Easy Homemade Vanilla Extract Recipe (how to make)
Rich, fragrant, and beautifully simple — this homemade vanilla extract uses just two ingredients for a timeless pantry staple. Perfect for everyday baking or gifting from your own cozy kitchen.
Servings: 96 teaspoons
Calories: 11kcal
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
Ratio matters: Use about 1 ounce of vanilla beans for every 8 ounces of alcohol. This gives a full-bodied, rich extract that lasts for years.
Bean choice: Grade B beans are ideal for extract — soft, oily, and rich in natural flavor. Grade A beans work well too if that’s what you have on hand.
Alcohol ideas: Vodka keeps the flavor pure; bourbon adds warm caramel notes; spiced or coconut rum gives a soft sweetness. Choose what complements your baking style.
Storage tip: Keep your homemade vanilla extract sealed in a cool, dark spot. The flavor improves with time, and the extract remains shelf-stable for several years.
Nutrition
Serving: 96teaspoon | Calories: 11kcal | Fat: 1g | Sugar: 1g