Vanilla Recipe

Prepare beans

Split the vanilla beans lengthwise with a sharp knife and scrape out the seeds from each pod using the back of the knife. Reserve both seeds and pods.

Chop pods

Roughly chop the scraped empty pods into 1/4–1/2 inch pieces. These will help infuse flavor and later be strained or blended into the paste.

Combine sugar and pods

In a small saucepan, combine the granulated sugar and the chopped pods. Add 1 tablespoon of water to help dissolve sugar and prevent burning.

Infuse and dissolve

Warm the sugar-pod mixture over low heat, stirring, until the sugar is fully dissolved and the mixture is aromatic, about 3–4 minutes. Do not boil; you only want to dissolve the sugar and bloom the vanilla.

Add alcohol and seeds

Remove the pan from the heat, add the scraped vanilla seeds and the vodka (or light rum). Stir to combine. The alcohol extracts and preserves the vanilla compounds.

Blend to paste

Pour the warm mixture (pods, seeds, sugar, and liquid) into a heatproof blender or use an immersion blender in a tall jar. Blend on medium-high until the pods are finely broken down and the mixture forms a thick, spreadable paste, 30–60 seconds. If you prefer a very smooth paste, blend longer.

Optional: add syrup for texture

If you want a thicker, glossier paste that is shelf-stable and more similar to commercial pastes, add 2 tablespoons light corn syrup or glucose and blend again until incorporated.

Bottle and mature

Transfer the hot paste into a sterilized jar or bottle with a tight-fitting lid. Allow to cool to room temperature, then seal and store in a cool, dark place. For best flavor, let the paste rest for at least 1 week to mature; flavors will continue to develop over several weeks.

Strain (optional)

If you prefer a smoother product, after maturation you can strain the paste through a fine-mesh sieve or chinois, pressing solids to extract paste. Note that straining will remove flecks and some pod material; leave as-is if you want visible vanilla specks.