- According to FDA guidelines, pure vanilla extract must contain at least 35% alcohol.
- Since it’s an extract, very little alcohol is consumed—plus, it evaporates during baking.
- If you still prefer alcohol-free vanilla, look for “vanilla flavoring” or “alcohol-free vanilla.”
Besides flour and sugar, vanilla extract is one of the most common ingredients in baked goods. Its subtle sweetness, warmth and complexity make it the perfect addition to muffins, cakes, brownies and quick breads.
But did you know that all pure vanilla extracts contain alcohol? While the actual amount is quite low, some people do worry about its presence and wonder whether they should avoid it. This is a common question I get from clients. As a registered dietitian and chef, here’s what you need to know—and why I’m not concerned.
Why Does Vanilla Extract Have Alcohol?
Vanilla extract is made from the fragrant seed pods of the vanilla orchid. The main flavor compound is vanillin, which must be extracted from the pods. “Vanilla orchid pods are organic plant material and therefore require a solvent to extract flavor,” says Kate Banks, a vanilla expert. For culinary use, the most effective solvents are oil or alcohol. “For baking, the best choice is alcohol, as the liquid in the extract will evaporate when temperatures hit 180°F.”
To make pure vanilla extract, beans are soaked in high-proof alcohol, which can vary depending on the producer. High-quality extracts often use bourbon, brandy or vodka. After weeks—or even months—of soaking, the mixture is filtered, bottled and ready for use. According to the Food and Drug Administration, pure vanilla extract must contain at least 35% ethyl alcohol by volume. Banks adds that when selecting a pure vanilla extract, choosing one without added water often results in a more concentrated vanilla flavor in baked goods.
Imitation vanilla extract—sometimes called “artificial vanilla”—contains little to no alcohol. This is because it’s made from synthetic vanillin, which doesn’t require the same soaking process as real vanilla beans. The FDA does not require imitation vanilla to contain alcohol, but some brands will add alcohol as a flavor carrier or to mimic the consistency of pure vanilla.
Should I Avoid Alcohol-Based Vanilla Extract?
Malina Malkani, M.S., RDN, CDN, says there is very little—if any—risk associated with the alcohol in vanilla extract. While the FDA requires pure vanilla extract to contain at least 35% alcohol—which is very potent—the amount typically used in recipes is very small. “A little goes a long way!”
Also, most of the alcohol evaporates during the cooking or baking, so very little remains in the final product. If you use pure vanilla extract in raw applications—like in oatmeal or flavored drinks—it’s best to use it sparingly. Fortunately, since it’s highly concentrated, you won’t want to use much anyway.
Alcohol-Free Vanilla Flavoring
Although generally low-risk, some individuals may choose to avoid alcohol-based vanilla extracts for personal, dietary or religious reasons.
Fortunately, there are many alcohol-free vanilla alternatives available. Instead of alcohol, these products will typically use glycerin, a sugar alcohol that is used as a solvent and flavor carrier. They may contain either real vanilla pods or synthetic vanillin, but cannot legally be labeled as “vanilla extract.”
Instead, you’ll see labels like:
- vanilla flavoring
- vanilla-vanillin extract
- vanilla-vanillin flavoring
- artificial vanilla
- imitation vanilla.
Keep in mind that these alternatives may not deliver the same depth of flavor as pure vanilla extract.
Other options include vanilla bean paste or powder, which can be made without alcohol. Using whole vanilla beans is also possible, though this tends to be much more expensive than vanilla extract or alcohol-free flavorings.
Our Expert Take
Pure vanilla extract is made by soaking vanilla bean pods in alcohol, such as bourbon, brandy or vodka. To be considered an extract by the FDA, it must contain at least 35% alcohol. While that may sound high, extract is highly concentrated and is only used in small amounts when cooking or baking. Also, most—if not all—of the alcohol evaporates during cooking, making it a safe option. So whether you’re making a batch of cookies or adding a touch to oatmeal, you can enjoy the rich flavor of vanilla without worry.
