Make Your Own Vanilla Extract (which can last forever!)
I want you to know how easy and inexpensive it is to make your own vanilla extract at home. I also want you to know that this recipe is “perpetual” which means you basically top it off and it can last FOREVER. Well, I haven’t tested forever out yet, but this continuous process preserves the vanilla beans for years and years to come to consistently create more.
So once you combine two ingredients, a container, and patience/love…you can forget buying vanilla extract at the store for the next decade or lifetime, if you wish.
Vanilla extract is basically a tincture of vanilla beans in food-grade spirits. Vodka and bourbon are usually the main liquors used and unfortunately these days, it can be difficult to find these liquors made from non-GMO crops. Not to mention store-bought vanilla extracts are often quite pricey and contain many unnecessary flavorings and corn syrup. Most importantly though, making your own simply produces a better tasting vanilla extract. My guess is that ‘love’ ingredient I mentioned.
The art of making vanilla extract is extremely simple, but very interesting. Combining different types of vanilla beans with various kinds of liquor can create very different flavors and aromas. As I’ve learned about the different variations, it reminds me of coffees in that some are more full-bodied or bolder than others. And when keeping this on hand using the perpetual method, vanilla extract is like a preserved, fine wine that gets better with time. Super interesting if you want to experiment with it, but keep it simple and just try whatever floats your boat to get started! I like Madagascar/Bourbon.
What is the best type of vanilla bean? (source)
The “best” variety depends on your personal preference in flavor. Madagascar is the most popular type and Indian is a consistent favorite. Each type is slightly different:
- Bourbon Vanilla – mild, well-balanced
- Madagascar Vanilla – rich and creamy
- Mexican Vanilla – bold, dark, smokey
- Indian Vanilla – full, chocolate
- Tahitian Vanilla – floral, cherry-chocolate
- Tonga Vanilla – earthy, fig, raisin
You will need:
- Vanilla beans, split lengthwise (about 5 beans per each cup (8oz) of alcohol, so amounts will depend on your container choice; Try these Beanilla brand flavors: Madagascar/Bourbon
, Mexican,
Tahitian
, Tonga
, Indian
)
- Choice of vodka, light rum, bourbon, or brandy (Cheap ingredients = cheap results. I go mid-price instead of college-price. The higher proof, the better…but at least 35% alcohol. Mommypotamus is the queen of which non-GMO brands to buy if you’re interested)
- Clear glass container that seals tightly, tall preferably (stopper bottles are great, or mason jars. See tips below for another cool idea…)
- Time/Patience/Love (free!)
Directions:
1. Use a knife to slice the length of the vanilla beans, stopping an inch before the end so it doesn’t truly split in half. No problem if it does, but cleaner extract this way without the vanilla seeds floating in it.
2. Place the beans inside the bottle. You also may need to cut the size of any beans, depending on your container, because you want them fully covered in the next step.
3. Using a funnel if necessary, pour the liquor over the vanilla beans in the bottle until completely immersed. If a bean sticks out, it may get moldy since it’s not being preserved.
4. Seal your bottle tightly, shake, and place in a dark, cupboard for at least 6-8 weeks. You can shake again occasionally whenever you think about it. Four months produces the perfect vanilla extract, in my opinion. The alcohol smell will fade as the vanilla is extracted, but you will still smell a slight liquor scent just as you do with store-bought. If it still smells like a cocktail, it’s not ready.
How to Use, (perpetually or not):
After at least 6-8 weeks, your vanilla is extracted enough for use as you would store-bought in any recipe (including beauty ones like this orange creamsicle sugar scrub). You can just use it up or give it as a gift, if you’d like. Some people prefer to add some sugar to it, but I don’t, so don’t know how much to tell you.
The perpetual/continuous method of use? There are two different ways to do this…
1. If you use a tablespoon of your vanilla extract, refill the bottle with a tablespoon of your liquor. Vigorously shake and return to dark cupboard. I prefer this method. I like the idea of keeping the beans covered and having more time to re-extract into a robust body.
2. Wait until your homemade vanilla extract is becoming, maybe, half full, THEN top off with more liquor, shake, and allow to extract again. Some people do this because they have two batches on hand, so that one has time to replenish properly.
