The short answer: use a spirit that's 70 to 100 proof (35–50% alcohol). Plain 80-proof vodka is the easiest choice and lets the vanilla lead. Bourbon, rum and brandy all work too, and each adds its own character.
Why proof matters
Alcohol is what pulls the flavour out of the beans and keeps the extract from spoiling. In the US, pure vanilla extract must contain at least 35% alcohol, which is 70 proof, and that's a sensible minimum for home batches too.
- Below 70 proof: extraction is weaker, and the extract is more likely to spoil.
- 70 to 100 proof: the sweet spot. Most people use 80-proof (40%) vodka.
- Very high proof: spirits like 190-proof grain alcohol extract aggressively and taste harsh. If you use one, dilute it with water to around 80 proof first. Our extract calculator works out how much water to add.
How each spirit changes the flavour
| Spirit | What it adds | Good for |
|---|---|---|
| Vodka | Almost nothing, so the vanilla tastes clean and true | An all-purpose extract, and your first batch |
| Bourbon | Caramel, oak and a warm finish | Brownies, pecan pie and anything with brown sugar |
| Dark or spiced rum | Molasses sweetness and spice | Banana bread, holiday baking and eggnog |
| Brandy | Soft, fruity warmth | Fruit desserts, custards and Christmas cake |
Smoky, woody Sumatra beans pair especially well with bourbon and dark rum.
Do you need an expensive bottle?
No. The vanilla does most of the work, so a decent mid-priced bottle is plenty. What matters more is avoiding flavoured spirits and anything with added sugar. Neither extracts well, and both can mask the vanilla.
Can you make it without alcohol?
You can steep beans in food-grade glycerin mixed with water. The result is milder and sweeter, and strictly it's a vanilla flavouring rather than an extract. If you'd rather skip alcohol completely, vanilla paste or powder is a simpler option.
How many beans per bottle?
For a standard single-fold extract, use about 100 g of beans per litre of alcohol. That's around 20 g for a 200 ml bottle. Grade B extract beans are the usual choice. Weigh your beans rather than counting them, because bean size varies.
For any other batch size, use our vanilla extract calculator. It also tells you what to buy and when your extract will be ready.
The method
- Split the beans lengthwise and cut them to fit your bottle.
- Cover them completely with alcohol and seal the bottle.
- Store it at room temperature, out of direct sunlight, and shake it every few days.
- Start tasting after a month. It's usually at its best from about three months, and keeps developing after that.
Not sure which beans to buy? Read Grade A vs Grade B.