**In this post we are going to talk about how to make vanilla extract.**

I will be going over the different alcohol types you can use including an alcohol free version, different grades of vanilla beans, what each type has to offer & which one is the best for making vanilla extract.

Complete Guide to Making Vanilla Extract

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The hardest part of making your own vanilla extract is actually choosing which type of alcohol & which variety of vanilla beans you want to use. Each has something different to offer & you will be able to create an amazing homemade extract. You can even make this extract alcohol free, but more on that in a moment

Regardless of the type of alcohol you are choosing the recipe is the exact same:

1 oz of vanilla beans for every 8 oz of alcohol

The alcohol will need to be between 70-100 proof or 35-50%. Using an alcohol that is lower in percentage won’t be able to properly preserve your extract & alcohol that is higher than 50 proof will damage the beans.

If you could only find alcohol that is higher than 100 proof you will need to add in some distilled water to avoid damaging the beans

Types of Vanilla Beans

We have many types of vanilla beans available to us. I'm not going to go over every single vanilla bean, but here are some common ones.

Madagascar vanilla beans

Considered the best of all the vanilla beans
Gives a rich creamy bold flavor
Pairs best with Vodka or Bourbon

Tahitian vanilla beans

Produces a mild floral extract with a hint of chocolate.
Pairs best with Brandy, White Rum

Ugandan vanilla beans

Produces warm earthy undertones with dark chocolate & caramelized sugar. It can have a floral aroma with hints of honey
Pairs best with Bourbon, Dark Rum

Mexican vanilla beans

Produces spicy undertones, toasted oak, mocha, caramel & other warm spices

Grades of Vanilla Beans

Grade A

Cooking/gourmet/luxury grade

Highest quality
Moist texture, strong aroma & oily surface

Contains higher levels of moisture (30-35%) which enables the vanilla to be absorbed more readily.
Best used in baking, ice cream, cheesecake, desserts & drinks where you are looking for visible vanilla specks

Luxury beans but that does not necessarily mean they are best for extraction. I feel there might be a lesson in humility that is wanting to come out here, thinking we need the best of the best when that isn't always what is going to create the best product.

Using luxury grade beans for a simple vanilla extraction is not the best choice. We don’t need to spend more money on beans to end up creating an inferior product.

Grade B

Extraction grade

Drier texture, intense flavor with a slightly woody taste

Flavor is somewhat diluted compared to grade A, but it can be easier to transfer the flavor
Contains lower levels of moisture (15-25%) which can help achieve a more concentrated vanilla flavor.
Best used in homemade vanilla extracts, vanilla sugar, vanilla powder, long infusions

Extraction grade is what we will be using since we are making an extraction.

Side by side of Grade A & Grade B vanilla beans

Grade C

Lowest grade available for commercial purchase.
Lack moisture or have splits or cracked on the surface generally due to poor handling during transportation or storage

These beans are much less common to come across & I’ve yet to actually acquire some to see what the difference is.

Types of alcohol

Vodka

Most popular choice
Flavor: clean & neutral
Why: no interference from alcohol flavor
The better quality the vodka the cleaner & smoother your vanilla will be which means you will notice stronger tones of vanilla
Because vodka is typically odorless & tasteless it will allow the full flavor of the vanilla to come through

Bourbon

Flavor: Smoky, caramel, oak
Why: adds deep layers of flavor
Not as sweet as rum but sweeter than vodka & this will help to bring out more sweetness from the vanilla bean without overpowering the aroma

White Rum

Flavor: slightly sweet, mild
Why: enhances vanilla natural sweetness while adding a soft & tropical note

White rum is an excellent choice as it is typically smoother than dark rums & it will bring out the greatest levels of sweetness from the vanilla beans

You could use dark, gold or spiced rums but just know they are a bit heavier & will provide a richer flavor & possibly add a fruity undertone to the vanilla

Alcohols to avoid:

Flavored vodka or spirits, the artificial tastes will compete with vanilla
Low proof alcohols won’t extract or preserve properly

Alcohol free version:

If you wanted to make an alcohol free version you can use glycerin, essentially creating a vanilla glycerite that you can use for your flavoring agent.

Instructions on how to do that will be found below under the Ingredients & Method sections

Complete Guide to Making Vanilla Extract

Equipment:

Knife
Cutting board
Measuring cup
Glass bottle or jar
Optional: Funnel

Ingredients:

Ingredients for alcohol extract:

1 oz vanilla beans
1 cup alcohol

Ingredients for glycerin extract:

1 oz vanilla beans
1 cup of vegetable glycerin
½ cup of distilled water

Method:

Using a sharp knife, slit the bean pod down the middle so the vanilla beans are exposed. Cut the beans into smaller pieces if they don’t fit in your jar or bottle
Pour menstruum over top making sure the beans are fully submerged

Alcohol extraction: pour the alcohol on top of the beans
Glycerin extraction: In a clean jar mix together the water & glycerin shaking or stirring the jar until they are thoroughly combined. Pour over top of the beans

Store the bottle at room temperature out of direct sunlight & shake the bottle once per week
The entire extraction process can take 12 months, but the vanilla will be ready to use in 2 months but ideally 6 months is a good amount of time for a proper extraction
Once the extraction is complete you can remove the beans or leave them in.

Notes & Suggestions:

Vanilla will be ready to use in 2 months but ideally 6 months is better. The longer you wait the better it is as extractions take time & there’s not much we can do to speed them up. 12+ months is even better
You can leave the beans in the jar or bottle as long as they are fully submerged
Once the extraction is complete you can create a continuous extraction adding more alcohol as you use it. Give the bottle a shake after you refill it.
If you are leaving the beans in & adding more alcohol on top they will eventually need to be replaced. I recommend every 12 months changing out the beans.
Add herbs or spices to the extraction for a customized vanilla extract. Maybe consider adding in some cinnamon sticks for a warming vanilla extract. Be creative & see what you come up with & feel free to share it in the comments down below.