The secret to exceptionally good baking is homemade vanilla extract. The best part of making it from scratch is that the flavors just get better over time! Make this recipe three to six months before your holiday baking for the best homemade treats this year.
I remember as a child when I first learned how to cook, to taste straight cocoa and to be so shocked at how awful it was, but then in baking, it was wonderful!
The same goes for vanilla extract. The beans in the alcohol at first taste awful. But steeped three to six months will be amazing!
This homemade vanilla extract is amazing in my homemade double chocolate zucchini muffins, grandma’s chocolate mayo cake, and my blueberry zucchini muffins.
Table of Contents[Hide][Show]
- Is it Worth Making Your Own Vanilla Extract?
- How Long Does it Take to Make Vanilla Extract?
- Do You Have to Use Alcohol to Make Vanilla Extract?
- How Many Times Can You Use Vanilla Beans for Extract?
- Varieties of Vanilla Beans
- Where to Buy Organic Vanilla Beans
- Ingredients and Supplies Needed
- How to Store Vanilla Extract
- More Posts You May Enjoy
- Homemade Vanilla Extract
Is it Worth Making Your Own Vanilla Extract?
Yes! Once you learn just how easy it is to make your own vanilla extract, it’ll be one more item you cross off your grocery store list!
How Long Does it Take to Make Vanilla Extract?
Vanilla extract will take three to six months. You can begin using it after three months, but the flavors will just continue to intensify and get better with time.
If you’re making this for gifts, I recommend giving yourself a minimum of three months. Then you might want to tell the gift receiver that the flavor will just keep getting better!
Do You Have to Use Alcohol to Make Vanilla Extract?
I’m often asked if you have to use alcohol to make homemade vanilla extract. When making homemade tinctures, depending on the item you’re steeping, you can use alcohol, vinegar or vegetable glycerine.
I haven’t tried vinegar or glycerine with homemade extracts because whenever I’m using an extract, it’s with a product I’ll be baking or cooking, so the alcohol will be cooked out.
If alcohol concerns you, I have read about people substituting equal parts glycerine in place of alcohol.
Varieties of Alcohols
The alcohol is used to extract the flavor of the vanilla beans. Don’t worry though, the alcohol will cook out when heated.
Organic vodka is an excellent choice and will be a flavorless addition to your vanilla extract. You can also use rum. Rum will give it a darker color.
Because vodka can be made from heavily sprayed crops, I only choose organic vodka for my homemade tinctures and extracts.
Gluten/Wheat Sensitivities
If you have dietary restrictions, you’ll want to choose gluten and wheat-free vodka. There are some certified gluten-free vodka brands, so just be sure yours is labeled.
How Many Times Can You Use Vanilla Beans for Extract?
You can use your vanilla beans multiple times to make homemade vanilla extract. Ideally, when adding more alcohol to your beans, you would also add a few new fresh vanilla beans.
Your nose will tell you when your vanilla is losing its potency.
Varieties of Vanilla Beans
There are many varieties of vanilla beans to choose from, and each will give your homemade vanilla extract a slightly different profile. For my recipe, I’m using Tahitian vanilla beans.
- Tahitian Vanilla Beans – will have a floral and fruity undertone.
- Madagascar Vanilla Beans – will have a creamier feature.
- Mexican Vanilla Beans – will have a bold and robust flavor.
Where to Buy Organic Vanilla Beans
Azure Standard is a sponsor of this video, but I’ve been buying my vanilla beans from them for a few years now. They have the best prices I can find, and I know I’ll be getting great quality.
Right now, Azure has a promotion going for first time customers. If you purchase a minimum of $50, you can use my code “Pioneering10” and receive 10% off your entire Azure Standard order.
Ingredients and Supplies Needed
- Vanilla Beans – Fresh vanilla beans will be plump and not faded or cracked. Older vanilla beans might look brittle and they won’t bend easily. If you see a white substance on the outside of the beans, this is ok. It is usually crystalized sugar.
- Alcohol – Vodka or rum, 70 to 80 proof
- Glass Bottle or Jar – I like to use the glass swing top bottles with chalk labels. They make great gifts! But a regular Mason jar will work as well.
Two Ways to Extract Vanilla
Traditional Way
You will want to start with five to six plump vanilla beans or a minimum 1 ounce and add 8 ounces of alcohol.
1. Start by leaving the top of the bean intact, and split the bean down the center with a knife.
2. Open it up so you can see the black vanilla beans (it will look like coffee grounds). Leave each bean connected at the top so you can easily pull it out of the jar when done.
Pro Tip: You can scrape out the insides of each bean and put it in the jar, then put the whole bean into the jar.
3. Fill the bottle with alcohol and shake, shake, shake! The shaking is what agitates out all the little vanilla beans which will infuse the alcohol.
The nice thing about swing top bottles is that they seal well making them easy to shake without the chance of leakage.
4. If any of the beans float to the top, fill the bottle with a bit more alcohol.
Alternative Method
This method works well if you’re working with older, more brittle beans that are hard to cut open.
1. Cut beans in half or chop them into smaller sections. If the beans are skinnier or drier, they may be harder to split open, so do a rough chop.
2. Add beans to a jar and top with alcohol. Secure the lid and shake, shake, shake! The shaking is what agitates out all the little vanilla beans which will infuse the alcohol.
You can keep topping off the jars and do an always-renewing bottle of extract.
How to Store Vanilla Extract
While the extract is infusing, store the jars in an incredibly dark place, with no sunlight, and at room temperature for 6 months. In a pinch, I will start using it at 3 months but the longer the better.
