Vanilla Recipe

Prepare the beans

Split each vanilla bean lengthwise with a sharp knife to expose the seeds; leaving the halves attached at one end is fine. If beans are long, cut them in half to fit the jar.

Jar and add alcohol

Place the split beans into the clean glass jar. Pour the vodka (or chosen spirit) over the beans, fully submerging them. If using a very high-proof spirit and you prefer a milder extract, dilute with a little filtered water — up to 10–20% of the liquid — and stir.

Seal and store

Tightly seal the jar and label it with the date. Store in a cool, dark place at room temperature. Shake the jar gently once a day for the first week, then shake it once a week.

Maturation time

Allow the mixture to steep at least 6–8 weeks for a pronounced flavor; optimal flavor develops at 3–6 months. You can use extract after 6–8 weeks but it will continue to deepen with time.

Finishing (optional)

You may strain out the beans and solids through a fine mesh or coffee filter before bottling, but many bakers leave the beans in the jar and continue topping up with more alcohol as you use the extract. To make additional jars, split and add the same beans to a new jar with fresh alcohol — the beans retain flavor for multiple batches.

Place the sugar in the airtight container. Split the vanilla bean lengthwise and scrape the seeds into the sugar, then add the scraped pod as well. Shake or stir to distribute seeds. Seal and let rest at least 24 hours (ideally 1–2 weeks) to allow the sugar to take on the vanilla aroma. Replace sugar as used, keeping the pod in the container to boost infusion.

Extract seeds

Split the two vanilla beans and scrape the seeds into a small saucepan.

Combine and simmer

Add the sugar and water to the saucepan with the seeds and pods. Heat gently over low heat, stirring until the sugar dissolves. Simmer for 2–3 minutes to reduce slightly — do not boil vigorously.

Finish and store

Remove from heat, discard or keep the pods for extra flavor in sugar, stir in corn syrup if using for shine and smooth texture. Let cool, then transfer the paste to a small airtight jar. Paste will thicken as it cools; refrigerate and use within 2–3 weeks or freeze small portions for longer storage.