Homemade vanilla extract is simple to make and is a great gift for all of the bakers in your life! Read on for details on how to make and store your own vanilla extract, as well as a free printable label template.

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I would guess that since you are reading My Baking Addiction, you probably have some form of vanilla extract in your pantry.
Some of you may use imitation vanilla, while others may fork over the money for higher quality pure vanilla extract.
Regardless of your vanilla choice, I wanted to share an effortless “recipe” for homemade vanilla extract using two easy ingredients: alcohol and vanilla beans.
This is one of those kitchen how-tos that sticks in my brain right along with my buttermilk substitute and knowing how to make powdered sugar. It’s so simple and is sure to be a trick you’ll be happy to have up your sleeve!

WHY MAKE YOUR OWN VANILLA EXTRACT?
I don’t expect everyone to use high-quality products when baking or cooking because let’s be honest, we’re all on a budget and high quality almost ALWAYS signifies high prices.
Nevertheless, vanilla is one of those ingredients that I never skimp on.
The difference between pure vanilla and imitation vanilla is simple. Pure vanilla extract is made from vanilla beans, while imitation vanilla utilizes imitation flavors to impart that vanilla goodness; the difference in flavors truly cannot be compared.
You’ve probably noticed the price of vanilla climbing over the last few years. And even though vanilla beans still aren’t cheap, the price definitely gets better when you buy in bulk and use them to make your own extract!
The results are great and the extract makes for a great holiday or hostess gift for all of the bakers in your life.

HOW TO MAKE HOMEMADE VANILLA EXTRACT
Making your own vanilla extract is incredibly easy and only requires two ingredients: vanilla beans and alcohol.
What vanilla beans should you use?
Vanilla beans come from the vanilla orchid, a plant that can only grow in very specific climates.
Like wine grapes, vanilla takes on the “terroir” of the place where it is grown and produced, meaning that vanilla beans grown in Madagascar will have different flavor notes from those grown in Mexico, etc.

The three most popular types of vanilla beans you will find are:
- Madagascar vanilla beans (sometimes called Madagascar Bourbon, for the Bourbon Island of Madagascar)
- Mexican vanilla beans
- Tahitian vanilla beans
Madagascar and Mexican beans are both great for making vanilla extract used in baking. Use this extract in anything from my favorite chocolate chip cookies to vanilla cheesecake.
Tahitian beans have more delicate, almost fruity or floral flavor compounds, so I recommend using them in vanilla that you might use in cold applications, such as making vanilla bean ice cream or vanilla pudding.
Whichever beans you go for, I do recommend using beans that have a specific growing region listed. Beans that don’t have a listed region are often a mix of lesser-quality beans, so while they might be less expensive, their flavors might not be as good.

When you open your beans, they should be fairly moist, plump, and flexible, not dry and brittle. If they are on the dry side, they can still be used to make vanilla extract, but you may need more beans to get a good flavor.
Do NOT use beans that have any mold on them; they should be thrown away immediately.
What alcohol should you use?
When it comes to the alcohol for your homemade vanilla extract, you have a few options.
I typically prefer to use vodka, since it is flavorless and really lets the vanilla beans shine through.
However, you can also use bourbon, rum, or brandy. Just keep in mind that each of those has its own flavor base already, so the final extract will have some of those flavors along with flavor of the vanilla.

Making your own vanilla
Here’s everything you will need to make your own vanilla extract:
- A large sterilized jar or bottle with a tight, secure lid
- Sharp paring knife
- Vanilla beans in your favorite variety (rule of thumb is 1 ounce by weight of beans per 8 fluid ounces of alcohol)
- Alcohol of choice (vodka, bourbon, rum, or brandy)
As you probably noted, you can make as much or as little vanilla extract as you want, simply by increasing the amount of beans and alcohol.
For example, if you want to make 1 cup of extract, you would need 1 ounce (by weight) of beans and 1 cup (8 ounces) of alcohol.

If you want to make a quart of extract, you would need 4 ounces of beans and 4 cups of alcohol.
Start by using your knife to split each vanilla bean in half lengthwise, leaving about ½ inch at each end intact.
Add the split beans to your sterilized bottle or jar (a mason jar does perfectly fine for this!) and cover with the alcohol.
Close the jar or bottle tightly and store in a cool, dry place for at least 6-8 weeks. Waiting 4-6 months is better, though, for the best flavor. Give the jar a shake every week or so.
Once the extract has sat for your desired amount of time, it’s ready to use. Remember that the longer it sits, the better the flavor is.

