How to Make Homemade Vanilla Extract

Homemade vanilla extract is truly one of the easiest and most rewarding DIY pantry staples you can make. With just vanilla beans, good-quality alcohol, and a little patience, you can create a deep, rich, aromatic extract that gets better every single month.

This guide walks you through exactly how I make my homemade vanilla extract in six 8-oz bottles using bourbon in three bottles, dark rum in three bottles, and plenty of high-quality vanilla beans. It’s the perfect project for holiday gifting, stocking your own pantry, or creating a long-lasting baking staple that tastes far better than most store-bought vanilla.

Why Homemade Vanilla Extract Is Worth Making

If you’ve never made your own vanilla extract before, here are a few reasons you’ll never go back to store-bought:

• Better flavor than store-bought
  • Homemade vanilla extract is stronger, richer, and more fragrant because YOU control the bean-to-alcohol ratio and the aging time.
• Long-term cost-effective
  • Vanilla beans are expensive upfront, but one batch transforms into extract that lasts for years.
• You get two amazing flavor profiles
  • Using bourbon and dark rum gives you two distinct vanilla extracts with completely different flavor notes.
• It makes the BEST homemade gift
  • 8-oz extract bottles look luxurious and thoughtful; perfect for teachers, neighbors, and holiday gifting.
• It gets better with age
  • Store-bought extracts are typically aged 3–6 months.
  • Yours will be aged up to a full year, giving you an elevated, gourmet-level vanilla.

Bourbon vs. Rum Vanilla — What’s the Difference?

Bourbon Vanilla

• classic warm vanilla
• hints of oak + caramel
• ideal for cookies, frostings, and classic baked goods

Dark Rum Vanilla

• rich, deep flavor
• subtle molasses undertone
• amazing in banana bread, brownies, pumpkin bakes, and holiday desserts

Using both gives you two totally unique extracts (and makes the best taste test!). So make both, you won’t regret it!

Ingredients

Yield: Six 8-oz bottles

• 24 vanilla beans (about 4 beans per bottle)
• 24 oz bourbon (for 3 bottles)
• 24 oz dark rum (for 3 bottles)
• Six 8-oz glass bottles
• Small funnel
• Sharp knife

Which vanilla beans are best?

• Madagascar Grade B: strongest, richest classic vanilla flavor
• Tahitian Grade B: more floral and soft
• Grade A works, but Grade B is traditional for extract

Step-by-Step: How to Make Homemade Vanilla Extract

1. Prepare your bottles

Wash bottles in hot soapy water, rinse, and let fully dry.
Sterilizing in boiling water is optional but recommended if gifting.

2. Split the vanilla beans

Use a sharp knife to slice each vanilla bean lengthwise, exposing the seeds. This helps the alcohol extract as much flavor as possible.

3. Add the beans

Place 4 vanilla beans into each bottle.
Trim the ends if needed so they are completely submerged later.

4. Add the alcohol

Pour bourbon into three bottles and dark rum into the remaining three.
Fill almost to the top so the beans are fully covered.

5. Seal + shake

Seal each bottle tightly and give it a good shake.

Store in a cool, dark cabinet away from sunlight.

Shake bottles once a week for the first month, then once every few weeks.

6. Let it age

This is where the flavor develops.

• Minimum: 3 months
• Best flavor: 6–12 months
• Peak: 12+ months

With 4 beans per bottle, longer aging creates a stronger, richer extract.

Using Your Homemade Vanilla

Homemade vanilla extract can be used 1:1 in place of store-bought vanilla extract.

Perfect for:

• cookies
• cakes
• brownies
• banana bread
• muffins
• frostings
• ice cream
• holiday baking

Bourbon vanilla = classic
Rum vanilla = richer, deeper

DIY Gift Idea

Homemade vanilla extract makes the ultimate edible holiday or housewarming gift.

Label ideas:

• “Homemade Vanilla Extract”
• “Bourbon Version” or “Dark Rum Version”
• “Made: November 2025 — Best after: 6–12 months”

Leaving the beans inside makes the bottle look luxe and allows the flavor to keep developing.

Expert Tips

Keep beans submerged

Vanilla beans must remain completely covered by alcohol at all times as this prevents mold growth and keeps the extract shelf-stable for years. If you notice the alcohol level dropping (which happens naturally as you use it), simply top off the bottle with the same alcohol you originally used (bourbon or dark rum).
Keeping the beans submerged also ensures consistent extraction, meaning your vanilla stays strong and flavorful from top to bottom.

Alcohol must be 80 proof (40% ABV)

The alcohol serves two purposes: It extracts the vanilla flavor from the beans and it preserves the beans long-term

Anything below 80 proof may not preserve the beans safely, and you risk cloudy extract or spoilage.
If you want a cleaner, more neutral extract, you can use 80-proof vodka, but bourbon and rum bring beautiful depth and warmth.

Clear vs amber bottles

Both bottle types work perfectly; they just serve different roles:

Clear Glass Bottles

• Gorgeous for gifting
• Showcases the beans inside (such a luxe touch)
• Best when stored in a dark pantry or cabinet to protect from light

Amber Glass Bottles

• Designed to block UV light
• Ideal for long-term storage
• Best if you plan to keep your extract aging for a full year or more

If using clear bottles, just be sure they’re not kept near windows or on open countertops; sunlight causes the beans to fade and can slightly dull the flavor over time.

This is a single-fold extract

Because you used 4 beans per 8 oz bottle, your extract is considered single-fold, which is the same strength regulated for commercial vanilla extract in the U.S.
What this means: You will get a classic, balanced vanilla flavor AND aging becomes extra important; the flavor deepens steadily with time

For a stronger, double-fold extract, you would typically use 6–10 beans per 8 oz, but your version becomes beautifully rich when aged properly, especially with bourbon or rum.

Refill as you use it (and Get Years Out of a Single Bottle)

Once you start using the extract, you don’t have to throw anything away. Instead:

• When the bottle reaches about half empty, top it off with the same alcohol
• Shake well
• Let it sit for at least 1–2 weeks before using again to allow the flavor to rebalance

Over time, the beans will lose potency (usually after 12–18 months of refilling), but you can simply replace them with fresh ones and continue the cycle.

This makes homemade extract incredibly cost-effective — one bottle can last literal years.

Age Properly for Best Flavor (6–12 Months)

Homemade vanilla extract improves dramatically with patience. Here’s what to expect:

• 3 months: light amber color, mild flavor
• 6 months: noticeably deeper, richer aroma
• 12 months: fully matured, dark, syrupy, unbelievably fragrant
• 18+ months: ultra-premium, decadent vanilla (like a gourmet extract)

Make a reminder on your phone or label your bottles so you can track aging time.

Shake Regularly During the First Month

A gentle shake helps redistribute the vanilla seeds and speeds up the extraction process.
Recommended:

• Shake once a week for the first month
• After that, shake once every 2–3 weeks

It doesn’t have to be precise; just give them some love when you remember.

Expect Natural Sediment and Seeds… That’s a Good Thing

Homemade vanilla extract may have:

• Floating vanilla seeds
• Slight sediment
• Cloudiness during the early months

This is normal and actually a sign you’re getting pure vanilla flavor.
If you want a perfectly clear extract for gifting, you can strain a portion through cheesecloth; however, leaving the seeds in gives a more substantial flavor in the long term.

Don’t Refrigerate Your Extract

Refrigeration can cause the extract to become cloudy or crystallized.
Room temperature storage (in a dark place) is best, as it keeps the extract stable for years.

FAQs