How to Make Vanilla Extract (Easy Homemade Recipe + Free Printable Labels)
Learn How to Make Vanilla Extract with just two simple ingredients! This easy DIY vanilla extract recipe is rich, flavorful, and costs much less than store-bought pure vanilla. Whether you’re making it for your own baking or packaging it as a thoughtful homemade gift, this foolproof recipe will have you wondering why you didn’t start making your own vanilla years ago.
Originally posted October 2015, updated July 2026
Homemade Vanilla Extract
I use a lot of vanilla (as you can imagine), and if you’ve bought any lately, you know it’s expensive. It’s always been expensive, but these days it seems even worse.
So when I realized I could make it myself and potentially save a bunch of money, I knew I had to try it. And the best part is – you’ll be making pure vanilla. No artificial flavors or colors – just the good stuff!
The result is a rich, smooth vanilla extract with a deeper, more complex flavor than most store-bought vanilla. It’s so good. And it’s really easy. I mean, really easy. Best of all, it’ll save you a pile of money.
As if that weren’t enough, it also makes for a fantastic gift!
Now let’s talk about this Homemade Vanilla Extract!! If you’re making it for yourself, you can just leave it in the alcohol bottle. That’s what I do. There’s really no reason to repackage it.
Give Homemade Vanilla Extract as Gifts
But if you’re giving it as a gift, you’ll probably want it to be pretty.
When I gave homemade vanilla extract as gifts, I bought some small bottles, printed labels on cardstock, wrapped a pretty raffia ribbon around the top, and voila – a pretty, homemade gift that I knew would be used and loved by all (or almost all) of the ladies in my life. Some of the ladies in my life don’t bake. But I’m not naming names. {ahem, Mama}.
If you wanted to skip a step, you could buy premade round labels to print your wording on!
You can click on the labels below to save and print!
Just punch a hole in each tag and tie it onto the bottle with baker’s twine or a ribbon and add a “ready to use” date 6-8 weeks from when you make it. Easy Peasy!!
Ingredients for Vanilla Extract
So… are you ready for the mind-blowing recipe? Here are the ingredients: rum (or another kind of alcohol) and vanilla beans. That’s it!
- Vanilla Beans, also known as Vanilla Pods – I prefer Madagascar Bourbon
- Rum, Vodka, Brandy, Gin (whichever alcohol you prefer) – rum is my alcohol of choice
Keep reading for details on the type of vanilla beans and alcohol that I recommend!
Which Whole Vanilla Beans are Best for Making Extract?
There are several varieties of whole vanilla beans. Madagascar Bourbon, Mexican, or Tahitian Vanilla Beans, to name a few. I use Madagascar Bourbon. Why?
Again, after a lot of reading and research, they seem to be the preferred bean of most bakers and they’re a less expensive variety while still making amazing extract. I’ve also tried Mexican vanilla beans and they’re pretty great too.
Where should you get the beans? Not at your local grocery store. They’re way less expensive if you order online. I’ve bought them from Beanilla and been very happy, but I’ve also bought them on Amazon and not been disappointed.
Grade B beans (also called Extract Grade beans) are best for making extract. I know you might think that Grade A beans would be better, but they’re not – at least not when it comes to making homemade vanilla extract.
It has something to do with the water content and how dry they are, but all I know is… experts seem to agree that Grade B is better. So there.
Which Alcohol for Homemade Vanilla?
Most recipes that I found called for vodka. And when I made my first batch years ago, I used vodka. You will get the most neutral flavor with vodka. But after some more research and experimenting, I discovered my secret ingredient: rum!
For a while I preferred light (white) rum, but more recently I’ve been using gold rum.
Why rum? The vanilla extract seems to be a little sweeter when I make it with rum, and I think it gives the finished extract a slightly more complex flavor.
It’s not a huge difference, so don’t stress over it, but these days, I make all of my vanilla with rum. I’ve also tried Brandy and Bourbon. You can always experiment to find your favorite. None of them are bad, so it’s not like anything will go to waste. ????
Whichever you choose, there’s no reason to buy top-shelf. Any inexpensive 40% (80 proof) alcohol will work just fine. I usually buy the cheapest rum I can get my hands on. And as I mentioned above, vodka is most common, but you can also use rum, bourbon, gin, brandy, etc.
