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8 oz empty, extracted vanilla bean pods (weighed after extraction). Notes: if using fresh beans, use 4.5oz of beans if; using ground vanilla bean powder use 2.5 oz of powder, if using extracted beans with caviar use 7.5oz (weighed after extraction).

8 oz sugar

14 oz of alcohol (recommended: dark spiced rum)

2 oz of invert sugar (invert sugar common option is corn syrup, Rosemallow makes their own invert sugar)

½ tsp of xantham gum powder

2 oz of honey option instead of invert sugar and xantham gum

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Yield is approximately 32 oz

1. Instructions for a Vitamix

2. Put all ingredients except xantham gum in the blender. Put the top on and make sure it’s sealed tight. Slowly increase the speed of the blender until it is on high.

3. Blend on high for 1-2 minutes until the beans are completely ground up.

4. Turn blender off, slowly add in the xantham gum at a low speed.

5. Make sure blender is sealed up completely and grind it again on high speed for 1-2 minutes.

6. Pour the paste into a mason jar, label with date, and store at room temperature for multiple months.

Visit recipe link for food processor and blender (non-Vitamix) instructions.