Homemade Vanilla Extract
Making your own Homemade Vanilla Extract is one of the easiest pantry staples you can make. With just two ingredients and 2 minutes of prep, you'll have a beautiful homemade extract that's perfect for cakes, cookies, slices, buttercream, custard and all your favourite baking.
The hardest part is waiting! As the vanilla beans slowly infuse into the vodka, they create a rich, fragrant extract that only gets better with time. While you can start using it after about 6 months, I find the flavour is even better after 12 months.
After making my first batch a few years ago, I learnt that using more vanilla beans makes all the difference. Vanilla beans can vary so much in size and quality, so I now recommend using 8-10 beans for a beautifully rich extract every time.
Whether you're stocking your own pantry or making thoughtful homemade gifts, this is one recipe you'll come back to again and again.
Why You'll Love This Recipe
Only 2 ingredients
Ready to prepare in just 2 minutes
Rich homemade vanilla flavour
Perfect for baking and desserts
More economical than buying premium vanilla extract
Makes beautiful homemade gifts
Keeps for years in the pantry
Ingredient Notes
Vanilla Beans
Use 8-10 good quality vanilla beans. Plump, flexible beans will produce the strongest flavour, but dry beans also work beautifully.
If using dry beans, don't worry about trying to rehydrate them first. Simply split or chop them into smaller pieces and let the vodka naturally soften them over time.
Vodka
Choose a smooth, good quality vodka with an alcohol content of around 35-40%. It doesn't need to be expensive, but avoiding very harsh, cheap vodka will give a smoother finished extract.
Top Tips
Use plenty of vanilla beans: Vanilla bean quality varies considerably. Using 8-10 beans gives a much richer extract than older recipes that only use 4-5 beans.
Dry beans are perfectly fine: They may look less impressive, but they'll soften naturally once submerged in the vodka and continue releasing their flavour.
Keep the beans submerged: Make sure the vanilla beans stay below the surface of the vodka. If needed, trim them slightly shorter so they're always covered.
Give it time: Homemade vanilla extract isn't a quick recipe. Six months is the minimum, but twelve months produces a noticeably deeper, richer flavour.
Shake occasionally: Shaking the bottle every week or two at the start helps distribute the vanilla throughout the extract.
Top it up: As you use your extract, simply top the bottle up with a little extra vodka. Add another vanilla bean every year or so to keep the flavour strong.
Storage
Store your Homemade Vanilla Extract in a sealed glass bottle or jar in a cool, dark cupboard.
Because the alcohol acts as a natural preservative, it will keep for many years and continue developing in flavour over time.
Frequently Asked Questions
Can I use dry vanilla beans?
Absolutely. Dry vanilla beans work very well for homemade extract. Simply split or chop them into smaller pieces and let the vodka soften them naturally.
Why does my vanilla extract still taste or smell like vodka?
Homemade vanilla extract will always have a slight alcohol aroma because it's made with vodka. If it still tastes mostly like vodka after many months, it's usually because there weren't enough vanilla beans or the beans were old and had very little flavour left.
Can I use bourbon or rum instead?
Yes! Bourbon creates a richer, caramel-like flavour, while dark rum gives a warmer, slightly spiced flavour. Vodka remains the most neutral option and lets the vanilla shine.
Do I need to refrigerate it?
No. Store it in a cool, dark cupboard.
Can I reuse the vanilla beans?
Yes. Keep topping the bottle up with vodka as you use it and add another fresh vanilla bean every year or so to keep the flavour developing.
Variations
Make bourbon vanilla extract for a deeper, richer flavour.
Try dark rum for a warm, spiced twist.
Divide into small decorative bottles for beautiful homemade Christmas gifts.
Add an extra couple of vanilla beans if you prefer a stronger extract.
Homemade Vanilla Extact
This simple recipe takes only 2 ingredients and 2 minutes to prepare and creates a rich, fragrant vanilla extract perfect for baking, desserts and homemade gifts.
Ingredients
- 8-10 vanilla beans
- 1 cup (250 ml) good quality vodka (35-40% alcohol)
Instructions
- Sterilise a clean glass bottle or jar with a tight-fitting lid and allow it to dry completely. See instructions below.
- Using a sharp knife, split each vanilla bean lengthways. If the beans are longer than your bottle, cut them into smaller pieces so they will fit and remain fully submerged. If using very dry beans, simply chop them into smaller pieces if they're difficult to split.
- Place the vanilla beans into the bottle.
- Pour the vodka over the beans, ensuring they are completely covered.
- Seal the bottle and give it a good shake.
- Store in a cool, dark cupboard. Shake daily for the first 2-3 weeks, then once every week or two while it matures.
- Leave for at least 6 months before using. For the richest flavour, allow it to infuse for 12 months.
Notes
Top Tips
- Use plenty of vanilla beans: Vanilla bean quality varies considerably. Using 8-10 beans gives a much richer extract than older recipes that only use 4-5 beans.
- Dry beans are perfectly fine: They may look less impressive, but they'll soften naturally once submerged in the vodka and continue releasing their flavour.
- Keep the beans submerged: Make sure the vanilla beans stay below the surface of the vodka. If needed, trim them slightly shorter so they're always covered.
- Give it time: Homemade vanilla extract isn't a quick recipe. Six months is the minimum, but twelve months produces a noticeably deeper, richer flavour.
- Shake occasionally: Shaking the bottle every week or two for the first few weeks helps distribute the vanilla throughout the extract.
- Top it up: As you use your extract, simply top the bottle up with a little extra vodka. Add another vanilla bean every year or so to keep the flavour strong.
Nutrition Facts
Calories
660Fat
7 gSat. Fat
0 gCarbs
11 gFiber
0 gNet carbs
11 gSugar
0 gProtein
0 gSodium
2 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
