Learn how to make homemade vanilla extract with two easy-to-find ingredients, and you’ll never go back to pricey store-bought options again! The process is surprisingly simple, way more cost-effective than buying pre-made vanilla, and provides so much more flavor. Plus, small bottles make for fantastic gifts!

A tall bottle with a cork lid filled with homemade vanilla extract.

Table of Contents

We always have a bottle of vanilla on hand, using it every single day in recipes like our mixed berry baked oatmeal, winter fruit salad, and chocolate chip zucchini pancakes. It makes everything taste better! And, of course, we always measure with our hearts.

As a result, we go through bottles fast. So, instead of frequently buying new ones at the store, we started making our own. Now, we’ll never go back! The flavor is so much better, and the process is unbelievably simple. We’ll walk you through our method step-by-step.

Ingredients You’ll Need

Please be sure to scroll down to the recipe card for the complete details!

Labeled ingredients for homemade vanilla extract on a white marble countertop.

Whole Vanilla Beans – We use Madagascar vanilla beans, but Tahitian or Mexican may be substituted. They all taste great, but create slightly different tastes. Vanilla beans are typically sold in the spice section of most grocery stores and are found labeled “Grade B” and “Grade A.” Grade B vanilla beans are sold specifically for extracting, but either grade will work.
Alcohol – We use vodka to give the vanilla a fairly neutral flavor. We use the least expensive bottle we can find. You don’t need to break the bank! For a warmer, richer extract, substitute bourbon or rum instead.

How to Make Homemade Vanilla Extract

NOTE: Making your own homemade vanilla extract is a bit of a labor of love, taking months to complete. So, a little planning is required, but it’s super hands-off and pretty foolproof.

Whole vanilla beans on a wooden cutting board with a pairing knife.

Peel the vanilla. Use a sharp knife to split each vanilla bean lengthwise, exposing the seeds.

Pouring vodka in a mason jar filled with vanilla beans.

2. Combine. Place the vanilla beans in a jar, and fill it with vodka, submerging the beans completely.

3. Rest. Seal the jar, and gently shake the liquid. Then, let the jar rest in a cool, dry place. Shake the jar gently once a month for 6 months. The longer the vanilla sits, the stronger the flavor will be.

Vanilla extract that has steeped for 6 months in a mason jar with lid.

4. Use. Remove the vanilla bean pods, and use your vanilla extract in all your favorite recipes.

A handwritten label on a bottle of homemade vanilla extract.

Ways to Use

Use this homemade vanilla in any recipe that calls for vanilla extract, from baked goods to oats and dessert casseroles. Some of our favorite recipes include:

Gifting: We love to find little glass bottles with lids, and funnel vanilla into them for cute homemade gifts. We add labels and a ribbon, and give away bottles for Christmas, birthdays, etc.

How to Store

Keep your vanilla in a dark bottle away from sunlight, in a cool place, such as a cabinet or pantry. Use amber-colored glass jars for indefinite storage! That’s right. It lasts forever! Or, at least until you use it all.

A tall bottle of homemade vanilla with a handwritten label.

More Homemade Recipes

Homemade Vanilla Extract Recipe

Sammi Ricke

Skip overpriced store-bought options, and learn how to make homemade vanilla extract with 2 simple ingredients and bold flavor instead!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Rest Time 180

Total Time 180 5

Course Dessert, vegan, Vegetarian

Cuisine All American

Servings teaspoons (1 cup)

Calories 12 kcal

Equipment

Ingredients

▢ 5–6 whole vanilla beans
▢ 1 cup (8 ounces) vodka
▢ 1 (8 ounces or larger) mason jar or glass bottle with a tight-sealing lid

Instructions

Use a sharp knife to split each vanilla bean lengthwise, exposing the seeds. Depending on the size of the jar, cut the sliced vanilla beans into 2” pieces to fit better in smaller jars.
5–6 whole vanilla beans
Place the split vanilla beans in the jar.
1 (8 ounces or larger) mason jar or glass bottle with a tight-sealing lid
Fill the jar with vodka until the beans are fully submerged. Seal tightly and gently shake.
1 cup (8 ounces) vodka
Store in a cool, dark place like a pantry or cabinet away from direct sunlight. Shake the jar gently once a month for 6 months.
We prefer the extract to sit for at least 6 months if not longer (see notes). The longer it sits, the richer the flavor.
The vanilla extract has an indefinite shelf life if stored properly.

Notes

Ingredient Tips – We use Madagascar vanilla beans, but Tahitian or Mexican are wonderful too. Vodka gives a neutral flavor to the extract, but bourbon can be substituted and adds a warm, deep richness to the vanilla extract. We use the least expensive vodka for this vanilla. This recipe doesn’t need to break the bank.

Prep Tips – Most homemade vanilla extract is made within 6 months, but sometimes longer is preferred. Some let their beans sit for up to 2 years. Making homemade vanilla extract is all about preference (type of vanilla beans and alcohol, how long the beans sit, etc).

Storage Tips – This vanilla extract will not expire if stored away from sunlight in a dark cool place. You can also ensure an indefinite shelf life with amber-colored glass jars. The dark glass acts as a shield against sunlight and ambient light, especially if stored on a countertop.

Nutrition

Serving: 1teaspoonCalories: 12kcalCarbohydrates: 1gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 1gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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