Vodka vs Rum for Vanilla Extract – What Works Best?

Why This Question Matters

If you’ve ever tried making homemade vanilla extract, you already know how magical it is. It smells incredible, tastes even better, and makes every baked treat taste like it came straight from a professional bakery.

But there’s always that question that pops up:
Should I use vodka or rum for vanilla extract?

Why Alcohol is Essential in Vanilla Extract

To put it simply, alcohol is the vehicle that draws out all the good stuff from your vanilla beans—the flavor, the aroma, and that warm, comforting smell we all love. Whether you’re baking cookies or whipping up homemade ice cream, a good extract starts with the right alcohol.

 Vodka for Vanilla Extract: The Clean Classic

If you're after a pure vanilla flavor, vodka is your best friend.

Why Choose Vodka?

• It’s neutral—no added taste to compete with your beans.
• It gives a clean, versatile extract.
• Perfect for everything from light cakes to custards.

Stick to unflavored, mid-shelf vodka. It doesn’t need to be expensive but avoid anything too cheap or artificially flavored.

Vodka is Best When:

• You want your vanilla beans to shine without interference.
  
• You bake a lot and want a go-to extract for all kinds of recipes.

 Rum for Vanilla Extract: Rich & Bold

Now, if you want to mix things up a little, rum brings a lot to the table.

What Makes Rum Unique?

• It’s full of flavor—think molasses, spice, and caramel.
• It pairs beautifully with warm, comforting recipes like cookies and puddings.
• It turns vanilla extract into something gourmet.

Use a quality dark or spiced rum, but nothing overly sweet or flavored.

Rum is Perfect When:

• You love deeper, richer dessert flavors.
• You’re using Ugandan vanilla beans (they’re fruity and floral).
• You want your vanilla extract to add complexity to baked goods.

 Why More Vanilla Beans = Better Extract

Here’s the truth: whether you use vodka or rum, it all comes down to how many vanilla beans you use.

More Beans Means:

• A stronger, more intense extract
• Better aroma and richer color
• Faster infusion (3 months instead of 6+)
• A luxurious, high-end product at home

How Many Should You Use?

• Standard: 5–6 vanilla beans per 8 oz of alcohol
• Double strength: 10–12 beans per 8 oz
• FDA standard: 13.35 oz of beans per gallon

Choose high-quality vanilla beans—Madagascar for rich, creamy flavor, Tahitian for floral notes, or Ugandan beans for an earthy kick.

 Vodka vs Rum: Which Is Best?

Final Verdict?
If you’re after a true vanilla-forward extract, go with vodka.
If you want to create something cozy and bold, rum is your flavor booster.

 Pro Tips for Making the Best Vanilla Extract

• Use more vanilla beans than you think.
• Store your extract in a dark bottle, away from light.
• Shake the bottle once a week while it infuses.
• Let it sit at least 3 months (6+ is even better!).
• Label your batch with the alcohol and bean origin.

 Wrap-Up: Your Vanilla, Your Way

At the end of the day, there’s no wrong choice—just different flavor paths. Vodka gives you that pure, smooth vanilla that works for everything. Rum? It turns your extract into a flavor bomb with dessert drama.

Whatever you choose, just don’t skimp on the vanilla beans. The more beans, the better the extract.

Ready to start? Pick your favorite spirit, grab some fresh vanilla beans, and let the magic begin.