This DIY Homemade Vanilla Extract is so stinkin’ easy to make and is full-bodied with rich, sweet, earthy notes. There’s no better time to make your own Vanilla Extract than this week! Just like a fine wine, it needs time to age and brew; developing it’s rich, intense flavor we’ve all grown to love, nothing “plain” about it!
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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.
Best Vanilla Extract Ingredients
Quality matters! I suggest you invest in quality ingredients; this is an investment that will pay off for years to come, you don’t have to purchase top shelf spirits or the highest grade beans, but buy the best you can afford.
Vanilla Extract Alcohol
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
Use a minimum of 70 proof/35% alcohol.
What Vanilla Beans Should I Use?
The Madagascar Bourbon vanilla bean is the most popular and Indian vanilla beans are the most consistent. The most economical beans are Madagascar Bourbon 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. (Source)
A or B Grade Vanilla Beans
I used Grade A beans because they were the best deal at the time, however; Grade B beans work extremely well for extracts and are cheaper. Bottom line, the bean you use is up to you, however the beans should be plump vs. dry in my experience. These vanilla beans are actually a fabulous deal.
Vanilla Bean Variations:
- 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 October (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 recipient that the longer it sits and “brews” the better!
MAKING VANILLA EXTRACT
Supplies for Making Homemade Vanilla
- Approximately 6-10 soft Grade A or B vanilla beans per 750 ml of spirits, or cut vanilla beans into sections and place 1-2 vanilla beans per 16 oz bottle.
- What is the Best Alcohol to make Vanilla Extract? Traditional vanilla uses vodka; however bourbon, light rum or brandy (use a minimum of 70 proof/35% alcohol)
- Tight sealing clear glass bottle, love the dispensing cap on these! Other bottling options; swing top, boston round or a rounded swing top | *Make in a large ball jar and then once your vanilla has brewed pour into gifting jars!
- 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.
- A small funnel.
- A sharp tipped knife, this is my all around most favorite and most versatile knife!
- A little bit of patience! You need a minimum of 4 weeks for decent results, 12-16 weeks is better, 6 months best, however, one year is ultimate! Besides, the longer it “brews” the darker, richer and more full-bodied it will become! Instead of starting just one bottle, start two, one to work with and one to sit in the cupboard and brew for 6 months to a year.
- Slice the vanilla bean lengthwise, using the tip of a sharp knife, stopping just before the end of the bean, so as to not split it in half, you are exposing the “meat” of the vanilla bean.
2. Place desired number of sliced vanilla beans into 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.
3. With funnel placed on top of the bottle, slowly pour your alcohol over the beans until they are covered and bottle is full. I’m a little anal, measuring my vodka, I love these measuring cups.
PRO TIP | If your funnel isn’t flowing, simply lift the funnel slightly breaking the seal, allowing it to flow easily.
4. Place lid on and tighten, shake passionately for a minute or so. Got it?!
5. Finally, using a chalk or metallic marker write vanilla type, 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!
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. In many ways 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!
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:
- Everytime you use a tablespoon or more of your vanilla top it off with the same liquor (if used vodka, use vodka, bourbon, top off with bourbon). Shake well a few times 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; my preferred method.
- For either method, be sure to 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 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 and Tips
- Gift giving bottles, I love these little square swing top bottles! I’ve used these amber Boston round bottles as well.
- I bought these cute chalkboard labels to put on my bottles, but these craft labels sure are cute as well!
- I love to tie my bottles with bakers twine in red or tan as well as regular twine. Raffia is awfully fun also.
- A tag is nice; grab the free printable below, several options.
Food Gifts from the Kitchen
I made up a batch of my immune boosting Elderberry Syrup and Chewy Hot Fudge Sauce along with a bottle of Vanilla Extract, tucked it into a cute container (bought at Target in the dollar section) or these berry baskets are fun too.
I added some coasters like these mason jar lid coasters or these mini pallet, wrapped it in clear cellophane and tied with a pretty ribbon (Hobby Lobby, JoAnn’s or Costco for deals) and a sprig greenery! It’s so cute and EASY!!
A great idea is to make up a large bottle of vanilla, allow it to brew for a year (it’ll be next Christmas before you know it) and have amazing vanilla for yourself, plus enough to share with friends, family, neighbors, teachers and co-workers.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!
- 750 ml alcohol; vodka, bourbon, light rum or brandy (use a minimum of 70 proof/35% alcohol) I used vodka which is traditional
- Approximately 6-10 soft, fresh Grade A or B Madagascar vanilla beans
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.
- Using the tip of a sharp knife slice bean gently lengthwise, stopping just before you get to the end.
- 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.
- 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. Put a reminder in your calendar to shake it weekly for at least 8 weeks, preferably up to 4-6 months.
- Once your vanilla no longer smells of the spirit you used and smells instead like vanilla it is ready!
Making Vanilla Last
- 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, 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.
Vanilla Gift Giving Ideas and Tips
- Gift giving bottles, these are the cutest! I love these little square swing top bottles! Might have to get myself some! I've used these amber boston round bottles as well.
- I bought some cute chalkboard labels to put on my bottles, but these craft labels sure are cute too!
- I love to tie my bottles with bakers twine in red or tan as well as plain twine. Raffia is awfully cute also.
- A cute tag is nice as well to let people know what to do with their vanilla, tie one on (no pun intended) with these simple instructions: 1. Keep vanilla in cool, dark place in pantry. 2. Shake every now and then. 3. When half way used, replenish with "vodka" (or whatever spirit you used); let sit for 2-4 weeks before using (use this tip only if you left a few vanilla beans in the gift extract).
For Instant Pot Instructions, see original post
Enough tight sealing bottles for the amount of vanilla desire. Bottling options: clear glass bottle, swing top, boston round or a [rounded swing top](https://amzn.to/2q64uJ2)
A small [funnel](https://amzn.to/2R6VcYv).
4 weeks for good results, 12-16 weeks is better, 6 months is even better, but the ultimate is one year The longer it "brews" the richer & more full-bodied it will be
If desired; a cute label for packaging (see gift giving options)
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- Madagascar Vanilla Beans by Slofoodgroup
- Chalkboard Labels 50 Pack, Pantry and Storage Stickers for jars, bottles.
- (12 Pack) 4 oz. Amber Boston Round with Black Poly Cap
- 25 Tahitian Extract Grade B Vanilla Beans 4~6" by Vanilla Products USA
- Clear Glass Woozy Bottles, 12 Oz - Case of 12
- Wusthof Santoku knife 5 inch; Black
Serving Size:1 teaspoon
Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.