How to Make Homemade Vanilla Extract
Once you make it yourself, there’s no going back.
Homemade vanilla extract is one of those little kitchen rituals worth waiting for. All you need is real Madagascar vanilla beans, vodka, and a little patience. As the beans slowly infuse, they release the warm, creamy aroma that makes pure vanilla so special.
This is our signature VanillaBros recipe – simple to make, full of flavor, and even better with time.
How to Make Vanilla Extract
Split the beans
Slice each vanilla bean lengthwise to expose the seeds. Cut the pods into smaller pieces if needed to fit your bottle.
Fill your jar
Place the vanilla beans in a glass bottle or jar, then pour in enough vodka to completely submerge them.
Store and shake
Close the bottle tightly and keep it in a cool, dark place away from direct sunlight. Give it a gentle shake once a week.
Let it develop
After about 8 weeks, your extract will begin to develop its signature vanilla aroma. For a richer, smoother flavor, let it infuse for 3–6 months. If you can wait a full year, the result may be even more rounded and complex.
Understanding Vanilla Extract Folds
Vanilla extract strength is measured in folds, which describe its concentration.
- Single-fold (1X) – standard strength for everyday baking.
- Double-fold (2X) – a more concentrated extract made with approximately twice the vanilla.
The more beans you use for the same amount of alcohol, the stronger your homemade infusion can be.
| Single-fold | Double-fold | |
|---|---|---|
| Beans | 5–8 beans (~28 g) | 10–16 beans (~56 g) |
| Weight | ~28g (1 oz) | ~56g (2 oz) |
| Alcohol | 1 cup (240 ml) | 1 cup (240 ml) |
Tips for Better Homemade Vanilla Extract
- Choose quality beans. Madagascar Bourbon vanilla brings the classic warm, creamy flavor that makes homemade extract so special.
- Measure by weight. Bean count can vary, so a kitchen scale is your best friend for consistent results.
- Keep the pods submerged. Make sure the vanilla stays covered with alcohol throughout infusion.
- Don't rush it. Eight weeks is a starting point, but a few extra months can make a noticeable difference.
- Refresh thoughtfully. You can add more vodka and fresh beans over time, but topping up with alcohol alone will gradually dilute the flavor.
How Do I Know When My Homemade Vanilla Extract Is Ready?
Color alone won't tell you everything. Your extract should have a rich, warm vanilla aroma, with the sharp scent of alcohol becoming less dominant over time.
After 8 weeks, it may be ready for its first taste test. For a fuller, more balanced flavor, give it 3–6 months or longer. A little patience makes all the difference.
A Little Patience, A Lot of Vanilla
The best part about homemade vanilla extract? It only gets better with time. Start with good beans, give them room to develop, and you'll have something truly worth keeping in your kitchen.
Start with VanillaBros Madagascar Bourbon Vanilla Beans.
1 comment
This guide is absolutely amazing and so helpful for understanding the whole vanilla extract process. I followed it with my Madagascar vanilla beans, and now, just over 3 months later, the aroma is already divine. I can’t wait to see how it develops over the next few months. Highly recommend this recipe to anyone thinking about making their own extract!
Sarah on