You know those little things that completely change how you bake? This is one of them. Two ingredients, ten minutes of actual work, and a little patience — and you’ll never reach for that tiny overpriced bottle at the grocery store again. Homemade vanilla extract is richer, deeper, and more fragrant than anything you’ll find on a shelf. And once you make it yourself, going back just isn’t an option.
If you bake even occasionally, this is the recipe that belongs in your kitchen. Always.
Why You’ll Love This Recipe
This is one of those recipes that sounds almost too simple to be worth writing about — until you smell your first homemade batch and realize what you’ve been missing your whole baking life.
- Only 2 ingredients — vanilla beans and vodka
- About 10 minutes of hands-on work — then you just wait
- So much richer and more flavorful than store-bought
- Costs a fraction of what you’d pay at the grocery store
- Makes a beautiful homemade gift for anyone who loves to bake
- The longer it sits, the better it gets — it just keeps improving
The Day I Stopped Buying Vanilla
I have to give credit where credit is due — I never would have thought to make my own vanilla extract if my friend hadn’t told me about it.
She mentioned it so casually, the way you mention something that’s obviously just part of life. “Oh, I make my own vanilla.” And I remember thinking — you can do that? I’ve been baking my whole life, worked in bakeries in Germany for years, and somehow homemade vanilla extract had never crossed my mind, because we mostly use vanilla sugar. And if I needed vanilla extract, we just always had it. It was always just there.
But she told me how simple it was, and something about the idea stuck with me. Two ingredients. A little time. Better vanilla than you’ve ever used.
So on a day in March, I took my vanilla beans, which I got here, out of the pantry — along with a pack of 2 oz clear glass bottles, which came in a pack of 12, and a bottle of 80 proof vodka from the store. I split the beans and cut them in half, otherwise they would not fit into the small bottles and dropped them in the bottles, filled them with vodka, gave them a shake, labeled them and tucked them away in a dark cupboard.
And then I waited.
By the middle of June — about three and a half months later — I opened one and took a sniff. That smell. Oh my goodness. Deep, warm, sweet, and so much more complex than anything from a bottle. I used it that same day in a batch of cookies and Manny took one bite and said “what did you do differently?”
That’s when I knew. This was it.
This was the recipe I’d be making for the rest of my life.
And just so you know — the longer you leave it, the better it gets. Six months is wonderful. Twelve months is extraordinary. I now keep a batch going at all times so I never run out. Once you start, you’ll do the same.
What Is Homemade Vanilla Extract?
Homemade vanilla extract is made by infusing split vanilla beans in alcohol — usually vodka — over a period of weeks or months. The alcohol slowly pulls all that gorgeous flavor and aroma out of the beans, turning a clear liquid into a rich, dark, deeply fragrant extract that is pure vanilla — nothing artificial, nothing added.
The FDA standard for pure vanilla extract is 1 ounce of vanilla beans per 8 ounces of alcohol — and when you make it at home, that’s exactly what you get. Pure. Real. Incredible.
Ingredient Spotlight
Just two ingredients — but choosing the right ones makes all the difference.
Vanilla beans — The star of the show. I use Madagascar vanilla beans, which are the most classic choice — creamy, rich, and warm. You can also use Mexican vanilla beans for a bolder, smokier flavor, or Tahitian vanilla beans for something more floral and fruity. I ordered mine from Amazon and the quality was outstanding.
80 proof vodka — Vodka is the best choice for vanilla extract, because it has a neutral flavor that lets the vanilla shine completely. You don’t need anything expensive — a mid-range bottle works perfectly. The vodka flavor disappears entirely as the beans infuse, and it cooks off completely during baking anyway. I picked mine up locally, but 80 proof is the magic number — don’t go lower.
What You’ll Need
Simple supplies — most of which you can order right from Amazon and have ready to go.
- Sharp paring knife – Click Here
- Small funnel – (came with the 2 oz bottles)
- 2 oz clear glass bottles — click here for the ones I use
- Vanilla beans — click here for the ones I use
- 80 proof vodka
- A dark cupboard and a little patience
How to Make Homemade Vanilla Extract
Prep your beans: Using a sharp paring knife, slit each vanilla bean down the middle lengthwise — just enough to open it up and expose all those tiny seeds inside. You don’t need to split it completely in half. Just open it up so the vodka can get in and do its work. Since the bottles are small you need to cut the beans in half and sometimes in 3rd’s, depending on the size of the beans.
Fill your bottles: Using a small funnel, pour your 80-proof vodka into each 2-oz glass bottle, filling each almost to the top. Then slide one or two split vanilla beans pieces into each bottle. Make sure the beans are fully submerged in the vodka — this is important.
Seal and label: Close each bottle tightly and write the date on a small label. Trust me on the date — you’ll want to know exactly when you started. I created my own labels. If you want to use them, you can download them here.
Shake and store: Give each bottle a good shake and tuck them away in a cool, dark cupboard away from direct sunlight. This is their home for the next few months.
Shake once a week: Every week, give your bottles a gentle shake. That’s it. That’s your only job.
Wait: Your extract will be usable after about 12 weeks, but 3 to 4 months is where it really starts to shine. By 6 months, it’s absolutely beautiful. A full year? Pure liquid gold. The longer you leave it, the better it gets — it just keeps developing.
Top it off: When your extract starts running low, just add more vodka to the bottle. The beans keep giving for two full batches before they’re spent. You may never have to buy vanilla extract again.
👩🏻🍳 Tips for the Best Vanilla Extract
These are the things I wish I had known before I made my very first batch.
