I’ve had ‘make vanilla extract’ on my to-do list for quite some time, and finally got around to doing so. Ever since Ashlae sent me a bottle of her delicious brew, I just wasn’t satisfied with the extract I purchased in the store. So this week I got to work, slicing open vanilla beans, jamming them into pretty bottles, pouring vodka all over them, and shaking them gently. Pretty easy work for something so wonderful. And now I must wait patiently for at least 8 weeks, and longer if I can manage it.
I exist as I am, that is enough,
If no other in the world be aware I sit content,
And if each and all be aware I sit content.
One world is aware, and by the far the largest to me, and that is myself,
And whether I come to my own today or in ten thousand or ten million years,
I can cheerfully take it now, or with equal cheerfulness, I can wait.
— Walt Whitman
The vanilla beans and bottles were kindly sent to me by Beanilla, after they noticed a blog with the title Vanilla Bean didn’t have a post on making extract. They have step-by-step instructions on their site, as well as many vanilla bean varieties, and all kinds of gorgeous bottles.
Homemade Vanilla Extract
5-7 vanilla beans (.85 oz), split lengthwise
8 ounces of 35%+ alcohol (70+ proof) (vodka, bourbon, rum, or brandy can be used here; vodka will have the lightest, cleanest flavor)
Use a knife to split the vanilla bean in half, leaving about ½ inch at each end intact. Put the vanilla beans in a glass bottle or jar and cover with vodka (or other alcohol). Close jar or bottle and store in a cool, dry place for at least 8 weeks. Give the bottle a shake every week or so.
52 Comments
Kimberly R Boots
Sunday, September 23, 2018 at 1:14 pmHi Sarah, I have some more questions on making vanilla extract: Can you re-use the beans? I just finished a bottle of vanilla, and I’m not sure what I should do with the beans. Can I just add another cup of vodka to it? Or should I not bother because the vanilla won’t turn out as potent? Also, how do you clean the small bottles you transfer your vanilla into? They have very small mouths, so I was thinking I’d need to buy a little brush, or could I just boil them? Thank you!
Kimberly
Wednesday, March 15, 2017 at 1:27 pmOops! One more question–I noticed that there is added water in store-bought vanilla extract. When using the homemade vanilla extract, should you add extra water, or use as-is, just the alcohol that the beans soaked in? Why in the world is water added to the store-bought stuff? Thanks!
Sarah
Thursday, March 16, 2017 at 10:20 pmI never have added water to the homemade vodka. I don’t know why it’s added? But I just use it straight. I never strain mine (I think all the flecks/seeds are pretty), but lots of people do.
Kimberly
Friday, March 17, 2017 at 7:14 amAwesome! Thank you Sarah!!!
Kimberly
Saturday, March 4, 2017 at 5:35 pmHi Sarah! I just got your Vanilla Bean Baking Book for my birthday, and I LOVE it!! Can’t wait to try so many recipes in it! Question on making vanilla extract: Does something bad happen if you open it before the 8 weeks is over? I made some about 2 months ago, and I’ve opened it a few times during those 2 months (got too curious to wait to see how it smelled). And, I see little specks of something floating around in it–I’m sure it’s not just vanilla bean seeds, but I’m concerned at what it could be. The beans I used weren’t brand-new–I had them in the zip-loc pouch they came in and had them stored in a cabinet. I’ve heard old beans can have mold on them, but I don’t think my beans had mold–then again, I wouldn’t know what to look for to detect mold on vanilla beans. I appreciate your help! Thank you!!
Sarah
Sunday, March 5, 2017 at 1:07 pmWhat color are the specks? Vanilla beans give off a lot of seeds and little brown pieces – my extract has a lot of little pieces floating around in it. The vodka will kill any bad bacteria that could possibly be lurking. Opening it won’t do any harm. I don’t think you have anything to worry about! But you can read more about it here: http://www.doesitgobad.com/do-vanilla-beans-go-bad/
Kimberly
Wednesday, March 15, 2017 at 1:05 pmThank you so much Sarah! The specks don’t really have a color–just looks like debris of some sort–just sort of foggy in there. I’m mainly worried if it could be mold? I’m a bit paranoid! Oh, and I didn’t use Vodka–I used rum–will that still kill any and all bad bacteria? I’m sure I will strain it before I use it (I still have a few more months to go before it’s ready)–do you strain yours? Thank you for the link, I will definitely check it out!
