Carefully split each vanilla bean lengthwise using a sharp knife, revealing the fragrant seeds inside. Scrape out the seeds and place both seeds and empty pods into a clean, airtight jar.

In a medium saucepan, combine ½ cup of sugar and ½ cup of water. Bring to a gentle boil, stirring until dissolved, and then let it cool.

Once the simple syrup is cooled, pour it into the jar with vanilla seeds and pods. Add ¼ cup of vodka or bourbon or substitute with glycerin. If desired, add ½ teaspoon of xanthan gum, let sit for 5 minutes before stirring.

Seal the jar tightly with a lid and store it in a cool, dark place. Shake the jar every 2-3 days to promote even extraction. Let it steep for at least 4-6 weeks.

After steeping, strain the mixture or leave the vanilla pods in for continuous flavor development. The final result should be a thick, dark brown paste.