- Don’t rush it. I know it’s tempting to open it early. Wait at least 12 weeks before using — longer is always better.
- Use 80 proof vodka. Not higher, not lower. 80 proof is the sweet spot for proper extraction.
- Keep it in a dark place. Light degrades the extract over time. A dark cupboard or pantry is perfect.
- Shake it weekly. It only takes a second and it really does help the flavor develop evenly.
- Label your bottles with the date. You will absolutely forget when you started otherwise.
- Start more than you think you need. Because once you use it, you’ll want a backup batch already going.
- Don’t throw away the beans when the bottle is empty. Add more vodka and let it go again — they have one more full batch in them.
Variations
Once you’ve made a classic batch, here are a few fun directions to take it:
- Mexican vanilla beans — bolder, darker, smokier flavor. Incredible in chocolate desserts
- Tahitian vanilla beans — floral, fruity, almost cherry-like. Beautiful in delicate pastries and creams
- Blend two types — mix Madagascar and Tahitian beans in one bottle for a complex, layered flavor
- Bourbon vanilla extract — swap the vodka for bourbon for a warmer, richer extract with a hint of oak. Manny’s personal favorite idea that I haven’t made yet — but it’s coming
- Rum vanilla extract — use white rum for a slightly sweeter, tropical twist
🫙 Storage
At room temperature: Store in a cool, dark place — a cupboard or pantry away from heat and light. Properly made vanilla extract lasts indefinitely. Yes, indefinitely. It actually improves with age, just like a fine wine.
In the fridge: Not necessary, but fine if you prefer. It may get slightly cloudy when cold — that’s completely normal and it clears right up at room temperature.
Gifting: Fill your 2 oz bottles, tie a small tag around the neck with the date and type of bean used, and you have the most thoughtful homemade gift for anyone who loves to bake. I’m already planning my next batch with gifting in mind.
FAQ
1️⃣ Does the alcohol bake off?
Yes — completely. The alcohol cooks off during baking, so there’s no alcohol flavor in your finished recipes. What stays behind is pure vanilla flavor.
2️⃣ Why vodka and not something else?
Vodka is neutral in flavor, which means the vanilla gets to be the star. Bourbon and rum also work beautifully but they add their own flavor to the extract — which can be wonderful, just different.
3️⃣ How many beans per bottle?
The standard is 1 ounce of vanilla beans per 8 ounces of vodka. For 2 oz bottles, one to two split beans per bottle is perfect. I usually cut the beans in half, because otherwise they do not fit into the small bottle and use about 3-4 pieces per bottle.
4️⃣ My extract isn’t getting dark — is something wrong?
Nope! Homemade extract made with clear vodka won’t be as dark as store-bought — that color often comes from artificial coloring. Your extract is working perfectly. Give it time and it will deepen beautifully.
5️⃣ Can I reuse the beans?
Absolutely — the beans have enough flavor for two full batches. When your bottle runs low, top it off with more vodka and let it infuse again. After the second batch the beans are spent, but they can go into a jar of sugar to make gorgeous vanilla sugar.
6️⃣ What do I do with the beans after I’m done?
Rinse them, let them dry, and bury them in a jar of granulated sugar. In a couple of weeks you’ll have the most beautiful homemade vanilla sugar — which is a staple in German baking and absolutely magical in whipped cream and baked goods.
Ways to Use Your Homemade Vanilla Extract
Once you have this in your kitchen, you’ll find yourself adding it to everything. Here are my favorites:
- Any cake, cookie, or muffin batter — it makes everything taste more homemade
- Whipped cream — just a splash transforms it completely
- My Homemade Strawberry Sauce — the vanilla variation is incredible
- My German Strawberry Cream Puffs — the filling gets so much better with homemade extract
- Pancake and waffle batter
- Custards, panna cotta, and puddings
- Stirred into your morning coffee or oatmeal
- Vanilla sugar — bury the spent beans in a jar of sugar and thank yourself later
From My Kitchen to Yours…
If you make this homemade vanilla extract, I want you to do one thing — write the date on the bottle the day you start it, and then put it away and try to forget about it for a few months. I know. It’s hard. But the day you open that first bottle and take a sniff, you’ll understand exactly why the wait was worth it.
My friend told me about this recipe and it genuinely changed the way I bake. Now I’m passing it along to you — and I hope it does the same for your kitchen.
Head over to my YouTube channel to watch me make this step by step. And drop a comment below — I’d love to know what you make first with your homemade vanilla!
Enjoy every drop,
Debbie
Homemade Vanilla Extract
Description
Pure homemade vanilla extract made with fresh vanilla beans and 80 proof vodka. Ten minutes of work, a little patience, and you'll never buy vanilla extract again.
Ingredients
Instructions
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Prepare the bottles you want to store the vanilla extract in.
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Cut the vanilla beans in half or in third's. If you use 2oz bottles, third's will fit better. Slice them open, but do not scrape out the inside.
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Fill all the vanilla bean parts in the bottles. If you use the 2oz bottles, divide the 10 vanilla beans in 6 bottles
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Fill the bottles with vodka. Use a small funnel and try not to spill the vodka. Go slow.
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Close the bottles and store them in a dark, dry place for at least 12 weeks; longer is better. I do at least 3 months.
Make sure you shake the bottles at least once a week.
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Once you've used up the extract in that bottle, you can either refill it once more with vodka, or you take the vanilla beans out and throw them into granulated sugar. It makes the absolute best vanilla sugar you've ever tasted.
