Homemade vanilla extract is one of those things that sounds much more complicated than it actually is. You need two ingredients, a jar, and some patience — that’s pretty much it.
Once you start making your own, it’s easy to keep a bottle going in the pantry and top it off as you use it. It also makes a simple homemade gift if you start a batch far enough ahead of time.
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The hardest part of homemade vanilla extract is waiting for it. Keep the jar somewhere cool and dark and give it a shake whenever you think of it. The flavor will continue to deepen the longer it sits.
This recipe was originally part of my 5 Simple Homesteading Recipes Anyone Can Make roundup. If you want a few more easy things to start making at home, you can find them there.
Homemade Vanilla Extract
Rich homemade vanilla extract made with just vanilla beans, vodka, and a little patience. One of the easiest pantry staples to make from scratch and a great homemade gift.
Ingredients
Equipment
Method
- Using a sharp knife, carefully split each vanilla bean lengthwise to expose the tiny seeds inside. Leave one end of each bean intact if you’d like to keep the beans together.
- Place the vanilla beans in a clean 8-ounce glass jar or bottle.
- Pour the vodka over the beans, making sure the beans are completely submerged. If necessary, cut or fold the beans so they remain beneath the alcohol.
- Seal the jar tightly and give it a good shake.
- Store in a cool, dark place for at least 6 months, shaking the jar occasionally. The extract will gradually become darker and more flavorful as it ages.
- Once the vanilla has developed a rich aroma and flavor, use it just as you would store-bought vanilla extract.
Notes
Recommendation: My favorite vanilla beans are Vanilla Bean Kings. You can purchase them right on amazon using this link. If you want flip top lids as shown in our photo, you can grab those here.
The waiting game: Vanilla extract gets better with time. You can begin using it after about 6 months, but letting it infuse for 12 months or longer can produce an even richer flavor.
Keep the beans submerged: Make sure the vanilla beans stay covered by alcohol while they infuse.
Alcohol: Use 80-proof (40% ABV) vodka for a neutral-tasting extract. Bourbon, rum, or brandy can also be used if you want their flavors to come through in the finished vanilla.
Storage: Keep tightly sealed in a cool, dark place away from heat and direct sunlight.
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