Making a large batch of homemade vanilla extract is simple, fills your kitchen with a wonderful aroma, makes a thoughtful gift, and leaves you with usable vanilla beans once the extract is made.
Why this recipe works:
If you enjoy practical kitchen tips and making pantry staples from scratch, this recipe is ideal. It produces a fragrant, flavorful vanilla extract that lasts and can be replenished without buying more beans for a long time.
- Bottled and labeled, this homemade vanilla makes a perfect holiday or hostess gift.
- This method yields a large batch so you’ll have extract for the whole year and extra to share.
- All you need are quality vanilla beans, a couple of bottles of vodka, and patience for the flavor to develop.
- You can remove a fresh vanilla bean from the jar whenever you want to use it in recipes.
- The extract keeps indefinitely when stored properly, and making it is straightforward.
- Once the liquid level drops, simply top the jar back up with vodka to maintain the flavor for a long time.
Here’s how to make it:
- Begin with about 80 vanilla beans. Using a sharp knife, slice each bean lengthwise, leaving one end intact so the seeds stay inside the pod.
- Add all the split beans to a clean, gallon-sized glass mason jar with a screw-top lid.
- Pour two 750 mL bottles of vodka (about 1500 mL total) into the jar to cover the beans.
- Screw the lid on tightly, give the jar a good shake, and store it in a cool, dark place. Swirl or shake the jar periodically. The longer the beans steep, the more concentrated the vanilla flavor will become.
Helpful information:
- Cost: Vanilla bean prices have risen over time, but making your own extract remains cost-effective because you can continue topping up the jar with vodka without needing new beans frequently.
- Vanilla beans: Buying beans in bulk by the pound is economical. Mexican, Madagascar, and Tahitian beans all produce excellent flavor; choose based on your preference and budget.
- Vodka: Use a mid-range vodka—there’s no need for top-shelf liquor. The alcohol extracts and preserves the vanilla compounds effectively.
- Gifts: Transfer the finished extract into small amber bottles for gifting. Simple labels and a nice presentation make lovely homemade presents.
Related recipes:
One of the best perks of making your own vanilla extract is having plump, usable vanilla beans available whenever you need them. Keep the jar topped off with vodka and you’ll always have both extract and beans on hand.
Here are some recipe ideas that use vanilla beans:
- Homemade Vanilla Bean Ice Cream
- Brown Butter Vanilla Bean Frosting
- Vanilla Bean Honeycrisp Applesauce
- Salted Vanilla Bean Caramels
- Vanilla Fudge
- Homemade Vanilla Pudding
- Canned Vanilla Bean Peaches
- Vanilla Bean Shortbread Cookies
- Pear Vanilla Jam
Homemade Vanilla Extract
Ingredients
- 80 vanilla beans pods split lengthwise
- 1500 milliliters vodka
Instructions
- Split each pod lengthwise with a sharp paring knife, keeping the tip intact and the seeds inside the pod.
- Add the split pods to a clean, empty gallon-sized glass mason jar.
- Pour in about 1500 milliliters (two 750 mL bottles) of vodka to cover the beans.
- Tightly screw on the lid, shake the jar, and store it in a cool, dark place.
- Shake the jar weekly to help distribute the flavor.
- Allow 6 to 12 months for the extract to fully develop; longer steeping yields deeper flavor.
- When ready, strain the liquid through a fine mesh filter and bottle the extract. Use a funnel to fill approximately twenty-four 4-ounce amber bottles if desired.
Notes
- Cost: Vanilla beans can be pricey, but this method remains economical over time because you can keep topping up the jar with vodka instead of repurchasing beans frequently.
- Vanilla beans: Buy in bulk if possible. Different origins (Mexican, Madagascar, Tahitian) offer distinct flavor profiles—choose what you prefer.
- Vodka: A mid-range vodka works well; expensive liquor isn’t necessary for excellent extract.
- Gifts: Small amber bottles and simple labels make attractive homemade gifts. Personal touches like custom labels or tags elevate the presentation.
Video
Nutrition
Carbohydrates: 4g,
Fat: 2g
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published in November 2017 and has been updated with extra information, ingredient and process photos, and helpful tips. The method remains the same.