Why Should You Use Glass Bottles for Homemade Vanilla Extract?
Regardless of which alcohol you use, I recommend making your vanilla extract in glass. If you’re going to make it right in the alcohol bottle, be sure to buy one that comes in glass. If you’re making it in Mason jars or other glass containers, you can save a little money by buying the cheaper plastic bottle of alcohol and pouring it into your jars.
Since homemade vanilla extract contains alcohol and will be stored for months (or even years), glass is the best choice. It won’t absorb odors, affect the flavor, or potentially react with the alcohol the way plastic can over time.
Plus, glass looks so much prettier if you’re making homemade vanilla extract to give as gifts!
Tools Needed
There are a few required things and then some other things you may or may not need!
- Cutting Board
- Sharp Knife
- Bottles, pint jars, etc. (unless you want to make it IN your alcohol bottle and use it straight from there)
- Funnel (if you’re going to be pouring into smaller jars/bottles)
I use pint jars for making most of mine, or I make it straight in the bottle of rum (but be sure to use glass bottles).
When I get ready to use it, I put it into an old vanilla bottle from a store (with a squirt lid, like this), or I love these bottles for when I’m baking because it’s easy to squirt a teaspoon or tablespoon right into the measuring spoon without spilling or making a mess.
For gifting, you might like these pretty swing bottles, or these smaller 4 oz. bottles that are great for gift size.
Okay… let’s get this show on the road!
How to Make Vanilla Extract
Once you learn how to make homemade vanilla extract, you’ll kick yourself for not making it sooner!
- Cut the ends off the beans and split them lengthwise. I don’t cut them completely in half, but cut off both ends of each bean (just a tiny bit), then draw a sharp knife down the length of each bean just to open it up a bit. I also throw the tiny ends in one of the jars… no reason to waste those!
- Place the beans into your bottles/jars and completely cover with alcohol. If you’re using smaller bottles, you may have to cut the beans shorter to fit. Just make sure that the beans are completely submerged in alcohol. That’s very important! As a general rule, use 3 to 4 vanilla beans per 8 ounces of alcohol. For my 16 oz. (pint) mason jars, I put in 8 beans and pour vodka or rum over them until they’re completely covered.
- Shake them up and place them in a cool dark place. I put mine on the top shelf of our hall closet. I also put a reminder on my phone so that I remember to go shake them every couple weeks.
- Allow the beans to steep for a minimum of 8 weeks, up to 12 weeks. I’ve read that some use it after 6 weeks, but in my experience, that’s just not long enough. In fact, you can actually let it continue to sit for up to a year or more as long as the beans stay submerged.
Note: If any of the alcohol evaporates, you’ll need to top off your bottles with alcohol to keep the beans covered. Why? If exposed to air for a long time, they’ll mold. Ask me how I know. ????
The bottom line is – the longer you can let the beans steep in the alcohol, the better!
- Enjoy!! Your vanilla is ready to use! The vanilla above was in my closet for around 7 months. I lost track of the exact date I started. A great way to not lose track is to write the date on the lid of your jar or on your bottle with a permanent marker – or put a note on your calendar.
How to Make Non-Alcoholic Vanilla Extract
If you’d rather avoid alcohol, you can still make a delicious homemade vanilla flavoring using food-grade vegetable glycerin. This is a great option for those who don’t consume alcohol for personal, dietary, or religious reasons.
Keep in mind that vanilla extract without alcohol isn’t technically considered “pure vanilla extract” by FDA standards. Instead, it’s a “vanilla flavoring.” It still works wonderfully in many baking recipes and makes a thoughtful homemade gift.
Ingredients
- 1 ounce vanilla beans (about 6-8 average-sized beans… or up to 10 for smaller beans)
- 1 pint food-grade vegetable glycerin
- 6 ounces water
Instructions
- Split each vanilla bean lengthwise with a sharp knife.
- Place the beans into a clean glass bottle or Mason jar.
- Pour in the vegetable glycerin and filtered water.
- Seal tightly and shake well.
- Store in a cool, dark place.
- Shake the bottle once a week for the first month, then a few times each week after that.
- Continue steeping for at least 3 to 6 months. The longer it sits, the richer the vanilla flavor becomes.
- Leave the beans in the bottle – they’ll continue to infuse the flavor over time.
