Vanilla extract is easier than you may think to make — all you need is good vanilla beans (oh hi, Kerala Vanilla!), vodka, and time. With notes of fig, bourbon, and chocolate orange, vanilla extract made with these plump pods from Kerala — sourced for us by Reginald and his family, who have been curing vanilla using their secret family technique for three generations — is truly special with nuanced layers of sweet, aromatic flavor. The number of beans you need will vary, but we've found that 3 to 4 Kerala vanilla beans is enough for 4 to 6 ounces of alcohol (ideally 3 pods per 4 ounces).

Or, for a more cost effective route, I like to use two whole vanilla beans and two pods that I've scraped the vanilla beans out of for another use (like ice cream or Moringa Vanilla Basque Cheesecake). Then, all that's left to do is wait. Your extract will be ready to use after about two months. And, you can top it off with more alcohol to keep your vanilla extract brewing and on hand for all your baking dreams!

Want to mix things up? Try using rum or bourbon instead of vodka.