Homemade Vanilla Extract (Simple 2-Ingredient Recipe!)

If you’ve never made homemade vanilla extract, let this be your sign to do so! It is truly so simple to make; it’s perfect for gift-giving, only requires about 30 minutes of hands-on time, and the longer it sits, the better it gets! I’ll walk you through all the steps below.

It can cost a pretty penny to purchase vanilla extract at the store (especially if you want a good-quality vanilla). But it is truly so simple to make your own homemade vanilla extract, and it also doubles as a fantastic Christmas gift for family and friends!

My favorite recipes to use this awesome vanilla extract recipe with!

• sourdough Boston cream donuts
• sourdough maple glazed donut twists
• sourdough discard apple streusel coffee cake

Why You Should Make Your Own Vanilla Extract with Vodka

• It only requires two ingredients. Vanilla beans and vodka. That’s it! Once you’ve assembled the bottles, the alcohol does the work for you.
• You control the ingredients. When you make vanilla extract yourself, you know exactly what’s going into the bottle. Mine contains Madagascar vanilla beans and 80-proof vodka with no additional ingredients.
• The flavor gets better with time. Homemade vanilla is a lesson in patience. The vodka gradually takes on the aroma, color, and flavor of the vanilla beans. Give it several months, and you’ll have a beautifully fragrant extract ready for baking.
• It makes a beautiful homemade gift. Four-ounce amber bottles are perfect for gifting. Add a handwritten label with the date it was made and a note telling the recipient when it’s ready to use. This is an especially fun homemade Christmas gift because you can make an entire batch months ahead of the holiday season.
• It’s something you’ll actually use. Vanilla extract is one of the ingredients I reach for constantly as a baker. Instead of making something that will sit unused in a cabinet, you’re creating a pantry staple that can be used in countless recipes.

Helpful Tips for the BEST Vanilla Extract

• Measure your vanilla beans by weight. Vanilla beans can vary quite a bit in size and thickness, so weighing them is more accurate than simply counting the beans. Use approximately ½ ounce (14 g) of vanilla beans for each 4-ounce bottle.
• Use 80-proof vodka. You don’t need an expensive vodka to make great vanilla extract. An 80-proof vodka works perfectly. I use Tito’s 80-proof vodka because its relatively neutral flavor allows the vanilla to shine.
• Split the vanilla beans lengthwise. Use a sharp paring knife to carefully split each vanilla bean lengthwise before placing it in the bottle. This exposes more of the inside of the bean to the alcohol. If the beans are too long for your bottles, cut them into shorter pieces.
• Keep the vanilla beans completely submerged. Make sure all of the vanilla beans remain covered by the vodka while they infuse. Cutting longer beans into smaller pieces can help keep everything below the surface.
• Give your vanilla plenty of time. You may notice the vodka beginning to darken fairly quickly, but that doesn’t mean it’s finished. Allow the vanilla to infuse for at least 3 months, but for the richest, most developed flavor, let it age for 6–12 months. Give the bottles a gentle shake every week or two during the first few months.

Equipment

• 12 (4-ounce) amber glass bottles with tight-fitting lids
• Vanilla Beans (I prefer these Madagascar vanilla beans)
• Small funnel (comes with the above bottles)
• Sharp paring knife
• Cutting board
• Kitchen scale
• Labels, optional I use this Munbyn thermal printer and these labels

Why I Use Amber Bottles for My Vanilla Extract

I prefer using amber glass bottles for homemade vanilla extract because the dark-colored glass helps protect the extract from light exposure while it infuses and during long-term storage. Vanilla extract is best stored in a cool, dark environment, and amber bottles provide an extra layer of protection compared to clear glass.

I also love using 4-ounce amber bottles because they’re the perfect size for everyday baking and make beautiful homemade gifts. Just be sure to store your bottles in a cool, dark pantry or cabinet away from direct sunlight and heat.

Step-By-Step Instructions

1. Prepare the Vanilla Beans

Use a sharp knife to carefully slice each vanilla bean lengthwise, exposing the seeds inside.

2. Add the Beans to the Bottles

Place the split vanilla beans into clean, dry 4-ounce amber glass bottles. Trim or cut the beans as needed so they fit inside the bottles.

3. Pour in the Vodka

Using a small funnel, fill each bottle with 80-proof vodka, making sure the vanilla beans are fully submerged.

4. Seal the Bottles

Secure the lids tightly and gently shake each bottle to combine.

5. Store and Infuse

Store the vanilla extract in a cool, dark place and give the bottles a gentle shake every week or two. Allow the vanilla to infuse for at least 3 months, or ideally 6–12 months for a deeper, richer vanilla flavor.