In the beginning, stages, remember to shake once in a while (about once a week).
For more homemade extracts, check out the posts below and my new book, Everything Worth Preserving!
More Posts You May Enjoy
- Homemade Mint Extract
- Homemade Mint Extract (without alcohol)
- 1930s Chocolate Gravy Recipe
- Fail-Proof Homemade Mayonnaise Recipe (In 2-Minutes)
- 37 Ingredient Substitutions Everyone Should Know
Homemade Vanilla Extract
Ingredients
- 5 to 6 plump vanilla beans (1 ounce)
- 8 ounces vodka or rum (70 to 80 proof)
Instructions
- Start by leaving the top of the bean intact, and split the bean down the center with a knife.
- Open it up so you can see the black vanilla beans (it will look like coffee grounds). Leave each bean connected at the top so you can easily pull it out of the jar when done.
- Fill the bottle with alcohol and shake, shake, shake!
- If any of the beans float to the top, fill the bottle with a bit more alcohol.
- Shake the bottle about once a week to help extract the flavor.
Notes
- You can scrape out the insides of each bean and put it in the jar, then put the whole bean into the jar.
- Alternatively, you can chop your beans into small pieces and place them in a mason jar and top with alcohol.
- You can keep topping off the jars and do an always-renewing bottle of extract.
- Continue shaking the bottle about once per week to help extract all the flavor.
- Allow to infuse for 6 months, in a pinch you can use it at 3 months, but the longer the better.
I’ve got some “steeping” for Christmas gifts. I started them in March. I have two that are made with Light Rum, but the rest are with Vodka. I shake when I remember to. I hope that’s OK. I have them stored in the boxes the bottles came in.
You said the alcohol bakes out, but what if you are not cooking what you are making? Like homemade ice cream. Should you use this vanilla?
Alcohol actually can help homemade ice cream to be soft and scoopable if your freezing it . The amount is small when you use in homemade ice cream so I would not worry about it unless you are avoiding alcohol all together.
If you triple the recipe giving you 144 servings. Is that 144 ounces?
What is the shelf life after the initial 6 months?
Same as any extract, years
Hi Melissa,
I made my first batch of Vanilla Extract using Tahiti Vanilla beans and 100 proof Vodka.
In June of this year, I made a big batch using a Vanilla Bean Ratio calculator for the bottle I was using and made sure I would shake the bottle once a week. Today, I started to divide the big batch up into smaller 6 oz bottles to give as gifts. I noticed the vanilla beans were slimy. Is that normal? Also the Vanilla that was poured into the smaller bottles looked cloudy. I don’t want to give any of these bottles out as gifts if the Vanilla Extract made is questionable. Can you help me determine this?
Thanks so much!
I hope she answers your post, or someone, as I’d like to know the answers to these things, too.
My extract has been going for a year n half n still smells like alcohol…I put mine in mason jars with the metal lids that came with the jars…should I not use the metal jar lids? Do I need to use the plastic lid for the mason jars instead? I even doubled the amount of vanilla beans and it still smells like vodka almost 2 years in, is that normal for it to smell of alcohol?
This is one of the best I have come across. I can’t wait to try it.
How do you store extra vanilla beans? Is it ok to freeze them?
I have heard you never want to freeze your beans or refrigerate then.
Your information is incorrect. The FDA requirement for vanilla extract is 1ounce of beans to 8 ounces of alcohol. Your recipe will give the user vanilla-flavored alcohol, but not a proper extract.
You don’t mention the proof of alcohol that is required.
3 months is not enough time either.
Whole beans / light booze: 12 months.
Whole beans / dark booze: 18-24 months.
If you split, scrape and cut the beans: 6 months for light, 8-10 months for dark.
Reusing beans? You can, but the ratio of beans to booze changes. There are multiple other things you can do with spent beans.
Please do more research and update your instructions. People will waste money on beans and never get a decent extract using this information.
I said in the video to go at least 6 months but in a pinch, you can use it at 3 months but to keep letting it infuse. It should read an ounce of beans, that was a typo and is being fixed.
She actually said all of these things in her post. You should actually read it before being such a rude critic.
Jeez, You could have softened you message. Melissa has the kindest heart and a great willingness to share. You didn’t need to come after her so hard KAREN!!
So, you leave the little beans in there? Does that add to the flavor? And it doesn’t affect whatever you’re baking to the little beans in there? Thanks!
Is there a preferred proof for the alcohol?
I love making vanilla and it is way too expensive at the store. I prefer to use rum and even spiced rum as my preservation alcohol.
How many months do we have to keep doing this before we can use the extract?
Thanks!
At least three months, ideally six if you can wait that long.
Great idea for FRESH vanilla extract! Some questions:
how long can one keep “topping off” with the alcohol? and. how do you know when fresh beans must be added to the mix (or do you have to start a new bottle)? About how long does the whole process usually take?
Thanks Melissa for all you share. Keep up the good work!! You’re a gem!
I add fresh beans to the mix after I’ve used 3/4 of the first batch (only a 1/4 remains) and top it off again per the amount of new beans I added. After doing this once (because the original beans at that point are being used twice), I will then start a new jar after that. Hope that makes sense. The whole process is 3 to 6 months, six giving you the maximum flavor.
Awesome post! I’ll have to try it! One question, is this shelf-stable?
Yes. Can be stored in pantry. Should be dark, cool place.
Yes, completely shelf stable