Homemade Vanilla Extract (Only 2 Ingredients)

I was halfway through a batch of chocolate chip cookies last Tuesday when I realized my tiny, twenty-dollar bottle of store-bought vanilla had gone completely empty. I considered crying over the mixing bowl, then remembered a bottle of cheap vodka hiding in the pantry and several forgotten vanilla beans in a drawer. That desperate moment started my homemade vanilla extract habit.

This DIY vanilla extract needs no cooking, no pastry-school skills, and no expensive alcohol. You only need a jar, split vanilla beans, vodka, and patience. After six months, the mixture develops a deep flavor that makes every cookie, cake, and pancake taste more special.

Why You’ll Love This Recipe

• It saves money: Homemade extract costs less than repeatedly buying tiny bottles from the grocery store.
• Zero cooking required: This vanilla bean extract recipe needs no saucepan or special technique.
• The magic refill trick: You can top the bottle off with alcohol as you use the extract.
• Instant thoughtfulness: This DIY vanilla extract gift recipe makes a simple holiday present.
• Flexible alcohol options: Vodka creates a clean flavor, while bourbon or rum adds extra character.

Tools You’ll Need

Nothing fancy, I promise.

• 8-ounce glass bottle: Use a bottle with a tight seal so the alcohol does not evaporate.
• Small funnel: A funnel prevents vodka from spilling across the counter.
• Sharp knife: Use the knife to split the beans and expose their seeds.
• Labels: Add the start date so you know when the extract reaches six months.

Ingredients

• .75 to 1 ounce vanilla beans – About 8 beans total. Do not buy the crazy expensive ones; Grade B vanilla beans are actually better for extracting anyway.
• 1 cup 80 proof vodka – I am making vanilla extract with vodka here, but bourbon or rum work too. Do not buy the top-shelf stuff, buy the cheap stuff.

How To Make Homemade Vanilla Extract

Set it, walk away, and try to forget it exists for the next half year.

1. Prep the beans: Using a sharp knife, slit the vanilla beans so the tiny seeds inside are exposed. If you accidentally cut them all the way in half, that is totally fine, the beans do not care about your knife skills.
2. Bottle it up: Place the beans into your jar and pour the vodka on top. A funnel helps here, unless you enjoy smelling like a distillery before noon.
3. Shake and wait: Store it at room temperature out of direct sunlight and give it a shake about once a week. This is how to make homemade vanilla extract with vodka without ruining it—just leave it alone for at least 6 months.
4. Refill as you go: As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too.
5. Replace when needed: After about 1 year of frequent use and refilling, you will find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use.

Troubleshooting Guide

Something went sideways? Been there. Here is how to fix it.

• Problem: My vanilla extract smells like pure vodka.
  Why it happened: You either did not wait long enough, or you did not use enough beans.
  Fix it: Add a couple more split vanilla beans and shove it back in the dark cabinet for another month. It is fixable, I promise.
• Problem: The vanilla beans look slimy at the top.
  Why it happened: The beans were exposed to the air instead of being submerged in alcohol.
  Fix it: Pull out the slimy beans, toss them, and make sure you add enough alcohol to cover the remaining ones completely.
• Problem: There are tiny black specks in my baked goods.
  Why it happened: Those are the actual vanilla bean seeds escaping into the extract.
  Fix it: Do nothing! That is the hallmark of real, high-quality vanilla. Embrace the specks.

Perfect Pairings

This extract goes perfectly with almost every baked good you make.

• Your favorite batch of late-night sugar cookies.
• A towering stack of weekend pancakes.
• A holiday baking marathon that requires gallons of vanilla.
• Your morning coffee when you feel fancy.
• Chocolate cake, custard, or homemade whipped cream.

Homemade Vanilla Extract

This homemade vanilla extract recipe uses split vanilla beans, affordable vodka, and six months of patience to create a rich pantry staple. The vanilla extract with vodka method requires no cooking, while the refill trick lets you continue using the same bottle for months. You can prepare pure vanilla bean extract from scratch for your own baking or package a small bottle as a thoughtful DIY vanilla extract gift recipe. The result makes cookies, cakes, pancakes, and coffee taste better with very little effort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Course: Spice

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• .75 to 1 ounce (21–28g) vanilla beans (about 8 beans)
• 1 cup (8 fl oz; 240g/ml) 80 proof vodka (or bourbon brandy, or even rum)
• 8- ounce bottle or jar with a tight seal

Equipment

• 8-ounce glass bottle
• Small funnel
• Sharp knife
• Labels

Method

 

1. Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
2. Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
3. Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. You can use it in 6 months, but 12+ months is even better.
4. As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged.
5. Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! Aged extract without the beans will last indefinitely.
6. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It’s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others.
7. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

Recipe Notes

Vanilla Beans:
Use Madagascar or Tahitian vanilla beans. Slit beans release vanilla seeds into the extract, adding extra flavor to baked goods.

Using Homemade Vanilla:
Use homemade vanilla extract in the same amount as store-bought vanilla in recipes.

Gifting:
For the best flavor, keep the vanilla beans in the bottle during the first 6 months. After that, the beans can be removed and reused for another batch.

Bottles:
Use clean, dry glass bottles with removable plastic pieces. Wash plastic parts thoroughly with hot, soapy water and dry completely before use.

Gluten-Free Baking:
When preparing vanilla for gluten-free recipes, make sure all ingredients meet your gluten-free requirements.