Tips for Success
Glycerin-based vanilla is naturally a little sweeter than traditional vanilla extract, making it especially nice in frostings, whipped cream, coffee drinks, and desserts.
Homemade Vanilla Gift Supplies
Use food-grade vegetable glycerin, not glycerin intended for cosmetic use.
Don’t skip the water. Unlike alcohol, glycerin needs some water to help extract the vanilla’s flavor compounds.
Store your finished vanilla in glass bottles away from direct sunlight.
I designed my labels, then cut them out with a scalloped paper punch, punched a hole, and tied them onto the jar with some raffia.
The year before, I found some pretty labels and printed them on sticker paper, and put a ribbon around the top. Get creative and have fun, but don’t stress – it’ll be a great gift no matter what!
Speaking of gifts, if you think this is something you’d like to make to give as Christmas gifts, August, September, or even October is the perfect time to get started.
What to do with Vanilla Beans after Making Vanilla Extract
What do you do with the beans when the vanilla is ready to use? I like to leave the beans in the vanilla as long as possible (sometimes even topping off my bottles with more rum or vanilla from another jar). I’ve been known to leave them for years.
But you could also strain out the beans and/or seeds using a cheesecloth, kitchen towels, or even a coffee filter if you don’t want any flecks of vanilla in your extract.
When the beans are eventually exposed, you will need to remove them from the extract. At this point, you can scrape out the seeds to use for vanilla bean buttercream, homemade ice cream, vanilla sugar, or any other yummy dessert you can dream up!
Here’s my finished vanilla in other bottles/jars:
Below are some new swing-top bottles I bought for the first time last week. I put some vanilla in a few of them and it’s so much prettier than the plastic bottle from the store-bought vanilla. I think I’m going to do this from now on… just for the pretty factor!
Frequently Asked Questions
How long does homemade vanilla extract take to make?
Homemade vanilla extract should infuse for at least 8 weeks, but I think 10 to 12 weeks produces the best flavor. The longer it sits, the richer and more complex the vanilla becomes.
Can you use homemade vanilla extract before 8 weeks?
Yes, you can, but I don’t recommend it. While some people start using it after 6 weeks, I’ve found the flavor isn’t nearly as strong or well-developed. Waiting a few extra weeks is worth it.
What’s the best alcohol for homemade vanilla extract?
Vodka is the most common choice because it has a neutral flavor, but I personally prefer light (white) rum. It gives the extract a slightly sweeter, richer flavor. Bourbon and brandy also work well if you prefer those flavors.
Can you make vanilla extract without alcohol?
Traditional pure vanilla extract is made with alcohol because it extracts the flavor compounds from the vanilla beans and helps preserve the finished extract. If you’d rather avoid alcohol, you’ll need to make a vanilla bean infusion using food-grade glycerin instead.
What are the best vanilla beans for homemade extract?
Grade B (extract-grade) Madagascar Bourbon vanilla beans are my favorite. They’re less expensive than Grade A beans and are ideal for making rich, flavorful vanilla extract.
How many vanilla beans do I need?
A good rule of thumb is 3 to 5 vanilla beans for every 8 ounces of alcohol. I typically use 8 beans for a 16-ounce (pint) Mason jar.
Do I need to split the vanilla beans?
Yes. Splitting the beans lengthwise exposes more of the seeds and helps the alcohol extract more flavor. I leave the beans mostly intact instead of scraping out all the seeds, but either method works.
Should I shake homemade vanilla extract?
Yes! Give the bottles a gentle shake every week or two while the vanilla is infusing to help distribute the flavors.
Can I reuse the vanilla beans?
Yes. I often leave the beans in the extract for months or even years, topping off the bottle with more alcohol as I use it. Once the beans have lost most of their flavor, scrape out the seeds to use in recipes like vanilla sugar, buttercream, or homemade ice cream.
Why should I use glass bottles for homemade vanilla extract?
Glass is the best choice because it won’t absorb odors, affect the flavor, or potentially react with the alcohol over time. Plus, it looks much prettier if you’re making homemade vanilla extract as gifts.
Does homemade vanilla extract need to be refrigerated?
No. Store your vanilla extract in a cool, dark place like a pantry or closet. The alcohol preserves it, so refrigeration isn’t necessary.
