- 10 moist vanilla beans, preferably Mexican, split lengthwise
- 1 1/2 to 2 cups vodka
- Put the vanilla beans in a tall bottle or jar and cover with the vodka. Add up to 1/2 cup more vodka to completely submerge the vanilla beans. Close the bottle or jar and let stand in a cool, dark place for at least 6 weeks before using. The extract is done when it's dark and fragrant.