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Learning how to make vanilla extract is the easiest thing ever. It requires only 2 ingredients and makes all of your baked goods taste and smell incredible. Homemade vanilla extract will be your secret ingredient for baking! Once you make your own homemade vanilla extract, there’s just no going back to the store-bought version. As a bonus, you can refill real vanilla extract with more vodka as it runs out so it’s the gift that keeps on giving.
These make for darling and thoughtful DIY Christmas gifts (see tutorial below). My cousin’s wife, Alla, shared this awesome idea with me for gifting homemade vanilla extract and now all my sisters and friends know exactly what they’re getting for Christmas! lol.
I included links to all of the tools and resources that I used to make these from the sweet little glass bottles on Amazon to the free labels I designed which you can print at home. There’s also a full visual tutorial on wrapping these in kitchen towels. I really enjoyed making these and I will enjoy giving them away even more!
Vanilla Extract Ingredients (makes 10 (4oz) jars):
20 vanilla beans
40 oz plain vodka* (80 proof works great)
It’s easy to scale this recipe up or down, the proportions are 4 whole vanilla beans per 1 cup (8 oz) vodka, or 2 vanilla beans per 1/2 cup (4 oz) vodka.
*It’s not necessary to get the most expensive brand of vodka; something middle of the road like Smirnoff triple distilled 80 proof will work just fine. I found this at the liquor store and paid $25 for a giant jug. I’ll be refilling my vanilla a long time :). My cousin used the Vodka sold at Costco (Washington Costco’s carry liquor, but Idaho’s don’t).
Tools you’ll need for Homemade Vanilla Extract:
Small funnel or measuring cup with pouring lip
10 (4oz) clear bottles with lids (avoid cork lids – alcohol evaporates through the cork)
Labels – you can save and print the labels I designed for FREE!
Kitchen scissors or sharp knife
How to Make Vanilla Extract:
1. Wash and sanitize bottles and lids. I washed with mild soapy water, rinsed then swirled with boiling hot water to sanitize them.
2. Cut beans in half then Split beans. I found this is easiest with kitchen scissors. Cutting them about halfway down the stem. If the beans are too dry to split, cut them into 1″ pieces. Place a total of 2 whole beans in each jar (or 4 split halves).
3. Use a funnel or measuring cup to pour vodka to the top of the jar. Cover tightly with lid and let them brew for 2 months, shaking occasionally.
Apply the FREE vanilla extract labels by printing them on label paper or by gluing them onto the bottles. If printing on the labels, make sure your printer is set to 100% and not “fit to page” which make shrink or stretch labels.
You should give the vanilla a little shake every now and then for the next couple of months as it sits. It will turn a beautiful amber color when it’s ready to use. The instructions are right on the label so you don’t have to wait that long to gift them ;).
For Creative Gifting:
12 yards of yarn or kitchen string
12 kitchen towels for gifting, preferably tea towel style
12 small/medium cookie cutters
How to Wrap a Gift With a Kitchen Towel:
Fold a kitchen towel in half lengthwise and then in half again lengthwise. Place vanilla in the upper left corner, fold over the bottom flap, roll into a log and tie the top with a string or ribbon directly over the next of where the bottle is sitting inside the towel.
How to Store Vanilla Extract
Keep your homemade vanilla extract in a cool dry place. Heat and light can cause it to turn cloudy.
If it does turn cloudy, murky, or muddy-looking, do the smell test and if it still smells good, it should be fine to use. Using 80 proof vodka, it is highly unlikely there is bacterial growth.
Sometimes the type of beans you get can leach pulp into the alcohol and you can strain out sediment if desired.
Vanilla Extract Recipe
Ingredients
Vanilla Extract Ingredients (makes 12 (4oz) jars):
- 20 vanilla beans, I used Grade B Bourbon
- 40 oz plain vodka*, 80 proof works great
Tools you'll need for Homemade Vanilla Extract:
- Small funnel or measuring cup with pouring lip
- 10 4oz clear bottles with lids (avoid cork lids)
- Labels
- Kitchen scissors or sharp knife
Instructions
- Wash and sanitize bottles and lids: Wash with mild soapy water, rinse, then carefully swirl with boiling hot water to sanitize them.
- Cut beans in half then Split beans (it's easiest with kitchen scissors), cutting them about halfway down the stem. If the beans are too dry to split, cut them into small 1" pieces so they don't stick up above the surface of the extract as you use it. Place a total of 2 whole beans in each jar (or 4 split halves).
- Use a funnel to pour vodka to the top of jar. Cover tightly with lid and let them brew for 2 months, shaking occasionally.
