As we step gently into the darker side of the year, I have been finding deep comfort in preparing our little den for hibernation. In frosted kitchen windows and folded flannels and pots simmering contentedly on the stove. Bell jars pinging on the counter. Dough rising and dishes stacked neatly in the cupboard. The quiet productivity that settles in as winter descends.

There is something deeply soothing about working gently with my hands and turning inward this time of year. One of my favorite autumn rituals is infusing a big batch of this simple homemade vanilla extract and dreaming of all the sweet things it will soon become. Cherry Almond Biscotti with hot coffee on a snowy evening. Homemade Maple Pecan Granola with our little family piled around the kitchen table. Grandma’s famous Christmas Tea Ring with cinnamon and maraschinos.

Extracts take time to infuse. Like all things, they need space to rest and integrate. So this is a lovely project to start now and have ready just in time for winter baking and gifting. It only takes about 15 minutes of hands-on time, and then a little darkness and a little patience. There are few things more magical than reaching for this sweet little amber bottle in the back of the cupboard when the time comes. Truly.

To say it’s been a strange year is a massive understatement. But when nothing seems certain, and every day brings new terrain to navigate, taking time to quietly prepare for the colder days ahead can be oddly comforting.

Sending you warmth and love and peace of mind, dear friends.

Supplies:

Small amber jars (any size will do. I used 5oz.)
Organic vanilla beans (about 2 - 3 beans per small jar)
Bourbon - at least 80 proof (vodka also works well, but I prefer the sweet notes of bourbon)
Optional: Sealing wax and wax seal for packaging

Step 1:

Begin by washing and sterilizing your jars and caps. You can do this with boiling water, or in a high temp dishwasher. After the jars are sterilized, allow them to air dry on a clean towel.

Step 2:

Using a sharp knife, cut your vanilla beans lengthwise to expose the seeds inside. Then cut the beans in half vertically so they can easily fit into your jars with a little headspace left over.

Step 3:

Place the equivalent of 2 - 3 whole vanilla beans (4 - 6 cut halves) in each clean bottle.

Step 4:

Fill each bottle with bourbon or vodka, ensuring that the beans are completely submerged.

Step 5:

Cap bottles and place them in a dark cupboard for 5 - 8 weeks. I like to gently shake mine every day or two for the first few weeks to help the vanilla integrate.

Though you can start using the extract as soon as 5 weeks, the flavor will continue to deepen and improve with time. No need to remove the vanilla beans! You can continue to refresh the bourbon and add more beans to the jar as needed to ensure you have a perpetual supply of vanilla magic in the cupboard.

Packaging:

Since I will be gifting most of my bottles, I wanted to elevate the presentation a bit. I kept the packaging simple by melting a little red sealing wax onto each lid, and pressing firmly with a metal seal. I would love to try submerging the entire lid and neck of the bottle in wax to truly seal in the old world magic…but the light was fading and the baby was fussing, so this quick alternative did the trick in a pinch.

xo,