ars If you have never made your own vanilla extract before, you are in for a treat. It is so incredibly easy to make and then you forget about it for a few months, (or years if you are patient enough). Then voilà! The best tasting vanilla you have ever had. Homemade vanilla extract really is so much better than what you can find in the grocery store. I think it has a richer flavor and aroma. It is the easiest thing to customize the flavor a bit by changing the types of vanilla beans or alcohol used.
Homemade vanilla extract also makes great gifts. Make a big batch in January, then tuck it in a closet and shake it every once in a while. Pull it out again at the beginning of December, tie some ribbons on the bottles, and you have some easy Christmas gifts or something to slip into a festive basket. It makes for the most incredibly flavored baked goods too! Strawberry vanilla muffins, vanilla scones, and blueberry coffeecake are some of our favorites.
We like to make a batch at the end of spring or at the start of summer so we can give some away during the holiday season. This way the extraction process has not been rushed, and it can have the best flavor possible.
Tools
Chefs knife – A paring knife will also work.
Cutting board
Liquid measuring cup
Funnel
Bottles – Swing top are really cute for gifts. Mason jars are great when making a large batch. We liked these five ounce glass bottles because of their small size and low cost.
Ingredients
Vanilla beans: There are several different kinds of vanilla beans and different qualities as well. Whatever you go with, will still turn out well, the different beans are just going to add slight flavor differences to the vanilla when it is done. But at the end of the day, it will still be vanilla.
Alcohol: The type of alcohol used will also impact the flavor of the end product. Vodka is the one to use if you are wanting a very traditional “plain” vanilla flavor. However, it can be fun to experiment with other kinds as well.
Types of Vanilla
I was so surprised at how many different varieties of vanilla beans there are. The flavors in the vanilla beans depend on the regions they are grown in, and of course the variety of tree. There is a wide range of flavor notes that can come from a vanilla bean. Any variety will produce a good vanilla extract, but some are better used in baking, verses ice cream, or pair well with certain spices and so on.
Madagascar vanilla beans
Madagascar vanilla beans are also known as bourbon vanilla beans. They are by far the most popular and widely used for vanilla extract because of their sweet, creamy, and lightly smokey flavor notes. A majority of these beans are grown on the island of Madagascar, hence the name. Vanilla made form these beans is perfect for things like ice cream or recipes where the vanilla flavor is standing front and centered. Like a vanilla bean scone.
Mexican vanilla beans
This variety of vanilla beans is grown in Mexico. It is often used in Mexican dishes and has some floral and spice notes. It is a rich and bold flavor, so recipes that call for a bold pop of vanilla would benefit from extract made from these beans.
This vanilla extract is also recommended for savory dishes where the spice notes will enhance the other flavors of the dish.
Personally, I have yet to try making vanilla with Mexican beans but am so excited to try them soon.
Tahitian vanilla beans
These beans are grown mostly in the islands of French Polynesia and the island of Tahiti, hence the name ‘tahitian vanilla‘. They are known for their fruity and floral notes. These flavors make them perfect for fruity desserts, tropical drinks, sorbets, and other fruit forward recipes. The vanilla flavor will be subtle, yet distinct enough that it is not overpowered by other flavors.
Quality of vanilla beans
Grade A
The moisture content of these beans is usually 30%-35%. They are long, plump, and usually have a bit of an oily look to them. They are sometimes referred to as gourmet vanilla beans. If using vanilla beans in a recipe, these are the ones you want. Things like ice cream, custards, pastry creams, and so on are great uses for these beans.
Grade B
The moisture content is 20%-25%. This means the vanilla flavor is more concentrated per ounce. Grade B vanilla beans are often referred to as extraction grade, as in vanilla extract. They have a strong vanilla flavor and are often less expensive.
Grade C
These beans are often not recommended for culinary use due to their inferior quality. However, if they are organic and from a reputable supplier, I do not see any reason they cannot be used for extract. Having low moisture content does not matter as much when just tossing them into alcohol for extract. More beans can be used in ratio to the alcohol if it is a concern.
Vanilla bean splits
These are usually dried, brittle, broken, or split beans. They are often much cheaper than high quality whole vanilla beans and still make good vanilla extract or vanilla bean paste.
Options for alcohol
I want to start this section with a disclaimer. I don’t drink. Over the years I have tried different wines, beers, and spirits over the years, especially when I was first married. However, once I had kids, I just didn’t enjoy it. I have never liked the feeling of being tipsy or buzzed, but I was born with one kidney, so it does not take me much to get to that point. I still do enjoy a glass of wine or a cocktail on very rare occasions. However, I am not a professional so most of this information is research based.
The basics
When choosing an alcohol for vanilla extract you want one that is at least 70 proof. This means the extraction will be stronger and the flavor will be better extracted. When we make vanilla, we aim for anything in the 80-100 proof range. There is no need to go any higher than 100 proof because it can actually burn the beans.
You do not need to get the fanciest, most expensive alcohol there is. The cleaner and smoother the alcohol is, the stronger the taste of the vanilla will be. However, using the cheap stuff will still produce great homemade vanilla extract. Good quality is good, but do not break the bank trying to get the best of the best.
Vodka
Vodka is most commonly made from grains or potatoes and has a relatively neutral taste and flavor as far as alcohols go. I mean, straight vodka tastes and smells like rubbing alcohol to me, but I am far from a connoisseur. There is no smokiness, woodiness, or spice to it. So, it makes it a great choice for vanilla since you will get the full vanilla flavor and nothing more.
