How to Make Homemade Vanilla Extract: My Simple Method
- Dr Lucy
- Jul 9
- 6 min read
When I shared that I'd started a bottle of homemade vanilla extract, I wasn't expecting quite so many of you to ask how I make it!
Rather than sending the recipe over and over again, I thought it would be much nicer to have it here as a simple guide you can come back to whenever you're ready to start your own.
The wonderful thing about vanilla extract is that it's surprisingly uncomplicated. There are no specialist ingredients, no fancy equipment and no complicated techniques. Just good-quality vanilla beans, your choice of alcohol and a little patience while nature quietly gets on with the rest.
This is the method I use at home. It's simple, reliable and has become one of my favourite little home apothecary projects - especially because every bottle becomes a reminder that some things are still worth waiting for.
What You'll Need
Approximately 25 g vanilla beans (around 6-8 beans depending on size)
250 ml alcohol at 35–50% ABV (70–100 proof)
A clean glass jar with a tight-fitting lid
A sharp knife
Which alcohol should I use?
There isn't one "correct" choice. The alcohol acts as both the extracting medium and the preservative, while also contributing a little to the finished flavour.
Vodka produces the cleanest flavour and allows the vanilla to take centre stage.
Dark rum creates a richer, warmer extract with subtle caramel notes.
Bourbon adds gentle oak and spice.
Brandy lends a softer, fruitier character.
For my first batch, I chose vodka simply because I wanted to experience the vanilla itself before experimenting with different spirits.
A Little Note from My KitchenWhy Summer can be a nice time to start Vanilla extractOf course, you can start homemade vanilla extract at any time of year. The best time is simply whenever you have a handful of good vanilla beans and the patience to let them quietly do their thing. That said, there's something I love about the rhythm of beginning it in summer. Preparing the jar on a warm afternoon, giving it the occasional shake as autumn arrives, then reaching for it during the festive season when the kitchen fills with the scent of Christmas baking. It also makes one of my favourite handmade gifts. By the following summer, the extract has become beautifully rich, dark and complex and somehow it feels like the perfect time to start all over again. |
How Many Vanilla Beans Do You Need?
Commercial pure vanilla extract is produced to specific standards that define how much vanilla must be used.
At home, we have the freedom to make an extract that suits our own taste.
I aim for approximately 25 g of vanilla beans for every 250 ml of alcohol, which produces a beautifully rich extract without becoming unnecessarily expensive.
If your beans are particularly large or particularly small, don't worry about counting them exactly. The weight is a much better guide than the number of pods.
My Simple Method
1. Split the pods
Using a sharp knife, carefully split each vanilla pod lengthways.
You don't need to scrape out the seeds. Simply opening the pod exposes far more of the aromatic material to the alcohol.
2. Cut into smaller pieces
Cut each split bean into pieces small enough to fit comfortably inside your jar.
This increases the surface area and helps extraction over time.
3. Add to your jar
Place all of the vanilla pieces into a clean, dry glass jar.
4. Pour over the alcohol
Completely cover the beans with your chosen alcohol.
Make sure every piece remains submerged throughout the extraction.
5. Seal and store
Close the lid tightly and store the jar somewhere cool, dry and out of direct sunlight. A kitchen cupboard is perfect as its close at hand to shake over the coming months.
6. Shake occasionally
Every few days, whenever you happen to walk past, give the jar a gentle shake.
There's no need to be obsessive about it. The occasional agitation simply helps fresh alcohol move around the beans as extraction slowly takes place.
Split the pods Cut into smaller pieces Add to bottle Pour over the alcohol Seal and Store Shake occasionally
The Hardest Part: Waiting
Vanilla refuses to be hurried. Over the coming weeks the alcohol slowly darkens as more of the bean's aromatic compounds dissolve into it. The aroma becomes deeper, softer and more complex with every passing month.
You can begin using your extract after around six months, but if you have the patience, I recommend leaving it for a full year.
