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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 (click here to save and print the labels I designed 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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried this with empty vanilla pods (after the beans have been scraped out and used)? Wondering if I can do that, or if they need to be whole pods with the beans inside.
I haven’t tried it with just the pods so I can’t say the result will be the same. We used full pods and the flavor was perfect!
The vodka will sterilize the bottles.
Needs greater percentage of beans to liquid. I use 5 beans to every 4 ounces.
Hi Jake, from all of my research, 5 full beans is VERY generous per 4oz but it wouldn’t hurt and would only produce a more concentrated vanilla extract. You would probably get more refills out of it with 5 beans in there.
I have been told after using vanilla beans for extract, you can remove beans, let them dehydrate and then place in a small container of sugar. Shake every few days and then you have a wonderful scented sugar that can be used in desserts or as a dusting sugar on top of cookies or other desserts.
Thank you so much for sharing that with me.
The link to the beans on amazon are all sold out. Any other recommendations on where to order the beans from?
Thanks!!
Hi April, I would try these instead.
I am going to try this. I am ordering the vanilla beans.
How do you store the vanilla beans that have not been used yet?
Thank you
Hi Sandy, I keep them in a food saver bag, removing as much air as possible for airtight storage. Here is another helpful article on storing them if you don’t have a foodsaver.
Thank you
You’re welcome! 🙂
Hi Natasha.
I’ve just come across your recipe. I’m definitely going to try thisone and many of your other recipes, but wanted to ask you what makes it a vanilla extract and not just vanilla flavoured vodka?
Reading all of the previous comments has convinced me that it works. I just wondered what the difference might be?
Hi Paddy, when vanilla beans are not soaked long enough, it will be vanilla flavored vodka. The lengthy marinating extracts vanilla and you will end up with vanilla extract.
I like to add a splash of dark rum as well, We have been doing this for years!
Hi Natasha, I am making these for teachers appreciation month gifts in May. I clicked the link to print the labels and they are tiny?? Can you tell me how to adjust this?
thanks!
Allie
HI Allie, try downloading the file first or click the print button within the google drive application rather than File –> print. I am seeing it load on the full page of labels.
Hi, I’m a first timer and I have a question. I have the Madagascar beans. They are very dry and seem very thin. I put 12 down in my Vodka bottle last night and put it in a cool dark place to cure. Now I read that I should have split the beans. Do I need to pull them out and cut them or can I just leave it be? I plan on leaving it to cure for 6-8 months. Thanks, Karen Carver
Hi Karen, from what I have read, it is important to split the beans. I haven’t seen any advice not to split and I have done quite a bit of research on this. I would probably open and split them – it won’t harm anything to do it the next day, just use a clean surface and clean hands.
So ended up doing just that. I was surprised to see that in just 24 hrs, it was already a nice light Amber color. Split the beans and put it all back in the bottle. Safely tucked away in the cabinet once again. It was interesting to note that the beans were plumping up and pliable already. My hands smelled so wonderful. It broke my heart to wash them after 😉
Thats awesome! I’m sure it was much easier to slice them after they were plumped up 🙂
Natasha, have you ever used vanilla vodka when making your vanilla extract? Thank you Judianne
Hi Judianne, I haven’t tried that so I can’t advise on that substitution. You might google to see if anyone else has tried?
Thanks. so far I have not found anyone who has tried it. Would hate to mess up making vanilla extract due to the cost of the beans. Vanilla vodka does have a very destinct vanilla take and BTW, it makes a great vanilla coke if you like the taste of old fashion vanilla cokes. Again thanks for the reply.
You’re welcome Judianne!
I would be careful as Vanilla Vodka’s could be flavoured with artificial flavour – kind of defeats the purpose of making home-made Vanilla extract.
I just ran across your recipe for making vanilla extract. Love your labels and images! Most recipes are very similar but love finding more info in the comments. A point I’d like to make regarding refilling the bottles as you use the extract (which is what I’d like to do) is that the beans need to always be submerged in the alcohol or you can risk the beans developing fungus. But back to replenishing the vodka… does it need to sit and be shaken weekly for minimally another 8 weeks after you top it off? We go through a ton of vanilla extract! I’m desperately hoping to get a long life out of the vanilla beans. At least to make the cost more affordable
Hi Julie, if you are topping it off, you don’t have to go back in consistently to shake the bottle. You can invert it or swirl the bottle every time you use it. Also, when I refill, it’s nice to add a little more vanilla into the bottle for the color to remain that lovely dark tone. I’m so glad to hear you are enjoying our recipes. It’s great to hear from you. Thank you for sharing your tip!
