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.
Yaron says
Hi
Thank you for this article.
Can you tell how much Vanilla there is in this extract? (30%, 38% etc)?
Iosune Robles says
Hi Yaron! I would say 20%, approx. 🙂
Vanita Patel says
Hi
What can you use instead if alcohol,?
Iosune says
Hi Vanita! I'm so sorry, but I've only made this recipe using alcohol. Have a nice day!
Virginia Kessler says
in France, where I grew up, you would put the vanilla beans (slightly distressed) in a tall jar with just plain white sugar. leave for a couple of months. You don't even have to take the beans out. Just scoop the infused sugar around the beans.
Iosune says
Hi Virginia! Thanks for your comment 🙂
Paula James. says
Good morning, I just made a small bottle of vanilla flaoving three weeks ago and it said one vanilla bean so I need to add 5 more vanilla beans to the recipe. I did use a cup of vodka to the recipe. So far it has gotten a little darker, but I will add 5 more vanilla beans. Thanks for the recipe
Iosune says
Hi Paula! You're so welcome 🙂
Kathleen @ Produce On Parade says
This is fantastic! I can't believe I haven't tried this yet. Definitely going to give it a go, I bet it tastes so much better than store bought vanilla extract 🙂
Iosune says
Hi Katheen! Thank you so much 🙂 It's much better and so inexpensive. Hope you like it!
plant.well says
Wow! I've never considered making my own extract before, but I'm sure it improves the taste of baked goods so much! Great recipe!
Iosune says
Hi there! Thanks a lot 🙂
Janice Bush says
Can you make the vanilla flavor without alcohol?
Iosune says
Hi Janice! I think you need to use alcohol to male vanilla extract, sorry!
TJ says
You could make vanilla sugar instead by cutting up whole vanilla pods and placing them in a food processor with your choice of sugar. Process until it is all a fine powder. Then substitute a few teaspoons of the vanilla sugar for the sweetener in your recipe. The more pods you use, the stronger the favour of your vanilla sugar. Alcohol free vanilla sugar. 🙂
Iosune says
Hi TJ! Thanks again 🙂
May says
Im inspired! How long does it last any expiry date?
Iosune says
Hi May! It lasts for months, I think even years 🙂
lili says
Is there a version that is alcohol-free?
Iosune says
Hi Lili! Sorry, but I can't help you 🙁 You can try to use a piece of vanilla bean instead 🙂
TJ says
You could make vanilla sugar instead by cutting up whole vanilla pods and placing them in a food processor with your choice of sugar. Process until it is all a fine powder. Then substitute a few teaspoons of the vanilla sugar for the sweetener in your recipe. The more pods you use, the stronger the favour of your vanilla sugar. Alcohol free vanilla sugar. 🙂
Iosune says
Hi TJ! Thanks a lot for your comment 🙂
Michelle Savage says
Wow! That looks so yummy! Better make sure I don't drink the extract; LOL!!
Iosune says
Hahaha thanks Michelle! 😉
Rosa says
This sound si one a delish! I, too, was wow seeing about the alcohol level but after a month all alcohol should be evaporated or you could leave it with the top off after it is infused and that should take care of the alcohol 😉 I definitely need to try this. Thanks!
Susanne says
Thanks for sharing this recipe! I will definitely try this out. Can you tell me what kind of whiskey you used?
You wrote that you split the vanilla bean in half; did you you cut it completely through or just opened it lenghtwise? And my last question: When is the vanilla extract ready to use and for how long can I store it?
Iosune says
Hi Susanne!
1.- I used vodka, but you can use whiskey too.
2.- I cut it completely.
3.- You need to be patient because you have to let the vanilla beans infuse for at least one month, but I recommend waiting three months for a stronger flavor.
4.- It can last months or even years.
Have a nice day!
Jeanette says
This is so cool. I need to make this one day!
Iosune says
Hi Jeanette! I hope you like it 😀
Tabitha Boettinger says
This is so neat! I'm going to have to try this for family Christmas gifts this year (they're all bakers at heart). Thanks for sharing (: <3
Iosune says
Hi Tabitha! It's a great gift for bakers 😛 Thanks a lot for your comment 😀