Pure Vanilla Extract will elevate everything you bake, and you can make your own in just 5 minutes. It’s great for gifting with my free labels, and can even be re-filled when you run out.
Some basic things I always make myself to save money and because they taste better, like taco seasoning, healthy granola, play dough, and protein bars
Vanilla is one of the most popular and beloved flavors in the world. Its sweet, aromatic taste is used to enhance everything from ice cream and lattes to pastries and perfumes. While pure vanilla extract can be purchased in stores, making your own homemade vanilla extract from vanilla beans results in a product that is far superior in flavor.
Extracting vanilla from vanilla beans is surprisingly easy to do at home. With just a few simple ingredients and tools, you can make vanilla extract that rivals or exceeds anything you could buy. Homemade vanilla extract also makes a great gift for fellow bakers and cooks.
In this comprehensive guide, we will walk through everything you need to know to make your own top-notch vanilla extract straight from vanilla beans
Overview of Extracting Vanilla from Beans
The basic process for making homemade vanilla extract consists of just a few steps:
- Obtain high-quality vanilla beans
- Split the beans lengthwise
- Place the split beans in a jar
- Cover with vodka or another high-proof alcohol
- Seal the jar and store in a cool, dark place for 2-3 months
- Shake or agitate the jar occasionally as the extract infuses
- Strain and decant the finished vanilla extract into bottles
That’s really all there is too it! The rest of this guide will go through each step in detail, provide tips and tricks and answer any questions about making your own vanilla extract at home.
Choosing Vanilla Beans
The quality of beans you start with will directly impact the quality of the final vanilla extract. Only use fresh plump oily, flexible beans with a strong vanilla aroma. Avoid dry, brittle, moldy or desiccated beans.
There are a few main types of vanilla beans to choose from:
- Madagascar bourbon – Considered the gold standard, with rich, complex flavor
- Tahitian – Fruity and flowery notes
- Mexican – Smooth, creamy vanilla tones
- Indonesian – Woody, smoky, robust flavor
Madagascar bourbon beans are the most popular for making extract, but feel free to experiment with other varieties or even blend types to create your own signature vanilla profile.
Purchase whole, unsplit beans whenever possible. You want pliable, oily beans with a strong aroma. Grade A beans offer maximum flavor for extract, but grade B can also work well.
When buying beans in bulk, estimate around 1 ounce of beans per 8 ounces of vodka. You can play with the bean-to-alcohol ratio, using more or fewer beans depending on how concentrated you want the final product.
Preparing the Beans
Once you have your high-quality vanilla beans, the next step is to split them lengthwise. This exposes more surface area of the interior bean to the alcohol, helping release flavors, oils, and aromas.
Using a small sharp knife, slice each bean down its length. You can make the cut as shallow or deep as desired, just enough to open it up. Leave a bit intact at the end if you want to have whole beans to reuse for decoration or other purposes later.
If the beans are longer than your jar, cut them into smaller pieces. Try to avoid cutting across the width of the bean though, just make lengthwise slices.
Splitting the beans really only takes a minute or two. Don’t throw away the scraped pods after splitting – they still have plenty of flavor to infuse into the extract.
Choosing an Alcohol
To extract vanilla, you need a liquid with an alcohol content of at least 35% ABV (70 proof). The most common are:
- Vodka
- Bourbon
- Brandy
- Rum
Vodka is the typical go-to since it has a more neutral flavor, allowing the vanilla to shine. However, other alcohols like rum, bourbon, and brandy can infuse the extract with extra depth and dimension.
Avoid lower proof liquors like wine or sake, as they will not properly extract and preserve the vanilla flavors.
The brand or quality of the alcohol is not important here. As long as it meets the 35% ABV minimum, even bottom-shelf liquors will get the job done. So use an inexpensive vodka, rum, etc.
Vanilla Bean to Alcohol Ratio
The ideal ratio for homemade vanilla extract is around 1 ounce of vanilla beans per 8 ounces of vodka or other alcohol. This matches the beans-to-liquid ratio used in commercial extract production.
If you want a super concentrated, strongly vanilla extract, you can use more beans with the same amount of alcohol. Or for a more subtle vanilla flavor, reduce the amount of beans.
Making extract with a full 8 ounces of alcohol but only half an ounce of beans will still work, it will just take longer for the flavor to fully develop.
No matter what ratio you use, make sure the beans are completely submerged in the alcohol to prevent mold or spoilage.
Steeping the Vanilla Extract
Now for the fun part – letting your vanilla beans steep to infuse their precious flavor into the alcohol!
Place the split, trimmed beans into a glass jar or bottle. A swing-top bottle with an attached lid works great. Then pour in your vodka, bourbon, rum etc. until the beans are fully covered.
Make sure there is at least 1-2 inches of headspace above the beans to allow for shaking or agitation. Seal the bottle or jar securely.
