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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
How long can you keep the homemade vanilla? And should you refridgerate?
Hi Lynn, The shelf life will continue for a very long time since vodka preserves the beans. If you are making these for a gift, they need to brew for 2 months before they are ready to use so keep that in mind and start early or you can write the date on the bottle of when they will be ready to use. There is no need to refrigerate
I just made the homemade vanilla extract for Christmas gifts. Question, how large is the kitchen towel used for wrapping the bottles? Also, is there a link where I might purchase them? Thank you.
Hi Kathy! I’m sorry, I don’t have that specific information. A tea towel style works best.
I love this post. I made the vodka version. But I want to make vanilla extract with Rum and Bourbon and give all three flavors as a gift set to my firends. Is it possiable to get labels that would have rum and bourbon on them, so the labels match?
Hi Nan! Unfortunately the labels don’t have an edit option so I can’t change them but you could still use the link provided above to create your own.
The link for the free labels? If so, it just goes to where you can print out, but no edit. Sorry I’m missing something
Hi Nan. The labels I attached cannot be edited but you can use the “Avery” website to customize your own labels. That’s where I made mine.
I made your homemade vanilla 2 months ago. I’m excited to use it for the first time. I have a question though. How dark should the vanilla get? Everything store bought is so dark that I have nothing to reference mine to other than that.
Hi Debbie. You can reference my images above. It will turn a beautiful amber color when it’s ready to use.
I’m really excited to try this recipe for Homemade Vanilla. Maybe I missed it in your blog but what is the shelf life for the vanilla once ready.
Thanks
Hi Eleanor! The shelf life will continue for a very long time since vodka preserves the beans. In my research, when stored properly, vanilla extract can keep indefinitely but the taste and aroma can be affected the older it gets.
Definitely want to try! Should you make these at exactly two months prior to giving them out or can you make months in advance?
Hi Katie. You can make them as you please. Just be sure to write the date of when they’d be ready to use on the label.
Easy recipe. Easy to follow recipe and directions. Made this to put in the favor bags for my son and his fiance’s Wedding Shower. They were a huge hit!
That is an awesome idea to give them as giveaways!
I followed the instructions and my vanilla has a strong taste of alcohol. What should I do to get more vanilla taste?
Hi Mel, did you cover tightly with lid and let them brew for 2 months, shaking occasionally? If you followed all the steps and let it brew, you should have the perfect flavor. I wish I could be more helpful.
Thank you so much for all these recipes you make! I am so glad that as I was scrolling through Youtube I saw your channel! Thank you so much for your creativity.
Hi Sohini! I’m so glad you found my channel. Thank you for the wonderful feedback.
Thanks for this great jobs I reakl enjoy going through your teachings am now a member and glad to have found you ,well done
On the issue of the bean ,am a Nigerian , and have not heard name before ,but now , maybe you could be more elaborate on the type of beans to use for me ,
Hi Roseline! I attached the link to the vanilla beans here so you can see which ones I used.
Hello, I am sorry if this has already been asked, but how often do we need to shake the bottles throughout the 2 month period?
Hi Jenn! You should give the vanilla a little shake every now and then for the next couple of months as it sits. 🙂
Hi there, i was wondering about the label. IN the recipe it says to click here to get the label but nothing happens, or there is no hyper link. Can you help with that?
Hi Krista! Try clicking on this link HERE. These are my pre-made labels. It’s working for me, so I hope you are able to pull them up as well.
Is there any way to get an editable version of the labels? I’m using rum instead of vodka, but love the labels!
Hi Kelsey! Unfortunately, there’s no way to edit the label since it is a static image that we saved. I custom-made the labels on the Avery website so you could custom make your own too.
Hi, I have recently come across you on YouTube and so glad I did. Yo make the videos easy and fun to watch. About the homemade vanilla, is it best to do the individual bottles for less proofing time or should the wait time be a year regardless of size like you showed or one 16fl oz
Thank you for that wonderful compliment, Jen! I’m so glad you’re enjoying my videos and recipes! Hi Jen, if you have the correct ratio of beans to vodka, it should take about the same amount of time.
Hello,
I made vanilla extract following your recipe. I noticed cloudy pieces coming from the cut area. Has this happened to others? Is it just from the bean? It has sat in a cool place for several months and it hasn’t seemed to grow in amount or size which makes me feel like it isn’t mold?! And that it’s in alcohol. Is it safe to use?
Thank you!
Hi Kayla, 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
Thank you Natasha. I’m using Russian Standard. I cannot wait until these are ready.
You’re welcome, Blair! Enjoy. 🙂
FDA standard for pure vanilla extract is .83 ounces of beans for every cup of liquor. Most people will round up to a full ounce of beans for simplicity. Beans can vary a lot in size and weight so it’s necessary to weigh beans and not use a certain number of them. It’s highly unlikely though, that 3 beans would weigh enough. The average time for a full extraction using vodka is around a year. My extracts have never been finished much earlier than that.💖
Hi Natasha – great way to prepared the real vanilla extract, is there a way to replace vine with a nonalcoholic beverage?
Thanks,
Maria
Hi Maria! No there is not a substitute for it in this recipe.
Hi Natasha. I did some research before finding your recipe and a lot of places (like the FDA?) for instance, recommend far more beans.
So I bought 3 bottles totalling 78 ounces. For a lot of these other recipes I was ready to use 18 beans per 26oz?!
Using your recipe I need only 9 or 10 beans per 26 ounce bottle at 3 beans per 8oz. is that correct?
Because I’m thinking, since I have 52 grade B beans, I could get a fourth 26oz. bottle and I’d still have enough for 13 beans in each 26oz bottle!? This would still give me more beans per bottle than your recipe so I’d still end up with a wonderful extract.
Am I figuring this right? I hope that’s not too confusing….I have foggy head cold. 😀
Hi Regina! The proportions are 3 whole vanilla beans per 1 cup (8 oz) vodka, or 1 1/2 vanilla beans per 1/2 cup (4 oz) vodka.
Hi,
Does using 3 beans per cup make a strong-enough single-fold extract? I’ve seen other recipes that use 5-6 beans.
Thank you.
Hi Hae-young, we believe we found the perfect balance with 3 beans.
This is far better than store bought. My question is, when you add vodka to it when it’s almost gone, do you have to wait another 2 months to use it?
Hi Betty! It’s hard to give a specific amount/time, it depends on how much you are using and refilling. If it’s almost gone, you’d have to wait some time before using it again so that it has enough time to infuse. 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
Should I drain the tiny seeds and “floaters” out before I give away?
Hi Kim! This is normal, depending on the beans used. You can strain it if you’d like. I like to keep the beans in to keep on infusing and refilling it.