I adore the scent of natural vanilla. It can be used in so many recipes and is perfect in my superfood coffee. I even use it as a base for my homemade perfume (recipe coming soon).
Unfortunately, as Food Renegade revealed, store-bought “pure” vanilla extract can often contain corn syrup or sugar. There is also a big difference between pure vanilla extract and imitation vanilla which usually contains:
Water, Alcohol (26%), Natural Flavorings (Including Extractives Of Cocoa And Extractives Of Tea), Vanillin And Other Artificial Flavorings, Corn Syrup, And Caramel Color.
Homemade Natural Vanilla Extract
I’ve been making my own vanilla extract for years because it is not only less expensive, but the flavor is unbeatable. It is also one of the most simple recipes to make.
Vanilla extract could also be called vanilla tincture, as it is essentially a tincture of food grade liquor and whole vanilla beans.
With just a natural, non-GMO alcohol, some vanilla beans and time, you can create your own vanilla extract.
There are several types of vanilla beans. Any will work, but here’s the difference:
- Madagascar vanilla beans: Traditional, rich flavor and aroma
- Tahitian vanilla beans: More floral and fruity flavor and aroma
- African or Ugandan vanilla beans: More smokey, bold flavor
I personally prefer Madagascar bourbon vanilla beans, which have a rich and floral flavor and aroma.
You’ll also need a high-quality liquor that is at least 35% alcohol to make the extract. I prefer to use spiced rum, after finding out from Mommypotamus in this post that there is a non-GMO and corn syrup-free spiced rum. Papagayo rum is another great option. From what I’ve read, Four Roses and Wild Turkey bourbons are also non-GMO, but those are the only two I’ve been able to verify. You can also just look for an organic rum, vodka, or bourbon.
Please note that your vanilla will not be ready to use immediately. The vanilla beans need time to soak and flavor the alcohol, so it will take a couple months.
Now that we all know about the differences in organic alcohol and vanilla bean types, here’s the super-easy recipe:

Vanilla Extract Recipe
Servings
Ingredients
- 8 oz organic or non-GMO spiced rum brandy, bourbon, or vodka
- 7-8 vanilla beans
- A tall glass jar
- Time!
Instructions
- Slice vanilla beans in half lengthwise to reveal inside of beans. Cut if needed to make them fit into your jar.
- Place them in a tall glass jar.
- Pour the alcohol of choice over the beans.
- Cap tightly and shake gently.
- Store in a cool, dark place for at least a month, shaking occasionally. I prefer to leave 2-3 months for best flavor.
Nutrition
Notes
Ever made an extract or tincture at home? What did you make?
Hi,
Thank you for the great article!
Can I ask where you got the great flip-top bottle with the glass handle built in?
Beautiful! And the vanilla turned out best-ever!
Pat
Do you have to preserve it? Store bought extract has an expiration date.
were we get vanilla seed?
How long can you keep reusing the vanilla beans before losing flavor?
Will a quart jar work or does it need to be a dark colored glass for making vanilla?
Ideally dark colored glass.
Where do you get your bottles for your vanilla?
I found that one at a thrift store!
Can I use dry gin instead of the other liquor listed above
I like this pre-made vanilla extract.
Hi Katie,
I recently needed to buy more vanilla beans to make fresh vanilla extract. I last bought vanilla beans in 2014 (1lb. Grade B Tahitian beans on Amazon for $50.) The prices I am finding now are $300-500+ for 1lb. of vanilla beans (Tahitian and Madagascar varieties). Holy Smokes! Is it better to make my own, or purchase high quality already made? Do you have a more affordable source you recommend? I am all about Fair Trade, but I can’t afford these prices.
Apparently the many storms last year damaged the vanilla drops all over the world. This is what has caused the enormous price increase in vanilla.
At least, this is what my friend told me.
At what point do you throw the beans away? Thanks!
When you notice a change in the flavor, when it doesn’t taste as rich.