I’ve been making this for my own use and as gifts for several years. Vanilla extract is easy to make, richly flavorful, and fragrant. Use one vanilla bean per each four to five oz. bottle. Split the bean in half lengthwise and then chop into ½ inch pieces. Stuff these pieces into your bottle and top off with full strength vodka or brandy. Cap and let sit for 2 to 4 weeks. Every few days give it a little shake. You will love this vanilla. When a third of the extract is used top the bottle off with more vodka or brandy. Alcohol efficiently extracts the essence of vanilla and makes what herbalists would call a tincture.
I find a securely capped glass container is the best. Corked bottles don’t seem to work as well, perhaps because they breathe a little. Many commercial extracts contain a touch of caramel coloring don’t be concerned if your extract doesn’t turn a dark brown. Store in a cool dark place. The flavor increases with time as long as you don’t remove the vanilla bean.
Vanilla comes from an orchid native to Mexico, Guatemala and parts of Central America, Vanilla planifolia. The flower is fairly inconspicuous but each one produces a long slender seed pod on the plants’ 10’ vines. These are the beans, which are harvested, sweated, cured and dried to develop the unique flavor.
Vanilla is not only used in our favorite desserts but for perfumery and aromatherapy. Shalimar perfume contains vanilla as do many modern fragrances, usually incorporating vanilla into the name. Aromatherapists tell us the fragrance soothes and calms. I once knew a woman whose husband was so fond of the scent of vanilla that she took to dabbing a bit behind the ears when she was in the kitchen.