Homemade Vanilla Extract
Vanilla extract is one of those must-haves in a kitchen. I use it in so many things from cookies to ice cream to coffee, that I’m constantly needing to purchase more. I confess I love it so much that I sometimes open up a bottle of it just to smell it, and if I get some on my fingers I secretly want to dab some behind my ears and on my neck so the aroma can linger.
But vanilla extract is expensive. Little bottles of it usually cost $5 or $10, if not more. It’s one of those items, that if used often, should really be made at home because you can make it for so much less. Instead of paying $10 for a 2-ounce bottle, you can spend $10 making a single cup of vanilla extract – that’s about $2.50 for a 2-ounce bottle instead. Plus, your jar of extract will last you a lot longer if you add beans periodically (doesn’t need to be very often) and keep filling up the jar with alcohol.
How to Make Vanilla Extract
Yields approximately 1 cup of vanilla extract
- 3 vanilla beans
- 1 cup alcohol (vodka recommended, but rum and bourbon can also be used)
- Half-pint or larger jar with lid
Note: I chose to make this two different ways to test out how effectively the extract would develop based upon how the beans were cut. I’ll show you both ways, but after trying this out I firmly believe that splitting the bean pods open and releasing the beans is the best option.
Gather together your ingredients. Since I am making two different versions of extract, I am using both rum and vodka. Rum adds an additional flavor to vanilla extract, so you may want to use vodka instead which will impart no additional flavor.
Ingredients to make vanilla extract
Take out your vanilla beans – if you are going to do only one cup of extract, you’ll need only three full beans.
Vanilla beans
Using a sharp knife, split each vanilla bean lengthwise starting about half an inch or an inch from one end.
Splitting a vanilla bean
Scrape the beans from the pod.
Scrapping vanilla beans from a vanilla bean pod
You may also just chop your beans, but this will not allow your vanilla extract to be quite as strong as quickly.
Chopped vanilla beans
Place the pods and the scraped beans into your jar(s). Repeat this process with your other two beans. Once you’re ready, add one cup of alcohol to your jar.
Adding the alcohol to the jar of vanilla beans
Tightly seal the jar, and give it a good shake.
Shaking the alcohol and vanilla beans together
Store the jar in a dark place for about six weeks. Every few days give your jar a good shake. You’ll notice over time that your extract will increasingly become more amber in color, and the smell of the alcohol will decrease. Once you’ve reached about six weeks, you can go ahead and start using your extract. If you like, you can strain the vanilla to get rid of the beans and pieces, otherwise you can keep them all together.
Rum vanilla extract on the left, vodka vanilla extract on the right - the rum is lighter because of the way the beans were chopped. If you want a stronger extract, be sure to split them then scrape the beans as I recommend above.
Once you start running low (when you have about 1/3 of the jar left) you can fill up the jar again with alcohol. You can also add vanilla bean scraps to your jar if you ever have them on hand. This isn’t necessary, because the beans you have in the jar will continue to produce a good extract for you for a very long while (I’ve read years in some places).
I chose to give the extract away as gifts. I purchased these beautiful 2-ounce amber bottles and caps from Specialty Bottle.
This is the perfect size for giving vanilla extract away as a gift!
All I did was pour the extract from the jar it had been sitting in for the last few weeks into a liquid measuring cup to make pouring into the bottles easier.
Getting ready to repour the extract into amber bottles
I placed a little bit of the beans into each bottle, the poured the extract into each bottle. I then sealed each bottle with a polyseal cap. Polyseal caps allow for a better seal so that the extract won’t leak. This is great if you plan on sending the extract through the mail.
Getting the gifts of vanilla extract ready
I also chose to make this more personal by creating unique labels to stick on each bottle. I printed information about the extract, as well as instructions on how to extend the life of the extract on 2″x4″ labels. I also signed each one by hand to make sure people knew it really was a handmade gift by me. :)
I'm adding my own personal touch to the extract bottle
In the end I wound up with eight bottles – perfect for giving away.
Homemade vanilla extract - so completely easy!
Have you ever made vanilla extract – or any kind of extract, for that matter? What is your favorite method?
Update October 2011: A couple of people have asked to see a close-up of the label I created. I took a screenshot and it’s below. For some reason the font I used isn’t showing up (I originally used Scriptina), but if you use this as inspiration, you can totally use whatever fonts you like.
This is the label I created on my computer
I used the Avery DesignPro program (a free program that can be installed on both PCs and Macs). Depending on what size bottle you use, you may want to use different labels, but you can download the file I used to print out labels for 2-ounce bottles. I used Avery 5263, which are shipping labels and are not the most ideal because I’ve noticed that the text and images can rub off over time. For nicer gifts, I’d suggest finding a nicer label that is more durable.
Also, if you want to use the vanilla beans image, feel free – it’s my own picture. Just right-click and save the image to your computer.
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Thank you for your beautiful post! I’ve read other blogs about making it with vodka, but rum is what I have on hand. Based on your blog I think I’ll give rum a shot and next time we’ll use vodka. Thanks for sharing your picture too, when Christmas time comes around I might just give this for presents.
I love this post!! I have been considering this as a gift idea, and have been looking for labeling ideas, etc, and I’m so glad I came across your site!!! (I originally found it by typing: rum for vanilla extract in my browser) I haven’t been able to decide if I should do rum or vodka, but I think I may stick with vodka this go round, since it’s my first time and it is the more “pure” way to extract. Anyway, thanks so much for the info, especially the labeling info!!
I made this today using 6 organic vanilla beans and 350ml of Ciroc Vodka. Can’t wait to see how it turns out! Thank you for the tutorial!
Is it possible to substitute vodka with a similar alcohol?
Vodka is way to expensive in my country, and the closest and cheapest I can get is a 35% alcohol distilled from rice.