Best Vodka for Vanilla Extract

The best vodka for homemade vanilla extract is a neutral-flavored, 80-proof (40% ABV) vodka. You don’t need to use an expensive or premium vodka—the vanilla beans are the star, so a clean, smooth vodka without added flavors works perfectly.

I use Tito’s Handmade Vodka for my homemade vanilla extract. It’s 80 proof with a neutral flavor that allows the rich, sweet flavor of the Madagascar vanilla beans to shine through without competing with them.

While vodka is my preferred choice, you can also make vanilla extract with bourbon, rum, or brandy for a slightly different flavor. These spirits will add some of their own character to the finished extract, whereas vodka produces a more classic, versatile vanilla flavor that’s perfect for everyday baking.

How to Store Homemade Vanilla Extract

Store homemade vanilla extract in a tightly sealed glass bottle in a cool, dark place, such as a pantry or kitchen cabinet away from direct sunlight and heat. Amber glass bottles are a great choice because they help protect the vanilla extract from light while it infuses and during long-term storage.

There is no need to refrigerate or freeze homemade vanilla extract. Keep the vanilla beans fully submerged in the alcohol while the extract is infusing, and give the bottle a gentle shake every week or two during the first few months.

When stored properly, homemade vanilla extract has an extremely long shelf life due to its alcohol content. The flavor will continue to develop as it ages, making patience one of the secrets to rich, flavorful homemade vanilla extract.

Homemade Vanilla Extract

This easy homemade vanilla extract recipe uses Madagascar vanilla beans and vodka to create a rich, flavorful extract perfect for all your favorite baking recipes. Learn how to make vanilla extract at home with just two ingredients, plus simple tips for the best flavor and storage.

5 from 1 vote

Print Pin Rate

Course: Baking

Cuisine: American

Prep Time: 30 minutes minutes

Servings: 12 4 oz bottles

Author: Jamie

Equipment

• 12 4-oz amber glass bottles with tight fitting lids
• small funnel
• paring knife
• Cutting Board
• kitchen scale
• labels (I use a Munbyn thermal printer) optional

Ingredients

• ▢ 48 fl oz 80-proof vodka 6 cups (I used Tito's)
• ▢ 6 oz vanilla beans (around 3-4 vanilla beans per bottle) 170 g Madagascar vanilla beans

Instructions

Prepare the bottles

• Make sure the amber glass bottles and lids are clean and completely dry before beginning.

Prepare the vanilla beans

• Weigh approximately ½ ounce (14 grams) of Madagascar vanilla beans for each 4-ounce bottle. I use 3-4 vanilla beans per bottle.
• Using a sharp paring knife, carefully split each vanilla bean lengthwise to expose the inside of the bean. You don’t have to cut completely through the bean.
• Cut the beans into shorter pieces if necessary so they fit inside the bottles and can remain submerged in the vodka.

Add the vanilla beans

• Divide the prepared vanilla beans between the 12 amber glass bottles.

Add the vodka

• Using a small funnel, pour approximately 4 fluid ounces of 80-proof vodka into each bottle, making sure the vanilla beans are covered.
• Leave just enough room to securely attach the lid and shake the bottle.

Seal and label

• Secure the lids tightly. Label each bottle with the date you made the vanilla so you can keep track of how long it has been infusing.

Infuse the vanilla

• Store the bottles in a cool, dark place away from direct sunlight and heat.
• Give the bottles a gentle shake every week or two during the first few months.

Wait

• Allow the vanilla to infuse for at least 3 months before using. For a deeper, more developed vanilla flavor, allow it to age for 6–12 months.
• As it infuses, the vodka will gradually turn from clear to a beautiful deep amber-brown and develop a pronounced vanilla aroma.

Storage

• Keep homemade vanilla extract tightly sealed in a cool, dark cabinet or pantry. Do not refrigerate.
• The vanilla beans can remain in the bottles as the extract ages. If they begin to break down over time, strain the extract through a fine-mesh strainer before using.

Notes

Notes

For one 4-ounce bottle: Use approximately ½ ounce (14 g) vanilla beans and enough 80-proof vodka to fill the bottle, approximately 4 fluid ounces.

For gifting: Add a label with the date the vanilla was made and a “Best after” date at least 3 months later. For an even richer extract, encourage the recipient to wait 6 months or longer before opening.

Vanilla bean size: Because vanilla beans vary greatly in size, weighing the beans is more accurate than using a specific number of beans.

Tried this recipe?Mention @Bake.With.Jamie