In an unrelated note, I made the Chocolate-Orange Scones from your book last night and passed them out at work. EVERYONE. WENT. NUTS. One coworker has even decided that we are staring a Scone Club! This recipe is PHENOMENAL, thank you so much! I LOVE your book, and I have decided to make everything in it at least once! Quick question: do you have a Cardamom Scone recipe? I’d take any other scone recipe of yours too, if that’s OK (aside from the others I already have in your book)! Thanks a million Sarah!!!
Sarah
Thursday, March 16, 2017 at 10:16 pmHi Kimberly – it shouldn’t be mold, unless it is white and fuzzy. If they are black/brown speck/pieces, it should be fine. I’m so glad you liked the scones!! If you add anywhere from 1 teaspoon – 1 tablespoon ground cardamom to the creme fraiche scones (add it with the dry ingredients) you will have cardamom scones. 🙂 I like a lot of cardamom so I add a whole tablespoon, but some people like less. I also really like cardamom scones with chocolate – you could add some just like in the chocolate-orange scones.
Kimberly
Friday, March 17, 2017 at 7:14 amFantastic!!! I cannot WAIT to try this! Thanks so much Sarah!!!
Equagold
Tuesday, July 12, 2016 at 6:34 amI should get onto this, genuine soon xx
p.s such. dazzling. pics. As usual!
Dai
Tuesday, April 26, 2016 at 1:35 amGreat style and technique will definetly demonstrate on my cookery circuit Dai Chef Wellsh celebrity foodie
Aditi
Tuesday, May 5, 2015 at 11:02 pmThanks..! 🙂
Aditi
Tuesday, May 5, 2015 at 11:01 pmThanks..!! ?
Aditi
Tuesday, May 5, 2015 at 3:53 pmCan i keep it(extract) resting for more than 8 weeks..??
After the extract is prepared what we hav to do wid the vanilla bean..??
Sarah
Tuesday, May 5, 2015 at 8:03 pmYes, you can keep it resting longer! I usually let mine rest for 8-10 months. I keep the vanilla bean inside the jar the whole time I’m using the vanilla – it keeps just fine in the alcohol.
Crystle
Sunday, June 8, 2014 at 8:26 pmI love Beanilla! Their free shipping is great for those of us living up here in Alaska. I’ll have to order some of their extract bottles, they’re beautiful!
Victor
Tuesday, May 20, 2014 at 7:30 pmOops. Just saw where you get the bottles.
Victor
Tuesday, May 20, 2014 at 7:28 pmThanks for the recipe.
Where do you get the bottles?
They look great.
Giada
Tuesday, May 20, 2014 at 8:17 amI can’t ever find a good vanilla extract and was planning to do it myself too, so I will give this little project a whirl at some point!
Kate @ Veggie Desserts
Monday, May 19, 2014 at 1:55 pmI really must do this (and update the kids’ photo albums, clean out the cupboard under the stairs, learn how to walk in high heels…) I shall get around to them all, eventually, but you’ve made making vanilla extract sound so easy I shall have to do it soon!
Heather @ Sarap Life
Thursday, May 15, 2014 at 2:08 pmBeautiful photos! Never knew making vanilla extract could be so easy – the waiting seems to be the hardest part (although that does sound quite difficult). Might have to try this out! Does it matter if the glass of the bottle/jar is clear or dark?
Sarah
Sunday, May 18, 2014 at 9:25 pmHi Heather – Thank you! I wouldn’t think it would matter what color the jar is, just as long as it’s clean inside. 🙂
Krys
Monday, May 12, 2014 at 9:40 pmThose bottles are delightful! I’m looking forward to making a brew and gifting a bottle to my Mum. Thanks!
erin {yummy supper}
Monday, May 12, 2014 at 1:18 pmSarah, I’m sure that delectable extract will be well worth the wait!
xo
Erin
Lindsay
Saturday, May 10, 2014 at 4:00 amLovelovelove those little bottles.
Melissa@Julia's Bookbag
Saturday, May 10, 2014 at 1:27 amI’m suddenly reminded of the book ‘Garden Spells’ by Sarah Addison Allen — have you ever read it? I adore it. It centers around edible flowers and the magical effects of food and herbs on the emotions — anyway, i do feel like making your own extracts is a kind of food magic and there has always been something so timeless and mysterious, and yet simple and pure about your photos (WHERE AM I GOING WITH THIS??) that reminds me of that book. Anyway. What fun. I know what I’m making to give as Christmas gifts!!
