- 5 vanilla beans
- 8 Ounces alcohol, such as vodka, bourbon, brandy, or rum
Split each vanilla bean in half lengthwise. Place the beans in a clean jar or bottle. Cover the vanilla with alcohol, making sure it is completely submerged. Seal the jar or bottle, and shake it well.
Store the jar in a cool, dark place for at least 1 month, shaking it from time to time. After 1 month, taste the extract, and if you want a stronger flavor, leave it to carry on infusing.
Strain the extract through a coffee filter into a clean bottle or jar.