REAL VANILLA EXTRACT SHOWS UP IN AT LEAST 75 percent of my baking projects. I also like to pour a generous slug into pancake batter and sometimes I make my own honey-sweetened vanilla yogurt. How is it that I’m so free with such a precious commodity? Simple. I make it myself, using bottles of inexpensive vodka and masses of vanilla beans that I buy by the pound online.
1 (750 ml) bottle vodka
24 vanilla beans
Pour ½ cup/120 ml vodka from the bottle and reserve.
Split all the vanilla beans and scrape the vanilla seeds from the beans. Using a narrow funnel, push all the vanilla seeds into the bottle of vodka. Cap and shake to distribute. Remove the cap and add the scraped vanilla bean pods to the bottle. Top off the bottle with the reserved vodka (if it all won’t quite fit, make yourself a cocktail!) and cap once more. Stash the bottle in a cool, dark place and let it infuse and mellow for 4 to 6 months. You know it’s done when the vodka is dark, nearly syrupy, and fragrant with the scent of vanilla. If you have the guts to drink it straight, it should be fairly smooth and deeply vanilla flavored.
If you’re keeping the vanilla extract for home use, you can decant some into a smaller bottle for use and then top the bottle off with vodka and vanilla beans to create a bottle of perpetually refreshing extract. If you’re making it to give as gifts, you can divide it between smaller jars or bottles (making sure to include at least one or two fresh beans with every gift portion).