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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 had to make a product for culinary school , I used vanilla with captain morgans spiced rum it she was good.
Thank you for sharing that with us, Anne!
Hi Natasha, when adding more vodka as it goes down, do you still have to wait the 2 months? Thank you.
Hi Madeleine, I add more as I use it – I like to keep enough in there to keep the beans submerged in liquid and this way I don’t have to wait to use it again. If I keep adding it over time, I can use it the next time I’m baking. I keep a mason jar of vanilla extract also and I use that for refilling. I make a big batch and as I refill my mini jars with it, I add more vodka to the large jar. It works well for me.
Will you have to strain it before using ,wont it have tiny seeds floating around
Hi Sheila, if you see that, that’s completely normal. They are seeds or fragments from the pod that float around and settle at the bottom. You can
strain them out when using the extract if you prefer.
Looks real easy. Thank you for the recipe. Can you tell me how long it will stay good? Thank you
Hello Debbie! It it was done right and was stored correctly, it wll for a very long time. You’ll get the best flavor and aroma over the next 1–2 years.
How about a non-alcoholic recipe? Can I leave the alcohol out?
Hi Camelia! I don’t have an alternative to recommend that does not contain alcohol. I would recommend searching for another recipe that is alcohol free.
Oh my gosh! I did the same wonky math you did! I used rum to make my vanilla. I purchased 10 Tahitian vanilla beans and a 1.75L of Bicardi rum. I split the beans in 4 pieces each (40 pieces total) and poured 7.5 ounces of rum in 8 1C canning jars. 5 pieces of vanilla went into each jar. 6 months later I have homemade sweet rum vanilla!
Isn’t it the best knowing how to make this yourself? I’m so glad you tried it, Susan.
Hi Natasha! Do you have a video for this??
Hi Aisha! I do not have a video for this one.
My bottles have been brewing for about 2 months now in a cool dark cabinet. I just checked on them for the first time and some of the bottles have some white fuzzy/stringy looking stuff settled at the bottom or clung to the vanilla beans. I’m concerned it’s mold but I sanitized the bottles beforehand and used 80 proof vodka. Talk me down or tell me to throw them away ahh😝
Hi Ashley! With sanitized bottles and 80 proof vodka, it’s very unlikely it’s mold. Sometimes this can be crystallization or fatty compounds from the beans. If it smells normal and nothing is growing on the surface, it should be fine.
In a country like Singapore where it is hot & humid should I keep it in the fridge or can keep it out on the counter top in the kitchen?
Hi Minnie! You can keep it in a cupboard, away from direct light. The alcohol preserves it and doesn’t need to be refrigerated.
Hi Natasha where have you purchased this circular label paper
Hi Lianne! I made them online and printed them on label paper. Everything is linked above. Click on the red words they are links. The label paper was purchased from Amazon, 2.5” round label paper.
This was really easy to make. Now the waiting to see how they turned out. I am planning to give them out to all of my baking friends…for Christmas.
Hi Rhonda! They are such a great gift idea. I know they’ll be a hit!
I gave these away as gifts last year and they were a huge hit. I made one for myself and have been adding vodka to it all year. It smells and tastes delicious!
I also would like to gift these this year for Christmas but I know that they won’t be topped up with vodka. How long should I keep the main batch brewing for before I bottle them out (without he beans)?
Hi Rebecca! It would take 2-3 months. It helps to keep the beans in there because they continue to infuse the vodka and reach a more complex flavor closer to 6 months.
Hi Natasha,
The vodka is asterisked in the recipe but I see no additional note regarding it. Is there additional information as to which vodka to use? Thank you!
Hi Peggy! It’s up in the blog post above the recipe card. The note says:
*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).
Hello!
Do you remove the beans after a certain amount of time , before using the extract? Or just leave them in there? Thank you!
Hi Anna! You keep them in there and they continue to infuse the extract. You can replace them and top off with more vodka as they loose their flavor.
She said: It would take 2-3 months. It helps to keep the beans in there because they continue to infuse the vodka and reach a more complex flavor closer to 6 months.
First batch in brewing. First bottle I filled with exactly 40z, however it did not cover to the top of the Vanilla Beans. Filled a bit more and fully consumed the beans. Assume that is okay to have a little extra Vodka in the bottle to help the process along?
Hi Kerry! If you used more vodka you may want to also add some additional beans to make sure it’s concentrated enough to infuse the right amount of flavor.
Looks good and I’ll make these for my card group. I have a question regarding the shelf life of the vanilla. How long will this last on the shelf. If you refrigerate it, will it last longer? Thank you
Hi Loretta! 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. The beans should remain submerged and it’s best to store it away from light at room temperature, tightly sealed.
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. The beans should remain submerged and it’s best to store it away from light at room temperature, tightly sealed.
Hi! Looking to make these for Christmas gifts. Is it okay to make them in 2oz jars or will that mess up the proportions/process at all? Would it just be 1 bean for each 2oz jar? Or is it safest to stick with the 4oz containers?
Thanks! Looks like a great recipe!
Hi Rose. You can use smaller jars if you prefer as long as you keep the same ratio 1 bean/2 ounces. If you’re able to stick with 4oz bottles that would be the better option. jars Smaller bottles make it hard to submerge the bean fully in, and shaking or mixing during steeping isn’t as effective since smaller jars limit the movement.
So you’ll have to cut it into a few short pieces so it’s covered by liquid. You can use one vanilla bean per jar.
If I am giving these away as gifts, the bottles will probably not be topped off with vodka to submerge the vanilla beans. Can I make the vanilla in a large batch, have it set for 6 months, remove the beans, filter the vanilla and then put just the liquid in the smaller jars?
Hi Karen! Yes, that works. The only difference is that without beans in the small bottles, the flavor won’t keep getting stronger, but by 6 months the flavor should be extracted from the beans.
Hello Natasha, I am going to be making your Vanilla Extract recipe, and I would like to know can I substitute the alcohol that I use for the recipe as long as it is 80 proof? May you let me know at your earliest convenience please? Take care and stay safe.
Hi Jamie! Most people use vodka since it has a neutral flavor, but you can absolutely use bourbon, rum, or brandy.
Are the labels for printing on standard Avery labels? What do I order?
Hi Cherie! They are linked above, click on “labels” in bold red font.