holiday baking prep
DIY VANILLA EXTRACT
SLICE + SOAK + STORE

holiday baking prep

DIY VANILLA EXTRACT

CHOOSE YOUR OWN ADVENTURE

Making your own vanilla extract at home is a rewarding and flavorful endeavor. With Grade A vanilla beans from India, you have the perfect foundation for creating vanilla extract variations using vodka, bourbon, and white rum. Using vodka yields a pure vanilla essence, bourbon adds warm complexity, and white rum brings a touch of tropical sweetness. Each base creates its own flavor spectrum, from delicate to adventurous.

HOW LONG WILL IT TAKE?

Some people start using their extract after just a few weeks and keep using it as it infuses, while others let it sit for several months first. Ultimately, the right infusion time is whatever matches your taste and your patience.

The longer it sits, the deeper it gets in both color and flavor. Patience is the secret ingredient (and one we can't sell).

Vanilla extract doesn't really go "bad" over time, since the alcohol acts as a preservative. As the infusion time increases, the extract becomes more concentrated and flavorful. So the choice largely comes down to how intense you want the vanilla flavor to be.

Grade A Indian vanilla beans in a glass vial
Whole Vanilla Beans: Grade A, from India
Slice, soak, and forget about them for a while. Start a batch in fall and it's ready for holiday gifting.
Shop Whole Vanilla Beans →

Whole Grade A Indian vanilla beans

shortest infusion time
Your extract becomes usable after about 2 to 3 weeks. During this period, the alcohol starts to take on the flavor of the vanilla beans. You'll get some vanilla essence, but it won't be as robust or deep as it will be with a longer infusion.

longest infusion time
The longest recommended infusion time is around 6 months to a year, or even more. A long steep allows for a full extraction of flavor, resulting in a rich, intense, and well-rounded vanilla extract. Plenty of homemade extract fans swear by the long wait.

Slice each vanilla bean lengthwise, exposing the seeds, so the alcohol can reach all that flavor.

guide to making

VANILLA EXTRACT

INGREDIENTS:
•  Vanilla Beans (Indian, Grade A), Whole (5 to 6 beans per cup of alcohol, or roughly an ounce by weight)
•  Vodka, bourbon, and/or white rum
•  Glass bottles with tight-fitting lids

INSTRUCTIONS:

  1. Gather your ingredients: Select the alcohol you want to use as the base for your vanilla extract. Vodka, bourbon, and white rum are popular choices, each contributing a slightly different flavor profile to the final product. Count out your whole vanilla beans. The number you use depends on how much alcohol you're infusing and how strong you'd like the flavor. About 5 to 6 beans per cup of alcohol is a good starting point. Beans vary in size, so if you have a kitchen scale, roughly an ounce of beans per cup works too.

  2. Prepare your vanilla beans: Slice each vanilla bean lengthwise, exposing the seeds. This gives the alcohol more to work with. If you like, you can also scrape out the seeds to add extra intensity to your extract.

  3. Combine ingredients: Place the sliced or scraped vanilla beans into your chosen glass bottles and pour in the alcohol. Make sure the beans are fully submerged.

  4. Store to infuse (shaking occasionally): Seal the bottles tightly and store them in a cool, dark place, away from direct sunlight. Your extract is usable after a few weeks and ready after 2 to 3 months. The longer you let it sit, the more robust the flavor will be (see our notes on timing above). Shake the bottles gently every week or so to help distribute the vanilla throughout the alcohol.

  5. Taste and decide: After the infusing period, taste your homemade vanilla extract. If you're happy with the flavor, it's time to strain. If you'd like it stronger, leave the beans in and keep infusing.

  6. Bottle and enjoy: Once you're happy with the flavor, strain out the vanilla beans using a fine mesh strainer or cheesecloth. Transfer the clear liquid back into the glass bottles. Your homemade vanilla extract is ready!

TIPS TO CONSIDER:
  • alcohol selection: Vodka, bourbon, and white rum each give your homemade vanilla extract its own character. See the alcohol base breakdown below.
  • patience pays off: Let the mixture infuse for several months if you can. The longer it sits, the more complex and intense the vanilla flavor becomes.
  • reuse beans: After straining, don't toss the vanilla beans. Rinse and dry them, then add them to sugar or use them for other flavor infusions.
  • gifting idea: Homemade vanilla extract makes a thoughtful, personal gift for the bakers in your life.
Vodka, bourbon, and white rum each give your homemade vanilla extract its own distinct character.
Different alcohol bases bring different flavor dimensions to your vanilla extract. Vodka offers purity, bourbon adds depth, and white rum brings a tropical note. As the extract steeps, each one shows off its own character. Whether you're after something classic, cozy, or adventurous, these three bases give you plenty of room to make your vanilla extract your own.
DIY Vanilla Extract with
VODKA

Vodka is a blank slate that lets vanilla's true character come through. Its neutral flavor lets the vanilla's subtleties take center stage, resulting in a clean, pure extract with a smooth, crisp taste. Reach for it in recipes where you want vanilla front and center. The extract will likely have a light golden hue, mirroring its understated yet pronounced flavor.

DIY Vanilla Extract with
BOURBON

Bourbon introduces a bit of complexity to your vanilla extract. Its rich undertones of caramel and oak mingle with the deep, sweet notes of vanilla for a multi-layered, inviting flavor. The extract might develop a slightly amber hue, reminiscent of bourbon itself. It's a lovely match for recipes that benefit from warm, comforting depth, like baked goods or desserts with a touch of indulgence.

DIY Vanilla Extract with
WHITE RUM

White rum gives your vanilla extract a tropical lilt. The rum's subtle sugarcane sweetness and hint of fruitiness blend with vanilla's floral notes for a lively flavor. Visually, the extract may carry a pale gold color, reflecting the light, spirited character of the rum. Try it anywhere you'd like an unexpected twist, from delicate confections to savory dishes.

ready to start a batch?

WHOLE VANILLA BEANS

5.0
vanilla bean (Indian)
grade a
whole
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
1 bean - GLASS VIAL (1 CT)$8
3 beans - GLASS VIAL (3 CT)$16
1 bean - GLASS VIAL (1 CT) $8
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