Notes
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I made the recipe for vanilla and am excited to gift my family and friends at Christmas. There seems to be a problem however. In looking at the finished bottles of vanilla, I am seeing tiny vanilla seeds floating in the liquid. Should I have scraped the seeds out before using the whole bean? Should I now filter the seeds out? Please advise. Many thanks.
Hi Peg, are you using a soft Grade A vanilla bean? Those would be more likely to release seeds and seeds can be scraped out and used for baking. My Grade B beans were so dry, I would have had a hard time trying to scrape out any seeds. That could be why there are seeds floating around.
Natasha, When you say add Vodka as you use it. How exactly do you measure that so you don’t disturb the integrity of the extract. Like would you take it about half empty and than top up with vodka than leave it brew for a time before you can use it again?!
Hi Stacy! It’s hard to give a specific amount/time, it depends on how much you are using and refilling. You can also top it off each time you use it and give it a little swirl. It’s actually better for the vanilla beans to remain submerged. As it ages, the flavor will only improve and you can continue to use this without waiting periods in between refills as long as you don’t let it get to the bottom. You’ll notice after about 6-12months of frequent use and refills, the vanilla flavor is less intense and the color is lighter. You can add more vanilla beans or remove the old beans and add fresh ones. I hope that helps.
My labels were too small.
I used 2” labels.
Natasha did you use 2.25” labels?
Any info helps.
Hi Rita! I don’t recall the exact size but 2” sounds about right, the whole sheet prints 12 labels, which may help give you a point of reference. You can also go to the Avery website to create your own labels, they are a great resource and are user-friendly.
I can’t get the labels for the vanilla extract, there is no ability to “click here”
I like these over others available, I would buy them if I know where to look for them
Thank You
Hi Yvonne! It is a link if you click on “free labels” in red font in my blog notes above.
I have not made vanilla from vodka for several years, What I have done is to buy whiskey or Brandy in nip bottles, open them and put a vanilla bean cut in half then split and put into the bottle. Really easy and fast for a cute gift. The longer it ages, the better. Never thought to refill the bottles.
Loving the look of this and have bottled but having difficulty printing with Avery in Australia ? Closest size for labels was 60mm template code L7105. It just doesn’t line up perfectly in label circles stickers no matter following your directions or trying alternatives. If I had the image of one circle only in the right format I could upload it in the Avery perhaps ? Would love some help on this.
Hi Wendy! Unfortunately, there’s no way to edit the label since it is a static image that we saved. I am not sure about the size difference in Australia, however, you can go directly to the Avery label website and custom-make a label. Their website is pretty user-friendly, and I hope that helps!
Hi Natasha,
Love all of your recipes and how thoroughly you explain them!
I followed this recipe to the T using the exact same ingredients. I know the little brown flecks are the vanilla beans, but I’m also getting white floaters. I’ve tried to research it and am just concerned as I’m giving this for gifts.
Hi Rhonda, I haven’t had that experience. Using the correct proof of vodka would inhibit any kind of growth or floaters, but make sure to use very clean bottles for the process. Some people have reported a cloudy extract but from what I understand that is typically due to the vanilla bean (age, quality, sourcing). Also, here is what one of our readers wrote, however, I haven’t done my own research to know if this is accurate: “I did a little research and found out that this is normal and that the white fuzzy stuff that’s growing around the pods is vanillin seeping out, it’s mentioned that this is a sign of good quality beans, I hope that this information is correct, as it’s the only website that had any real answers about this. I’m so greatful that I don’t need to throw my batch away. Thank you so much for your quick response!” I hope that helps
Thanks! I just found this… White fur = sugar crystals
Also, don’t worry if your vanilla beans develop a thin coating of whitish “fur.” It’s not mold — it’s simply some of the sugar in the bean that’s begun to crystallize. It won’t change the flavor or degrade your extract in any way.
On the contrary, it’s actually a sign that the beans are fresh and full of natural sugars. Applaud yourself for choosing a good source of vanilla beans if you see sugar starting to crystallize. (source: kingarthurbaking.com)
Does it go through a murky phase? Mine has been brewing about a month, and it doesn’t look as clear as your pictures. Have you filtered yours? Thanks
If it turns cloudy, murky, or muddy-looking, do the smell test and if it still smells good, it should be fine. Using 80-proof vodka, it is highly unlikely there is bacterial growth. Sometimes the type of beans you get can leach pulp into the alcohol and you can strain out sediment if desired. Heat and light can cause it to turn cloudy. Keep it in a cool dry place.
My bottles have been fermenting for 2 months. There is a lot of sediment from the beans. The beans are kind of mushy. Is that normal?
