Vanilla Recipe

Prepare beans

Split each vanilla bean lengthwise with a sharp knife, leaving the two halves mostly attached at one end; alternatively, cut beans into 2–3 pieces to fit bottles. Scrape the seeds from one bean if you want to use the seeds elsewhere, but leave them in the pod pieces for better flavor.

Jar and add alcohol

Place the split beans (pieces and scraped seeds) into clean glass bottles or a 1-quart jar. Pour the vodka over the beans ensuring they are fully submerged. Leave about 1/2 inch of headspace in each bottle.

Seal and store

Tightly cap the bottles or jar and store in a cool, dark place. Shake the container gently once a week for the first month to help extraction.

Maturation time

Let the vanilla steep for at least 8 weeks for a mild extract; 3 months is recommended for strong flavor. For maximum depth, age 6–12 months. The liquid will darken and become fragrant. Taste after 8 weeks and adjust use as desired.

Strain and bottle (optional)

If you prefer a clear extract, strain out the pods and any sediment through a fine mesh and funnel into smaller bottles. Alternatively, leave the beans in the bottle and top up with more vodka as you use extract—this will continue to develop flavor.

Combine sugar and beans

Put the granulated sugar in an airtight container or jar. Using the back of a knife, scrape the seeds from the two vanilla bean scraps into the sugar, then add the scraped pod pieces as well.

Infuse

Seal the container and shake to distribute the seeds. Let the sugar infuse at room temperature for at least 3 days, shaking daily. For stronger vanilla sugar, wait 2 weeks. The sugar will absorb the aroma and tiny black specks from the seeds.

Use and refresh

Use vanilla sugar in baking, coffee, or to dust pastries. When sugar aroma diminishes, replace the pod pieces with fresh pods or replenish with more sugar to continue building flavor.

Mix ingredients

In a small bowl, combine the scraped seeds from 2 vanilla beans with 2 tablespoons of honey or light corn syrup and 1 teaspoon of vanilla extract. Stir vigorously to create a thick, spreadable paste with visible seeds.

Adjust texture

If the paste is too thick, add an additional teaspoon of extract or a drop of warm water. If too thin, stir in a pinch of icing sugar to thicken slightly.

Store

Transfer the paste to a small airtight jar and refrigerate. Use within 3 months. This paste works well as a direct replacement for vanilla bean in recipes where both seeds and concentrated flavor are desired.