This homemade vanilla extract recipe creates a deep, fragrant flavor that transforms everyday baking.
The slow infusion of vanilla beans in vodka, rum, or bourbon produces a rich, smooth extract with warm undertones reminiscent of classic bakery desserts.
Its pure, balanced aroma and flavor enhances everything from cakes, cookies, to custards.
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The first time I made this homemade vanilla extract recipe, I was surprised by how much depth came from something so simple. The warmly fragrant aroma that develops over time has that same nostalgic quality as opening a well-loved bottle in a vintage bakery — smooth, rich, and sweet.
I’ve learned that the slow infusion brings out the natural caramel notes in the beans, creating a flavor that’s unmistakably homemade. Each time we bake with it, I notice how the vanilla extract deepens the taste of everything from morning muffins to soft butter cakes. My secret tip: using spiced rum. The depth and warm spices are amazing in baked goods!
You’ll find it woven into so many recipes here at the cottage — in our Sourdough Vanilla Cake made with Freshly Milled Flour, the Pumpkin Bread made with Freshly Milled Flour, or stirred into a batch of Homemade Sourdough Granola for that toasty, golden sweetness.
This extract has simply become one of those from-scratch staples we make again and again— steady, fragrant, and always worth it. Simple and easy to make!
Why You’ll Love This Recipe
“Loved how you explained how to make vanilla extract with correct ratio and cutting the beans!” – Carol
Ingredients
Tip: For the richest flavor, stick to the classic ratio—but don’t be afraid to have fun with your choice of alcohol. I love using spiced or black rum for depth, but flavored rums and bourbons like coconut, chocolate, or peach make the most beautiful extracts for baked goods—they just sing in sweet recipes.
Variations & Add-Ins
Recipe Tips
Use quality beans: Choose plump, oily Grade B vanilla beans for the best extraction. Their softer texture releases more natural flavor compounds into the alcohol.
Select the right alcohol: Vodka gives a clean, classic flavor, while bourbon or spiced rum adds a warm, caramel depth. Always use 70 proof or higher for safe, effective steeping.
Cut for better infusion: Slice beans lengthwise to expose the tiny seeds inside. If they’re longer than your bottle, trim them so every piece stays fully submerged for even extraction.
Steep slowly: Keep your jar in a cool, dark place and let it infuse for at least six months. The longer it sits, the more rich and fragrant the flavor becomes.
Shake occasionally: A gentle shake every few weeks helps the alcohol circulate and draw flavor evenly from the beans. This small step makes a big difference in depth and aroma.
Know when it’s ready: When the liquid turns a deep amber color and smells richly sweet, it’s ready to use. You can keep refilling the bottle with fresh alcohol for a continuous extract that lasts for years.
How To Make Vanilla Extract
- Prepare the vanilla beans: Use a sharp knife to split each bean lengthwise and open it to reveal the tiny seeds inside. Cut the beans into shorter pieces so they fit comfortably in your jar.
- Add to the jar: Place the beans into a clean glass jar or bottle with a tight-fitting lid. Arrange them so they rest evenly along the bottom — it helps the alcohol reach every part.
- Pour in the alcohol: Cover the beans completely with vodka, spiced rum, or bourbon. Vodka gives a clean, classic flavor, while rum or bourbon adds a warm, deeper note. Make sure all the beans are fully submerged.
- Seal and shake: Close the lid tightly and give the jar a gentle shake to mix the seeds through the liquid. You’ll see the specks begin to swirl — that’s where the magic starts.
- Store and infuse: Keep the jar in a cool, dark place like a pantry or cupboard. Shake it every week or two during the first month, then let it rest. The extract will start to mellow and deepen over the next six to twelve months.
- Wait and use: For the best flavor and aroma, let the extract steep for at least six months — twelve is even better. Some people use it sooner, around six to eight weeks, but I prefer to let it mature fully. Due to the cost of vanilla beans, I want each batch to develop the richest, most fragrant flavor possible.
Note: A touch of flavored rum or bourbon makes this extract unforgettable — coconut rum adds soft sweetness, while chocolate or peach bourbon gives baked goods that extra depth you can’t quite put your finger on but notice. The secret is time; the longer it steeps, the smoother and more fragrant it becomes.
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Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Easy Homemade Vanilla Extract Recipe (how to make)
Equipment
- 1 Cutting Board
- 1 Knife
- 1 16 Ounce Glass Air Tight Container
Ingredients
- 2 ounces Grade B vanilla beans — Madagascar, Tahitian, or Mexican
- 16 ounces Spiced Rum, Bourbon, or Vodka (70 proof or higher) (2 cups / 480 ml)
Instructions
- Prepare the vanilla beans: Split each bean lengthwise with a sharp knife to reveal the tiny seeds inside. Cut them into smaller pieces if needed so they fit easily into your jar. The more surface area exposed, the better the flavor extraction.
- Add the beans to the jar: Place the beans into a clean glass jar or bottle with a tight-fitting lid. Use glass rather than plastic to preserve flavor purity and prevent any lingering odors.
- Pour in the alcohol: Cover the beans completely with your chosen alcohol — vodka for a neutral flavor, or bourbon or spiced rum for a warm, caramel depth. Make sure every bean is submerged; exposed beans can dry out over time.
- Seal and shake: Close the lid tightly and shake the jar gently to mix the seeds through the liquid. The mixture will begin to darken slightly as the alcohol pulls flavor from the beans.
- Store and infuse: Keep your jar in a cool, dark place like a pantry or cupboard. Shake it once a week for the first month to help distribute the vanilla oils evenly. Over time, the liquid will turn a deep amber color and develop a rich, fragrant aroma.
- Wait and use: Allow the extract to steep for at least six months, or up to twelve for the fullest flavor. Some use it sooner, but I prefer to let it mature — the result is smoother, rounder, and more aromatic. Strain if you’d like, or leave the beans in for a continually strengthening extract.
Video
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
I do not see the link the ordering the vanilla beans. Will you please let me know? I loved your video!
Donna, thank you for your sweet compliment. It has been a lot of work to bring our vision to light. My daughter and I are doing everything ourselves. Thank you for being part of our little cottage community. It means the world to us for your support and encouragement. Here is the link for Vanilla Beans.
https://www.amazon.com/shop/themoderndaycottage/list/1DWWS6IDN6T69?ref_=cm_sw_r_cp_ud_aipsflist_aipsfthemoderndaycottage_1K148GPY0CSS3TDVK53X
They have an Fb group, but the link wouldn’t work here or on the Youtube channel. The FB group is called Vanilla Bean Kings. Happy Vanilla Extract Making!!
Loved how you explained how to make vanilla extract with correct ratio and cutting the beans!
Thank you Carol, for your positive feedback! We’re glad you found our tutorial helpful in making your own vanilla extract. Getting the right ratio and cutting the beans are crucial steps in the process to ensure a high-quality and delicious end product. Let us know how your vanilla extract turns out!