The Year-Long Vanilla That Made a Pie Disappear

From Vodka to Victory: My Vanilla Extract Saga

Last summer, after a particularly inspiring Ina Garten binge, I decided I was finally fancy enough to make my own vanilla extract. I had three partially used bottles of Penzeys in the pantry, but obviously, a jar of vodka and some beans would transform me into the kind of person who casually says, "Oh, this? It’s homemade vanilla."

I sliced the beans, poured the vodka, sealed the jar, and tucked it into a dark cabinet. The instructions said six to eight weeks. I figured that was enough time to use up the Penzeys and emerge victorious with my artisanal extract.

Reader, it was not six to eight weeks. Those three bottles of Penzeys lasted approximately forever. Every time I reached for vanilla, one of them still had just enough left to delay my moment of glory. The homemade extract sat there, aging like a fine wine—or more accurately, a forgotten science project.

Finally, after what felt like an entire calendar year (because it was), today was the day. The Penzeys were gone, the vanilla was ready, and my Sunday Supper group was coming over. I christened my Very Own Recipe in a chocolate chess pie, feeling like Ina herself would give me a slow clap.

The result? By the end of dessert, the pie plate was clean. Not a crumb left. Did I tell everyone it was all thanks to my homemade vanilla? Of course I did. Was it really the reason? Probably not. But I’ll be dining out on this story until that jar runs dry.

Vanilla beans: the divas of the spice world—high maintenance, but oh-so-worth it when they hit the stage in your homemade extract!

Making homemade vanilla extract is easy and only requires two ingredients: vanilla beans and alcohol. Here’s how you do it:

1. Slice the Beans: Use 6-8 vanilla beans and slice each one lengthwise to expose the seeds. You can also cut them into smaller pieces to fit your jar or bottle.

2. Combine: Place the beans in a clean glass jar or bottle. Pour in 1 cup (8 ounces) of vodka (or another alcohol like rum or bourbon) until the beans are completely covered.

3. Seal and Store: Tightly seal the jar and store it in a cool, dark place.

4. Wait: Shake the jar once a week and let it infuse for at least 6-8 weeks. The flavor will deepen the longer it sits, so 3-6 months is even better.

5. Use or Strain: Once ready, you can leave the beans in the jar for ongoing infusion or strain the liquid into another bottle for use.

Your homemade vanilla extract will keep forever—though let’s be honest, you’ll probably use it up faster just to show off.