Store-bought vanilla extract can be surprisingly expensive, especially for high-quality options. By making your own, you can significantly reduce costs while ensuring a richer flavor. Homemade vanilla extract often tastes better than commercial varieties, which may contain artificial flavors or be diluted with lower-quality ingredients (Sally's Baking Addiction).

When you make your own vanilla extract, you can choose the type of vanilla beans and alcohol to suit your taste. Whether you prefer the creamy notes of Madagascar vanilla or the floral brightness of Tahitian vanilla, the choice is yours.

To make your own vanilla extract, you only need two ingredients:

Vanilla Beans: Approximately 0.75 to 1 ounce (about 6-8 beans) for every 8 ounces of alcohol.
Alcohol: 1 cup (8 ounces) of 80-proof vodka is commonly used, but you can also use bourbon, brandy, or rum for different flavor profiles.

Glass Jar or Bottle: An 8-ounce jar with a tight seal is ideal.
Funnel: Optional, but helpful for pouring the alcohol.
Knife or Scissors: To split the vanilla beans.

Using a sharp knife or kitchen scissors, split the vanilla beans lengthwise. This exposes the tiny seeds inside, which will infuse the alcohol with flavor (The Pioneer Woman).

Place the split vanilla beans into the glass jar. Pour the vodka (or chosen alcohol) over the beans, ensuring they are fully submerged. If necessary, you can cut the beans into smaller pieces to fit them into the jar (Natasha's Kitchen).

Seal the jar tightly and give it a gentle shake. Store the jar in a cool, dark place, away from direct sunlight. Shake the jar once a week to help the infusion process (Bon Appétit).

For the best flavor, let the vanilla extract sit for at least 2 months. However, the longer you wait (up to 12 months), the richer the flavor will become. After a few months, you’ll notice the extract turning a deep amber color (Sally's Baking Addiction).

Use Quality Vanilla Beans: The type and quality of vanilla beans will greatly affect the final flavor. Madagascar beans are popular for their rich and creamy flavor, while Tahitian beans offer a more floral note (Bon Appétit).
Refill as Needed: As you use the extract, you can top it off with more vodka to keep the flavor going. Just remember to replace the vanilla beans every year or so to maintain the potency (Natasha's Kitchen).
Gifting: Homemade vanilla extract makes a thoughtful gift. Just be sure to label it with the date it was made and when it will be ready to use (The Pioneer Woman).

Making your own vanilla extract is a rewarding and economical endeavor that elevates your baking and cooking. With just a few simple ingredients and some patience, you can create a flavorful extract that will enhance your culinary creations. So why not start your homemade vanilla extract today? Your future baked goods will thank you!