If you’re a baker, then you know the importance of using real vanilla extract. It’s the secret ingredient that elevates an entire recipe, adding that rich, unmistakable flavor. But finding pure vanilla extract isn’t always easy—and the artificial ones aren’t even cheap anymore.
That’s why I started making my own. With only two simple ingredients, it was a no-brainer switch in my kitchen.
Vanilla extract is an infusion typically made with alcohol, most commonly vodka. I’ve also seen it done with spiced rum, but for this tutorial, I’ll be using vodka—a strong, neutral spirit perfect for extracting rich vanilla flavor. Infusions can be done using two methods: hot or cold.
Vanilla Beans 101
Not all beans are created equal and its important to know which ones are good for which job. Here’s a quick guide:
- Grade A Vanilla Beans: Moist, plump, and ideal for cooking and baking—not extract making.
- Grade B Vanilla Beans: Dry, thin, and packed with flavor—perfect for infusions.
You’ll need 4–5 beans per jar. I recommend buying in bulk (Amazon is a great source) to save money and always have some on hand.
Vanilla Extract Hot Infusion DIY
Equipment
- Instant Pot
Materials
- 4-5 per jar Vanilla Beans split in half length wise
- 4 125ml mason jars Make sure these fit in Instapot with the lid on (can bigger jars if they fit)
- 1 bottle Vodka Can use spiced rum or bourbon for a different flavor
- tap water
Instructions
- Split the vanilla beans in half lengthwise with a sharp knife to expose the seeds.
- Add 4–5 beans to each jar and fill with vodka, leaving 1" of headspace.
- Seal jars fingertip tight.
- Add 2" of water to the bottom your Instant Pot and place jars inside.
- Close the lid, set to High Pressure for 40 minutes.
- Let pressure release naturally and leave the lid on for 1 hour to prevent thermal shock to the jars.
- Once jars are cool to the touch, remove them from the Instant Pot and transfer the vanilla extract to pourable bottles for easy use. Be sure to add the beans as well.
Video
Notes
Cold Infusion Vanilla Extract
Materials
- 6 beans Vanilla Beans split in half lengthwise
- 4 cups Vodka Spiced rum or Bourbon
Instructions
- Split the vanilla beans in half lengthwise to expose the seeds inside.
- Add the beans to a quart (1L) size jar and fill with vodka to cover.
- Seal the jars and store in a cool, dark place for 4–6 months (or longer for deeper flavor). Shake the jar every few days to help infuse.
- After 4-6 months your extract will be done and ready to start using. Rebottle into a fancy pop top bottle if gifting.
Notes
Storing Your Vanilla Extract
Keep it simple—store your extract in a cool, dark place, like a pantry or cupboard. If you plan to display it or keep it on open shelving, consider using brown or amber bottles to protect it from light.
I love using clear 8oz swing-top bottles, especially around Christmas time—they make great gifts!
How to Keep Vanilla Extract Going (Perpetual Vanilla)
Never run out again! Here’s how to keep your extract going indefinitely:
- When the bottle is halfway empty, add 2 new vanilla beans and top off with more vodka.
- Never let it get too low—this way, you don’t have to wait for it to re-infuse.
- If the bottle gets crowded, simply remove the older beans and replace with 4 fresh ones.
Wait – don’t throw out those old vanilla beans either! They still have lots of life left in them. Check out my blog post How to get more from your old vanilla beans to see the multiple ways you can extend the life of those old beans.
Pro Tips:
- Try the hot infusion method with coffee beans to create a delicious coffee extract—perfect for chocolate cakes or frosting!
- Make fruit-infused vodka or rum as unique host gifts for the holidays.
- Use dark or spiced rum instead of vodka for a richer, more complex vanilla flavor.
- Add a splash to your iced coffee for a sugar-free vanilla boost.
Don’t have time to make your own? No problem, buy mine!
Pure Organic Madagascar Vanilla Extract – Homemade, Small-Batch, 8oz Glass Bottle
1 in stock (can be backordered)
Leave me a comment!
I’d love to hear how your vanilla extract turns out. Tag me or leave a comment on the blog to share your experience—and let me know what method you used!