Vanilla Extract Recipe (2024)

A few years ago was the first time I ever made homemade vanilla extract and I couldn’t believe how easy it was! On top of being easy, it tasted so much better than store bought vanilla extract AND was much more affordable. I was hooked! Are you ready to learn how to make your own homemade vanilla extract with this easy recipe?

Vanilla extract is an easy homemade gift idea. I store our vanilla extract in a glass mason jar but for gift giving try to dress it up a bit more and look for some unique shaped or colored glass jars at the store.

When I first started making homemade vanilla extract, I was mainly using it when baking and making homemade vanilla ice cream. Then I got hooked on my afternoon fix of a homemade vanilla lattemade with our vanilla extract. Last month I made the switch from coffee and now drink homemade chai tea everyday and love to add some of our vanilla extract for added extra flavor. There are so many uses for this delicious flavoring!

Vanilla Extract Recipe:

Remember when I said this was really easy to make? Seriously, there are only two ingredients. Vodka and vanilla beans. The toughest part of making vanilla extract is the wait! This recipe makes a small batch but you can easily double or triple the recipe to make the quantity you want.

Ingredients:
8 ounces of Vodka (doesn’t have to be fancy, I personally buy the mid price stuff)

4-6 Vanilla beans (you can buy them here)

Directions:

1.Slice the vanilla beans in half. If making a small batch, chop the vanilla beans in quarters to ensure the vanilla beans will be completely covered by vodka. If making a large batch, you can leave the vanilla beans whole.

2.Place the vanilla beans in a clean glass jar. Pour the vodka over top and put on a tight fitting lid.

3. Place the jar in a spot out of direct sunlight and let the vanilla beans soak in the vodka for a minimum of four to six weeks. If you think of it, give the jar a shake every so often (sometimes I don’t remember to do this and it still turns out tasty!)

After sitting and infusing for four to six weeks it is ready to use! You can filter out the vanilla beans if you want, but I never do. I like to leave the vanilla beans in my extract to continue infusing since the longer it sits, the more flavorful it becomes!