bottle prior to adding ones liquor of choice.
So excited to have you Shirley! Yes, using between 6-12 beans, split between the bottles of your choice if using 750 ml of vodka. If only making 16 oz, use between 5-7 beans per bottle. You can also tuck all of the beans right into the full bottle of vodka and let it brew right there. Then when splitting, add a fresh bean to each bottle you are splitting into. Hope that helos!
Juli
After the 6 months do we take out the vanilla beans? And can I then use the vanilla beans for vanilla sugar?
Hi Juli, I keep my vanilla beans in, about 1x a year I will pull them all out and put in a few new ones. I have never tried using the used ones for vanilla sugar, give it a try, but be sure to allow the beans to dry first and let me know how it goes!
Nancy
Can I simply add the vanilla beans to a bottle of vodka?
Sherrye
Hello!
I love your vanilla extract recipe and tips. Thank you!
But I have a question. I was given a bottle of 7 year old cognac and we don’t drink. Would it make a decent tasting batch of vanilla extract?
Thanks so much,
Sherrye
Thank you so much. I’m thinking that it would make an exceptional bottle of vanilla, if you have the patience, it would be better if you would be able to let it sit at least 6-12 months. I would use it in things where the vanilla shines through, as in a bread pudding, sauces, drinks, cakes.
Good luck, let me know how it goes!
Deb Hawkinson
How many vanilla beans/stalks do you recommend for an 8 oz. bottle?
thanks!
Good morning Deb, I would recommend 4 vanilla beans per 8 oz! Hope you love it! Let me know how it turns out.
Kathleen
Nancy
Can I simply add vanilla beans to a new bottle of vodka?
Yes, you sure can! Just make sure to do the math for the volume in the bottle and the number of vanilla beans. Plus, you will need to pour or use some prior to adding the beans, as they will add volume and will overflow the bottle! Best of luck to you!
Lynn Spencer
Hey friend…I need to check Costco for my beans! Thanks for the tip. And I love those labels! They really make those lovely bottles all the more special.
Thank you my friend!!
Jeanne
You don’t mention anything about sanitizing the bottles and caps before making this recipe. The 12 amber 4oz bottles I bought didn’t come with any use directions either. Have you thoughts on this?
Hi Jeanne, good point! I don’t typically do this, but probably not a bad idea!
While it isn’t always necessary, 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. Thanks!
Amy Nash
I can’t believe how easy this was to make! And so much cheaper than buying it!
Deb Clark
I had no idea how easy DIY vanilla is to make!!
Jules
This recipe made the best gift for my bestie on Valentines Day. I use a ton of vanilla extract and it is so much cheaper to make!
Debi
I made homemade vanilla years ago using this same recipe. It’s so delicious and a great gift to give to people.
It is Debi! So fun to give!!
Sandra Shaffer
I love having homemade vanilla and have made vanilla with Madagascar extract, but not with bourbon! Excited to try it soon!
twosugarbugs
This has been on my “to-make” list forever! And considering how much vanilla I use, I think I am finally going to have to make my own extract. Thanks for the reminder! 🙂
I can’t wait to see what you think!!!
Eliza Cross
You’ve inspired me! I can’t wait to try making homemade vanilla. Thanks for writing such a complete post with all the directions and materials. Great photos, too!
Thank you Eliza, the inspiration goes both ways! Thank you, I hope you try it!
Oh you are the most encouraging person I know!!! Thanks Eliza!!