Does homemade vanilla extract ever go bad?
Not if it’s stored properly. As long as the vanilla beans remain submerged in the alcohol, homemade vanilla extract can last for years and often improves with age. If the alcohol level drops, simply top it off to keep the beans covered.
More Guides:
Do you have any questions? Leave me a comment!! I can’t wait for you all to make and try this – I promise you’ll never want to buy vanilla from a store again! for you all to make and try this – I promise you’ll never want to buy vanilla from a store again!
Homemade Vanilla Extract
Description
Learn How to Make Vanilla Extract with just two simple ingredients! This easy DIY vanilla extract recipe is rich, flavorful, and costs much less than store-bought pure vanilla. Whether you’re making it for your own baking or packaging it as a thoughtful homemade gift, this foolproof recipe will have you wondering why you didn’t start making your own vanilla years ago.
Ingredients
- 6–8 vanilla beans
- 16 oz. alcohol (vodka, rum, brandy, gin, bourbon, etc.)
- 16 oz. container with a tight-sealing lid
Tools Needed:
- Cutting Board
- Sharp Knife
- Bottles, pint jars, etc. (unless you want to make it IN your alcohol bottle and use it straight from there)
- Funnel (if you’re going to be pouring into smaller jars/bottles)
Instructions
-
- Cut the ends off the beans and split them lengthwise. I don’t cut them completely in half, but cut off both ends of each bean (just a tiny bit), then draw a sharp knife down the length of each bean just to open it up a bit. I also throw the tiny ends in one of the jars… no reason to waste those!
-
- Place the beans into your bottles/jars and completely cover with alcohol. If you’re using smaller bottles, you may have to cut the beans shorter to fit. Just make sure that the beans are completely submerged in alcohol. That’s very important! As a general rule, use 3 to 5 vanilla beans per 8 ounces of alcohol. For my 16 oz. (pint) mason jars, I put in 8 beans and pour vodka or rum over them until they’re completely covered.
-
- Shake them up and place them in a cool dark place. I put mine on the top shelf of our hall closet. I also put a reminder on my phone so that I remember to go shake them every couple weeks. The beans need to infuse into the alcohol for at least 6 weeks, but 8 to 10 weeks would be better. I’ve read that some use it after 6 weeks, but in my experience, that’s just not long enough.
-
- Allow the beans to steep for a minimum of 8 weeks, up to 12 weeks. In fact, you can actually let it continue to sit for up to a year or more as long as the beans stay submerged.
Note: If any of the alcohol evaporates, you’ll need to top off your bottles with alcohol to keep the beans covered. Why? If exposed to air for a long time, they’ll mold. Ask me how I know. ????
The bottom line is – the longer you can let the beans soak in the alcohol, the better!
-
- Enjoy!! Your vanilla is ready to use! This vanilla has been in my closet for around 7 months. I lost track of the exact date I started. A great way to not lose track is to write the date on the lid of your jar with a marker – or put a note on your calendar.
Nutrition
- Serving Size: 1 tsp
- Calories: 5
- Sugar: 0.7 g
- Sodium: 0.2 mg
- Fat: 0.2 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0.6 mg
Forgive my ignorance bit is this the extract you’d use in baking and preparing buttercream? I didn’t realise there was so much alcohol in it. Thanks x
Yes, this is exactly what you would use for baking and making buttercream. All pure vanilla extracts have alcohol in them. Store-bought vanilla is actually required by the FDA to include a minimum of 35% alcohol (70 proof) and a specific weight of beans per gallon to be labeled “pure”. Even McCormick’s vanilla extract uses 70 proof alcohol (among many other ingredients). By making it yourself, you’re simply excluding all of the non essential ingredients and getting a truly pure product!
What is the shelf life of home made vanilla extract once ready for use?
Some say indefinitely. In general, because it is a form of liqueur, vanilla extract should last “forever”. I’ve had jars/bottles for a couple of years and with the beans in it, it continues to get better and better! Of course, as I said above, if the beans become exposed, you should remove them, but the vanilla should last a long, long time – as in years and years (rum and vodka don’t go bad!).
Thanks for this recipe! I will definitely be ordering some vanilla beans and making some this week! I can’t tell you how much vanilla extract I go through! I can’t wait to make it and use and make it for Christmas presents!
hi rose,
love this!! just curious though – how does this compare in PRICE and TASTE to good madagascar bourbon vanilla?
