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Here's what you need to know about vanilla extract alcohol content.
Vanilla extract is a must-have ingredient in cookies, biscotti, cake and so many more baked goods. While extract is a more convenient and affordable way to add flavor to recipes than a vanilla bean, the question of if vanilla extract contains alcohol might make some home bakers pause.
First, learn about which type of vanilla extract is best for your recipe.
Is There Alcohol in Vanilla Extract?
By definition, yes there is alcohol in vanilla extract. According to the FDA, vanilla extract is a mixture of vanilla scent and flavor characteristic, and alcohol. To be exact, the FDA requires an ethyl alcohol content of at least 35% for a product to be considered vanilla extract.
Before you worry about getting a buzz from your baked goods, nearly all of the alcohol from extracts evaporates in the cooking process. So, your next batch of chocolate chip cookies is definitely safe to take to a school bake sale.
By the way, did you know you can make your own at home? Here’s how to make vanilla extract.
Is There Non-Alcoholic Vanilla Extract?
Yes, you can find vanilla extracts that contain less or no alcohol, though they won’t be called “extracts” since they don’t meet the FDA’s standards. These products are commonly referred to as vanilla flavoring, instead.
If you’re shopping for vanilla flavorings, be sure to read the labels carefully. While some of these products are just alcohol-free versions of vanilla extract [typically using glycerin instead of alcohol] it could also indicate that there less natural and/or artificial vanilla flavor and scent than the FDA’s requirements.
Before you head off to the grocery store, be sure to know the biggest mistake you can make when buying vanilla extract.
What About Bourbon Vanilla?
If you get into niche types of vanilla, you may see bottles of extract labeled as Madagascar Bourbon vanilla extract. We get it: Bourbon and vanilla sounds like a pretty good combination. But let us stop you right there: There is no bourbon in Madagascar Bourbon vanilla. [Shocking, right!]
This type of vanilla has the name Bourbon attached to it because, according to Nielsen-Massey, Madagascar [where the vanilla is grown] used to be referred to as one of the Bourbon Islands.
So you won’t get any bourbon notes in this type of vanilla, but you will get a strong, rich vanilla flavor.
Get Baking!
Chocolate Chess Pie
This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri
Pineapple Carrot Cake
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Cookie Butter Pie
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mount Olive, Alabama
Triple-Chocolate Cheesecake Bars
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. —Andrea Price, Grafton, Wisconsin
We made the original fantasy fudge recipe—and it still stacks up decades later.
Olive Oil Cake
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as it can be a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Lemon Berry Dump Cake
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
Purple-Ribbon Pumpkin Cake
I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida
Lemon Ginger Icebox Cake
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
Devil’s Food Snack Cake
My husband and his friends request this devil's food snack cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. —Julie Danler, Bel Aire, Kansas
Berry Rhubarb Fool
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Flaky Bumbleberry Pie
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
Dark Chocolate-Caramel Macchiato Pie
One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. —Amy Mills, Sebring, Florida
Mint Chocolate Cheesecake
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small; if they're too large they have a tendency to rise to the top. —Sue Gronholz, Beaver Dam, Wisconsin
Patchwork Quilt Cake
This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen
Apple Pear Cake
When my sister Catherine made her apple cake for me, I knew I needed the recipe. For my version, I added some pears from the trees on our acreage. The resulting apple-pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
Juicy Cherry Pie
Cherry season is in the heart of summer. For this pie, choose fresh tart cherries that are bright in color, shiny and plump. They also should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Cheesecake with Berry Sauce
This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
Chocolate Marshmallow Peanut Butter Squares
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Easy Pistachio Tube Cake
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Cranberry Pineapple Upside-Down Cake
Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. —Sherry Conley, Noel Hants County, Nova Scotia
Giant Peanut Butter Ice Cream Sandwich
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
Winnie's Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Lemon Ricotta Cake
This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Pumpkin Pecan Custard
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
Black Forest Tart
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
Dar's Coconut Cream Pie
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota
Cherry Rhubarb Crunch
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! —Sharon Wasikowski, Middleville, Michigan
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My family and I love apples any time of year, but in the fall, they are always crisp, juicy and absolutely perfect! I found a blondie recipe similar to this and did a bit of tweaking to make it my own. —Julie Peterson, Crofton, Maryland
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Cranberry Pecan Cookies
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
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Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin
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When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
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I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
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These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
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My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. —Kathryn Rogers, Suisun City, California
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This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont
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Quick Chocolate Sandwich Cookies
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba
Oatmeal Crispies
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri
Citrus Mini Cakes
These moist, bite-size muffins are melt-in-your-mouth good. With their appealing look, they really dress up a party table. The recipe makes a big batch, so there's plenty to please a crowd. —Linda Terrell, Palatka, Florida
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Aunt Rose's Fantastic Butter Toffee
I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
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I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
Chocolate-Peanut Butter Cup Cookies
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you’d better find a good hiding spot. —Jennifer Krey, Clarence, New York
Blueberry Gelatin Salad
I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! —Mildred Livingston, Phoenix, Arizona
Date-Nut Pinwheels
Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
Mountain Cookies
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Dipped Peanut Butter Sandwich Cookies
You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
Chocolate Chiffon Cake
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
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