I think I can beat Diana – I put 49 vanilla beans each in 150ml of Rum and Bourbon Whiskey. I had read that 8 beans/250ml made the best vanilla. I split and chopped them into itty-bitty pieces.
I think I am going to have rather intense extract by Christmas….
I hope I haven’t made a mistake but I put 17 Madagascar vanilla beans into a 750fl oz bottle of rum. What will be the result? Is there a way I can correct it but adding more rum? Any ideas are welcomed. I was advised to put 20 beans in but I thought that was too much.
It sounds like you’re potentially going to have more intense vanilla extract is all. I would probably add extra rum, but I don’t think you have to. If you plan on dividing it up into smaller bottles, you can always add some rum to a portion of the extract to ”water” it down. But you can always just leave it alone and see how your extract is coming along, and how you like it. I have discovered over time my own personal preferences with vanilla extract, so I am sure this will just inform your preferences more than anything else – well that, and an abundance of extract. :)
What about sterilizing the jars? Do you think that this isn’t necessary? Also, what strength of Vodka did you use? Thanks!
Samantha! I am sooo excited to have happened upon this post! I’ve been searching for a reliable vanilla extract recipe to use as Christmas gifts (for what seems like months) and I find myself referring to your page over and over again. So, I’ve adapted your recipe, have the jars on order and am thinking about adapting your labels as well. I truly appreciate your entire post, from top to finish, it’s excellent. I’m definitely going to check out more of your posts! In fact, I just signed up to receive your blog. Thank you so much for sharing your recipe, your design skills, and your passion!
Love this! I have a couple of questions. When you add more alcohol as it gets used up, do you need to wait 6 weeks again before using it? Also, what is the shelf life of homemade extract?
Hi Kim – I realize I am terribly late, but no, you don’t have to wait six weeks. If you still have some extract in there, it will just be diluted, so you can still use it – it will just be a weaker extract if you use it sooner rather than later.
I made some but I have some stuff floating in the bottles is that something that happens to all homemade vanilla? I made it with Vodka and started it in November…
It’s totally safe – all you’re seeing are particles from the vanilla beans. All the vanilla extract that I have made has it. No worries! :) If you’re not a fan of the particles, you can use a fine mesh strainer to remove them.
For those looking for vanilla beans online. I just purchased 16 beans for $10.08 with free shipping through Amazon….Thank you for the fantastic instructions. I am going to try both the rum and vodka versions and give as Christmas gifts this year.
Is the extract made with rum better than the extract made with vodka?
It really depends on a person’s taste preference. The vodka really doesn’t add any additional flavor, so it is straight vanilla, but the rum adds another level to the extract. A lot of people prefer the vodka version when they are baking or cooking with it.
Hi guys! I’ve added a close-up of the label, plus a couple of files you can download. Just be sure you use DesignPro to download and use the .zdl file. xoxo
THANK YOU!!
Hello-
I would love to see a close up of your label, it looks so cute and I am trying to get ideas for the labels that I am making for my vanilla.
Thanks!
Samantha -
I’m with Lori! Could you give us a close-up of your label? I LOVE the one you used!!
Thank you!
My sister made vanilla extract for the family a few Christmases ago and it was lovely. I asked her about the recipe she used and I’m pretty sure it was close to the proportions you use. After I used up the homemade extract I bought commercial again, because I hadn’t taken the time to start my own (as I swore I would). No more laziness! I think I have enough vanilla beans to do this recipe, so all I need is the vodka. And I will reuse the commercial bottle for eventual storage, as it is the 8 oz. size, which is perfect for your recipe quantity. Thanks!
Thanks for the awesome recipe. Do you know what strength this extract would be? I always see expensive vanilla extracts that say they are double or even triple strength and that is very appealing. Thanks!
I don’t sadly. I’d need to do a little bit of research to see what strength this is. This is a pretty standard recipe, so there’s a good chance this isn’t double or triple strength. I imagine you’d just add more vanilla beans, but can’t say for sure!
Hi there, I live in the SF bay area, can you suggest a good place where I could purchase the vanilla beans? Im so excited to try this!! :) gina
Good timing! Check out JessE’s comment that she posted at nearly the same time!
Have you tried San Francisco Herbs? you get about 20 for ~$17 and change….http://www.sfherb.com/store/SearchStoreResults.asp
I need to find a cheaper vanilla bean place….
any online suggestions?
In Los Angeles… I seem to find expensive jars only.
I have not purchased vanilla beans online, so I don’t know of any good online stores at the moment. Here’s a discussion on Chowhound where people are suggesting World Market and eBay, among others.
What a great money saving idea!
Fantastic! It never occured to me to do this – even though I’ve been making my own vanilla sugar for years in much the same way: just fill a large, lidded jar with caster sugar, add sliced pieces of vanilla bean, shake well and top up with sugar as you go. The aroma lasts for many months and the fragrant sugar brings a beautiful whiff of vanilla to sweet dishes when used instead of regular sugar. I only cut the beans in half, which makes it easier to separate them from the sugar.
very cool! did not know how to make vanilla.
What a great thoughtful idea!!
very cool! i’ve been infusing alcohol with fruit (and, deliciously, fruit with alcohol) for a year or so now… i must find a cheaper source of vanilla beans, though, as even at Costco i think the pre-made extract is cheaper than the beans… but what a neat idea! (And thanks for the link to the bottle shop. My raspberry gin needs smaller containers…)
I never even thought of making my own vanilla extract. It looks so simple though, I must try! Especially with the huge quantities of vanilla extract I use all the time. Thank you for giving me this idea – I’ll try out your method!
Beautiful!
what an awesome post. thank you so much for sharing!
I love your homemade jars and labels! I may try to make this sometime soon!