I love making things myself, but I was just wondering what else (besides getting the unnecessary ingredients out – and I’m ALL about that!) is the incentive for making your own vanilla?
thanks for all your great ideas and tips (and OFFERS – just got the digital photog bundle!!)…
This vanilla is as good as any I’ve ever bought (and I’ve tried several brands/varieties) and it’s less than half the price (per ounce) of good quality pure vanilla extract. I suppose that price might vary depending on how much you spend on alcohol and where you buy your beans (in-store is considerably more than online) but for me, it absolutely saves money!
awesome! :0)
can’t wait to try it. I go through A LOT of vanilla. and I love the light rum idea, I’d only ever heard vodka… thanks again!
I met an herbalist while I was in a food co-op. I had heard of using vodka, but she suggested using golden rum. My vanilla has been “marinating” for around 6 weeks, now. It looks beautiful and smells SO good! I can’t wait to use it in my annual Christmas cookie baking extravaganza!
Yes – I love to use golden rum and that’s been my go-to for my two most recent batches! I hope you enjoy it as much as I do!
Oh, how wonderful. I’m already picturing pretty little bottles of vanilla in my holiday gift baskets! Pinned it, thanks so much for sharing. Now wouldn’t it be neat to find some tiny fun vintage bottles…. another thing to add to the “need” list!
You’re very welcome – I hope you find the perfect pretty bottles! xx
This is awesome! I guess you really can make everything yourself if you just try. Who needs grocery stores?? 😉
such a cute gift! love this one and it’s fun making it haha. thanks for sharing this ♥
Darn, I wish I would have read this a few weeks ago, oh well. I can put it on my homemade spice hack list for the beginning of the year projects. Thanks so much for posting this! Pinning now! I’d love it it you’d link it up at Worthwhile Wednesdays Link Party!
http://www.craftyallieblog.com/2015/11/worthwhile-wednesdays-93.html
Allie (www.craftyallieblog.com)
You could still make it and give as Christmas gifts and it would just about be ready… just add a note that it needs to “brew” for “x” more days/weeks before it’s ready to use!
Totally doing this! Thanks for sharing!
Love this idea! So simple yet cute! Love your packaging too. Thanks for sharing with us at the Merry Monday link party. I hope you’ll join us again next week. Sharing your post on Twitter!
Thanks a bunch!!
Hey Rose,
I’ve featured this post on Worthwhile Wednesdays! Come on by and claim your featured button, and link up again!
Thanks,
Allie (www.craftyallieblog.com)
Awesome, thank you!
I love this idea for homemade vanilla extract. It has always been a challenge for me to find affordable and authentic vanilla extract for my baking projects. Thank you! I will follow your instructions on how to make this.
Good deal – best of luck with it!
Do you re-use your vanilla beans after they’ve made one batch of vanilla? I’ve read about doing that, but I didn’t know if it would make a less-potent vanilla. Thanks!
I sometimes scrape them out and make vanilla sugar or use the paste in a recipe (like ice cream or vanilla bean frosting)… and other times I just toss them. I’ve never tried making a second batch of vanilla with them.
How many beans do you use per 4 oz jar? I make my own vanilla constantly and I’ve made the 4 oz bottles before for gifts, but I cannot for the life of me remember how many to put in the small bottles.
I don’t make it in the little jars. I make big bottles then pour it into the smaller bottles and add one bean.
Miss Baking Genius, I have a question. Any idea how long vanilla beans are good for? I purchase some, some time ago and they have been in a sealed container, but I’m wondering if I should purchase new beans instead of using these ones… Thoughts? (Thank you in advance!)
Genius?? hahahahhahahahaha … you’re funny Leila! Okay – so seriously, they will usually last at least a year. I learned the hard way that if you keep them in the frig, they’ll mold but anywhere cool & dry is good! This post has lots of great info: http://bakingbites.com/2011/06/how-long-do-vanilla-beans-last/.
Thank you!!!
I use Black Vanilla from Dominican Republic(have you ever tried it) Not always I can find people to bring me some. I’ll love to try make this recipe. I’ll let you know probably after Christmas how I did.
