How to Make Your Own Vanilla Extract

Vanilla extract is a baking staple that we all seem to go through a lot of during the winter, when we are baking up all of our favorite holiday treats.

I was so happy to learn that it’s really easy to make yourself.

Vanilla extract always seems to disappear quickly in my kitchen, especially when winter baking kicks in.

I used to cringe at the price of those tiny bottles, but then I learned making your own extract is ridiculously easy and it tastes amazing. Once you try it, you may never go back to store‑bought.

Good vanilla costs a small fortune, and the cheaper bottles often contain imitation flavoring. When you make it yourself you control how strong it is and save money in the process.

Plus, your homemade extract will pack real vanilla flavor instead of the watered‑down stuff many brands sell

What You Need for Homemade Vanilla Extract

Vanilla Beans Vodka Water

What Vanilla Beans to Use?

When choosing vanilla beans for your homemade vanilla extract you’ll want to look for high-quality beans that have been purely dried and vacuum-sealed.

This will protect the quality of your vanilla beans and give you a stronger flavor than other storage and shipping methods.

Buy your vanilla beans in bulk using a co-op to save money. If you do not have access to a co-op for vanilla beans you can find them locally at any cooking supply store or online retailers like Amazon.

I got these ones from Amazon. 

Which Vanilla Beans are Best for Making Vanilla Extract?

Madagascar (Bourbon) beans: These are the classic, most widely used vanilla beans. Their flavor is often described as sweet, creamy and rich with a subtle spicy note. If you want the familiar “vanilla” taste most people recognize, this is it.

Tahitian beans: Grown from a natural hybrid orchid, Tahitian vanilla tends to be perfumed and floral with anisic (anise‑like) notes, and it’s less intense than Madagascar’s vanilla. The taste is often described as fruitier and more delicate than the others.

Mexican beans: Despite being the birthplace of vanilla, Mexican beans produce a flavor that is sharp, sweet and slightly spicy. They have a smooth taste but lack some of the body and creaminess of Madagascar vanilla.

Choosing between them really comes down to your personal preference, do you want classic and creamy, floral and fruity, or spicy and smooth?

What is the Difference Between Grade A and Grade B Vanilla Beans?

After deciding which beans you want to use, you will notice that there are two grades of beans to choose.

Usually you would want to choose Grade A, also considered gourmet, vanilla beans when cooking or baking with them. 

However when it comes to making homemade extract, you really want to choose the lower Grade B beans. They have a much lower moisture content which is better for making extracts. 

How to Make Your Own Vanilla Extract

To make your vanilla extract you will need some cheap unflavored vodka and vanilla beans.

This can be done with any unflavored vodka of your choosing. In this case, cheaper can often mean better but if you are looking to make a truly organic vanilla extract you can splurge on an organic vodka.

There are a couple ways that you can make your extract

You can make vanilla extract the long way by placing several beans into your bottle of vodka and waiting for several weeks or months before you can use it.

Many people start by adding a single bean to their vodka and letting it sit for a few weeks.

This will effectively give you a strong vanilla extract cover time but can take months for the flavor to fully take hold.

Instead, use 5 to 7 beans in about 8 ounces of vodka for a stronger, faster, and more flavorful vanilla extract, similar to what you buy in stores.

For an even stronger flavor you can fill the jar with beans then pour the vodka in over top filling the jar.

Or you can opt for a faster extraction by choosing to heat your homemade vanilla extract.

Before placing vanilla beans into your vodka to make extract, slice the beans in half long ways in the center of each bean to help release more of the flavor.

You can trim the beans to fit fully into your container if they are longer than your jar or bottle.

How to Speed up the Process

To make the quick version of extract, you’ll need to use the heating method.

Fill mason jars or any clean, dry, airtight glass jars with vodka and vanilla beans.

Place these jars into your slow cooker, instant pot, or water bath canner and bring the water to a boil for 15 minutes or put the lid on and leave on low overnight if using a slow cooker.

After fully heating your jars of vanilla extract, remove from the water and allow to slowly cool.

This should leave your extract a dark caramel color and is now ready to use.

Leave your vanilla beans in the vodka so they can continue to infuse, getting stronger over time.

Homemade Extract Make Great Gifts

When giving homemade extracts as gifts, be sure to attach a card explaining that they can continue to add more vodka to the jar over time as they use their extract and it will continue to infuse and make more.

If the color stops getting darker they can place another bean into the bottle to help refresh its strength and flavor. 

How Long Will Vanilla Extract Last?

Vanilla can last forever just so long as it is being stored properly.

But, it will have optimal flavor within the first 5 years.

How to Store Vanilla

You are never supposed to refrigerate or freeze vanilla extract. Keep it in a cool dry place like the pantry, preferable out of any kind of direct sunlight.

Refilling Your Vanilla Extract

One of the best things about making your own homemade vanilla extract is that you can continue to refill the bottle with vodka as you use it!

That’s right! One batch of vanilla beans should make at least two batches of vanilla.

You can just go ahead and continue to add in a bit more vodka each time you use it, and your bottle of homemade vanilla extract and it will continue to make more over time.

A few extra tips

Make it yours. Feel free to mix bean varieties for a custom flavor profile. Gift idea. Homemade vanilla makes a thoughtful present. Tie a small tag around the neck explaining how to replenish the bottle, and your friends will appreciate a treat that lasts. Storage. Keep your extract out of direct sunlight and away from heat. It doesn’t need refrigeration and will keep its best flavor for about five years. Using grade B beans saves you money. Grade B beans are often cheaper than grade A because they’re drier and have more concentrated flavor. Perfect for homemade extract!

Once you realize how simple it is, and how good it tastes, you’ll understand why I get so excited to share this with friends. Happy baking!