Vanilla Extract (2024)

We are in the kitchen today making some homemade vanilla extract. This is your friendly reminder that if you want to have rich, delicious, flavorful vanilla extract by the holidays or if you even just want to give some away as gifts, now is the time to get it started.

The longer it sits, the better it is. So if you want to know how to make the best homemade vanilla extract from scratch, keep reading!

Homemade vanilla bean extract is amazing in desserts like Instant Pot cheesecake or sourdough chocolate chip cookies. It just gives a depth of flavor that the store-bought stuff just can't compete with.

Plus it's super easy to make. The hardest part is the waiting!

What do you need to make homemade vanilla extract?

All you need is a container, waxed paper, vanilla beans, and some alcohol. If you don't drink alcohol or use alcohol to cook with, you can use food-grade vegetable glycerin.

• Container: You can use any glass container you would like that has a lid. I like to use pint-sized mason jars with plastic lids.
• Waxed Paper: A piece placed between the lid and the jar helps to keep the extract from leaking when you shake the jar. It also helps to create a better seal.
• Vanilla Beans: Grade A Madagascar vanilla beans are best.
• Alcohol: Use whichever alcohol you like best. We like spiced rum, bourbon, and vodka.

How to make it

Making homemade vanilla extract could not be easier. Just follow these steps!

• If using a pint jar, cut the vanilla beans in half so that they will fit into the jar.
• Use a knife to slice the bean pod open, lengthwise, so that the beans can be released into the alcohol. Place the bean pods into the jar.
• Fill the jar up with your choice of alcohol and place a piece of wax paper over the top of the jar before screwing on a plastic lid. Give the jar a shake and then store it in a dry cool area such as a pantry.
• Gently shake the jar every day for 2 weeks. Then every week for about 2 months. After that, you can shake the jar every month to help release more beans.

Tips for success

• The vanilla extract should be good to use in about 6 months but will deepen in strength and flavor the longer it sits. 18-24 months is ideal. That's why we make 4 pints at a time. Some to enjoy in 6 months and the rest for later!
• If you'd like to speed up the process, add more vanilla bean pods to a jar.
• If using vegetable glycerin instead of alcohol, just swap it out with the same amount.
• When your vanilla extract is ready, decant the extract into a different container, but don't throw away those vanilla beans. Simply pour more alcohol into the jar and start over again. The vanilla bean pods will keep releasing their beans for a very long time.

Recommended equipment

The following are Amazon affiliate links.

• pint size mason jars
• plastic lids for mason jars
• grade a madagascar vanilla beans
• food grade vegetable glycerin - for extract made without alcohol