Have you ever wondered why homemade vanilla extract tastes better than store-bought? Making your own vanilla extract is fun and provides pure vanilla without additives. You’ll know where your ingredients come from and can make it as strong as you like.

Follow this tutorial to learn how to get the best vanilla flavor for your favorite recipes, such as homemade ice cream, fudgy brownies, Christmas candies, cookies, cakes, and more!
Why I Love Homemade Vanilla Extract
Here at Riverbend, we aim to enjoy a stress-free holiday season. This is accomplished in many ways, but keeping things simple is an over-arching theme. What we do participate in has intention and purpose.
We enjoy the quality time spent together hand-making holiday garlands, Christmas wreaths, and homemade Christmas gifts. Many gifts can even be made ahead of time to allow for other holiday activities. Here are a few of our favorites, which we like to get stocked up and ready for the season:
- Easy Homemade Sugar Scrub
- DIY Cookie Mix (In a Jar)
- Quick & Easy Brownie Mix (For Fudgy & Gooey Brownies)
- Cobbler Mix in a Jar
Homesteading Hack: Homemade vanilla extract needs to be made in advance so it’s ready for the receiver to use when gifted. Keep this in mind each year and get this on the calendar about eight weeks before you plan to gift it.

Choosing the Best Vanilla Beans
Choosing the right vanilla beans is key to quality homemade vanilla extract. There are many types, each with its own taste. Let’s compare the most popular and easily accessible vanilla beans: Madagascar, Tahitian, and Mexican.
- Madagascar Vanilla Beans – Madagascar beans are known for their sweet, creamy taste. They are a top pick for many because they add a classic vanilla flavor to recipes.
- Tahitian Vanilla Beans – Tahitian beans have a unique smell that’s both floral and fruity. If you want something exotic and subtle, choose Tahitian vanilla beans. They add a special flavor layer to recipes.
- Mexican Vanilla Beans – Originating from Mexico, these beans are described as spicy, woody and deep, making them ideal for both sweet and savory dishes.
When selecting your vanilla beans, always look for grade-A beans. These are the best quality, full of aromatic oils and moisture.

Where to Find Vanilla Beans
Brands like McCormick are easy to find in grocery stores’ spice sections. However, you might not find as many varieties of fresh beans as in specialty stores or online.
- Specialty Food Stores – Local stores with special foods often have many vanilla beans. The staff knows a lot and can help you choose the best options.
- Online Retailers – Shopping from home is easy with online stores. I order in bulk from Azure Standard. Homesteading Hack: If you’re a first-time Azure Standard customer, use the coupon code “HOMESTEADINGFAMILY15” at checkout for 15% off your order of $100 or more!
- Fair Trade Vanilla – Buying fair trade vanilla means farmers get a fair deal and farming is done right. Look for the Fair Trade USA label to support good farming practices.

Choosing Your Alcohol
Choosing the right alcohol is key for making homemade vanilla extract. Vodka is a top pick because it doesn’t have strong flavors that might mix with the vanilla. But you can try other types, too, if you want to mix things up.
It’s important to use high-quality, strong alcohol (at least 35% ABV). This helps bring out and retain the vanilla flavors. I always pick alcohol without additives to keep my extract clean.
Here are some popular choices you can consider:
Type of Alcohol | Flavor Profile | Notes |
Vodka | Neutral | Best for a pure vanilla flavor. |
Rum | Sweet and Rich | Enhances the sweetness and depth. |
Bourbon | Smoky and Robust | Adds a complex, robust flavor. |

How to Make Homemade Vanilla Extract
Supplies Needed
- Mason Jar – When making extract for myself, I use a half-gallon Mason jar with a lid. If you’re making a lot of extracts to gift, you can start in a large jar and then divide it later. Or, use whatever size jar accommodates the volume of extract you are making.
- Cutting Board – Save those countertops!
- Sharp Knife – Practice knife sharpening basics to keep these kitchen tools in safe working order.
- Additional Bottles – You can optionally transfer the finished product into a decorative bottle for gifting.
Ingredients Needed
- Vanilla Beans – You will need about 6-8 vanilla beans for every 8 oz. of alcohol used.
- Alcohol – Refer to the tips above for choosing your alcohol.



