Prepare the Extract

• Making vanilla extract is a simple process. Slice several vanilla beans in half lengthwise to expose the seeds. You can use anywhere from 2 to 5 beans per 8 ounces of liquid, depending on how strong you want the extract to be and how quickly you want it to be ready to use. The more beans you use, the faster it will be ready.

  Put the sliced beans into a clean jar and cover with 8 ounces of alcohol. Homemade vanilla extract is typically made with vodka, which is a neutral spirit that does not impact the flavor of the vanilla.

  Seal the jar tightly and store at room temperature in a dark place.

Give It Time

• It will take at least 6 to 8 weeks for the alcohol to fully extract the flavor components from the vanilla beans. If you used more beans, it may take a little less time. If you opted to use fewer, the extraction process may take longer.

  The best way to tell if your vanilla extract is ready to use is to smell it. If it smells like vanilla, it’s ready to use in your favorite recipes. If it smells like alcohol, let it infuse for another week.

  Once your vanilla extract is ready to use, you can remove the beans or leave them in the alcohol. If you leave the beans in the extract, the flavors will continue to develop and the extract will become richer.

Make Vanilla Paste

• If you avoid alcohol, or if you simply want to try something different, make vanilla paste. It is more intensely flavored and thicker than vanilla extract, perfect for spooning over vanilla ice cream. Slice vanilla beans lengthwise, then allow them to air-dry for 2 or 3 days, depending on the humidity in your climate. To speed up the process, you can dry them in the oven set to 200 degrees Fahrenheit for 30 minutes.

  When the beans are dry, break or cut them into 1-inch chunks, then grind them in a food processor or coffee grinder to a fine powder. Add the powder to agave nectar or simple syrup and mix thoroughly.

  Pour the liquid through a fine strainer or cheesecloth to remove any clumps, then store in the refrigerator until you are ready to use it.

Get Creative

• Commercially produced vanilla extract is typically made with Madagascar vanilla. Experiment with other varietals to produce extracts with subtle flavor differences. Mexican vanilla tends to be sweet and spicy, while Tahitian vanilla has fruity or floral notes. Use a blend of vanilla varieties to further customize your extracts.

  You can also change the flavor of your vanilla by choosing an alternative alcohol. Using rum, whiskey, tequila or any other alcohol that is at least 70 proof will extract the flavor compounds in vanilla.