Last updated on September 29th, 2019
Wanna make your own vanilla extract? I have good news for you. Homemade vanilla extract is less expensive than its commercial counterpart. It’s dang delicious, too, and its flavor continually improves over time. Pure vanilla extract is really easy to make, and it makes a terrific holiday gift!
Vanilla Beans — What kind and how many?
Pure vanilla extract contains just two ingredients: Vanilla beans and neutral-tasting alcohol. Vanilla beans from the supermarket are pricey indeed. I paid $14.00 for just one Morton and Bassett-bottled bean. Talk about sticker-shock!
For the best prices, obtain beans in bulk from online sources and local health food stores. Look for “Grade B” Madagascar or Tahitian beans — both are excellent for extract. I found Tahitian beans at my local food co-op for just $4.80 each.
How many beans to use? Plan 5 beans per 8-ounce cup of alcohol.
The Alcohol
For the purpose of extracting all the vanilla goodness from the beans, the alcohol component must be 80-proof (i.e., 40-percent alcohol by volume). Vodka is the gold standard here, and there’s no need to splurge on the top shelf stuff. In fact, the cheapest vodka is often the best vodka for extract.
Containers for Holding the Extract
Any bottle or jar with an air-tight lid will suffice for the extraction process. I found lots of pretty bottles at Amazon. The flip-lid beauties pictured above (click here to buy) hold 8.5 ounces. Avoid bottles with cork tops, as cork can encourage evaporation. Whatever containers you select, wash and dry them thoroughly before use.
Making the Extract
First, grab your vanilla beans…
And slice them lengthwise to reveal the flavorful seeds inside.
Put 5 of the split pods in an 8 or 8.5 ounce bottle (increase or decrease the number of pods depending on the container you are using). If the pods are taller than your jar or bottle, just cut the pods in half or in pieces.
Now measure out the alcohol, which, again, is one cup (8 ounces) for each 5 vanilla beans.
Put a funnel in the top of the bottle, and pour on the vodka!
And that’s it! Give the bottle or jar a shake, and then set it in a dark place. My dark place is behind the closed doors of a kitchen cabinet.
Let the Extract Mature
In order for the extract to develop a deep, complex taste and aroma, the beans must macerate in their vodka bath for at least 3 months. Thereafter, you can use the extract freely in cakes, cookies, and more. And here’s the best part: You can — and should — top-off the extract with more vodka after each use to insure the beans are completely submerged. Full maturity is attained at 12 months, at which time you can remove the beans and strain the extract. Pure vanilla extract has an indefinite shelf life.
I’ll update this post in 3 months time, when my own extract is ready to sample. Meanwhile, I hope you’ll give this fun project a try. As mentioned earlier, homemade vanilla extract makes an excellent holiday gift for bakers. From the 4 bottles I put up today, one will be gifted to my friend David Leite, of Leite’s Culinaria. Another bottle will fall into the hands of Brenda Johnson, my ever lovin’ taste-tester. The remaining 2 bottles are mine, all mine.
xKevin
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Jerry Miller says
Hi Kevin, what a coincidence, I started my homemade vanilla extract July 30th! This is my first attempt.
Idaho has oddball liquor laws; I found that out when I needed vermouth for your tarragon chicken recipe. They are state licensed stores and they almost keep banker’s hours.
Anyway, my nephew was coming to visit for a few days and I asked him if he wanted anything special to drink. I was planning a drive to Nevada and the liquor laws are less strict and the selection is much better that my little town’s. While perusing the aisles, a 1.75 liter of Everclear caught my eye. Everclear is 190 proof neutral grain alcohol.
I bought the Everclear because I had recently researched recipes for homemade vanilla extract and bitters. The price of vanilla has skyrocketed. I remember buying 16 oz. bottles of extract for less than $6 a few years ago. I bought a 16 oz. bottle at Costco a few months ago for $34. Even at Walmart, pure vanilla extract is over $4 for an ounce. The first thing I made was vanilla extract. I had variety of vanilla beans in my cupboard; I had tubes of Madagascar, Tahitian and Mexican beans.