** EITHER WAY, you may want to add/replace a vanilla bean or two here or there. Maybe once or twice a year, just to keep subsequent batches fragrant and rich.
Cool Tips:
- You could just place split vanilla beans RIGHT INTO the bottle of liquor. How easy is that for finding a container?! This will make a large batch of course, that you could pour into smaller bottles or use as gifts if you wanted. Just remember 4-5 whole vanilla beans per 1 cup or so of liquor, so do the math with the spirit bottle size. Thinking 16-20 total vanilla beans, maybe?
- Play around with a flavored vodka or liquor! I want to try a cherry vodka with Tahitian vanilla beans soon…cordial cherries, anyone?!
- When you use a fresh vanilla bean in the kitchen sometime, you may as well add it into your homemade vanilla extract and/or…
- Take out an old vanilla bean from the vanilla extract after a year or two and use it to infuse your coffee (just throw it in the container where your coffee is kept to flavor it; takes a few weeks for full effect) or make vanilla sugar (in a similar manner)!
- This is a sweet little infusion kit
that gives you the beans and container to make your own vanilla extract! Just add your own alcohol!
Add a cute label or tag to make a wonderfully thoughtful gift! Start a batch in Autumn to be ready for Christmas. Better yet, just start it now! Gives you an excuse to run to the liquor store…
I wish you could smell this vanilla extract through my blog post! Is there a plug-in or app for that yet? Since not…I do hope you’ll start your own batch and discover this simplicity and purity for yourself! Let me know how it goes and what kinds of beans and liquor you used, pleeeeeeease? Talk to me below, it makes my day to know you’ve visited!
This post also partied at: Inspire Me Mondays Week 12, Manic Monday Blog Hop
I'm a work-at-home mom, passionate about holistic health and natural living/parenting. I am a Registered Yoga Teacher and Certified Holistic Life Coach. This nutrition nerd blogs randomly at OddsandEvans.com about clean eating, fitness, homemade product recipes, and other mindful wellness topics.
So I started my vanilla extract today. I used certified organic pure madagascar vanilla beans and smirnoff 40% vodka. I’m crossing my fingers that in 8 weeks I’ll have the best vanilla ever. I love to bake so this will make my sweets extra special.
Hey Vilma, I’m so glad you tried it and I’m excited to hear how it turns out! Let me know what you think!
I started my extract on October 10th because they didn’t have any of the vanilla beans! Finally got the Madagascar Bourbon Vanilla Beans and vodka. Let me educate you on vodka from the engineer with a PHD who helped me. There’s a HUGE difference between vodkas. To make the extract with NO alcohol smell from day one use the PLATINUM 7X brand. I don’t drink and so I’m very aware of the smell. He educated me. It’s a fairly cheap vodka. Not the most expensive but not the least. Most of your vodkas that have off the wall brand names are made by Smirnoff etc. anyway. Anyway, my engineering friend give me the breakdown of the vodka. It was interesting. Extract really does best with the 80 proof 40% as is recommended by the FDA 35% is the lowest accepted but don’t think they make it in vodka anymore. Try the big blue bottle the Platinum 7X for a wonderful vanilla smell at day one 🏆. I used the 8.5 oz swing top clear bottles with labels I had made. They’re beautiful. Thank you.
P.S.
Wish I could post my picture.
Wonderful information…thanks so much for sharing!
Thank you so much for this! I get so hung up on details or the fear of “doing it wrong” that often I just don’t. Your post is perfect for people like me!!
Oh my gosh, your description is exactly me. Fear of doing it wrong haha. Recovering perfectionist. Just go for it! Doubt kills action and action kills doubt. Hope you got to make it!
I wish you could see my bottle of vanilla… it’s about 8-10 yrs old. I just top it off as needed. I have at least 30 beans in there and really need to remove some but the hose is too small!
Whoa what an awesome testament to how this can last forever!
I’ve always been fascinated with the idea of making my own vanilla and I appreciate the education and tips you give here. I’d like to try this! Thanks!
Hey Debbie, thanks so much for the kind comment! I hope you’ve gotten to try it!
