1 cup alcohol (vodka, rum or bourbon)
3 vanilla beans
Split vanilla beans using a small paring knife.
Place vanilla beans in a glass jar with a tight fitting lid.
Pour your alcohol of choice into the jar with vanilla beans.
Push vanilla beans down so they are submerged.Seal the jar and store in a cool, dark place (i.e. back of cupboard) for at least 1 month.
Shake jar once a week.
Notes: The vanilla extract will keep for up to 1 year at room temperature. You can top jar off with enough alcohol to keep vanilla beans submerged. Replace vanilla beans as they start to lose their flavor (about every 3 to 6 months).
This recipe brought to you by Sophie in the Kitchen