I just sniffed my Everclear/vanilla bean solution after reading your article. It has a very pleasant floral aroma; it’s definitely fruitier smelling than the Costco brand. It’s only been 9 days and the liquid has acquired a light brown tint. I’m excited!
Remind me to tell you of my first and only time drinking Everclear back in the 80’s. I was drinking a fruit punch that was spiked with Everclear; the alcohol snuck up on me!
Kevin Lee Jacobs says
Hi Jerry – Great minds, and all that. Commercial vanilla extract is extremely expensive here as well. Nearly $20 for a 4-ounce bottle of McCormick! Glad to hear your Everclear version is seeping well. The waiting is the hardest part!
Dianne says
Hi Kevin! Thanks so much for your instructions! I look forward to trying this. Would you please confirm one thing for me? You said “Full maturity is attained at 12 months..” I believe you mean that you start counting the 12 months from when you bottle the vanilla, correct? (Or is it from when you can start using it at 3 months?) I hope you’re not rolling your eyes right now. 🙂
I love everything about your blog! Thanks for sharing your great ideas!
Kevin Lee Jacobs says
Hi Dianne – You are correct! Full maturity is 12 months from the day the beans were introduced to alcohol.
Mary Laiuppa says
I’ve done this with vodka and with bourbon.
Lisa says
Hi Kevin, I’m confused on what you do with the seeds you removed from the pod? Should I just put them in the bottle with the pods, or use them for something else?
Kevin Lee Jacobs says
Hi Lisa – I removed the confusing photograph. Don’t scrape out the seeds. Just split the pods as directed, and put them in the extract bottle.
Juju says
Hi Kevin, I’ve been making my own vanilla extract an other extracts for years. One thing store brand vanilla extracts have is some added sugar as well and I think water. Making it at home you know it’s 100% pure. It’s delish.
Georgeanna says
I read someone used everclear, I have some left over can I use that with the vodka or use it separately. Left over from another project. Love my emails and recipes from you.
Georgeanna says
One more thing do you keep the beans in the jar after 12 months or take them out? Thankyou.
Megan Black says
I have been making it for several years and I did not know to split the beans and it was fine after the 3 months. I just kept adding more vodka and have had the same beans going all along. The vanilla is still strong enough. So maybe not-splitting is okay, too!
Kevin Lee Jacobs says
Hi Georgeanna – You can indeed use Everclear (or vodka; or a combination of the two) for vanilla extract. I strain my extract after one year, but you don’t have to. Just remember to keep the beans fully covered with alcohol.
Hi Meagan – You are right — the beans will infuse the alcohol whether they are split or not. From what I’ve read, split beans just infuse faster!
Christy says
Hi Kevin,
I love your weekly blog. It’s always so fun, creative and upbeat. My husband and I always enjoy your yummy recipes (the Tatertot Casserole is his favorite- reminds him of his childhood). Keep up the great work!!!
Kevin Lee Jacobs says
Hi Christy – Ah, thank you!
Darla Metro says
Hi Kevin,
I’ve been making my own vanilla for years. As a result I haven’t paid attention to the price for it in stores. Yikes! By the sounds of it I have saved hundreds of dollars with all the baking I do. One thing I do to make handling it easier is refill the last brown glass bottle I bought it in from the store. I figured it was made to keep it in why not use it?
Keep up the good work. I love seeing what’s new every Sunday.
Barb Malone says
Hi Kevin,
What about people who would like a non-alcohol homemade vanilla?? Would that be possible??
Thanks Barb
gloria says
So happy to try this! Ridiculously expensive and we love the flavor-
Thank YOU!
Kevin Lee Jacobs says
Hi Barb – You can substitute food-grade vegetable glycerin for the alcohol. The final product won’t be a true extract, but — from what I’ve heard — it will still be quite good.
Marion Daniels says
I make vanilla extract with my favourite amber rum from the Caribbean. Reminds me of being in the islands every time I use it.
Jane says
Hi Kevin,
Thank you for sharing this. I had bought the ingredients a month ago and then put them aside ‘for another day.’ You motivated me to get going. Can’t wait to try this. I’ll be in your schedule too so all the better! I love all your posts.
Thank you,
Jane
Beverly, zone 6, eastern PA says
Completely fascinating, I had no idea this was possible.
