In this post, I'm sharing my easy method to make your own pure homemade vanilla extract with vodka, plus a free printable label you can download and use at home. This foolproof method for making vanilla extract uses only two ingredients and takes less than 10 minutes to prepare, before leaving it for up to 12 months to infuse. Whether you're stocking your own pantry or making it as a thoughtful gift, this two-ingredient vanilla extract adds a special touch to every recipe.
Jump to:
- Why you'll love it
- Homemade Vanilla Essence vs. Vanilla Extract
- Vanilla Bean to Vodka Ratio
- What you need to make homemade vanilla extract
- Ingredients
- Equipment
- How to make vanilla extract
- Top tip
- Free Printable: Homemade Vanilla Extract Labels
- Recipe
- Variations
- Using Homemade Vanilla Extract
- Top Tip
- Storage
- Final Thoughts
- Related
- FAQ
- Comments
If you love baking, you know the magic that vanilla brings. A splash of vanilla extract, sometimes called vanilla essence, transforms cookies, cakes, and ice cream into something rich, fragrant, and unforgettable.
Pure vanilla extract can be pricey, and store-bought imitation vanilla often includes added sugar, artificial ingredients and preservatives, which is something I try to avoid.
Making pure vanilla extract with vanilla beans and vodka at home is a fun DIY project that gives you the freedom to choose quality ingredients and customise the intensity and flavour of your extract. Plus you can make it in bulk, which is perfect for the busy home cook.
In this blog, I'll how you step-by-step how to make your own pure vanilla extract, and as an added bonus, share a handy label you can print and use at home.
Why you'll love it
- Pure vanilla extract is simple to make, without unwanted additives
- Control the intensity of the vanilla flavour by adding more or less beans
- Make an impressive gift
- You can brew a big batch so you never run out
Homemade Vanilla Essence vs. Vanilla Extract
Technically, vanilla essence refers to a vanilla flavouring made from synthetic vanilla while extract is made by infusing natural vanilla with alcohol. In this blog I'll be using the term 'extract'.
Vanilla Bean to Vodka Ratio
Most recipes call for a ratio of 30 grams/1 ounce of vanilla beans (about 6-8 beans depending on size) per 230ml/8 ounces of vodka. This is the standard ratio commercial producers work with known as 'single-fold'. When you make extract at this ratio, it's fairly expensive but comparable to the cost and intensity of higher quality brands at the store.
If you're on a budget you can get away with using less vanilla beans, and the result will be a strongly flavoured vodka, rather than a true extract. But it will still impart a lovely subtle vanilla flavour in your cooking and makes a great cocktail!
'Double-fold' vanilla extract is double the intensity of regular vanilla and calls for a ratio of 60 grams/2 ounce of vanilla beans (about 12-18 beans depending on size) per 230ml/8 ounces of vodka. That's a lot of beans!
What you need to make homemade vanilla extract
Homemade vanilla extract requires only two ingredients: dried vanilla beans and alcohol. I like to use vodka because it has a neutral flavour which allows the vanilla to shine through, but you could also use rum, bourbon or brandy.
Ingredients
Vanilla Beans - Grade B vanilla beans are perfect for extract since they're less expensive than A grade but still loaded with flavour. (Grade A works too but they're usually used reserved for baking.)
I am lucky to be able to source amazing quality vanilla beans from a local farm (Cassowary Coast Vanilla), however you can also find whole vanilla beans in the spice aisle at the grocery store, and online. Like most things it's usually cheaper to buy in bulk directly from the grower or distributer.
Vodka - To make extract you'll need 35-40% ABV (70-80 proof) vodka. Save money and choose a plain, no-frills, non-flavoured variety.
Refer to the recipe card below for exact quantities.
Equipment
For this recipe you will need:
- Kitchen scales
- Chopping board
- Paring knife
- Measuring cup
- 250ml/8.5oz glass bottle with an airtight lid - I used an empty maple syrup bottle, but you could also purchase new bottles like these swing top bottles from Amazon. Just make sure the bottle you use is tall enough to fit the full length of your vanilla beans, otherwise you'll have to chop them into smaller pieces. It's best to wash and sterilise bottles before use.
- Funnel - this is optional but helpful for pouring the vodka into bottle without spilling
- Labels, glue and scissors, also optional.
