Homemade Vanilla

Loosely adapted from Barefoot Contessa, the mixture of alcohol and vanilla beans is simple. Make sure to clean and sterilize the jars beforehand (steep in boiling water for about 10 minutes, then let dry completely.)

Ingredients

1 cup good-quality rum or vodka
3 medium vanilla beans (or 1.5 fat ones)


Directions

Using a sharp knife, slice down the side of the vanilla bean, exposing the seeds. Place the vanilla bean(s) in a clean jar. Carefully pour the vodka or rum into the jar and seal tightly. Shake a few times, then place the jar in a dark cabinet, and let rest approximately 8 weeks. And voila! Vanilla.

(Alternatively...and while I obviously haven't tried it yet, you can use mostly vodka, which is what I did, but with a splash of rum on top.)

Also, keep in mind this vanilla is meant to last forever! As you use the vanilla in cooking, refill it with alcohol so it continues to steep. Also add in a new vanilla bean every so often, and remove the old ones. The lovely cycle is bound to continue for years. I'm looking forward to it.