1-Using a sharp knife: slit each vanilla bean lengthwise to expose the seeds inside; cut beans into smaller pieces if needed to fit the container, then place all beans into the 8 fluid ounce bottle or jar.

2-Pour the chosen alcohol such as 1 cup of 80-proof vodka, bourbon, brandy, or rum over the beans until they are fully submerged; secure the lid tightly and shake the container several times to mix.

3-Store the container at room temperature, away from direct sunlight, and shake the mixture approximately once per week or every couple of weeks to promote even extraction.

4-The vanilla extract becomes usable after 6 months of infusion, but waiting 12 months or longer really boosts the flavor intensity and color depth for that rich profile you’re aiming for.

5-When using the extract, replenish the alcohol level by pouring more of the same type into the bottle until the beans are submerged again; shake after each refill, and remove the beans if you’re gifting the extract or can’t refill anymore.

6-Properly stored with beans kept submerged, this extract lasts for several years; replace beans about once per year with frequent use to maintain quality.