Step 1 Gather Supplies: You will need a sharp knife or kitchen shears, mini funnel, glass bottle with lid and alcohol.

Step 2 Cut Beans in Half: Using a sharp knife, cut beans in half lengthwise, exposing vanilla seeds. Place in bottle. If needed, cut in pieces to fit in your glass jar.

Step 3 Cover with Alcohol: Any 80 proof (40%) alcohol can be used. Vodka is recommended for traditional vanilla. *To make alcohol-free, substitute a ratio of 3 parts food-grade vegetable glycerin to 1 part water in place of the alcohol.

Step 4 Shake & Wait: Store it in cool, obvious place, and shake every couple days. Extract will be ready for use in 6-8 weeks, and continue to intensify in flavor up to 6 months.

Step 5 Decant (Optional): A small funnel will help avoid spills. If desired, you can strain vanilla. If gifting, add a couple beans to each jar, so the flavor continues to intensify.

Step 1: Add all ingredients except for xanthan gum to your blender and mix on high for 2-3 minutes. The mixture will turn dark in color; it should have the texture of fine sand. Don't be surprised if the mixture warms up in the blender; this is normal.

Step 2: Turn blender to low and add xanthan gum. Blend for an additional 30-seconds to incorporate.

Step 3: Transfer to an airtight jar. It will thicken as it sits! Store at room temperature indefinitely. You can use immediately, but the flavor will intensify after a month.

Step 1: First you will need to dry out your vanilla pods until you can snap them easily with your fingers. The simplest way to do this is to leave them out on a cookie sheet for a few days.

Step 2: Snap the pods into small pieces to fit in the cup of your spice grinder.

Step 3: Most likely you will still need to sift your vanilla powder to separate the powder and flakes. Using a fine mesh strainer over a bowl, separate the powder.

Step 4: Transfer to an airtight jar.