Been stuck in the garden for too many years I guess…
Once again, you are worth your weight in Gold! And Vanilla!
Patricia, Idaho says
I’ve wanted to do this for a long time. The best vanilla I ever had was from Mexico. A friend brought it back as a gift for me in a fifth vodka bottle. It was so smooth I was so tempted to take a taste right from the bottle. Thank you for your motivation to try new things.
Toni Kitchen says
I have made my own kahlua with everclear….woohoo. Really messed up a hunting party-in the 70’s. Lol.
Pat says
I have been making my own vanilla for several years and it is great. I now store it in a Baileys bottle as the bottle is dark colored. One of my batches I made a mistake and used gin instead of vodka and it wasn’t bad. I am not going back to store bought vanilla!
Frank says
When beans were cheap I made a few gallons, I forgot but it was 1 or 2 pounds per gallon, still have 1 1/2 gallons left, was going to make more and saw the price of beans!!! Not giving as much away as I used to.
Aurora Loiselle says
Great sharing job Kevin, always on the dot with items I love: lemon and blueberries this time around. However, I am also writing in case Patricia and Jerry see this note. Idaho,has been my favorite state since age 16 ( I am in my 70’s) where I lived (Grangeville) for one year in the home of its mayor. Since I ‘ve talked so much about “my Idaho” here in Canada, someone called me “Miss Idaho”.
Patt Reid says
In reading the comments, I gleaned that I might also use Rum (being a rummy, myself). I think for this it should be a non-spiced rum. I’m thinking Mt. Gay? What say ye?
Lynn M Murphy says
Hi Kevin.
I’m not sure how your vanilla extract is less expensive than store bought? An eight ounce bottle of homemade vanilla will cost around $25.00. At approximately $5.00 a bean and five beans for each eight ounces. Isn’t that more expensive than store bought?
I last bought my vanilla in a 16-ounce bottle, and though I can’t remember how much it cost, I am sure it was less than $50.00. Am I missing something?
Kevin Lee Jacobs says
Hi Lynn – Where I shop (Hannaford), 8 ounces of commercial pure vanilla extract costs almost $40. I made the same amount for $27.50. And, as mentioned above, since the beans can — and should — be covered with more alcohol after each use, I’ll end up with far more than 8 ounces of extract. Anyway, hope this answered your question!
Michelle says
Perfect timing! Thank you for the inspiration. I was stunned at how expensive vanilla got in the last year. I have no intention of purchasing more and this gives me several as options for Christmas and hostess gifts over the holiday season!
Thank you as usual. I cannot wait to get started. Now to find some vanilla beans…
badger gardener says
I can’t believe how expensive vanilla extract has become. This is awesome. I am going to look for some bean pods and try this. My son (just a wee tot when I started visiting your site and now a freshman in high school) loves to bake and is very generous with the vanilla extract. I hate to stifle his creativity so this will stop me from cringing every time I see him pour a big glug of extract.
Greer Conrad says
I was reading the comments and was reminded of the homemade Kahlua we used to make when we lived in Iran in the late 70’s. I just checked and I still have 5 glass tubes of vanilla beans. There are two beans in each tube and they were brought to us in Isfahan by friends from Germany. Wow, I have antique vanilla beans – about 44 years old. They still look moist and I guess the beans will be okay as long as the stopper is not removed from the vial. Perhaps I will give your recipe a try. It looks like a fun thing to do with my antique beans.
Kevin Lee Jacobs says
Hi Greer – Welcome. Wow – you have some VERY special vanilla beans! If you use them for extract, let us know how the final product turns out for you!
Marelle says
Hi, i made my own vanilla extract with beans from a healthfood shop where most things are organic. I have been using it for about a year and it is amazing . I started 2 more about 6 months ago for friends using beans from Aldi supermarket but The aroma is not as good . Have you ever tried using roasted beans that have been placed into a cold oven and cooked at 425F for 10 minutes . Its supposed to enhance the flavor . Do you think adding a roasted bean or two might help?
Kevin Lee Jacobs says
Hi Marelle – I have not tried roasting vanilla beans or pods prior to making extract. Sounds like the technique might work.