Vanilla Recipe

Vanilla Bean Paste / Extract Base

1. 1

   Prepare the beans

   Split each vanilla bean lengthwise with a sharp knife and scrape out the seeds with the back of the knife. Reserve both pods and scraped seeds.

2. 2

   Combine alcohol and pods

   Place the scraped seeds and the reserved pods into a clean, sterilized 1-quart glass jar. Pour the vodka (or bourbon) over the beans, making sure the pods are fully submerged. Secure the lid.

3. 3

   Infuse

   Store the jar in a cool, dark place for at least 6 weeks, preferably 8–12 weeks. Shake the jar gently every 2–3 days for the first week, then once a week thereafter. The liquid will darken and develop aroma.

4. 4

   Make a light syrup (for paste) — optional

   If making a paste rather than a pure extract: combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer; remove from heat. Let cool to lukewarm.

5. 5

   Strain and combine

   After the infusion period, remove the pods. For extract: decant the liquid through a fine mesh strainer lined with cheesecloth into a clean bottle. For paste: split the pods into pieces and place in a blender or food processor with the cooled simple syrup and 2 tablespoons corn syrup; add the infused alcohol. Blend until a smooth, thick, dark paste forms. Pass through a fine-mesh sieve if desired for extra smoothness, then bottle.

6. 6

   Age and store

   For best flavor let bottled extract rest for 1–2 weeks before use so flavors meld. Store both extract and paste in a cool, dark place. Unopened extract will keep indefinitely; opened extract or paste is best within 1–2 years, though flavor can continue to develop.