Homemade Vanilla Extract

Kate Wheeler is the Los Angeles-based writer and publisher of the website Savour Fare. She is also a lawyer, a mother, a wife, a reader, and a cook. Savour Fare chronicles the foods and meals she cooks for her family and friends, and offers recipes, tips, and tutorials that make cooking from scratch accessible to even the most harried people. You can also find her on Twitter and Facebook.

Homemade Vanilla Extract

I initially thought I’d write a post for October Unprocessed about the kind of cooking I like to do best — simple meals cooked from scratch. I’m all about the idea that cooking from scratch doesn’t have to be extraordinarily difficult or time-consuming, and just about anyone with the interest can do it. However, eating truly unprocessed goes beyond just cooking from scratch, and forces you to really think about what’s in your pantry. And the results can be surprising.

Take vanilla extract, for example. This little bottle is so ubiquitous that we hardly think about what goes into it. Imitation vanilla extract contains vanillin, a synthetic version of vanilla’s natural flavor compounds, and popular grocery store brands of both imitation and “genuine” vanilla extract may also contain corn syrup and caramel color.

I’ve given up buying my vanilla extract years ago, in favor of making my own. It takes approximately three minutes to assemble a large jar, and within a couple of weeks you’ll have enough homemade vanilla extract to last you a long time. This extract also gives a clear, true vanilla flavor, and is made from just two ingredients.

Whole Vanilla Beans

Start with vanilla beans. These grow in a few tropical climates as part of an orchid plant, then are dried and shipped worldwide. There are three common types of vanilla bean, any of which can be used for vanilla extract, according to your preference:

Madagascar or Bourbon vanilla. This is the bean with the smooth, sweet flavor that’s typically available as extract in the United States.

Mexican vanilla. This has a very full flavor that’s often described as creamy and spicy.

Tahitian vanilla. These beans are known for their intense floral aroma.

The beans are long and thin and dried, but should be pliable, and the best quality ones are plump and moist with natural oils. They can be found at many gourmet and spice stores. I buy mine online from Saffron.com or Beanilla.

Using a sharp knife, slice the vanilla bean lengthwise. Spread the two halves apart to reveal the vanilla seeds. These give the extract its flavor.

Sliced Vanilla Bean

Place the split beans in a large mason jar, fill the jar with vodka, and store at room temperature. I use 3-4 beans for about 750mL vodka, but I’ll refill my jar and add a fresh bean or two when I get low. After about two weeks, the vodka will have colored (who needs caramel color?) and, if you wish, you can decant the vanilla into smaller bottles for ease of use or gift-giving. This is a great holiday gift for anyone who loves to bake or just loves vanilla.

Given the ease and cost-effectiveness of making your own vanilla, there’s simply no need to subject yourself to processed vanilla extract ever again.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

You May Also Like:

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
January 11, 2012 2:58 pm

From what I have read, for the best vanilla you want to let it sit for 6 months. you should shake the bottle about once a week just to keep things moving! Maybe yours just hasn’t brewed long enough!

Becky Walker
November 28, 2011 4:54 am

I started making vanilla in August, and it’s been brewing since then. I am not sure if it’s right though. It’s not very dark, and it doesn’t smell or taste very good. I haven’t used it in cooking, just smelling it. I used good vanilla beans and plain vodka. What should the homemade vanilla look like, and how should it taste. I want to give this to my coworkers for Christmas, but not if my efforts are a failure. Anybody have any comments for me?

November 20, 2011 5:10 pm

what a great idea for holiday gifts! now i’m wondering where you got that cool little corked bottle?

November 2, 2011 9:11 am

I’ve always wanted to try and make my own vanilla extract. I had no idea it was this easy. Now that I know, I’m going to make some. Thanks.

November 1, 2011 2:17 pm

@Kristy Lynn, check out this link for a from-scratch Coke-like beverage. I haven’t tried it yet myself, but I want to. 😉 http://kitchentablepolitic.blogspot.com/2011/09/cola-magic.html

November 1, 2011 9:17 am

PS. Not that I drink coke – just a joke…

November 1, 2011 9:17 am

@ Diana & Katie: Thanks lovelies! That was helpful. So does that mean I can use it to make Vanilla Vodka & Cokes?? 🙂

November 1, 2011 9:12 am

@Kristy Lynn, the bottle of store-bought vanilla extract I have in the cupboard lists “Alcohol 35%” as the second ingredient. Vodka is typically around 40%. Enjoy!

October 31, 2011 12:19 am

love this!

October 30, 2011 10:20 pm

I need to confess that although I took the 30 day challenge, I fell off the wagon more than once. BUT, I stayed more aware of my eating and thanks to signing up for the challenge, I’ve been lucky enough to see simple recipes like this to make our own condiments for the kitchen. I love this and can’t wait to make it!