How to Make Your Own Vanilla Extract
- Michele Sweeney
- 12 minutes ago
- 5 min read
If you've ever wondered how to make homemade vanilla extract, I'm here to tell you—it’s simple, cost-effective, and actually pretty satisfying. Once you do it yourself, you’ll wonder why you waited so long. I started making my own vanilla extract a few years ago when I got tired of overpriced store-bought options with questionable ingredients. You don’t need any fancy equipment or special skills, just a few basic tools and a little patience.
I’ll walk you through exactly how I make mine and why making vanilla extract at home is worth it. Spoiler: it tastes better, smells amazing, and makes a fantastic gift.
Why Make Vanilla Extract at Home?
The first time I looked at the price tag on a small bottle of “pure” vanilla at the store, I actually laughed out loud. Then I flipped it over and saw that it was “enhanced” with extra ingredients I couldn’t pronounce. That’s what finally pushed me to figure out how to make my own vanilla extract. You don’t need a background in baking or any specialized tools to do this. Just good vanilla beans, vodka, and a container. And when you make it at home, you know exactly what’s in it. No sugar. No additives. Just pure vanilla flavor, steeped from real beans. That’s it.
What You Need
To get started, you need three main ingredients:
Vanilla beans – I use Grade A Madagascar vanilla beans. They’re plump, fragrant, and speed up the aging process because of their moisture content. You can also use Grade B beans, which are drier, but you’ll need more of them and more time.
Vodka – Nothing fancy here. Any 80-proof vodka will do. No need to use top-shelf liquor. In fact, the cheaper the better—as long as it’s 80 proof. It acts as the extracting agent, pulling all the flavor and aroma from the vanilla beans.
A container – Any clean, glass container with a tight seal will work. I use repurposed cocktail bottles with cork-style stoppers. Mason jars also work great.
The Process
I keep this process simple. You don't need to be perfect. It’s more about getting good ingredients and letting them sit long enough to do their thing.
Start by slicing your vanilla beans lengthwise with kitchen scissors. Don’t cut all the way through—leave one end intact. This just makes it easier to scrape the seeds out. Then, use a tapered spatula (or the back of a butter knife) to scrape out all the seeds inside the pod. Don’t throw the pods away. You’ll use the whole thing.
I like to scrape the seeds onto a piece of parchment paper. It’s easier to fold and funnel into your bottle later. Plus, nothing sticks to it, which means less waste.
Once I’ve scraped enough beans—usually about six per cup of alcohol—I add both the seeds and the empty pods into the bottle. I tend to use about 10 beans for a 12-ounce bottle. You can always use more beans if you want a stronger extract.
After that, I use a small funnel to pour vodka over the beans. Fill the bottle almost to the top but leave a little room for the stopper or lid. Then, seal the bottle and give it a good shake.
That’s it. No heating. No mixing. No extra ingredients.
The Waiting Game
Now comes the hardest part: waiting.
Vanilla extract takes time to develop. I store mine in a cool, dark place like my pantry and shake it once a week. If you’re using Grade A beans and you scraped the insides, you’ll start to notice the color change and the flavor develop within a few weeks.
But for the full flavor? Give it three to four months. That’s the sweet spot. If you use Grade B beans or skip the scraping, you may need to wait longer.
If you’re making this as a holiday gift, plan ahead. Count backward at least 12 to 16 weeks from when you want to give it. You can also gift it “in progress” with a note saying when it’ll be ready. Tie some baker’s twine around the neck, add a handwritten label, and it’s honestly one of the best gifts you can give a home baker.
How I Use Homemade Vanilla Extract
I bake a lot, so I go through vanilla extract faster than I used to. I use it in cookies, cakes, frostings, and sometimes in homemade ice cream. You can use it in anything that calls for vanilla extract. It’s strong and pure, so you often don’t even need as much as store-bought versions.
It’s also great for infusing flavor into whipped cream or custards. Once you taste it, you’ll know what I mean. It’s rich, fragrant, and warm in a way that store-bought versions rarely are.
Tips for Making the Best Homemade Vanilla Extract
Scraping the beans makes a difference. Yes, it’s a tiny bit more work—but it helps speed up the curing process and gives you more flavor right away. Don’t skip it unless you’re okay with waiting longer.
Use parchment paper when handling seeds. It helps you avoid waste and makes cleanup easier.
Don’t overthink your container. Repurpose what you already have. As long as it’s clean, made of glass, and has a tight seal, it’ll work.
Store it away from light and heat. You don’t need to refrigerate it, but don’t leave it on a sunny windowsill either. The darker the storage, the better the extract will be.
Homemade Vanilla Extract Lasts a Long Time
Once your extract is ready, it’ll last indefinitely as long as it’s stored properly. Over time, it actually gets better. I keep topping mine off with more vodka when it gets low and add a fresh bean or two now and then to keep the flavor strong. It’s a little ongoing kitchen experiment, and I love it.
If you bake often—or just want better vanilla in your pantry—make a batch today. It’s a set-it-and-forget-it kind of project that pays off big in flavor. And when someone asks what that rich, fragrant smell is in your kitchen? You can tell them: you made your own vanilla extract.
Recipe: Homemade Vanilla Extract
Prep Time: 10 minutes
Cure Time: 3–4 months
Makes: 12 oz
Ingredients:
10 Grade A vanilla beans (or more if using Grade B)
12 oz (1 ½ cups) vodka (80 proof, inexpensive is fine)
Instructions:
Prepare the Vanilla Beans: Use scissors to cut each vanilla bean lengthwise, keeping one end intact. Lay the beans cut-side up and scrape out the seeds using a tapered spatula or the back of a knife.
Fill Your Bottle: Place all scraped seeds and whole pods into a clean glass bottle or jar. Use a funnel if needed.
Add Vodka: Pour vodka over the beans until fully submerged. Leave a little space at the top if using a stopper.
Seal and Shake: Seal the bottle tightly. Shake it to evenly distribute the vanilla seeds.
Store and Cure: Store in a cool, dark place like your pantry. Shake the bottle once a week. Let it cure for 3–4 months before using.
Tips:
Grade A beans are plumper and extract faster.
Grade B beans are drier—use more and expect a longer cure time.
Makes a thoughtful gift. Just label the bottle with a “ready by” date.
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