Most vodka is 80 proof which makes it an easy choice since it is in that 70-100 proof range we are looking for. It is also distilled multiple times which makes it smoother, allowing the flavor of the beans to be stronger.
If using vodka, be sure to stay away from ones that are already flavored because that will kind of defeat the purpose of making homemade vanilla extract.
Rum
Anytime I think of rum I think of pirates and the phrase “Why’s the rum gone?!”. Mm, I digress. This alcohol is typically made from sugarcane. It, like vodka, is distilled multiple times which makes it smoother and highlights the flavors of the vanilla beans.
When used for homemade vanilla extract it brings out the sweetness in the beans. this makes rum vanilla great for things like desserts, ice creams, or anything with an already sweet base.
There are also dark and spiced rums which will add flavor to your vanilla as well. A spiced rum will produce a spiced vanilla, while using a gold or dark rum will give you a richer flavor notes.
Bourbon
Bourbon is made from rye, corn, wheat, or barley. Whiskey and bourbon are not the same, but bourbon is a type of whiskey. When I was looking for bourbon, I was very confused as to why I could only find bourbon whiskey. all bourbon is whiskey, but not all whisky is bourbon.
It tends to be sweeter than vodka, but not as sweet as rum. It will give a smokey, sweet, and slightly woody taste to the vanilla which is lovely.
Brandy
Brandy is made from grapes or other fruits. It is often produced by distilling other wines.
It tends to be a much stronger flavor and can sometimes overpower the vanilla just a little. Making vanilla with a blend of brandy and vodka would be nice because it would allow the flavor of the vanilla beans to shine through a bit more.
Let’s make homemade vanilla extract!
It is really so easy to make the best homemade vanilla extract!
The recipe can easily be adjusted depending on how many bottles you are making. Just remember for every eight ounces of alcohol, there should be one once of vanilla beans. So if you have a bottle that can hold four ounces of alcohol, you will need a half ounce of beans.
Start by washing whatever jars you are going to be using. There is often machine oil, dust, or other things on them if you are getting them new. Allow them to dry.
Using a funnel, pour the alcohol into the clean jar or bottle. For this recipe I used five-ounce bottles and added four ounces of alcohol and half an ounce of beans.
Split the whole beans lengthwise with a sharp knife. This allows more flavor to be extracted from the beans.
Stick the split beans into the container making sure they are fully submerged.
Wipe the top of the container and secure the lid in place.
Label with the date and shake it a few times. It is best stored in a dark place out of direct sunlight.
Give it a good shake every week or two.
Extracting
The longer it is left to sit, the stronger the flavor. Leave it to infuse for at least 6 months but a year is better. After six months, you can do a smell test. If the smell of vanilla cancels out the smell of alcohol, it should be ready to start using in recipes.
Enjoy!
Once you use the vanilla, more alcohol can be added and it can be left to sit and extract more flavor from the beans. However, once they extract the first time, I like to make vanilla sugar or homemade vanilla bean paste from the beans.
Storing
Because of the high alcohol content, homemade vanilla can last an incredibly long time. The flavor may change a little bit if not stored correctly, but it won’t go rancid or anything like that. Infact, the longer the beans stay in the alcohol, the deeper the vanilla flavor.
Sun: Keep it out of the sun and at room temperature. Amber colored bottles can also help if it is going to be in a place that gets light from time to time.
Bottles: I always recommend glass. Metal can react with the alcohol causing a weird taste and affecting the quality of the finished product. Plastic will leach chemicals, microplastics, and other things into whatever is stored in it. So, a glass jar or bottle is your best bet, and it looks so pretty!
Quality: If you plan on storing homemade vanilla more than a few years it might be wise to invest in higher quality alcohol and beans. There are some who say the flavor of the vanilla is better long term when higher quality ingredients are used. 
Thank you!
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making homemade vanilla extract. Thank you!
Homemade Vanilla Extract
Homemade vanilla is just so much better than what you can get in the stores. it can be simple with vodka or get fancy with bourbon or rum. It takes only a few minutes to make, then shake once in a while for a few months while it infuses.
Ingredients
- 1 oz. Vanilla beans
- 8 oz. Vodka (80 proof)*
Instructions
- Clean all jars or bottles being used and allow them to dry.
- Using a funnel, pour the alcohol into the clean jar or bottle.
- Split the vanilla beans lengthwise with a sharp knife. This allows more flavor to be extracted from the beans.
- Stick the split beans into the container making sure they are below the top of the alcohol.
- Wipe the top of the container and secure the lid in place.
- Label with the date and give it a few good shakes.
- Shake every week or two.
- The longer it is left to sit, the stronger the flavor. Leave it to infuse for at least 6 months to a year.
- Enjoy!
Notes
Vodka is the standard alcohol used for vanilla extract, but bourbon or rum can also be used. You do want 80 proof, regardless of the alcohol used.
There are different kinds of vanilla beans which all have different flavor profiles. Madagascar vanilla beans are the most commonly used because of their sweet and creamy flavors they lend to the extract. Mexican or Tahitian vanilla beans are also used for extracts.
This recipe can easily be scaled up or down depending on the amount needed. Just have one ounce for every cup of alcohol. One cup is 8 ounces, so if you are filling a four ounce bottle, you will need a half ounce of vanilla beans as well.
This recipe for homemade vanilla extract contains affiliate links. To learn more about how we use them, click here.
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