How to make vanilla extract
Step 1: Weigh the required amount of vanilla beans using a kitchen scale.
Step 2: Slice the vanilla beans lengthwise using a paring knife to expose the tiny seeds inside (you don't have to fully separate the beans into halves.)
If the beans are quite dry and hard at the ends, it may be easier to start in the middle of the bean, and slice towards each end, following along a ridge line.
Depending on the height of the bottle, you may also need to top and tail the beans, or chop the beans in half to fit.
Step 3: Place the sliced beans into the bottle.
Step 4: Measure the required amount of vodka using a measuring cup.
Step 5: Pour the vodka into the bottle using the funnel, ensuring the beans are fully submerged.
Place the lid on the bottle and close tightly.
Step 6: Shake the bottle gently to start the infusion process.
Store in a cool, dark place such as the kitchen pantry and shake the bottle every week or so.
You can use homemade vanilla extract after as little as 8 weeks, however a longer infusion time of 6 - 12 months is recommended for best results.
Top tip
Label the bottle with the date you made the extract to keep track of the infusion time. The labels below have a section for this.
Free Printable: Homemade Vanilla Extract Labels
- Download and print the label sheet, and cut out the labels. There is a label for the front of the bottle and one for the back.
- Write your name and the date the extract was made on the label.
- Apply glue to the labels.
- Fix the labels to the bottles
Recipe
Homemade Vanilla Extract
Equipment
- Kitchen scales
- Chopping board
- Paring knife
- Measuring cup
- 250ml/8.5oz glass bottle with an airtight lid
- Funnel optional
- Labels, glue and scissors optional
Ingredients
- 30 grams vanilla beans
- 230 mls vodka
Instructions
- Weigh the required amount of vanilla beans using a kitchen scale.
- Slice the vanilla beans lengthwise using a paring knife to expose the tiny seeds inside (you don't have to fully separate the beans into halves).
- Place the sliced beans into the bottle.
- Measure the required amount of vodka using a measuring cup.
- Pour the vodka into the bottle using the funnel, ensuring the beans are fully submerged.
- Place the lid on the bottle and close tightly.
- Shake the bottle gently to start the infusion process.
- Store in a cool, dark place such as the kitchen pantry and shake the bottle every week or so.
Notes
Nutrition
Variations
Homemade Bourbon Vanilla Extract
To make homemade bourbon vanilla extract simply replace the vodka in equal measure with your preferred bourbon. Use 30 grams/1 ounce of vanilla beans (about 6-8 beans depending on size) per 230ml/8 ounces of bourbon.
Homemade Vanilla Extract for Gifts
To make vanilla extract for gifts I recommend increasing the overall volume and making multiple smaller individual bottles of extract.
To make 10 x 100ml/3.3oz bottles (like these from amazon) of extract you will need 30-40 vanilla beans and 1L/34oz vodka. Place 3-4 vanilla beans in each bottle and top with vodka.
Homemade Organic Vanilla Extract
To make homemade organic vanilla extract, follow the same recipe but use organic vanilla beans and vodka instead.
Homemade Vanilla Extract with Rum
To make homemade vanilla extract with rum simply replace the vodka in equal measure with your preferred rum. Use 30 grams/1 ounce of vanilla beans (about 6-8 beans depending on size) per 230ml/8 ounces of rum.
Double-fold Vanilla Extract
To make double-fold vanilla extract double the amount of vanilla beans. Use 60 grams/2 ounce of vanilla beans (about 12-18 beans) per 230ml/8 ounces of vodka, bourbon or rum.
Homemade Vanilla Extract without Alcohol
To make homemade vanilla extract without alcohol replace the vodka with 180ml/6oz vegetable glycerin (food grade) and 60ml/2oz of water. Use 30 grams/1 ounce of vanilla beans (about 6-8 beans depending on size) per 180ml/6oz vegetable glycerin (food grade) and 60ml/2oz of water.
Using Homemade Vanilla Extract
When it comes time to use your vanilla extract, you can strain the vodka and remove the beans, or leave them in the bottle for continued extraction. Both options are fine.
Use homemade vanilla extract spoon for spoon as your would store bought vanilla.