Like many traditional preparations, time becomes another ingredient.
Do I Need to Strain It?
You can, but you don't have to. Many people strain their extract after six to twelve months before transferring it to a clean bottle. Another option is to leave the beans in the jar and simply pour from it as needed. As the level drops, you can even top it up with a little more alcohol once or twice before eventually replacing the beans with a fresh batch. Either approach works beautifully.
Which Vanilla Beans Should I Choose?
Not all vanilla tastes exactly the same.
Madagascan (Bourbon) vanilla is probably the flavour most people recognise. Rich, creamy and beautifully balanced, it's an excellent choice for a first batch.
Tahitian vanilla tends to be softer and more floral.
Mexican vanilla often carries gentle spicy notes.
You'll also see vanilla sold as Grade A or Grade B.
Grade A beans are plump, glossy and slightly moist, making them ideal for cooking as well as extraction.
Grade B beans are drier and have traditionally been recommended for extract-making because they contain less moisture and are often more economical.
In reality, either can produce a wonderful extract if they're good-quality beans.
Can I Add Other Flavours?
You certainly can.
A cinnamon stick, a few cacao nibs or a small piece of orange peel can all create beautiful seasonal variations.
Personally, though, I always encourage making your first bottle with vanilla alone.
There's something rather lovely about getting to know a single ingredient before asking it to share the stage.
How I Use Homemade Vanilla Extract
Once it's ready, homemade vanilla extract finds its way into all sorts of recipes.
I use it in:
Cakes and biscuits
Homemade ice cream
Pancake batter
Hot chocolate
Coffee
Whipped cream
Christmas baking
It also makes one of my favourite handmade gifts.
A small amber bottle, a handwritten label and a sprig of dried rosemary or ribbon tied around the neck somehow feels much more personal than something bought from a shop.
Frequently Asked Questions
Does homemade vanilla extract need refrigerating?
No. The alcohol preserves the extract naturally. Simply keep it tightly sealed and out of direct sunlight.
How long does homemade vanilla extract last?
Properly stored, it will last for many years.
Can I reuse the vanilla beans?
Yes. You can top the jar up with more alcohol once or twice before replacing the beans with a fresh batch, although each refill will be slightly less concentrated than the last.
Why hasn't my extract turned very dark?
Time is usually the answer.
The colour and aroma continue to develop over many months. Different beans and different alcohols will also produce slightly different shades.
One Ingredient, Different Possibilities
One of the things I love most about learning about plants is discovering just how many different ways there are to work with the same ingredient.
These vanilla beans have become a bottle of extract for my kitchen, but they could just as easily become a gently scented infused oil for natural skincare, be added whole to homemade sugar or honey, or simply flavour a favourite dessert.
It's a lovely reminder that building a home apothecary isn't just about herbs or essential oils. It's about understanding ingredients, choosing the right preparation for the job, and enjoying the process of making something yourself.
If You Enjoyed This Project...
If making your own vanilla extract has sparked your curiosity, I'd love to invite you to keep exploring.
If you haven't already, you might enjoy reading my article on Vanilla: more than just a flavour from the remarkable orchid that flowers for just a single day to the careful curing process that gives the pods their rich, familiar aroma. Understanding the journey behind the pod somehow makes every drop of homemade extract feel even more special.
Beyond vanilla, you'll find plenty of other home apothecary projects here on Subtle Medicine, from infused oils and hydrosols to botanical skincare and evidence-informed guides to essential oils. One of the things I love most is discovering how different preparations bring out different qualities in the same natural ingredients.
Over the years, essential oils have become a natural extension of my own home apothecary. I use them alongside infused oils, botanical extracts and everyday recipes to create simple, practical products for family life.
If you're curious about using essential oils safely, building your own home apothecary or simply learning more about the fascinating world of aromatic plants, you're always very welcome to explore the rest of the website or get in touch. I'd be delighted to help you find a thoughtful place to start.
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