Store the jar in a cool, dark cabinet or pantry. Avoid direct light which can degrade the vanilla over time.
Over the next 2-3 months, the alcohol will slowly extract the thousands of flavor compounds from the vanilla beans, creating your homemade extract.
Shake or gently turn the jar every week or so to help the extraction process. As time passes, you’ll see the alcohol become darker and take on the signature vanilla color.
Taste the extract after 2 months, then periodically after that. When the flavor and aroma are strong enough for your liking, it’s ready! The whole process can take anywhere from 2-6 months depending on the bean quality, ratio used, and your personal taste.
Using and Storing Homemade Vanilla Extract
Once your homemade vanilla extract is finished infusing to your desired strength, carefully pour the liquid through a strainer or cheesecloth to remove the used vanilla bean pods.
Funnel the filtered extract into smaller bottles or jars for storage. Clear bottles will let you show off the gorgeous deep amber color of real vanilla extract.
For longest shelf life, store vanilla extract in a cool, dark cupboard. Over time, light and heat can cause the extract to darken and lose some aroma. Properly stored, homemade vanilla extract will keep for many years.
Use your homemade vanilla just like you would standard vanilla extract. Add it to cookies, cakes, icing, pies, drinks, and anything else that could use a boost of pure, rich vanilla flavor.
The options are endless when you have your own bottomless supply of top-quality vanilla extract extracted straight from vanilla bean pods.
Troubleshooting Homemade Vanilla Extract
While making your own vanilla extract at home is relatively foolproof, here are some potential issues and how to avoid them:
Moldy beans – Make sure beans stay fully submerged in the alcohol. Occasional agitation helps too.
Weak flavor – Use a higher bean to alcohol ratio and infuse for longer. Grade A beans also pack more flavor.
Bitter, unpleasant taste – This can happen if beans become overheated or exposed to too much light. Start over with fresh ingredients.
Evaporated alcohol – Use a tighter lid or seal to prevent alcohol from evaporating over time.
Sediment in extract – Carefully strain with cheesecloth before decanting into storage bottles.
No vanilla flavor – Be patient! It can take months for full flavor extraction. Taste monthly.
Different Ways to Use Vanilla Beans
Once you’ve made your homemade vanilla extract, don’t throw away those used vanilla bean pods pulled from the alcohol! They still have plenty of uses:
- Place pods in sugar to make vanilla-infused sugar.
- Chop up pods and blend into dough for cookies, muffins, etc.
- Simmer beans in milk or cream, then remove to make vanilla-infused dairy.
- Dry pods completely and grind to a powder for recipes.
- Add emptied pods to a vase for vanilla-scented decor.
- Re-use pods to make a second batch of weaker extract.
So don’t let those vanilla bean shells go to waste! Get the most out of your valuable beans.
Frequently Asked Questions
What’s the difference between extract, paste, powder, etc?
Extract contains vanilla bean essence diluted in alcohol. Paste consists of pureed bean in a sugar syrup base. Powder is ground dry beans.
Can I use clear alcohol like Everclear?
Yes, any high-proof clear alcohol will work. The finished extract will have a cleaner, purer flavor.
How long does homemade vanilla extract last?
Properly stored in a cool
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About the Vanilla Beans:
Which Beans to use for Vanilla Extract?
There are Grade A and Grade B vanilla beans. Grade A beans have more than 25% moisture, which makes them easy to split open for desserts like ice cream or cookies. There is less moisture in Grade B vanilla beans than in Grade A beans, so they are ideal for making vanilla extract because they can be brewed for a longer time, produce a stronger flavor, and are usually cheaper. Grade A vanilla beans will work if that’s what you have on hand.
- Madagascar Vanilla Beans: This is the most common type of vanilla used in extract.
- Tahitian Vanilla Beans: Has hints of cherry and anise.
- Mexican Vanilla Beans: Has hints of clove and nutmeg.
Homemade Vanilla Extract is the inexpensive baking upgrade you need.
That’s why I’ve been making our Vanilla Extract recipe for years: it’s my favorite way to save money on really good vanilla extract for baking. What’s great is that when you run out of vanilla, you can use the same used vanilla beans to make vodka again (they last for two batches). Our free labels, bottles, and label paper make it a great gift for neighbors at Christmas or for a friend’s new home.
- Vanilla Beans: For best results, use Grade B Vanilla Madagascar Beans (or Tahitian or Mexican beans if you’d rather). For every 8 ounces (1 cup) of vodka, you need 4 to 5 vanilla beans. You can find vanilla beans in the baking section of stores or online. I’ve also bought them at Costco.
- Alcohol: 80 proof Vodka–any cheap brand will work. Brandy, rum, or bourbon also work, for different flavor variation.
- Glass jars to put the vanilla in. A simple Mason jar can be used every day, or these 4oz or 8oz glass jars make great gifts for neighbors and friends.
- Funnel
