Homemade Vanilla Extract

Store-bought vanilla extract runs $15 to $30 per ounce. A bottle of homemade? About $3 per ounce, and it only gets better with age. Once you start your own extract jar, you may never buy vanilla again.

The process couldn't be simpler: drop in some beans, cover them with alcohol, wait. That's it. No cooking, no special equipment, no fussy techniques. The hardest part is patience. Two months gives you usable extract. Six months gives you something richer than anything on store shelves. A year? You'll understand why people guard their vanilla jars like heirlooms.

Choosing Your Beans

Here's something most recipes don't tell you: Grade B beans are actually better for extract than Grade A.

Grade A beans are plump, moist, and photogenic. They're ideal when you're scraping seeds into custard or ice cream, where you want those visual specks and can taste every nuance.

Grade B beans are drier and less glossy, but they contain the same flavor compounds in a more concentrated form. Less moisture means more vanilla per bean. They're also significantly cheaper, often half the price of Grade A. For extract, where you're pulling flavor into alcohol over months, Grade B is the smart choice.

Buy online in bulk for the best value. A pack of 10-25 beans costs far less per bean than the tiny jars at grocery stores, and you'll use them.

Alcohol Options

Any 35-40% (70-80 proof) alcohol works. The differences are subtle but real:

Vodka is the classic choice. Clean and neutral, it lets vanilla's natural complexity shine through. This is what most commercial extracts use. If you want pure vanilla flavor with no competing notes, vodka is your answer.

Bourbon adds warmth. The caramel and oak undertones complement vanilla beautifully, creating extract that tastes like autumn baking: cookies, cakes, pumpkin desserts. This is my personal favorite for everyday use.

Rum brings tropical depth. The molasses notes pair wonderfully with banana bread, Caribbean desserts, and anything with brown sugar. It's a more distinctive flavor, so consider what you bake most often.

You can even split the difference: half vodka, half bourbon creates a balanced extract with subtle complexity.

The Perpetual Jar

Here's the magic of homemade extract: it never has to end.

As you use extract, top off the jar with more alcohol. Toss in spent vanilla pods from other recipes (the ones you've scraped for ice cream or custard). The jar deepens and evolves over time. Some bakers have extract jars that have been going for decades.

Every scraped bean still contains flavor. Every top-off adds volume without diluting much. The extract just keeps getting richer.

When to Use Your Homemade Extract

Curious when real vanilla makes a difference versus when you can save your good stuff? Our vanilla guide breaks down the science of when to splurge and when to save.

Tips for Success

Shake weekly. Not required, but it helps distribute flavor and reminds you to check on your jar.

Store in a dark place. Light degrades flavor compounds over time. A pantry or cabinet is perfect.

Don't refrigerate. The alcohol preserves everything at room temperature. Cold isn't necessary and can cause cloudiness.

Label with the start date. You'll want to know how old your extract is, partly for knowing when it's ready, partly for bragging rights.

Gifting

Homemade vanilla extract makes an impressive gift. Decant into small amber bottles (4 oz is a generous size), add a handwritten label with the start date and alcohol type, and include a note about the perpetual jar concept. Bakers will love you.