Homemade Vanilla Extract

Two ingredients and patience will give you the tastiest vanilla extract. All you need is vodka, vanilla beans, and time.

I love using vanilla extract in my baking, and I’ve always wanted to try making it on my own. I found a recipe on Sally’s Baking Addiction, so I tried it at the beginning of the COVID-19 pandemic in early 2020. Using good vanilla beans is important, but the type of vodka you use doesn’t matter as long as it’s 80 proof. The vanilla beans must infuse the vodka for at least 8 weeks, but for the best flavor, wait at least 6-12 months before using. I waited the full 12 months, and my extract has a wonderful, rich flavor. I’m so excited to start baking with it!

Homemade Vanilla Extract

Equipment:

• Glass Jar with Tight Seal
• Funnel

Ingredients:

• 1 cup vodka
• 5-6 whole vanilla beans, sliced in half lengthwise

How to Make Homemade Vanilla Extract:

Use a knife to split the vanilla beans lengthwise so the beans are exposed. If your vanilla beans are too long for your jar, cut them into smaller pieces, if desired.

Pour vodka through a funnel into the clean glass jar, making sure the beans are fully submerged. Seal with the lid and shake a few times.

Store at room temperature in a dark place out of direct sunlight.

Shake the jar every week.

Store for at least 8 weeks, but 6-12 months is recommended for the best flavor.

Side Note: As you use your vanilla extract, you can refill with a little vodka each time. Shake well after you refill and give it a shake before using, too. If you’re gifting the vanilla, or if you don’t have more alcohol to refill, remove the beans completely after the first use because they will become slimy if they aren’t submerged.