I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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A pantry staple that quietly transforms everything it touches, homemade vanilla extract with vanilla beans and vodka is one of those slow, intentional kitchen projects that pays you back again and again. With just two ingredients and a little patience, you’ll have a rich, deeply flavored vanilla that feels far more thoughtful than anything store-bought.
Making your own vanilla extract is less about the recipe and more the joy it brings to each and every recipes you use it in. It’s the kind of thing you start once and maintain quietly in the background – topping it off, shaking the jar, and reaching for it instinctively when you bake, cook, or host.
If you value quality ingredients, simple processes, and building a pantry that works with you, homemade vanilla belongs in your home.
How to Make Homemade Vanilla Extract (Step-By-Step Instructions)
How Long It Takes (And When It’s Ready)
Topping Off & Replacing the Beans
Storage Tips
Hosting Tip : A Thoughtful Homemade Gift
Frequently Asked Questions
Other Recipes You’ll Love
Recipe Card
WHY MAKE HOMEMADE VANILLA EXTRACT
Homemade vanilla extract offers deeper flavor, cleaner ingredients, and long-term value. You control the quality of the beans, the alcohol, and the strength – no fillers, no shortcuts.
It’s also one of the easiest “set it and forget it” pantry projects you can make, and it only improves with time.
INGREDIENTS
Vanilla Beans (6 – 8 whole beans per cup of alcohol)
Vodka (80 proof / 40% alcohol) – neutral, clean, and ideal for extraction
EQUIPMENT
Glass jar with tight fitting lid (8 – 32 oz and tall enough for the beans to stand upright)
Sharp knife
Permanent marker or label
CHOOSING THE RIGHT VANILLA BEANS
Not all vanilla beans taste the same, and choosing the right variety shapes the final flavor.
Madagascar (Bourbon) : Classic, warm, bakery-style vanilla (this is what I used)
Mexican : Bold, slightly spicy, excellent for chocolate and custards
Tahitian : Floral and aromatic, lovely for whipped cream and lighter desserts
Look for beans that are plump, oily, and flexible – dry or brittle beans won’t extract well.
HOW TO MAKE HOMEMADE VANILLA EXTRACT
Split each vanilla bean lengthwise, leaving the ends attached.
Place the beans in to a clean glass jar.
Pour vodka over the beans until fully submerged.
Seal tightly and label with the date.
Store in a cool, dark place and shake once weekly for the first month.
That’s it! Time does the rest.
HOW LONG IT TAKES (AND WHEN IT’S READY)
8 weeks : light but usable vanilla
3 – 6 months : rich, balanced flavor
12+ months : deep, bakery-quality vanilla
The longer it sits, the stronger and more complex the extract becomes.
TOPPING OFF & REPLACING THE BEANS
You can typically top off homemade vanilla extract 2 – 3 times before replacing the beans.
The beans are still good if :
The extract smells rich and vanilla-forward
The liquid remains dark brown
The beans look plump and intact
Replace the beans when :
The aroma smells thin or alcohol-heavy
The color stops deepening
The beans appear dry, hollow, or shredded
Pro Tip : Replace 1 – 2 beans at a time instead of all at once to keep a consistent flavor year-round.
Homemade vanilla extract makes a beautiful, personal gift for hosts, bakers, and holiday gatherings. Pour into small glass bottles, add a handwritten label, and include a note with the start date and topping-off tip. It’s practical, elegant, and always appreciated.
FREQUENTLY ASKED QUESTIONS
Can I use alcohol other than vodka?
Yes. Bourbon adds warmth, and dark rum brings subtle sweetness. Vodka remains the most neutral option.
Do I need to refrigerate vanilla extract?
No refrigeration needed. Pantry storage works best.
Is homemade vanilla stronger than store-bought?
Typically, yes – especially after six months.
Can I reuse the beans after replacing them?
Absolutely. Dry them and use for vanilla sugar or vanilla salt.
Why does my vanilla look cloudy?
Cloudiness can occur after shaking or topping off and usually settles. If the small is clean, it’s fine.
OTHER RECIPES YOU’LL LOVE (ALL USING HOMEMADE VANILLA!)
A simple, two-ingredient pantry staple made with vanilla beans and vodka. This homemade vanilla extract develops rich, deep flavor over time and can be topped off for years of use.
Ingredients
Scale
6 – 8 whole vanilla beans
1 cup vodka (80 proof)
Instructions
Split each vanilla bean lengthwise, leaving the ends attached.
Place the beans into a clean glass jar (tall enough for the beans to stand upright).
Pour vodka over the beans until fully submerged.
Seal tightly and label with the date.
Store in a cool, dark place and shake once weekly for the first month.
The longer it sits, the stronger and more complex the extract becomes.
Beans can be topped off 2 – 3 times before replacing.
Replace beans when aroma weakens or beans dry out.
Prep Time:5 minutes
Category:Pantry Staples
Method:Infusion
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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