How to Make Homemade Vanilla Extract (Just 2 Ingredients!)

Homemade vanilla extract is incredibly easy to make with just two ingredients. This simple DIY recipe saves money, tastes better than store-bought, and is perfect for baking, cooking, or gifting.

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Supplies You’ll Need

• Vodka
• Vanilla Beans (26 Count or 50 Count)
• Glass Bottles – These are great for gifting, these are great for larger batches
• Label Maker, stickers or tags (optional)

How to Make Homemade Vanilla Extract

Vanilla Beans are something I typically start purchasing around Thanksgiving and Christmas, although it’s something you can make any time of the year. I think because I’m baking more during those seasons, and thinking of possible gifts for people, it’s on my mind. This year, Trader Joe’s had vanilla beans for $2.99 a pack, which included 2 beans. Every time I was there, I would pick up a few of them until I had a stash. I’m now realizing though that Amazon actually has a better price when you buy them in bulk. You can buy a 26 count or a 50 count (a lot of other options too)

Vanilla Extract is something I love to bake with, but vanilla extract can be pricey in the store. I don’t want the fake, imitation stuff… what even is it? Give me the good stuff! To save money, I make a batch of it all at one time and I’m stocked for the year.

Prepare your Jars

First you’ll want to wash your jars and let them dry. You can really use any sort of jar here, but I like to use amber jars as it creates a darker environment for the extract.

This is an investment of sorts, because you can re-use these jars by refilling them with vodka when they run out, or make new vanilla extract with the same jars in the future.

Slice the Vanilla Beans Lengthwise

First, you’ll want to slice your beans long ways, and then cut them if needed to fit in the bottles. This allows the insides of the beans to be released, hence the term “extract”. Also, this part smells so good. Vanilla has got to be one of my all-time favorite scents. You can scrape the insides out of the bean and put it in the extract, or you can leave the bean intact (but sliced lengthwise still).

Go ahead and fill your bottles with the vanilla beans. For small bottles, I typically do 1.5-2 beans per bottle. For larger ones, I would do quite a bit more. For larger bottles I would probably do 5-6 beans, but use your discretion. It depends on how large the bottle is. You really cannot mess this up. If you add more beans, it will have a stronger flavor, versus if you use less, the flavor will be more subtle. You can always add more beans later if you aren’t happy with the strength.

Fill Your Bottles with Vodka

For this next step, I like to use a funnel to keep everything cleaner. Your sliced beans should already be in the bottles. It’s time to fill the bottles with vodka. You’ll want to make sure that all of the beans are covered, so no mold forms. I like to fill mine all the way to the top of the bottle. Once the bottle is full, put the lid on.

Label Your Bottles

I find it really helpful to label the bottles. One, to know what’s inside. Two, to know when you made them. I often tell myself “oh I’ll remember” and guess what never happens. It’s helpful to just put the date on the jar so you remember when you made them, so you therefore know when they will be ready to use.

Store the Bottles in a Cool, Dark Place

Now it’s time to let the vodka get to work. I like to put them in my lazy-susan with other baking items, and give the vodka time to “extract” the inside of the vanilla beans. I personally give them anywhere from 3-12 months of extraction time, before using the vanilla extract. This is where personally preference comes in, in that if you prefer a stronger vanilla extract, you’ll want to wait longer.

This is the stash I made this time. I’m hoping it will last me about a year.

Tips for Making Vanilla Extract

• Set up a nice, clean work station
• Use a funnel to pour the vodka
• Cut your vanilla beans lengthwise first
• Cover the vanilla beans completely with the vodka
• Seal them and store them in a cool, dry place
• Allow 3-12 months before using the vanilla (it will get stronger with time)

Frequently Asked Questions

What is Vanilla Extract?

Vanilla extract is a flavoring for baking, mostly, that is made by soaking vanilla beans in alcohol, which extracts the flavor from the beans.

What is the Difference between “Pure” Vanilla Extract and Imitation?

In the store, you’ll often find a much cheaper version of “vanilla extract” called “imitation vanilla”. I do not know what’s in it, but it isn’t made with real vanilla flavorings and it’s not as good. I much prefer the real stuff.

Is Vanilla Extract Alcoholic?

Yes, vanilla extract is alcoholic, however, it is typically used in baked goods and the alcohol cooks off.

Can I use a Different Type of Alcohol?

You can use other types of alcohol, such as rum, brandy, whiskey or bourbon.

Does Vanilla Extract Expire?

I’m sure it would lose flavor eventually, but when stored in a dark, cool place, I imagine it would last for years and years.

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