Begin by preparing your containers. I recommend using airtight, 8-ounce glass jars. The number of jars you'll need depends on their size, as this recipe yields a little over 2 ½ cups or 20 ounces.

Cut the 60g of vanilla bean pods (approximately 23 pods) into thirds and place them in a high-powered blender. Cutting the beans beforehand helps them blend more easily and prevents chunks from forming in your paste.

Add ⅓ cup of water, 1 cup of granulated sugar, ¾ cup of vodka, rum, or bourbon, and 2 tablespoons of light corn syrup to the blender with the vanilla bean pods. Do not add the xanthan gum yet.

Start blending the mixture on low speed, gradually increasing to high. Blend for 2-3 minutes, ensuring you set a timer for at least 2 minutes.

After 2 minutes, stop the blender and check the mixture. Continue blending until the vanilla beans are broken down into tiny pieces, resembling the size of vanilla bean seeds.

Next, turn the blender to medium-low speed and slowly sprinkle in ¼ teaspoon of xanthan gum through the lid opening. Blend for an additional 15-30 seconds until fully incorporated.

The mixture will warm up from blending but will thicken as it cools to room temperature.

Finally, pour the mixture into your prepared airtight containers and store them at room temperature in a dark place, like a cupboard or pantry. You can use this paste immediately for baking!