The recipe will be:
3-5 vanilla beans
8onz light rum
Store on a cool dark place
8-12 weeks before can be used
Hope this is correct.
I haven’t heard of Black Vanilla, but thanks for stopping by!
Dear Rose It’s a perfect gift. Tomorrow I’ll buy beans, rhum and bottles to make the vainilla. Then I ‘ll choose nice tapes, mistltoe, some green, some red ……You are a wonderful friend. Sophia
Awesome!!
I just finished making my first batch of vanilla extract and am very excited to use it in all of my baking projects! I used vodka with this batch because I didn’t realize I could use different alcohol. Have you ever mixed the alcohols, for example: rum and vodka?
I haven’t ever mixed alcohols but I can’t think of any reason it wouldn’t work!
If you are giving the vanilla as a gift, do you take out the beans before you give it?
I don’t!
I’m excited to give this a try for myself and for gifts! What baker wouldn’t love a gift of homemade extract!
So…. could this be made in large mason jars, and then poured into “cute” bottles for gift giving, or should it be left in the individual bottle it was brewed in..
I have read of making vanilla before, and heaven only knows why I have never tried it. Thanks again for the cute tutorial. It is such a lovely idea for that perfect, small gift. 🙂
YES!! I actually make it straight in the rum bottles most of the time, then pour it into the smaller ones when I’m ready to gift it!
when you pour into the pretty bottles, do you remove the vanilla beans?
I like to include a bean or a piece of a bean, but you don’t have to!
Thank you for sharing your recipe and tricks for creating vanilla.
So fab for the baker and for gifts. I have shared on Create,Inspire, Love…
http://miabellapassion.blogspot.co.nz/2016/10/create-inspire-love-20.html
THanks so much!
Must you use a clear bottle to make the vanilla extract? Can it be made in brown or blue bottles?
Any color will be fine!
Thanks for sharing your experience and expertise! I just finished making 12 – 4 oz bottles of homemade vanilla! And will soon be making more–so fun and so easy. So, Rose, do you prefer the golden rum to the white/light rum?
Thanks so much!
Elaine
The difference in the white vs. golden is very subtle but I do like it a tiny bit better. I’ve just changed it up to try different alcohols… either way, I definitely prefer either kind of rum over vodka. I’m so glad you tried the recipe and I know you’ll love the outcome!
How many beans do I put in the bottle of rum? I was looking and you buy them individually so was wondering how many to buy
Well, bottles of rum come in different sizes, so you’d need to do the math for your bottle.
Sold! I can’t wait to try this out. Thank you for sharing!
Awesome!
I made some vanilla last August and used a bottle of vodka and 25 beans. Now looking at recipes online I think I might not have enough beans in the jar. Seven cups of vodka should take at least 35 beans not 25 like I used. Any suggestions on him e I can make this right on time for Christmas? Should I add a couple beans to each 4oz bottle and add instructions in when to use?
There are lots of variations in recipes. Is your vanilla dark? If so, I’m sure it’s great. If not, sometimes the recipes have to be adjusted based on the size of your bottle and/or the quality or potency of your vanilla beans. You could absolutely add more beans if you want and let it continue to soak, but if it’s dark and aromatic, it’s probably fine.
Thanks Rose. Fingers crossed
I made this vanilla. But I do not think I had enough beans in my jar. Can I add more beans and let it soak again? Or is it ruined? I also tried brandy..again do not think I used enough beans….
Never ruined!! You can absolutely add more beans and/or let it soak longer! I’ve had that happen in the past – I think some beans are just as strong as others and take more time or beans.
HELP…I made my vanilla extract in September for Christmas gifts. It’s been in the cupboard, shaken on occasion. The color looks good, but it smells awful, like straight alcohol. I spent about $40 on beans and $20 on booze. Should I order more beans? I don’t think it will work for Christmas this year, but I’m hoping that it’s salvageable. Thanks for your help.
Ohmygoodness! I’ve never had that happen. It will smell more like alcohol than store-bought vanilla because the store-bought kind is generally diluted with water, but it should also have a rich, vanilla scent. If it doesn’t, I’d recommend giving it more time and/or adding another bean or two. It might speed it up some by splitting the bean and scraping the seeds directly into the liquid. If you want to give it as gifts, add a split bean to the bottle (and leave it in) along with a note on the tag that the vanilla will be ready to use in 4 weeks (or however long). That way it’ll continue to infuse after it’s given.