Chaya
Friday, May 9, 2014 at 3:41 pmi actually just made vanilla extract! the hardest part is waiting for it to fully develop. I put in a full bean, split lengthwise and then into quarters. I’m going to need to strain it when it’s ready, but I can’t wait to taste it!
Yours looks beautiful.
Sarah
Friday, May 9, 2014 at 5:37 pmThank you, Chaya! And yes, it’s terribly hard to wait…
El
Friday, May 9, 2014 at 2:56 pmIt’s all we use. After time, you can take out a straw and drink it- if you’re so inclined. Beautiful photos!
Sarah
Friday, May 9, 2014 at 5:36 pm!! Now I might have to try drinking it straight from a straw…
Allison from Baking: A Love Story
Friday, May 9, 2014 at 12:46 pmI’m totally making this. Love your blog. Beyond.
Sarah
Friday, May 9, 2014 at 5:36 pmThank you so much Allison!
Sini @ my blue&white kitchen
Friday, May 9, 2014 at 9:05 amMaking vanilla extract has been on my to-do list for years! Funny (or rather sad?) how I’ve never managed to whip up a few bottles. I mean, it’s so damn easy! Adding “make vanilla extract” to my things-to-do-in-May list. Thank you for the inspiration and reminding me of how delicious homemade vanilla extract is. Have a great weekend. xo
Sarah
Friday, May 9, 2014 at 5:35 pmThanks Sini! And yes, it’s quite simple to do – I’ve always put it off, too. xx
Brian @ A Thought For Food
Friday, May 9, 2014 at 8:43 amThis is also on my list of must-make recipes. A friend sent me five different kinds of vanilla beans, which I was certain I’d turn into extract. Still haven’t gotten around to it. But now you’ve definitely inspired me.
Sarah
Friday, May 9, 2014 at 5:34 pmFive different kinds? That’s so great. You could mix them all with different alcohols and have quite the experiment. 🙂
Aimee @ Simple Bites
Friday, May 9, 2014 at 8:34 amGorgeous. And yes. My pantry needs a bottle or three.
Sarah
Friday, May 9, 2014 at 5:34 pmThank you Aimee! I’m excited to have these pretties in my cupboard. xx
Emma Galloway
Friday, May 9, 2014 at 8:26 amI must get onto this, real soon xx
p.s such. stunning. pics. As always!
Sarah
Friday, May 9, 2014 at 5:33 pmthank you so much Emma! xx
molly yeh
Friday, May 9, 2014 at 8:26 amooh fun!!! at least while you wait, you have pretty bottles to put on your shelves 🙂
Sarah
Friday, May 9, 2014 at 5:33 pmYes! Or, fill them with the store bought vanilla you have in your cupboard, because it’s more fun pouring it out of pretty bottles. xx
Lindsey
Friday, May 9, 2014 at 8:16 amwho knew making your own vanilla extract could be so simple. and those bottles are too beautiful! happy friday, sarah! xo
Sarah
Friday, May 9, 2014 at 5:32 pmThank you Lindsey! And, I’m quite smitten with the bottles, especially the little round one. xx
Kathryn
Friday, May 9, 2014 at 7:44 amSo beautiful – almost like magic.
Sarah
Friday, May 9, 2014 at 5:32 pmThank you Kathryn! xx
Cristina
Friday, May 9, 2014 at 7:01 amI too was inspired by Ashlae’s awesome extract. As we speak, 15 bottles of vanilla bean-spiked vodka are asleep in the hall closet, where they will remain until my wedding a year from now.
Sarah
Friday, May 9, 2014 at 5:32 pmYes, I’m hoping I can hold out a year – her vanilla is so great, and I know she ages it that long. I’m guessing the vanilla is a wedding favor? Great idea!
Katrina @ Warm Vanilla Sugar
Friday, May 9, 2014 at 6:35 amI’m planning on making vanilla extract this weekend – what timing!! We just ordered the beans and they came in yesterday 🙂
Sarah
Friday, May 9, 2014 at 5:31 pmNice! 🙂
kristie
Thursday, May 8, 2014 at 11:23 pmYour photos are just so beautiful! They make me want to be a better photographer.
And I can’t wait to try making this extract. I think it would make a beautiful gift, if I could bare to part with it.
Sarah
Friday, May 9, 2014 at 5:30 pmThank you so much Kristie! And yes, it would be such a nice gift. I made several bottles, so I could keep some. 🙂