Homemade Vanilla Extract

Name: Homemade Vanilla Extract
Total time: 90 d
Yield: 24 servings (1 tsp per serving, recipe makes one 4-oz bottle)
Ingredients: ½ cup mid-shelf vodka, like Smirnoff¹; 2-3 whole vanilla beans²

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5.0

78 reviews

Excellent

Additional Time
90 d
Total Time
90 d
Servings
24 servings (1 tsp per serving, recipe makes one 4-oz bottle)
Calories
12 kcal
Course
Dessert
Cuisine
American

Homemade Vanilla Extract

Angela Watkins

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Learn how to make homemade vanilla extract with my super simple recipe/tutorial! Includes detailed instructions, free printable labels, and a how-to video!

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Ingredients

Servings

½ cup mid-shelf vodka, like Smirnoff¹ (4oz)
2-3 whole vanilla beans² (½ oz vanilla beans). see note.

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Instructions

Thoroughly clean, wash, and dry bottles and lids that you’ll be using. Cut vanilla beans so that they will fit inside your bottles.
Split beans lengthwise so that the tiny seeds are exposed.
Place cut vanilla beans in bottle. Fit funnel over the top of the bottle and add liquor until the beans are fully submerged. Leave a little bit of space at the top of the bottle so that you will be able to shake the contents as they sit.
Add label, if using, but make sure to mark the date that the vanilla was bottled. Store in a cool, dark place and shake occasionally (about once a week). Store vanilla for at least 3 months before using (the longer it sits, the better!).

Equipments used:

Notes

I link to the clear bottles I use above, but here are the alternative amber-colored bottles.
A mid-shelf liquor is perfect for this recipe, don’t bother with splurging on anything expensive. Bourbon also works well. See blog post for more detail on using other types of alcohol.
As with every recipe, It's always best to go by weight when measuring your beans, rather than bean count. If you can't, look for large, plump beans and know that if your beans aren't plump, you may need to use extra vanilla beans. If your beans are dry or brittle, don't use them.
As with every recipe, It's always best to go by weight when measuring your beans, rather than bean count. If you can't, look for large, plump beans and know that if your beans aren't plump, you may need to use extra vanilla beans. If your beans are dry or brittle, don't use them.
I use and recommend grade B Madagascar vanilla beans. I typically buy my beans from Beanilla.com and have always been satisfied with the high quality, plump beans.
I use and recommend grade B Madagascar vanilla beans. I
Store in a cool, dark place. Homemade vanilla should keep for up to 5 years, but if it smells unpleasant or is cloudy you should discard.