I’ve also read that if you heat the alcohol slightly before adding the beans it will speed up the process.
How many times can you refill the bottles using the same vanilla beans?
I don’t recommend refilling the bottles and using the beans over and over. You could top it off a couple of times, but they will lose their potency if you try to reuse them to infuse another entire bottle of alcohol.
Hi Rose! Since living abroad, in the early years vanilla extract was nowhere to be found. Through the AWC- Hamburg, Germany, they printed the recipe and I’ve never gone back to commercial vanilla extract. Most vodka, rum, etc. comes in 0,7 liter bottles over here. I open the bottle, add 15 split beans, re-seal it and place it in a lower kitchen cabinet. Whenever I go in the cabinet I give the bottle a good shake and wait for it to mature. It works great for me.
The vanilla extract remains “fresh” for a long time. After about 9 months I remove the beans and use a few of them, suitably dried, to make vanilla sugar. Some I use in making vanilla sauce or vanilla pudding. As soon as the level of my extract bottle is down to 1/4, headed toward empty, I begin my next bottle of the extract.
Many thanks for your tips, recipes, and sharing such a bright personality with all of us.
Hi Rose. My parents went to Mexico and brought back vanilla seeds. Thete were pods too but I have a large vile of the seeds. Vould i fo the same thing with the seeds as i would with the pods? I hope you understand what I’m asking.
Thank you so much.
Thanks so much for this. I go through vanilla a lot, not quite as quickly as you. Thanks for answering all your posts – they answered all my questions.
Have a great day!!
Robin
Good day!
I was curious how many beans goes into a bottle of rum?
Thanks jenni
Hi Jenni, thanks for stopping by the blog! As a general rule, 3-5 beans are used for every 8 ounces of alcohol.
How does the alcohol works? Don’t you feel the alcohol when use it? I’m a bit confused but i want to do them for my sister’s in las Christmas gifs!
Hi Maria, all real vanilla extract is alcohol-based. If you check the ingredeients list of any vanilla purchased in a store, you will see that some form of alcohol is the primary ingredient. Most also have a lot of water, but that only dilutes the flavor and is not preferable.
The picture you have on your website of the Rum and the package of beans, would you happen to know how many oz are in that package? Did you get it from Amazon or Beanilla?
I bought the beans on Amazon but I’m sorry – I can’t remember the size. This was 2 or 3 years ago.
You said that the beans mold in the jar if the alcohol evaporates. Does that mean as you use the vanilla and the beans become exposed you have to take them out at that point? Or can you finish the bottle while keeping them in there?
If you’re using it regularly, its ok to leave them. You can also top off the bottle with more alcohol to make them last longer.
Awesome! Silly question : does it taste like alcohol at all?
Yes. but all real vanilla is alcohol based, so any vanilla you buy should have that hint of alcohol. That’s one problem with buying cheap vanilla extract – it’s often mixed with water as a “filler”.
Do you use the same amount that recipes call for? Less or more
Wow I love your info on making homemade vanilla, and your great INEXPENSIVE ways to give as gifts. Thanks so much for sharing, I will love following you in Pinterest. Penny
Well I have 3 x 750 ml bottles that I started brewing this past weekend. 1 white rum and the other 2 as golden rum. I put 8 vanilla beans in 2 of the bottles and 9 beans in the other one. I hope that this is enough to flavour the rum. I have ordered some more beans if I need more flavour. I will let you know how the brew turns out. Thanks for sharing on how to make this.
Awesome!
When you give as a gift, do you leave the vanilla beans in the bottle? If so, what keeps them from molding as the person uses
Up the vanilla? Lela Luster in Florence, MS
I have only given them as gifts to family. I just tell them to leave it in until it’s exposed, then either top it off with alcohol or toss it. Of course, you can’t top it off more than a couple of times. You can also recommend that they take it out and cut it into small pieces that will settle in the bottom of the bottle and not be exposed.
Thank you so much for sharing this!
I am going to start making this.
I will let you know how my first batch turns out!!
WOW! Seeing this whole process looks,like I could start on next year’s Christmas and let it work me all year long. Sounds like the longer it permeates the better!
Thank you once again!!!
