Homemade Vanilla Extract

You know vanilla extract from (and hopefully fell in love with it during) childhood. With a floral fragrance and complex yet smooth flavor that can infuse and level-up cakes, caramel sauce, milkshakes and so much more, you probably opened a bottle of it this week.

Have you ever tried to make your own vanilla extract? In case you haven't—or could use a refresher to use in baking recipes or package up as a food gift—we’re sharing a complete guide for how to make vanilla extract at home.

Why Homemade Vanilla Extract Is So Special

Homemade vanilla extract has become an ingredient we reach for to add to everything from the most classic ice cream flavor to the best vinaigrette salad dressing (trust us!). It’s easy, budget-friendly and will last as long as you keep "feeding it."

Ina Garten, for one, has been creating, using, and refreshing her homemade vanilla extract for more than 35 years! 

Find out why we suggest that you follow the lead of that culinary icon and master how to make vanilla extract. Then, follow our easy instructions to do just that. You’re mere minutes of prep time away from your own batch of homemade vanilla extract—and saving so much money as a result.

Why Should I Make Homemade Vanilla Extract?

Real vanilla extract is a flavoring element made from vanilla beans and alcohol. Vanilla beans, AKA vanilla pods, are the edible fruit portion of a tropical orchid plant. These plants take about three years to flower, and from there, the fruit must mature on the vine for nine months or more to develop its signature aroma.

Once they’re picked, the vanilla beans must dry and cure, a process that diminishes their size to a mere 20 percent of the original bean. Once dried, the vanilla beans are “graded” in terms of quality and sorted by size, and age for a couple months more before they can be purchased.

As a result, vanilla beans and pure vanilla extract made with them are very expensive. And since not everyone is willing to ante up $25 for 4 ounces of Ina Garten’s recommended store-bought vanilla brand, nearly all of commercially-sold vanilla (about 98 to 99 percent) is imitation vanilla made with vanillin, caramel color, and "natural flavors."

Imitation vanilla tends to be stronger in flavor. That said, vanilla extract is far more complex. It’s also boozy, which may or may not be a positive detail, so feel free to opt for imitation vanilla if you’re seeking a super-affordable, strong, and spirit-free flavoring.

Compared to purchasing pure vanilla extract, learn how to make vanilla extract at home and you’ll save a substantial amount, about $4 per ounce. 

Homemade Vanilla Extract Ingredients and Tools

Speaking of the beans, they are one of a few key ingredients and tools you’ll need to gather before you dive into our instructions for how to make vanilla extract.

• Vanilla beans: Find these in the baking aisle of most major supermarkets or online. Stock up on 5 vanilla beans per 1 cup (8 ounces) of alcohol. You can buy vanilla beans grown in Mexico (clove, cinnamon, and nutmeg notes), Madagascar (smooth, rich, and creamy), Indonesian (smoky and woodsy), Indian (deep and chocolaty), Tahitian (fruity and floral).
• Grade A vanilla beans are more expensive than Grade B since they are more than 25 percent water so they omit their flavor more readily.
• Grade B vanilla beans are less expensive than Grade A since they have less than 25 percent water. It takes more time for them to share their favor, but the flavors they do exude are more concentrated. Translation: Grade B vanilla beans are actually terrific for homemade vanilla extract.
• Alcohol: Eighty proof vodka, bourbon, brandy, or rum. No need to splurge on anything super-fancy; the vanilla beans are the big flavor-driver.
• Glass vessels: Mason jars with a screw top or clip top work well, as do tall glass bottles. Since light and heat are the enemy of the best vanilla extract, amber-colored glass containers are our preferences.
• Funnel: To pour the alcohol into the vessel drip-free.

 

How To Make Homemade Vanilla Extract

To make vanilla extract from scratch: 

1. Scrape and cut the beans: Using a sharp paring knife, cut a slit lengthwise into the vanilla beans. Feel free to separate the portions entirely or open up the bean like a book. If necessary to fit the beans into the vessel and ensure they’re covered with liquid, slice them in half widthwise.
2. Add beans and booze to jar: Add the split beans to the jar or bottle, then use a funnel to pour in 1 cup of alcohol per 5 whole beans. Make sure the beans are fully submerged in the liquid; if not, use a skewer or spoon to press them down (or add more beans and alcohol in the same ratio).
3. Close jar: Secure the top tightly and shake gently. 
4. Let sit: Store the homemade vanilla extract in a cool, dark cupboard, or pantry. Allow it to rest and "marinate" for six weeks or more to develop its flavor; 10 weeks or more is ideal for the best flavor. Since the beans and seeds tend to sink, aim to shake the vessel gently about once per week.

How Long Does Homemade Vanilla Extract Last?

Homemade vanilla extract can last indefinitely. One of the best aspects of becoming a pro at how to make vanilla extract? The supply can be refreshed any time you like. Once the jar is running low, refill it with your alcohol of choice using the same vanilla beans. After two batches, add more, or replace the beans to ensure the flavor stays strong.

How To Use Leftover Vanilla Beans

Please don’t toss those “spent” vanilla beans. Instead, recycle them to make:

• Vanilla Maple Syrup: Add used vanilla beans to a bottle of maple syrup. Allow this to rest for at least 4 weeks, and pour over Big-Batch Apple-Cinnamon Pancakes, Sweet Potato Waffles, or French Toast.
• Vanilla Sugar: Add used vanilla beans and top things off with granulated sugar. Allow this to rest for at least 2 weeks and use in recipes like Apple Chess Pie, Sprinkle Sandwich Cookies, or Blueberry Lemon Crunch Bars.
• Vanilla Simple Syrup: In a saucepan over medium-high heat, add 1 cup water, 1 cup sugar, and used vanilla beans. Bring to a boil, sitting occasionally, and boil for 1 minute or until the sugar dissolves completely. Remove the pan from the heat, and let the syrup stand for 30 minutes. Pour the liquid through a strainer and into an airtight container. Cover and chill for 4 hours, then use (within 1 month) to sweeten up drinks like a French 75, Vodka Cherry Limeade, or Mint Julep Slush. 
• Vanilla Poached Fruit: In a large skillet over medium-high heat, simmer fruit (pears, apples, plums, figs, apricots, cherries, berries are all great candidates) in wine and used vanilla beans. Use our Poached Pears with Vanilla Custard Sauce recipe as a formula for ingredient amounts.
• Vanilla Coffee: Add a used vanilla bean to your morning cup to permeate it with a hint of vanilla flavor.