MY VANILLA BEANS CAME TODAY, IT’S ALL MADE, AND JUST THIS MORNING I CAME ACROSS YOUR SITE, SO THANKFUL. I LOVE MAKING STUFF, FROM SOAP TO LOTIONS, YOU NAME IT.
I WILL BE ON YOUR SITE EVERY DAY, KEEP DOING WHAT YOUR DOING.
CHERI
Hey Cheri, thanks so much for the nicest comment ever! Wow, I wish it hadn’t taken me over a year to notice it! I haven’t blogged in a long time obviously, and hope to get back to it soon!
I have made my own extract in the past — vanilla, orange, coffee, chocolate — however, what I did NOT know was that I should have SPLIT my beans before adding to vodka. I have refilled my bottle with more vodka at least once and decanted into a smaller bottle. Today, I took the beans out and split them. Yummy vanilla bean-y stuff oozed from them, and I quickly put them back in the bottle for another round of vodka. I’m hoping they can give me one more round since I’m out of vanilla beans!
I started my vanilla today with absolute vodka
Hey Donna, sorry for the delay in response! I’m so glad you tried this…did it work out OK?
I have made your vanilla extract as well. I used Baccardi white rum and Madagascar beans. Have always been able to obtain pure vanilla from my trips to Mexico in the past, but no longer can find or order. Your recipe was very good. I am about to make a second batch today.
Hi Robin, sorry for the delay in my response! I hope to get back to blogging again someday soon. Yum, your ingredients sound incredible! I hope your batches are still going great!
Thank you for adding your chart of the different qualities the various liquors impart. I found a wonderful quart stopper bottle at IKEA a few weeks ago for an incredible price and because I had about 9 Madagascar vanilla beans from
Various sources I split them (didn’t see the warning til today) and poured bourbon over them. I’m planning to used the continuous method. If the ratio is 5 beans per cup I’ll need to order more for my 5 cup container. I’m not going to use this til Christmas! I can hardly wait!
Hey Nancy, thanks for the kind comment! Ooh that sounds like a great stopper bottle…I hope your batch is going great!
Thanks for the great info. I am getting a late start for a Christmas gift, however going to do this anyway. The only thing missing is a way to print out your recipe and instructions so I can attach it to the gift. Love the help knowing which alcohol to choose.
Hey Vicky, thanks for the kind comments! Oh a gift tag would be a great idea for me to add, thanks…if I get back to blogging again here soon, I hope!
Can I use 151 proof rum or is that not a good idea?
I’m not certain, but believe it is worth a shot!
I just started a batch with Tahitian beans. I like your idea of cherry, so I’m trying a single batch with Burnett’s cherry vodka, and I also made a quart jar with Smirnoff regular vodka. I have some extra beans, so I’m debating whether I should try a different liquor or save them for refreshing the other batch… do you know how long the beans might keep on their own?
Good question, Whitney…I will be honest that I’m not certain. Maybe the place you get your beans from would have a good idea.
I have some ovenproof rum from a trip to Jamaica two years ago. Do you think that would be too strong?
Hey Tammy, did you end up trying it? Worth a shot!
I have vanilla beans arriving in the mail on Monday. I was thinking it would be fun to try vodka, rum, bourbon and brandy. Those little bottles . Just add the bean right into them.
Yes! Have you tried it yet, Kathleen?
Thank you for your recipe , I do a lot of holiday baking and am tired of. Dealing the bank on store bought vanilla, I was going to make tonight but don’t have enough beans :/ will do an update at Christmas let you know how it turned out
Awesome Sonni, I can’t wait to hear what you think!
I just wanted to say that it is excellent to use the vanilla extract made from a rum base in chocolate desserts that also call for vanilla, it gives it a rich, complex flavor. I have been doing that for years. I learned it from a lady I know who was born in Puerto Rico. She made the most wonderful chocolate desserts and she told me that the secret was the vanilla extract she gets it from home and it’s base is rum. I couldn’t find it anywhere, even online, so I taught myself how to make it.
Oh awesome tip, Nic…thanks so much for sharing!
Wow, thanks so much for the compliment and shout out! I’m going to try your honey butter this week!