Would it be possible to maybe water down the alcohol or something to have less alcohol smell/flavor? My mom and I’s favorite vanilla extract brand is only 8.25% alcohol, and most of the ones you buy in the store are 20-30% alcohol, and this is 80 proof (so 40% alcohol).
Hi Jackie, I suppose you could use a lower proof of alcohol, this is just the recommended one from all of my research so it is the one I went with.
@Jackie By FDA mandate anything labelled pure vanilla extract has to be 35% or greater alcohol content anything with less alcohol is not pure vanilla extract it’s watered down vanilla flavoring. Carefully read the label, since you said 8.25% I’m guessing you are talking about Watkins brand (or similar) ‘baking vanilla’ read the label carefully, it says “with vanilla extract” in fine print. AKA it’s watered down vanilla extract with likely other artificial flavors and what not added. A neutral alcohol imparts no alcohol flavor in the end and any alcohol will readily evaporate when used. The 40% alcohol suggested here is ideal to make pure vanilla extract. Personally, I use 180+ proof neutral spirits cut with distilled water to 80 proof aka 40% alcohol.
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=169.175
LOVE these! And the labels are so perfect – simple and adorable. 🙂
I made extract this year using bourbon instead of vodka. What font did you use for the label? I’m going to see if I can swap out the word “vodka” for “bourbon”, if you don’t mind? 🙂
Thanks so much for the great tutorial! And I hope you have a very Merry Christmas! 😀
Hi Veronica, I’m so glad you like them! I used an online program to design the label and the font there was “Futura Medium” Have a Merry Christmas!!
Made these as Christmas gifts, they came out so cute, I can’t wait to give them! Thank you! Merry Christmas!
You’re welcome Lynsey! I’m so glad to hear that!
I attempted to make these for Christmas this year. I purchased brown bottles so it’s difficult to tell if the color has changed. I have noticed little pieces of the vanilla breaking up in the bottles; it’s this normal? If so wondering if they should be strained before gifting?
Hi Miscie, it is normal if there are some pieces of vanilla at the bottom of the bottle – that sediment is normal since you are working with real vanilla beans.
Thank you!
Are the labels meant to be printed on sticker paper with round 2 inch labels? The link to Amazon takes me to a bigger rectangle shaped label.
Hi Cris, we used a solid rectangular label and cut out the circles.
Hello,
So it says it can be refilled as needed, do I refill when it’s empty, or before it gets empty? Also do I then need to wait 2 month again? Thanks for the recipe, gifting these for xmas 🙂
Hi Danielle, I like to refill when it gets about halfway empty to keep the vanilla submerged. If you wait to refill until it is completely empty, you will have to wait the full time for it to become flavorful and change color.
THANK YOU!
You’re welcome Danielle!
How many times can you refill it before it looses its strength? Thank you
Hi Shrley, it will lose color with every refill so I would suggest adding a new piece of vanilla if I were refilling from empty. I usually add more vodka as I use it – when it is 1/3 to 1/2 empty, I’ll add more vodka 🙂
I LOVE this! Thanks so much! But question, how long does it last? Will it expire or go bad after a while? I love to bake, but thinking gifts for people that wouldn’t go through it as much.
Hi Karen, it will last for awhile. From what I have read, vanilla extract can last for years and doesn’t really have an expiration date that I am aware of.
Hi Natasha! Can you please make a label for 8.5 oz? I love your design but I am planning on using larger bottles. Thank you for considering 🙂
Hi Lindsay, I only have these in this size but the labels are fairly large. I think the would work for a larger jar :).
Thanks so much for the quick reply! The label says 4 fl oz on it. I was just wondering if you could make a label that says 8.5 instead. I think the size of the label looks perfect. So sorry for the confusion!
You’re welcome Lindsay, I’m happy to help!
Beautiful. Where did you get the bottles?
Hi Vanilla love ;), I purchased them on Amazon. I have links to the ones I bought in the post above 🙂
Hi Natasha,
I ended up using the proportions you suggested, but 6 beans to 2 cups of alcohol. I cut the beans in half and down the middle. My bottles are tall 16 oz bottles though, so the height of the beans only reaches half way up the liquid. Will this affect the fermentation process? Thank you!
Hi Jamie, if it doesn’t reach all the way up, that will work even better since the beans will be submerged longer in the liquid even as you are using the extract. It will work great 🙂
Made these for gifts this year and used your labels! They are perfect! Thank you for the labels & recipe!
You’re welcome Adrienne! I’m happy to hear that, Merry Christmas!