You can give the bottle a little shake to distribute the tiny seeds prior to pouring.
Homemade vanilla extract is perfect for making ice cream! Try my Homemade Vanilla Ice Cream with Eggs recipe.
Top Tip
Once you've finished the bottle, don't throw the beans away! Add more vodka to make another batch. The resulting flavour will be less intense, but you can always use a little more extract than the recipe calls for (be careful not to add too much extra liquid though) or add more vanilla beans.
Storage
Store the infusing vanilla in a cool place out of direct sunlight. The pantry is the perfect spot. The high alcohol content in the extract should prevent it from spoiling, but if you notice mould or a foul odour you should dispose of it.
Once you begin using the vanilla extract, the beans will eventually become more exposed. While it's hard to give a specific timeframe, I recommend using the extract within 12 months of opening.
Unused aged vanilla extract (with the beans fully submerged) will last several years. Aged extract, with the beans removed from the mixture, will last indefinitely.
Final Thoughts
Making your own pure homemade vanilla extract with vanilla beans and vodka is simple, rewarding, and a little bit luxurious. It does take patience, but when you finally open that bottle and smell the rich aroma, you'll be glad you started. Plus, it makes an amazing homemade gift for the bakers in your life.
So grab some vanilla beans, a bottle of vodka, and start your extract today. By this time next year, you'll have liquid gold in your pantry!
Related
Looking for other recipes like this? Try these:
FAQ
30 grams/1 ounce of vanilla beans per 230ml/8 ounces of vodka is the official ratio commercial extract producers work with. This equates to about 6-8 beans depending on their size. However, this ratio can be expensive to make, so you have the flexibility to experiment and use less beans if you prefer.
About 100g grams/3.3 ounces of vanilla beans, which equates to 20-30 beans depending on their size.
To make extract you need 35-40% alcohol by volume (AVB) alcohol, which is also known as '70-80 proof', such as vodka, rum, brandy or bourbon. AVB indicates the percentage of pure alcohol in a beverage, with the rest being water or other non-alcoholic ingredients.
Pure alcohol is not recommended as water is required to help extract the vanilla flavour.
I like to use vodka because it's cheap, clear and has a fairly neutral flavour. Whatever alcohol you choose, opt for a no-frills, non-flavoured variety.
Any vanilla bean is suitable for making extract, however grade B beans are often recommended because they are cheaper.
Tahitian and Madagascar vanilla beans vary in flavour, so choose one that appeals to you.
Personally I think the best vanilla beans are the ones you can buy from a local farm, or source ethically online.
Yes, I recommend splitting the vanilla beans to make extract. You could also scrape the vanilla beans and use the scrapings in the mix however this isn't necessary.
You do not need to refrigerate homemade vanilla extract because the high alcohol content in the extract should prevent it from spoiling. If you do notice mould or a foul odour you should dispose of it.
When you begin using the vanilla extract, the beans will eventually become more exposed. Once opened I recommend using the extract within 12 months.
Unopened aged vanilla extract (with the beans fully submerged) will last several years.
Aged extract without the beans will last indefinitely.
You could start using homemade vanilla extract after as little as 8 weeks, however a longer infusion time of 6 - 12 months is generally recommended.
Leaving the vanilla beans to infuse for the full 12 months allows time for the flavour to develop more deeply.
In my experience, it's ready to use when the colour has changed to a dark amber colour and the mixture tastes more like vanilla than vodka.
The extract will turn a dark amber colour if you start with a clear spirit like vodka.
Yes. Some people dry the used vanilla beans and grind them to make a powder which can be added to sugar to impart a subtle vanilla flavour.
You don't have to strain homemade vanilla extract, but you might like to if there are a lot of small pieces of vanilla bean in the mixture.
Yes, shaking homemade vanilla while it's infusing helps to extract the flavour.
When it comes time to use the extract, shaking helps to distribute the tiny seeds.
Yes, you can keep refilling homemade vanilla extract with alcohol.
Initially the resulting flavour will be less intense, but you can always use a little more extract than the recipe calls for (be careful not to add too much extra liquid though) or add fresh beans to the bottle.
By splitting and scraping the vanilla beans before adding the vodka, and shaking the bottle regularly, you can speed up the infusion process.
Comments
No Comments