I’m aware that it’s July, BB. But it’s time for us to start getting ready for the holidays with our very own homemade Bourbon Vanilla Extract.
Making vanilla extract is one of those things that feels bougie and extra—but in reality, it’s just excellent sense. It’s easy, much more affordable than continuously buying those 2- and 4-ounce bottles, and wildly rewarding. The extract you create is deeper, richer, and more resonant than anything on a grocery store shelf—and that’s because it’s yours. Every batch will be different. Every bottle has its own fingerprint. And it will make your homemade baked goods sing every single time.
So let’s make something extraordinary out of the ordinary. Let’s make vanilla extract.
About Homemade Vanilla Extract
What sets homemade vanilla apart? Depth.
Store-bought extract often tastes thin and one-note; it gets the job done, but bakers who know, know that you don’t really achieve real vanilla depth with the store-bought stuff. But when you steep your own—especially in bourbon—you unlock deeply warm caramel notes, along with the big vanillin punch from the beans. It’s the kind of vanilla that makes you reconsider every chocolate chip cookie you’ve ever made or eaten.
Once you’ve made this extract, you’ll even find yourself reaching for full vanilla beans less often—not because you can’t find them, but because your extract brings so much to the table on its own (and because you’ll always have so much of it on hand that buying vanilla beans will feel superfluous). And if you’ve got baking friends? Homemade vanilla in a beautiful little bottle is a personal, practical, and poetic gift at holiday time.
“Once you make your own vanilla, you’ll never sacrifice flavor again—you’ll have it steeping on standby, ready for weekday or holiday cakes and cookies.”
Ingredients
This “recipe” is mostly vibes, and yours will be deeply personal to you after your first batch, but let’s talk about the two essentials:
Grade B Vanilla Beans
These are the more brittle, “less pretty” cousins of Grade A beans—and they are perfect for extract. Grade B beans have lower moisture content, which means they’re more concentrated and ready to release their flavor into your liquor of choice. They’re also more affordable, which is important because you’ll need a LOT of them for big-batch vanilla making. I typically use 1-2 full packs (around 35-45 beans) per batch. But, as you can see, I make HUGE batches. You an easily halve this amount for more recreational use (and that’s the amount that I’ll put in the recipe card, below.)
The Alcohol
There are three kinds of alcohol that are typically used for extract; the specific alcohol that you choose is extremely personal, and sometimes the best way to determine what you like best is to just try more than one. Generally speaking, though, for vanilla extract, vodka is classic and neutral. Bourbon is bold, with deep caramel notes. Rum is sweet and tropical. The notes of the specific alcohol will be a big driver in the final flavor of your extract, so choose wisely!
I’m a bourbon girl, through and through. It gives the vanilla a smoky warmth that feels tailor-made for fall and winter baking. While I don’t love drinking bourbon, I absolutely adore baking with bourbon (as you can see from my Brown Butter Kentucky Bourbon Cake and my Bourbon Brown Butter Vanilla Pound Cake, to name a couple of fan favorites). They are each so unique and add so much to baking; I’m glad for the opportunity to work with them on a regular basis.
While I am a bourbon fan, you may like the more linear, clean flavor that vodka produces, or the more tropical notes that rum (especially dark rum) gives to your vanilla extract. Make it your own! This is your choice and will become part of your baking signature as you flavor your baked goods with this vanilla for years to come.
Special Equipment
All you need is a clean, airtight glass jar large enough to hold your beans and your booze.
You can use any size, but if you’re really baking a lot, or if you intend to make huge batches of vanilla, a gallon-sized, wide-mouth jar with an airtight seal is your best bet.
Special Considerations
Storage: Keep your extract in a cool, dark place—like the back of your pantry or cabinet. The less it’s moved around, the better.
Shake or Stir: Every couple of weeks, give it a gentle swirl to help the caviar (the tiny black vanilla seeds inside the pod) distribute and infuse even more flavor.
To Split or Not to Split? You can split your beans, but I don’t anymore. Whole beans are just fine, and they’re less likely to shed fragments if you’re gifting.Reuse: You can reuse beans up to 4 times, though I personally stop after 2–3 rounds. Each use takes longer to steep, and the potency of the beans goes down with each steeping process. To refresh, just remove the old beans, add the new beans and top off with more of your chosen alcohol.
Keep the Sediment: Don’t strain out the beans. It’s mostly the caviar! It’s the good stuff. That sediment adds character and richness over time, and it means your extract is still alive and evolving. You’ll come to think of it as seasoning. And that seasoning will be the difference, in the future, between your bakes and everyone else’s.
The Process
Here, dear BB, is the process in pictures.
I can’t wait for you to make your own batch! Here’s the recipe.
Print
Homemade Bourbon Vanilla Extract
This homemade bourbon vanilla extract is a bold, rich, and deeply aromatic infusion that will elevate your holiday and everyday baking.
- Total Time: 4-6 months for full flavor
Ingredients
- 15–25 Grade B Vanilla Beans
- 1 Fifth (750 mL) bourbon (vodka and rum also work well here too).
Instructions
- Place your beans directly into your clean jar. No need to split them.
- Pour in the bourbon, making sure all beans are fully submerged.
- Seal tightly and store in a cool, dark place.
- Wait at least 10 weeks before using. For best flavor? Let it go for 4 months. Longer is better, and the flavors will improve with time.
- Use as a 1:1 substitute in any recipe that calls for pure vanilla extract.
- When the level drops? Top it off. When the flavor fades? Add more beans. Repeat. Forever.
Notes
- This recipe calls for bourbon, but you can also use vodka (for a clean, classic vanilla) or rum (for a sweeter, tropical vibe).
- Don’t skip the full steeping time! Make sure to leave the vanilla beans submerged for at least 10 weeks. For full depth of flavor, allow to infuse for 4 months or more.
- Store in a cool, dark place and swirl occasionally to redistribute the caviar.
- Keep the beans submerged—no need to split them unless you prefer to.
- Reuse beans up to 3–4 times, but replace them when flavor begins to fade.
- This extract lasts indefinitely with proper storage. Keep topping off with more alcohol to maintain your batch over time.
- Prep Time: 5 minutes
Frequently Asked Questions
How long does homemade bourbon vanilla extract last?
Potentially indefinitely. The alcohol preserves the beans and prevents them (and the extract) from spoiling.
How should I store it?
Place the extract in a cool, dark, dry place (like the very back back of your pantry). Stir or shake it every few days to distribute the caviar.
How do I use it?
Once it’s ready, you can do a 1:1 swap for any recipe that calls for pure vanilla extract.
When is it fully ready?
It’s usable at around 10 weeks, but hits its stride around 4 months.
Final Crumbs
Ina Garten says she’s had a batch of vanilla extract going for over 40 years. Honestly? Goals. She blew my mind with the thought of homemade vanilla extract many years ago, and made me feel empowered to do it on my own. She is the reason why I’m re-committing to holding onto this new batch long term.
I’m starting my big-batch journey now—and I hope you’ll start yours too. This is one of those slow rituals that rewards patience, consistency, and intention. Which, incidentally, are also the ingredients for good living.Once your extract is ready, here are a few BwB favorites to test it out:
Steep on, beloved. I hope this helps you!✨