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–+ servings
Very close shot of split vanilla pods that were previously submerged in alcohol to make vanilla extract and showing the vanilla beans, with text homemade vanilla extract.
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5 from 4 votes

Homemade Vanilla Extract For Baking

Learn how to easily & with minimal effort, make your own homemade Vanilla Extract. With no special equipment required, making your own can work out less expensive, not to mention taste amazing. Makes the perfect gift too, especially to your baker friends!
Prep Time15 minutes
Total Time56 days 15 minutes
Keyword: Homemade, Vanilla, Vanilla Extract
Yield: 8 fl oz
Author: Caro @ Caroline's Easy Baking Lessons
Cost: £0-20

Equipment

  • 1 Jam/jelly Jar or Mason jar (at least 10 fl oz, 285ml capacity, preferable wide-neck)
  • Small sharp knife
  • Measuring Jug ( or Liquid Measuring cup)

Materials

  • 4-5 Vanilla Pods (grade A or B, see notes*)
  • 240 ml Clear Alcohol - spirit (1 cup, 8 fl oz - see notes above and Important Information paragraph)

Instructions

Preparing The Extract

  • Clean the jar well, including the lid and allow to air dry completely. (Tip - Place 2 pieces of kitchen paper/paper towel inside while sitting out & it helps absorb the moisture).
  • Using a sharp knife, cut the length of the vanilla pod on one side, and open the pod to expose the seeds.  
    4 photo collage of opening packet of vanilla beans and slicing along the length with text 'photo 1'.
  • If the pods are too long for the height of your jar, simply cut in half length ways.
  • Place the pods into the jar and cover with the 1 cup/240ml of clear alcohol, making sure the pods are submerged.  (If using more pods than recommended, increase your liquid content appropriately).
    4 photo collage of splitting open vanilla pod, up close, adding to a jar & topping up with alcohol, with text 'photo 2'.
  • Close the jar tightly and label the jar with the production date.

Leaving The Extract To Age

  • Place in a cool dark area for at least 8 weeks. (A cupboard or pantry is ideal)
  • Every week or so, check on the extract, noting it’s colour, it’s aroma and if the seeds are visible in the liquid yet. After that close the jar tightly and shake the jar for the seeds to become exposed and start infusing into the liquid. Remember to do every week or so.
    4 photo collage of a jar and a alcohol bottle with homemade vanilla extract with text 'day 1' and text 'day 114' showing darker liquid.
  • At the 8 week-mark, it can be used. In the initial weeks, you will smell the strong alcohol aroma, but once it is ready to be used, the vanilla aroma will be what hits you first as the alcohol aroma becomes less pungent.
  • You can leave longer than 8 weeks and in fact the extract will stay good for up to 10 years. Longer it's left, the stronger the vanilla taste will be, however it won't keep imparting flavour indefinitely.
  • Use just as you would normally or how your recipe calls for it. You can decant into smaller jars if you want or give out as gifts.
    4 photo collage of vanilla pods added to light amber coloured alcohol in jar, with text 'day 1' and same jar in a solid deep brown colour with text 'day 114'.,
  • You can leave the beans & pods in the liquid. You can use from the jar and top up with a little alcohol as you go and even periodically add new pods to it. This is how some people have extract that has been going for many years. I suggest however, decanting some extract into a smaller bottle for your regular use, so that when the original jar is nearly finished, you can top that up and make more. Alternatively, dry the used beans and add to a jar of sugar to make vanilla sugar.

Video

Notes

Where To Buy Vanilla Pods - less expensive in long run to buy in bulk (5+) online, rather than single pods in supermarket in fancy glass jars.  Try for vacuum packed.  I recommend Vanillamart. 
Alcohol To Use -  clear alcohol,  40% spirit alcohol, (80 proof).  Vodka, bourbon, whisky, brandy or rum. You don’t need to go buying expensive brands.
Overhead close photo of a fancy spoon above a jar of vanilla extract, holding extract showing pods.
Type Of Vanilla Pods To Buy - Grade A or Grade B - B is also being referred to as extract quality, Grade A for direct cooking. Madagascan, Bourbon, Tahitian, Mexican or from Papua New Guinea.
What To Store Extract In  -  glass jar or large bottle. Old jam/jelly jars and mason jars are ideal & a wider neck jar is best.  
Do I Need To Sterilise The Jars? - clean well before using & allow to dry, no need to sterilise.  
How To Store Vanilla Extract -  somewhere cool and dark, like a cupboard or pantry.
Remember To Shake! - Every week or so to expose the seeds, (in the first few months).
Close shot of female hand holding up a jar of homemade vanilla extract for shaking with alcohol in the background.
How Long Does It Take?  - agreed minimum 8 weeks.  The longer you leave it, the darker the liquid becomes, and the more intense the flavour will get but not indefinitely.  I started using after 9 weeks.  **No need to wait 1 year or even 6 months to use.**
**CELIAC & NON-CELIAC SUFFERS**  -  some alcohol may contain gluten.  For brands labelled not containing any gluten – see list in the post before this directions card.
Examples To Use Extract - Use your own Vanilla Extract in cakes, in your pastries, in cookies, pancakes, buttercreams, glazes and in chocolate cakes/desserts to enhance the chocolate taste. 
***Please see before this instruction card, for more detailed information***
Pricing - £0-£20, can be free if gifted pods, have the alcohol & old jam jar.   One batch can be made from 5 pods from Vanilla Mart for £6, free postage, & Aldi cheapest spirit of 50cl Dark Rum @£9.98, totalling £15.98 with 250ml alcohol left.  2 batches can be made for £20 with same alcohol and 10 vanilla pods for £10.