It’s very simple to make your own homemade vanilla extract. You just need two ingredients and a bottle with an airtight lid. That’s it!

Ingredients

Grade B Vanilla bean pods

80 proof Vodka (or bourbon, rum, or brandy)

The standard ratio is about 8 beans of vanilla to 8 ounces of alcohol, easy to remember. You can add more beans for a richer taste or fewer for a muted taste. Your call. You can’t mess this up.

Equipment

Glass bottle or jar with an airtight lid, preferably dark amber

Instructions

Slice the bean lengthwise to expose the insides. You may also have to trim the beans to fit your bottle.
Put it in your bottle
Top with 80 proof alcohol. Vodka is the standard, but you can use rum, bourbon, or brandy for a different flavor profile. You want the beans completely submerged.
Seal the jar and leave it in a cool, dark space for 3-12 months. The longer you let it steep, the richer the flavor will be. Label it with the date so you know how much time has passed.
Every few days or when you remember, give the bottle a shake.
When it’s ready, strain out the beans and use the extract in recipes as you normally would.

FAQ’s

Can I reuse the vanilla beans?

Yes. You reuse your vanilla beans for up to a year. If you decide to open and strain your extract at 6 months, go ahead and top those same beans off with some more alcohol and steep for another 6 months. After a year, compost your beans.

Can I use some of the extract while it’s still infusing?

Yes. If you want to take a little extract off the top to use, but it isn’t fully ready, just top the beans with more alcohol. You don’t want the beans exposed to air, so keep them covered with alcohol.