Homemade Vanilla Extract is really easy to make and only requires 2 ingredients. With vanilla beans and vodka, you'll get a rich, flavorful extract that's more aromatic and budget-friendly than store-bought vanilla. It takes just a few minutes to prep, then time does the rest.
Making homemade vanilla extract couldn't be simpler. You just split the vanilla beans, place them in a glass jar, and cover them with vodka. Once sealed, the vanilla slowly infuses the alcohol, developing flavor over time with almost no effort on your part.
The hardest part is waiting. While you can start using the vanilla after about 2 months, letting it sit longer makes a big difference. After 3 to 6 months, the extract becomes darker, richer, and more aromatic, giving you a homemade vanilla extract you can use just like store-bought vanilla in any recipe.
You can use this homemade vanilla extract in many of your favorite recipes. It works great in classics like Vegan Banana Bread, adds extra flavor to Vegan Baked Oatmeal, and is perfect for creamy desserts like Vegan Tapioca Pudding. Just use it the same way you would store-bought vanilla.
Homemade Vanilla Extract Ingredients
- Vanilla beans: You don't need expensive or specialty vanilla beans to make homemade vanilla extract. Regular vanilla beans work great, as the flavor develops slowly over time. Splitting the beans helps release more aroma, and the longer they sit in the alcohol, the stronger the extract will become.
- Vodka: Vodka is the most common choice because it has a neutral flavor and lets the vanilla shine. There's no need to use high-quality vodka, an affordable one works perfectly. You can also use rum or brandy if you prefer a slightly different flavor, but keep in mind the extract will take on some of those notes.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vanilla Extract
- Split the vanilla beans in half lengthwise. Cut them if needed so they fit into the jar.
- Place the beans in a glass bottle or jar and cover with vodka, adding a little more if needed to fully submerge them.
- Seal the bottle or jar and store it at room temperature in a cool, dark place. Shake occasionally.
- Let it sit for at least 2 months. For best flavor, let it infuse for 3 to 6 months, then use as regular vanilla.
How to Store Homemade Vanilla Extract
- Room temperature: Store homemade vanilla extract in a tightly sealed glass bottle or jar, in a cool, dark place away from direct sunlight. When the vanilla beans are fully submerged, the extract will last for years. If you remove the beans once the extract is ready, it will keep indefinitely as long as it's properly stored.
- Refrigerator or freezer: Not recommended. Vanilla extract keeps best at room temperature, and chilling it isn't necessary.
How to Use Homemade Vanilla Extract
Homemade vanilla extract can be used just like store-bought vanilla in any recipe. It works especially well in Vegan Custard, adds extra flavor to drinks such as a Vegan Milkshake, and is perfect for classic desserts like Vegan Bread Pudding. Simply swap it 1:1 wherever vanilla extract is called for.
Frequently Asked Questions
You can start using it after about 2 months, but the flavor improves the longer it sits. For best results, let it infuse for 3 to 6 months.
No, it's not required. You can leave the beans in the bottle or remove them once the extract is ready. Both options work well.
Yes, you can reuse them, but the flavor will be milder since they've already been infused. For a stronger extract, it's best to use fresh vanilla beans.
Yes. As you use the extract, you can add more vodka to keep the beans covered. This helps extend the life of the extract.
Yes. Use it in the same amount as store-bought vanilla extract in any recipe.
More Vegan Kitchen Basics
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Homemade Vanilla Extract
Ingredients
- 1 cup vodka
- 6 vanilla beans
Instructions
- Split the vanilla beans in half lengthwise, without cutting them all the way through. If they're too long, cut them so they fit into the jar.
- Place the vanilla beans in a glass bottle or jar and cover them with vodka. Add a little more if needed so the beans are completely submerged.
- Close the bottle or jar tightly and store it at room temperature in a cool, dark place, away from direct sunlight. Give it a shake every now and then.
- Let the vanilla extract sit for at least 2 months. For best flavor, let it infuse for 3 to 6 months. Use it in baking, desserts, drinks, or any recipe where you want a hint of vanilla.
Notes
- Alcohol: A neutral vodka works best for homemade vanilla extract, and it doesn't need to be expensive. An affordable vodka is perfectly fine. You can also use rum, bourbon, or brandy, but keep in mind the extract will take on some of those flavors.
- Storage: Store homemade vanilla extract in a tightly sealed glass bottle or jar, in a cool, dark place away from direct sunlight. When the vanilla beans are fully submerged, it will last for years. If you remove the beans once the extract is ready, it will keep indefinitely when stored properly.
Martin Evans says
I may be being a bit ignorant rn but Vodka? So how is this good to use in a kids milkshake? Is it because such a small amount is used? Also, how is this ‘ready in 15 minutes’ when it has to soak for 1 to 3 months? I’m hopelessly confused rn 🤷♂️
Julia says
You need to weigh your beans. A true extract is 1oz of beans to 8oz of alcohol for a single fold,which is what you get if you bought vanilla extract in the store.