1. Buy vanilla beans.

2. Get a bottle to store your extract: Get a couple extras, because this makes fantastic gifts. An old, well-sterilized vinegar or oil bottle will work here, or a small wine bottle, or even an old glass vanilla bottle.

3. Buy alcohol: Alcohol is used as a base for extracts because it doesn’t spoil and is easily infused with flavors. The gold standard of extracts is pure alcohol, but that’s not readily available everywhere. Instead, I use vodka, which is by definition colorless and flavorless.

4. 1 whole vanilla bean for every 2 liquid ounces of alcohol. So, for an 8-ounce bottle, I use 4 whole beans, for a 12-ounce bottle (pictured up top), I used 6, for a 16-ounce bottle (the one I made last year that sparked this conversation), I used 8 beans. I go solely by bean count; I don’t fuss about whether the beans are bigger or smaller because bigger doesn’t necessarily mean more flavor.

Split each bean lengthwise and drop in your empty bottle. If your bottle is short, you can first cut your beans down in size so that they’ll easily fit. Then, split each bean lengthwise and drop in your empty bottle. Fill to a 1/2-inch from the top with alcohol. Give it a few shakes and place it somewhere that you’ll see it, like a cabinet, but away from the light.

5. Be patient: For the first week or two, I give the bottle a little shake — and who are we kidding, a deep inhale of admiration — whenever I see it but I’m not sure there is any scientific evidence that this speeds the process along. Within 5 days, your extract will already be a medium amber color (see top photo). Most people recommend that you wait 2 weeks to use it, but I prefer to wait 4 to 6. I know it sounds crazy, but I’m all about getting the maximum impact from my investment and at 6 weeks, it’s a downright near coffee-colored luxury unmatched by anything you can buy in the store. It is worth the wait.