How to Make Homemade Vanilla Extract (And Why Spring Is the Best Time to Start)
- Lea
- 8 hours ago
- 5 min read
There’s something special and grounding about preparing things ahead of time—slow living in its truest form. And making your own homemade vanilla extract is one of those beautiful little traditions that not only saves you money but also adds depth and purity to your cooking, baking, and even natural living routines.
🌸 Why Spring is the Perfect Time to Make Vanilla Extract
Spring is a season of planting and preparation. As the earth wakes up and you tuck seeds into soil for fall harvests, vanilla extract becomes another little treasure to set aside. Made in the spring, it’s just in time to be rich, dark, and beautifully brewed by autumn and holiday baking season. Think: slow-simmered custards, and cozy candles flickering in the kitchen.
Most homemade vanilla takes at least 4 to 6 months to fully infuse, and even longer for that deep, luxurious flavor we all love—so spring is truly the sweet spot.
💸 The Price (and Hidden Additives) of Store-Bought Vanilla
Let’s be real: real vanilla extract from the store can cost a pretty penny—and the cheaper versions? Often loaded with corn syrup, caramel coloring, or synthetic vanillin (a lab-made flavor compound that mimics vanilla but doesn’t carry the health benefits or full-bodied taste).
By making it yourself, you:
Avoid additives and preservatives
Control the strength and quality
Save so much money long-term
Create a product that makes a beautiful homemade gift too
Vanilla Bean Basics: Grades, Types, and My Favorite to Use
Vanilla beans come in different grades and origins, and while many recommend Grade B beans for extract, I personally always use Grade A vanilla beans—and they work beautifully.
✨ Grade A vs. Grade B Vanilla Beans
Grade A (Gourmet Beans): These are plump, moist, oily, and full of those gorgeous vanilla seeds. They’re traditionally used for recipes where you scrape the seeds directly (like custards), but I find they make wonderfully rich and flavorful extract too—especially if you like a deeper, more luxurious vanilla profile.
Grade B (Extract Grade): Drier and typically more affordable, these are often used in commercial extract-making. But they can be harder to find with good quality and consistency.
👉 While some swear by Grade B, I always recommend Grade A beans for their beautiful aroma, strength, and results. I use them for everything in my kitchen.
🥃 What Alcohol Should You Use?
For best results, stick to a clear, neutral alcohol that’s 80 proof (40% ABV). This allows the full vanilla flavor to shine without any competing notes. Here are your best options:
Vodka (most common + neutral)
Bourbon or rum (richer flavor, adds depth—but only if you want the alcohol flavor to shine through a bit)
📝 Tip: Avoid flavored or cheap bottom-shelf alcohol. It will affect the final taste.
🍶 How to Make Homemade Vanilla Extract (Easy!)
The general golden ratio is 6 vanilla beans per 8 ounces (1 cup) of alcohol, but you can add more beans if you want a bolder extract. ( I admit I like mine strong)
📋 You’ll Need:
6-10 vanilla beans (for 1 jar - increase depending on the amount of jars being prepared)
80-proof vodka (or your alcohol of choice - the amount is dependent on the size of your jars)
Sharp knife or scissors
A clean glass bottle(s) or jar with a tight lid ( I recommend making multiple jars at once to stock up or give later as gifts)
🥣 Instructions:
Split your beans: Use a knife to carefully slice each bean lengthwise. You don’t have to scrape the seeds—just exposing them helps infusion.
Place in bottle: Drop all the sliced beans into your glass bottle or jar.
Pour alcohol over the beans, fully submerging them.
Seal tightly and store in a cool, dark place (like a pantry or cabinet).
Shake weekly: Just a gentle shake every 5–7 days to keep the infusion going strong.
⏳ How Long Should It Brew?
You’ll start to see the alcohol turn amber within a few weeks, but for a fully potent vanilla extract, give it 4 to 6 months minimum. Some people let it sit for up to a year!
You'll know it's ready when:
It smells strong, sweet, and unmistakably like vanilla
It’s dark in color
A little goes a long way in baking
Bonus tip: You can top off the bottle with more alcohol over time and reuse the same beans once or twice, though the flavor will be milder each time.
🐝 Bonus Use: Vanilla Bug Spray?!
Here’s a fun (and surprisingly effective) side note: vanilla extract in a spray bottle with a bit of water makes a gentle, sweet-smelling bug repellent—especially for flies and gnats. Perfect for spring and summer porch sitting!
Simply mix:
1 tsp of vanilla extract
1 cup water
Optional: a few drops of essential oils like lavender or citronella
Spray lightly on skin or clothing. Natural and non-toxic!
🌿 What to Do With Leftover Vanilla Beans
If you’ve bought a bundle of vanilla beans and have a few extras after making extract, don’t let them go to waste! These little beauties are versatile and fragrant—perfect for adding depth to both your cooking and your home.
🍪 In the Kitchen:
Vanilla Bean Paste: Scrape out the seeds and blend with a touch of honey or maple syrup for a simple DIY vanilla bean paste.
Flavored Milk or Cream: Drop a whole bean (split lengthwise) into a mason jar of raw milk or cream and let it infuse in the fridge for a few days.
Custards, Yogurt, and Whipped Cream: Scrape out the seeds or simmer the whole pod in warm milk for custards or puddings.
🕯️ For Simmer Pots and Home Use:
Vanilla beans are amazing for adding cozy, sweet warmth to your home.
Simmer Pots: Add a leftover vanilla bean to a small pot of water with orange slices, cloves, and cinnamon sticks. Simmer on low to make your house smell like fall.
Homemade Room Sprays: Add a small piece of vanilla bean to a DIY spray bottle blend with distilled water, witch hazel, and essential oils for a grounding, sweet room mist.
Potpourri: Slice dried beans and tuck them into bowls of dried citrus, herbs, and spices for a homemade, non-toxic potpourri.
📝 Store any unused beans in a sealed glass jar or vacuum-sealed bag in a cool, dark place (not the fridge, as it can dry them out). If they begin to dry, just soak them in warm alcohol or milk for a few minutes to revive before using.
🍂 A Simple Tradition with Autumn in Mind
Starting your vanilla extract now is an intentional little act that your future self will thank you for. Come October and November, you’ll have beautifully brewed vanilla ready to pour into all your cozy fall treats—or even to bottle up and give as heartfelt handmade gifts.
This is the kind of simple, nourishing, that reminds us how preparation is love. And spring is the perfect season for planting that kind of goodness.
I am doing it! So easy and much better than store bought!