Knowing how to make homemade vanilla extract isn’t so much a talent as it is a simple necessity if you’re a home baker. Whereas most homemade vanilla extracts draw on either brandy or vodka to soak the vanilla beans, this draws on both for an unparalleled measure of complexity—which may initially be mistaken for boozy intensity if you happen to take a whiff too early in the extract’s existence. Rest assured, the booziness will mellow with time and, consequently, the vanilla notes will slowly but surely become more prominent. Trust us. The only trick to this little DIY project is that patience isn’t just a virtue, it’s a vital component. If you’re gifting bottles of the extract before its time is nigh, jot down a “Do not open until [INSERT A DATE THREE MONTHS HENCE]” note on a tag and attach it to the jar or write it on a sticker and affix it to the bottle. Trust us. It’ll build the anticipation.–Renee Schettler Rossi
How long will homemade vanilla extract keep?
Homemade vanilla extract will last indefinitely when kept tightly covered at room temperature.
How To Make Homemade Vanilla Extract
Ingredients
- 1 2/3 cups brandy
- 1 2/3 cups vodka
- 5 vanilla beans, preferably Tahitian or Bourbon, split and seeds scraped
- 3 ounces vanilla extract, preferably Tahitian or Bourbon (optional)
Instructions
- In a 1-quart glass jar, combine the brandy, vodka, vanilla pods and seeds, and vanilla extract, if using. Place the lid on the jar and let the mixture sit in a cool, dark place for at least 3 months. [Editor's Note: The optional vanilla extract boosts the flavor quickly, but it’s by no means necessary. Another way to intensify the vanilla flavor is to save vanilla pods whose seeds you've scraped for another recipe and occasionally toss them in the jar.]
- If gifting, decant the extract into small bottles and screw on the lid or insert a cork or find some other way to tightly seal the bottle. It will last indefinitely at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I made this homemade vanilla extract recipe a year ago and finally pulled it out from the back of the pantry shelf. I will never bother buying vanilla extract again. This had such a lovely, deep, almost intimate flavor. Has anyone tried adding a little bit of brandy or bourbon to the bottle each time you use a bit? Or do you need to use the entire contents, and then make another batch?
I’ve actually been given homemade vanilla extract as a gift from a friend, and was so happy to receive it. This recipe gives me the opportunity to pass on the goodness.
For the brandy, I used a Cognac recommended by my local liquor store and Absolut Vanilla vodka (remember, I’m a Swede!) and my vanilla beans were labeled Madagascar Bourbon. The combination of vanilla vodka and vanilla beans gave me the power of double vanilla, without going the optional route that I’d consider cheating (adding premade vanilla extract to my homemade vanilla extract). I’d rather allow the time than boost the flavor quickly.
A word of caution, however, if you want to use vanilla vodka—again, at the recommendation of my local liquor store—cheap vanilla vodka won’t be made from real vanilla, and the taste of the final extract will reflect this. Only use a higher-end flavored vodka if you want the double-powered effect!
Although the recipe states that it needs to sit for 3 months, it’s certainly usable right away, although I’m going to let mine sit longer. Ultimately, I may continue to use it without decanting, so it continues to grow stronger, unless of course I decide to share some for my own holiday gifts this year. I’d never scale this easy recipe down to anything less than the quart it so successfully makes!
Who knew it could be this easy to make homemade vanilla extract?
I made several jars to see if there were any differences in taste according to the ingredients. I did two according to the recipe—one with the addition of the vanilla extract and one without. I also did one with just brandy and one with just vodka. I did buy good-quality vanilla beans to make this with. I noticed that both smelled more of alcohol than the organic vanilla extract from the store. The original recipe smelled and tasted as good as vanilla from the store. The addition of vanilla extract didn’t seem to add anything so I’d leave it out in the future. The one made with just vodka was sharp both in smell and taste, so I don’t know if that’d carry over in taste when used. The one made with just brandy was very smooth and as good as the one with the 2 liquors.
Since I know how to make homemade vanilla extract, I’ll do this recipe again, as I like a set-and-forget recipe, especially when the results are this good.
I’ve made home made vanilla extract many times using brandy or bourbon with excellent results. I also made it once using grain alcohol—waaay to alcohol-y tasting! When I’ve made it, I’ve always used gifted brandy or bourbon and I’m wondering if anyone has figured out the difference in cost between making your own and purchasing good-quality vanilla extract? Just curious.
Sue, very clever thinking. We haven’t done the math because it depends on which booze and vanilla beans are being used and which vanilla extract you’d otherwise buy, so it’s quite a variable equation, one that’s best for the individual to calculate. And of course this recipe makes a larger batch than most casual home bakers would go through in a reasonable amount of time, so there is the gift component to factor in. And we wouldn’t know how to put a price tag on the fact that we wanted to do our own vanilla extract “just because we could….”
Renee, you’re right. I hadn’t thought about all the variables – just wondered if anyone had done the math. For some reason we can’t get real vanilla extract here in Israel, just vanilla flavoring, so I’ve been making my own for years and whenever I give it as a gift it’s always well received. This LC recipe is definitely a Taster’s Choice!
But it is a good question, Sue. I think I’m fearful of doing the math in case it turns out to be more expensive than buying the real stuff. But it sounds as though it makes perfect financial sense for you to make your own. Perhaps you’ll need to hint this holiday season that you need more brandy or bourbon…!
Sue,
I’ve bought a 2 ounce bottle of pure vanilla extract for around $5. I’ve bought even better vanilla at 3 ounces for $12. And I’ve made my own.
A 1.75 liter of Smirnoff vodka costs me about $20. I’ve bought a pound of beans for $35 (discount was given) (roughly 110 beans)
Let’s say I only use 1 cup (8 ounces) to make extract. A cup of vodka would cost me about $2.50. 5 beans for this cup of vodka would cost me about $1.50. A grand total of $4.00 to make 8 ounces/1 cup of vodka.
Any which way you slice it, it’s much cheaper to make it at home. I made a quart size bottle about a year ago that cost me less than $10 to make. Buying that same quantity at the lowest price (say McCormick) would cost me $80. $10 vs $80. Uhhhh, need I say more?
Many thanks, Simply Tia! And clearly if you make this in large quanities and gift it, well, let’s just say that gifting homemade vanilla extract costs less than a lot of other gifts, and the homemade angle makes it more meaningful than other gifts, too. And it couldn’t be easier….
This is my first time to make my own vanilla extract. Which vanilla do you recommend: Tahitian or bourbon?
Hi Jeff,
You could use either a Tahitian vanilla or a bourbon vanilla (Bourbon-Madagascar vanilla) though I think that products made from the Madagascar beans have a stronger vanilla taste. The Madagascar vanilla is also usually a bit easier to find in stores.
; ) The recipe looks wonderful, will torture myself, too.
Do let us know what you think, Elina…