How to Make Homemade Vanilla Extract

Pure flavour, simple ingredients, better value

Vanilla extract is one of the most-used flavourings in baking. Yet many supermarket versions contain added sugar, artificial flavourings or colourings. Making your own vanilla extract is surprisingly simple, more cost-effective in the long run, and delivers a deeper, richer flavour.

How to Make Homemade Vanilla Extract

In this guide you’ll learn:

• How to make homemade vanilla extract

• Tips and tricks for maximum flavour

• 3 delicious ways to use it

• Shelf life and storage advice

• A smart budget-friendly approach

What Is Vanilla Extract?

Vanilla extract is alcohol infused with vanilla beans. Alcohol (at least 35% ABV) draws out the aromatic compounds from the pods — especially vanillin — creating a concentrated, complex flavour.

What Is Vanilla Extract?

The longer it infuses, the richer and smoother the taste becomes.

Homemade Vanilla Extract (Basic Recipe)

Ingredients

• 3–5 vanilla beans

• 250 ml vodka (minimum 35% alcohol)

• A clean glass bottle or jar with a tight lid

Method

1. Split the vanilla beans lengthwise (do not cut all the way through).

2. Place them in a glass bottle or jar.

3. Pour the vodka over the beans until fully submerged.

4. Seal tightly and store in a dark place.

5. Leave to infuse for at least 6–8 weeks (ideally 3 months).

Gently shake the bottle once a week.

Tips & Tricks for Better Flavour

• Use enough beans

  For a strong extract, use at least 3 beans per 250 ml. More beans = richer flavour.

• Choose the right alcohol

  Vodka is neutral and lets the vanilla shine. Dark rum adds a warmer, slightly caramel note — ideal for baking.

• Be patient

  After 2 months it’s usable. After 6 months it tastes professional-grade.

• Reuse the beans

  Once your extract is ready, chop used beans and add them to sugar to make homemade vanilla sugar.

• Label with the date

  Vanilla extract improves over time — you’ll want to know how long it has matured.

3 Delicious Ways to Use It

1. Baking

Add 1 teaspoon to cakes, muffins, pancakes or cookies for a deeper, more rounded sweetness.

2. Yoghurt or Oats

Stir a few drops into Greek yoghurt or porridge with honey or cinnamon for natural vanilla flavour without vanilla sugar.

3. Coffee or Milk

½ teaspoon in warm milk, cappuccino or homemade oat milk gives a subtle, café-style twist.

Shelf Life & Storage

Homemade vanilla extract lasts for years.

• Store at room temperature

• Keep in a dark cupboard

• Ensure the beans remain submerged

The alcohol acts as a preservative. As long as everything stays covered, there is no risk of spoilage.

You can even top up the bottle with more vodka after using some - the beans will continue releasing flavour.

A Good Budget Option

Vanilla beans can be expensive, but there are ways to make it affordable:

• Buy beans in bulk (lower cost per pod)

• Use “Grade B” beans (less pretty, perfect for extract)

• Start with 3 beans and add more later

• Reuse the beans for vanilla sugar

Over time, homemade extract is often cheaper than premium shop-bought versions — and far superior in flavour.

Why Make It Yourself?

• No added sugar or artificial flavourings

• Rich, natural taste

• Cost-effective long term

• Sustainable and refillable

Homemade vanilla extract is one of those simple kitchen essentials that quietly upgrades everything you make.

Frequently Asked Questions About Homemade Vanilla Extract

1. How long does homemade vanilla extract need to infuse?

For best results, allow it to infuse for at least 6–8 weeks. However, the flavour continues to develop over time. After 3–6 months, the extract becomes noticeably deeper and more complex.

2. Can I use rum or another alcohol instead of vodka?

Yes. Vodka is preferred because it has a neutral flavour, allowing the vanilla to shine. Dark rum adds a warm, slightly caramel-like note, which works beautifully in baking. Just make sure the alcohol is at least 35% ABV.

3. Does homemade vanilla extract go bad?

No — it has an extremely long shelf life. The alcohol acts as a natural preservative. As long as the vanilla beans remain fully submerged and the bottle is sealed, it can last for many years when stored in a dark cupboard at room temperature.

4. Can I reuse the vanilla beans?

Yes. After making extract, you can:

• Top up the bottle with more vodka to continue extracting flavour

• Rinse, dry, and add the beans to sugar to make homemade vanilla sugar

• Blend them into desserts or custards

The beans will continue releasing flavour for quite some time.

5. Why does my extract look cloudy?

Cloudiness can occur if:

• The alcohol percentage is too low

• Water has entered the bottle

• The extract was refrigerated

Vanilla extract should be stored at room temperature. If it smells normal and the beans are fully submerged in high-proof alcohol, it is usually still safe to use.