Hi Cathy! Sometimes the type of beans you get can leak pulp into the alcohol and you can strain out sediment if desired.
Hi Natasha!
I’ve made many of your recipes and all have been great! Thanks for a great and EASY homemade gift idea! Your links to all the supplies made it even simpler. I can’t wait to wrap up the finished product for the holiday gifts.
Happy Holidays!!
You’re welcome! I’m so happy you enjoyed it, April! Happy Holidays!
Hi Natasha!
Can you provide the link for the labels, please? I made the vanilla extract per your recipe and want to give as gifts for Christmas.
Thank you,
Sharon
Hi Sharon! Yes, I linked it in my blog notes above. The “free labels” in red font is a link if you click on it but I’ll attach the vanilla label template HERE
what is the Number for Avery labels that go with your template . Thank you
Hi Susan, I used these exact labels HERE. The number is (5294). I hope this helps!
Any recommendations for purchasing the jars with lids? Can’t wait to try this out! Thanks
Hi Meaghan! I provided links to all the supplies in my notes above. I used these glass jars from amazon. 🙂
I followed your recipes exact to make extract as a gift for holidays. I noticed today that there is some type of white stuff coming out the cut beans in the jar. Is this something I should be worried about? Does it mean to toss it? Any advice would be really appreciated. Thank you!
Hi Nina, I haven’t had that experience. Using the correct proof of vodka would inhibit any kind of growth, but make sure to use very clean bottles for the process. Some people have reported a cloudy extract but from what I understand that is typically due to the vanilla bean (age, quality, sourcing). Also, here is what one of our readers wrote, however, I haven’t done my own research to know if this is accurate: “I did a little research and found out that this is normal and that the white fuzzy stuff that’s growing around the pods is vanillin seeping out, it’s mentioned that this is a sign of good quality beans, I hope that this information is correct, as it’s the only website that had any real answers about this. I’m so greatful that I don’t need to throw my batch away. Thank you so much for your quick response!” I hope that helps
Vanilla Bean Kings are experts in all things vanilla. They have info on how to make the correct amount of vanilla according to beans and alcohol. They also can answer questions about the way that mold looks.
I’m excited to make vanilla but wondering if it is necessary to strain once it is done?
Hi Susan. I do not strain in.
Great stuff…. I made a large batch and after 6 months I shared it with my daughter….Should I have left the beans in there after the six months? I used to get my vanilla from Mexico…. but this stuff is just as good…. maybe better…. Thank you for all of your great recipes…
Hi Gayl! I’m glad you love this recipe. I leave the beans in, that way when it gets low you can add more alcohol and it continues to make the extract. If it remains too light, then you can add more beans.
Will this taste like alcohol? I don’t drink alcohol so I wouldn’t like to have the alcohol taste. I figure that there will be no actual alcohol if I use it to bake, but what happens if I use it for something that doesn’t require baking, like frosting?
Hi Gabriela, it will not taste like alcohol but it helps a lot to make this recipe work. I’ve heard people using glycerine to make it alcohol-free but don’t have any personal experience with that.
Looks so easy. But isn’t it alcoholic then? Can kids have it in an uncooked dish? I add in milk shakes sometimes
Vanilla extract should be made by weight instead of number of beans. Beans differ very much in size. I have some beans 4” and some 9” – Single fold is 1 oz of beans to 1 cup of “liquid.” Double fold is 2 oz of beans to 1 cup of liquid. Triple fold is 3 oz of beans to 1 cup of liquid. Liquid could be vodka, diluted everclear, rum, bourbon, etc. it takes a full year to extract as well, not just based on color. Just some food for thought.
I’m confused by the folds. So what would you consider true store bought vanilla, 1,2 or 3 fold. I would like to have a stronger vanilla taste than store bought.The comparison would help me to know what fold to go by. Thank you.
Single fold is 1 oz of vanilla beans to 8 oz of alcohol. Double fold is 2 oz of beans to 8 oz of alcohol. Triple is 3 ounces of beans to 8 oz of alcohol. The beans should be weighed. 6 months to make the vanilla. You shouldn’t keep adding alcohol as you use the vanilla. It dilutes it and you really don’t have extract you have flavored vodka.
Such an incredible idea! Just completed assembly and couldn’t be more pleased. Love the labels and how you provided all necessary links. Can’t wait to give as gifts! Thank you so much.
They are perfect as gifts! I’m sure they will love it!
I love this but is it better to use a dark bottle?Do you have to wait 2 months to use?
I love your recipes!!
Hi Deb! I keep it stored in a dark and cool place so the clear bottles work fine for me. The darker the color, the more flavor it will have. I’m afraid you won’t get much of the vanilla taste if it’s too light.