With two ingredients, three simple steps, and a little patience, you can make your own homemade vanilla extract to use in all sorts of delicious baked goods and sweet treats!
Did you know that homemade vanilla extract is made using only two basic ingredients? While these two ingredients might not be ones that normally sit on your pantry shelf, they are easy to obtain and can make the most fragrant, flavorful vanilla extract ever!
Now that I have made vanilla extract for my family, I will never go back to using store-bought vanilla again. Well, at least until I run out!
Yes, it does take some patience to go from mixing your two ingredients to actually using the vanilla, but trust me – the wait is more than worth it! This homemade vanilla has made our baked goods more flavorful and definitely delicious.
I also love knowing exactly what ingredients went into the whole process. As an added bonus, not only will you be saving money in the long run by no longer having to buy vanilla extract in the store, but you can make plenty to share with family and friends!
How To Make Homemade Vanilla Extract
*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.
Ingredients
This is definitely the shortest ingredient list I’ve needed to do for one of my recipes! It only involves two items: vodka and vanilla beans. That’s it! However, there are a few things to keep in mind when picking either of those two ingredients.
Vodka (Or Other Alcohol)
The first ingredient you need is vodka. In terms of what brand you choose, you can use whatever you want. The brand does not matter. You also don’t even need to pick the most expensive one on the shelf because most of the flavor comes from the vanilla beans.
However, what does matter is the proof of the vodka. You need to choose a vodka that is at least 80 proof or higher. Another way this is sometimes written on the label is that it needs to be at least 40% alcohol by volume or higher to make vanilla extract.
You can also experiment with other alcohol types to get vanilla extract with different flavor profiles. A lot of people like to use rum or bourbon as an alternative to vodka. I have made vanilla extract before using rum, but I find that I have to allow the two ingredients to infuse for several more months than I do with using just vodka. Just something to keep in mind.
Vanilla Beans
The second ingredient you need is the vanilla beans. There are many different types of vanilla beans, but the three most common are Madagascan, Tahitian, and Mexican.
Madagascar vanilla beans (my personal favorite) are the most common. They produce a rich and creamy vanilla flavor. Tahitian vanilla beans are probably the second most common. They have a bit more of a floral flavor profile. Lastly, Mexican vanilla beans have a dark and almost smoky flavor profile.
Vanilla beans are typically sorted into two main categories: Grade A and Grade B. Grade A beans are considered to be of the best quality and flavor. They are oily, full of moisture, and considered to be of “gourmet” quality.
However, Grade B vanilla beans are sold specifically for extracting purposes and tend to be a bit cheaper. They aren’t quite as high of quality as Grade A but they will still produce amazing homemade vanilla extract. Either option is fine, it just depends on where you purchase your vanilla beans and your budget.
Where To Buy Vanilla Beans
You can find vanilla beans in most major grocery stores in the spice aisle. You can also purchase them online which is what I usually do.
There are some online companies like Vanilla Bean Kings that sell vanilla beans and extracts. I purchase mine through Amazon from the same company but with the convenience of Amazon. (What can I say, I like to make my Prime Account worthwhile!) (Product Link: 50 Organic Madagascar Vanilla Beans)
As for quantity, you need 1 ounce of vanilla beans for every 8 ounces of alcohol (about 236 mL). This usually ends up being around 8 to 10 whole vanilla beans.
Instructions For Homemade Vanilla Extract In 3 Simple Steps
Step 1: Split the Beans – The first step is to split the vanilla beans lengthways. This is the best way to get the most flavor infused from the beans. You don’t want to cut the beans completely in half. The goal is to just split them down the middle on one side to open it up and expose the seeds inside.
Step 2: Combine the Ingredients – Next, add your split vanilla beans and the vodka to your container. The vanilla beans need to be fully submerged in the alcohol, so cut them if needed.
Use a jar or container that can be closed tightly. I like to use the swing-top glass containers so I can see the vanilla changing colors inside.