STORAGE
If you are making this extract for your own use, feel free to store it in the jar or bottle you made it in. Just make sure to store it in a cool, dry place out of direct sunlight – just like you would store the vanilla extract you’d buy.
Give the jar or bottle a shake before using it to redistribute any vanilla solids that may have settled at the bottom.
The vanilla will keep more or less indefinitely – just make sure to keep the beans themselves covered with alcohol, and check the jar periodically for any mold. If you see any mold or it starts to smell “off,” throw it away immediately.

What bottles should you use?
You can also bottle up the finished extract to give as holiday gifts or hostess gifts!
I love to use 4-ounce amber glass bottles for packaging the extract up as gifts. Amber bottles will help protect the extract from sunlight, and they look so pretty and professional!
The bottles linked above are the ones used in these photos.
Labeling your extract
If you’re giving the extract as a gift, make sure you add a pretty label so your recipient knows what’s in the bottle!
I like to use 2.5-inch white circle Avery labels and the free pdf printable below to make the pretty labels you see in these photos.

Whether you make your homemade vanilla extract for your own use or to share with your loved ones, I can guarantee this is something you’ll find yourself making time and time again!

Homemade Vanilla Extract
Ingredients
- Vanilla beans in your favorite variety rule of thumb is 1 ounce by weight of beans per 8 fluid ounces of alcohol
- Alcohol of your choice vodka, bourbon, rum, or brandy
Instructions
- Use a sharp, clean paring knife to split each vanilla bean in half, leave about ½ inch at each end intact.
- Put your vanilla beans in a sterilized glass bottle or jar with a tight, secure lid, and cover with the alcohol.
- Close jar or bottle and store in a cool, dry place out of direct sunlight for a bare minimum of 6-8 weeks, although 4-6 months is best for a more developed flavor. Give the bottle a shake every week or so.
Cheryl
Tuesday 8th of August 2023
I have never seen a vanilla bean so maybe this is stupid question ….. if I give it as a gift in the cute bottles I just strain it through a cheesecloth and don’t keep the bean in the gifted jars right ? I mean from the pictures it doesn’t look like the beans soaking will fit in the gift jars . Thank you so much
Cheryl
Tuesday 8th of August 2023
Duh . I told you I am a rookie! Ordering now !
Cheryl
Tuesday 8th of August 2023
@Jamie, Thank you so much . Do you have a specific bean I could buy online so you get some rewards for all your work? In this article I only see the jars you recommend . Am I correct in this is how you get commissions ? I want to support your business and am new to how helpful blogs are supported
Jamie
Tuesday 8th of August 2023
Hi Cheryl – It just depends on how big the jars you use are. If you use a taller, skinnier bottle, you might be able to fit one of the beans in there, which would look lovely. But you can definitely gift it without the beans, too. Hope this helps! Jamie
Leslie Burnell
Tuesday 4th of July 2017
Thank you so much. I am glad I chose your site to get your carmel sauce recipe. The homemade vanilla extract was an added bonus. I went right out to the local grocery, they did not carry vanilla beans. However, there was a product from simplify that had a glass jar similar to yours with 3 beans in it. A bit pricey, and not enough beans for my taste. I am sick to death of paying high prices for good vanilla and end up using way more than I should of the imitation. So I ordered more beans online and headed for the liquor store to get some vodka. I was pleasantly surprised to find a brand of vodka that was also vanilla flavored.(natural) To wrap this up, my bottle is in the cuboard and I just can not wait to try this. 6 to 8 weeks will put me at fall baking and I will be ready. Thanks again.
Jamie
Friday 7th of July 2017
You're welcome, Leslie!
Rae Sandberg
Saturday 4th of October 2014
I have been making homemade Vanilla for my daughters and myself for a year now. I have wanted to try more beans but now I have different beans and I'm not sure how to store them. .. I have one of those nice glass containers from Beanella but I don't want to mix them up... If anyone has any ideas, please let me know. I love looking at them.. this year I have mixed Tahitian Beans with the Madagascar beans.. so we'll see how that turns out. .
Jamie
Saturday 4th of October 2014
Rae- Let us know how the mixture of vanilla beans turns out! Thanks for stopping by.
-Jamie
Nancy
Monday 18th of November 2013
My vanilla has been brewing for 6 weeks now, but it looks so grainy in the jars. I have 6 pints in hopes to give some as Christmas gifts to my neighbors. Do I have to strain it before transferring to the smaller bottles? My recipe said to scrape the seeds, but to put them in the jar with the beans. I bought Madagascar Beans.
Jamie
Wednesday 20th of November 2013
Nancy-
You can strain it through cheesecloth to get rid of the grainy bits. No worries, nothing is wrong with the extract! Thanks for stopping by!
-Jamie
connie
Thursday 14th of November 2013
Thanks for the bean addrest