Hi Rose,
Happy Boxing Day! Here in coastal Southern California we’ve been having lots of rainy weather, which we love.
I just wanted to let you know how much I enjoy your most informative, education, and instructive blog. Way to go!
Also, you know, the vanilla I use has a bean pod in it from the moment of purchase. I have never noticed the pod getting moldy. Should I be able to see this happening? Thanks so much!
I liked it! It’s amazing! But instead of using alcohol can I use vinegar instead? Because I am a Muslim
As far as I know vodka is kinda a lime or sour taste maybe I can replace with vinegar. What do u think rosebakes?
No, vinegar would not work but here’s a possible option for you: https://www.thespruceeats.com/how-to-make-non-alcoholic-vanilla-extract-4155683
I bought the grade A vanilla bean, by mistake. Well my vanilla bitch still turn out or do I have to do something different.
No, it’ll still be great!
Such a classic! And vanilla extract is SO expensive now, I love that you can make it at home.
If I want to make it in the 8 oz swing top bottles do those lids seal tight enough to do that? Or do you recommend just making it in the rum bottle and pouring into the smaller bottle when done?
BTW … love your blog!
I hope you and your family had a wonderful Christmas and I wish y’all a blessed New Year!
Thanks so much Gina! I’ve never made it in the smaller bottles so I can’t say for certain, but the ones I bought definitely seal tight so if you get good quality bottles, it should work fine.
Question…..if I use pint jars…how many beans per jar. And are they cut in half…so if I have 10 beans and I cut them in half for 20 beans…how many half beans per pint.
It’s really difficult to give an exact answer – it depends on the size/variety of your beans, etc. I use 8 (whole) beans in a pint jar.
Rose…..love the idea of making my own vanilla. It is so expensive in the stores. I am a little confused…you stated you use Grade B beans for the vanilla. However when I click on the Amazon link in your post, it takes me to Grade A beans. Could you please clarify.
Thanks
Hey there – I do use Grade B beans. Sometimes Amazon redirects the links I share if the product I originally linked to is no longer available. Since I wrote this post awhile ago, they probably just redirected it to a similar product! I’ll try to get that link fixed. Thanks a bunch!
Thank you for providing a link to Vanilla Bean Kings vanilla. I just started my extract, and the beans I got from them are amazing! I am guessing the extract is going to be delicious.
Hey there! Do you use Twitter? I’d like to follow you if that would be
okay. I’m definitely enjoying your blog and look forward to new updates.
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Hi Rose, Thank you for your recipes!!
I have 3 questions,
How long are the vanilla beans you use?
Is it 8 Beans to 8oz. or 16oz. of Rum?
Recipe card shows 8 beans, 8oz Rum,
but, Above I read-
“As a general rule, use 3 to 5 vanilla beans per 8 ounces of alcohol. For my 16 oz. (pint) mason jars, I put in 8
beans.”
Does this mean you use 16oz. jar for the 8oz. of vanilla extract recipe?
I apologize for my confusion
My vanilla beans are usually around 6 inches long but I think that depends on the variety you choose. I use 8 beans per 16 ounces – I can’t believe that mistake has never been pointed out to me. I’ll correct that asap.
After I originally commented I appear to have clicked on the -Notify me when new comments are added- checkbox and from now on every time a comment is added I get 4 emails with the same comment. There has to be an easy method you are able to remove me from that service? Kudos!
Oh no!! I’ll see if I can figure it out for you!
I’ve made with vodka and rum. You mentioned bourbon. Have you made it with bourbon? How is it for baking compared to the other two?
I have made it with bourbon. I guess I don’t have a super discerning tongue – I didn’t notice a huge difference but others say its slightly sweeter (with almost a hint of caramel).
Dear Rose,
Love your newsletters and recipes. My question is: Do you have a recipe for an alcohol free version? I have family who cannot consume alcohol due to medication or health reasons. My one Aunt in particular, who loves to bake, is stuck using the imitation stuff. I would love to be able to make her a batch of the real stuff( using food-grade glycerin) and give it to her for Christmas. Would I just need to replace the rum with the food-grade glycerin, then follow the rest of the recipe? Or would I need to make any other changes?
Misa
Hi! What a thoughtful gift. For a non-alcohol version, add 6-8 beans to a mixture of glycerin (16 oz) and water (6 oz)!