Make sure that you add 8 to 10 vanilla beans (or 1 ounce) for every 8 ounces of vodka or alcohol. So for my vanilla extract batches, I use 24 ounces of alcohol and about 25 vanilla beans (or 3 ounces).
Step 3: Shake And Store – Close and give the container a good shake to help kickstart the infusion. Store the vanilla extract in a dark location like the back of a cabinet or pantry at room temperature. At least once a month, give the container a good shake. Allow the vodka and vanilla beans to infuse for at least six months or up to a year.
How To Tell When It’s Ready
When you smell the extract, it should have a strong vanilla scent as opposed to vodka/alcohol. Some extracts might take a bit longer than others depending on the alcohol used. With vodka, I usually store it for 6 months. With the rum vanilla, I store it for at least 8 to 12 months until the vanilla scent is stronger than the rum.
Leaving the vanilla extract to infuse for up to a year will produce an even stronger vanilla flavor. The finished extract without the vanilla beans in an airtight container will last indefinitely.
Using Homemade Vanilla Extract
Once the vanilla extract is ready, you can use it immediately or transfer it into different containers. Some people like to add one or two beans per container, but I like to reuse the beans for a second batch of vanilla extract. This way, I always have some on hand and my next batch in process.
I transfer my finished vanilla extract to smaller, 4-ounce swing top glass containers. They are a great size to keep in my pantry and they are perfect for gifting. (And the set comes with small funnels to make the transferring easy!) (Product Link: 8 Set, 4 OZ Swing Top Glass Bottles)
Use the homemade vanilla extract in any recipe that calls for vanilla. Try it in recipes like my Old fashioned Divinity, Cinnamon Roll Muffins, Oatmeal Cream Pies, Sourdough Discard Chocolate Chip Cookies, Fudgy Chocolate Chip brownies, and Cinnamon Swirl Coffee Cake.
What To Do With Used Vanilla Beans
If you transfer the finished vanilla extract to a different container, you can actually reuse the leftover vanilla beans to make a second batch of extract. As long as the beans still smell strong like vanilla, they should be good to use!
Just pour in another 24 ounces of new vodka or your alcohol of choice. Seal the bottle and give it a good shake to start the infusion process. Place the jar in a dark location for another 6 or so months, shaking it at least once a month.
Sample the extract after about 6 months to check the flavor profile. Since the vanilla beans are on their second batch, the extract might need to be infused for a few more months than needed with the first batch.
There are other ways to reuse the vanilla beans if you don’t need or want to make a second batch of extract or when the second batch is done. Turn them into vanilla sugar, infuse them into maple sugar, flavor your morning cup of coffee or tea with one of the pods, or even turn them into homemade vanilla oil.
I bet once you try this simple homemade vanilla extract, you will always want to have a bottle infusing in your pantry from here on out! The recipe is easy; It’s the waiting for the finished product that is the hard part!
Until next time, thanks for stopping by!
– Chelsea
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Simple Homemade Vanilla Extract
Ingredients
- 8 ounces 80 proof vodka (can use bourbon or rum)
- 1 ounce vanilla beans (about 8 to 10 whole vanilla beans)
Instructions
- First, split the vanilla beans lengthways. Don’t split the beans completely in half. The goal is to just split them down the middle on one side to open it up and expose the seeds inside.
- Next, add your split vanilla beans and the vodka to your container. The vanilla beans need to be fully submerged in the alcohol, so cut them if needed. Close the container then give it a good shake.
- Store the vanilla extract in a dark location like the back of a cabinet or pantry at room temperature. At least once a month, give the container a good shake. The vanilla extract will be ready when it smells like strong vanilla as opposed to alcohol. This will take at least 6 months but it can take up to a year. Transfer the finished extract to another airtight container. The vanilla beans left behind can be used to make a second batch of extract with new vodka/alcohol of choice.