Step-by-Step Directions
- Using a sharp knife, split the vanilla beans lengthwise. This lets out the seeds and helps the infusion process.
- Chop the vanilla into ½” pieces. This will increase the surface area of the exposed vanilla bean, allowing it to infuse better.
- Put the chopped beans into the Mason jar. (Use about 6-8 beans for every 8 ounces of alcohol.)
- Pour the alcohol over the beans, making sure they’re fully covered. Then, seal the bottle well.
- Store the bottle in a dark, cool storage place. This keeps the extract’s quality and strength.
- Shake the bottle once a week to help the infusion process.
- Let the vanilla steep for at least two months before using it. The longer it steeps, the stronger the flavor.
- If gifting, pour the finished product into bottles, add a whole vanilla bean for aesthetic appeal, cap, and label.
Did you follow this tutorial? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see your homemade vanilla extract!

FAQ
Making your own vanilla extract saves money and lets you choose what goes in it. It’s also fun to make a kitchen staple from scratch. Plus, it makes a great homemade gift.
Choose from Madagascar, Tahitian, or Mexican vanilla beans for different tastes. Use Grade A beans for a rich flavor.
Vodka is good because it doesn’t change the vanilla’s taste. Rum or bourbon can give a different flavor. Make sure the alcohol is strong and pure.
If kept in a cool, dark place, it lasts forever. The taste gets better over time, so you can use it for years.
Yes, you can! Once your infusion is finished, strain the beans out and add them to a new jar of alcohol. You may notice the second batch isn’t as flavorful, but it will still make a delicious vanilla extract. You can also remove and dry the beans and then make a vanilla sugar infusion.
No, homemade vanilla extract is not clear. It’s real vanilla and has a natural color. It tastes much better than imitation vanilla.
It’s a stronger version for bakers. Make it by using more vanilla beans with the same alcohol. It tastes richer and more intense.
Other Posts You May Enjoy
- Homemade Christmas Gifts Guide
- DIY Christmas Garland
- How to Make a Wreath
- Enjoying Stress-Free Holidays
- Chocolate Covered Coconut Truffles
- Aged Eggnog Recipe – A Holiday Classic
- Easy Homemade Sugar Scrub
- DIY Cookie Mix (In a Jar)
- Quick & Easy Brownie Mix (For Fudgy & Gooey Brownies)

Homemade Vanilla Extract Recipe
Equipment
- Mason Jar & Lid
- cutting board
- sharp knife
- Additional Bottles
Ingredients
- 8 whole vanilla beans
- 8 ounces alcohol see notes for recommendations
Instructions
- Using a sharp knife, split the vanilla beans lengthwise. This lets out the seeds and helps the infusion process.
- Chop the vanilla into ½” pieces. This will increase the surface area of the exposed vanilla bean, allowing it to infuse better.
- Put the chopped beans into the Mason jar. (Use about 6-8 beans for every 8 ounces of alcohol.)
- Pour the alcohol over the beans, making sure they’re fully covered. Then, seal the bottle well.
- Store the bottle in a dark, cool storage place. This keeps the extract’s quality and strength.
- Shake the bottle once a week to help the infusion process.
- Let the vanilla steep for at least two months before using it. The longer it steeps, the stronger the flavor.
- If gifting, pour the finished product into bottles, add a whole vanilla bean for aesthetic appeal, cap, and label.
Notes
Choosing Your Alcohol
Choosing the right alcohol is key for making homemade vanilla extract. Vodka is a top pick because it doesn’t have strong flavors that might mix with the vanilla. But you can try other types, too, if you want to mix things up. It’s important to use high-quality, strong alcohol (at least 35% ABV). This helps bring out and retain the vanilla flavors. I always pick alcohol without additives to keep my extract clean. Here are some popular choices you can consider:Type of Alcohol | Flavor Profile | Notes |
Vodka | Neutral | Best for a pure vanilla flavor. |
Rum | Sweet and Rich | Enhances the sweetness and depth. |
Bourbon | Smoky and Robust | Adds a complex, robust flavor. |