Tool

• Glass jar

• Knife

Ingredients

• 10 whole vanilla beans

• 2 cups vodka (80 proof)

Direction

1. Using a sharp paring knife, split each vanilla bean lengthwise to expose the seeds.

2. Place the split beans into a pint‑sized glass jar with a tight‑fitting lid.

3. Pour the vodka over the beans, seal the jar, and shake vigorously.

4. Store the jar in a cool, dark place. Shake occasionally — weekly is ideal.

5. Steep for 6–12 months for best flavor. You can use it after 2 months, but it will be milder.

6. Once ready, transfer to 4‑oz bottles for use or gifting. Add a piece of vanilla bean to each bottle if desired. 

Notes

• Yield: Makes 16 oz — enough to fill four 4‑oz bottles.

• Bean quality: Fresh, soft beans slice more easily.

• Alcohol options: Vodka is neutral; bourbon adds smokiness; rum adds sweetness. Any 80‑proof spirit works.

• Flavor impact: Different alcohols change the extract’s profile — bourbon = caramel notes, rum = warm sweetness.

• Jar choice: Use a narrow jar so the beans stay fully submerged.

• Storing extra beans: Wrap in wax paper or plastic, place in an airtight glass container, and store in a cool, dark place (not the fridge).

• Funnel tip: Makes bottling easier; otherwise use a measuring cup with a spout.

• Stronger extract: Use more beans per cup of alcohol if you want faster or double‑strength extract.

• Cost‑friendly: Time is your friend — steeping longer saves money compared to using extra beans.

Nutrition

Calories: 613 • Carbs: 6g • Fat: 4g • Sodium: 2mg • Potassium: 2mg • Iron: 1mg