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THE HUGGINS FAMILY

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Extracts & Infusions

Slow-crafted flavor foundations—extracts, infused oils, and spirits that capture and concentrate essential flavors for use across sweet and savory cooking.

  • Vanilla Extract

    Vanilla Extract

    Homemade vanilla extract is one of those quiet staples that rewards patience. Made with just two ingredients—vanilla beans and liquor—it develops a deep, rounded flavor over time that far surpasses most store-bought versions. Most vanilla beans fall into two primary varieties—Bourbon (Madagascar) and Tahitian—each offering a distinct profile, from rich and classic to floral and aromatic, with additional nuance depending on the country of origin. Our method follows the FDA’s definition of single-fold extract, resulting in a reliable, repeatable ratio whether you’re making a small bottle or scaling up for gifts or long-term use.

    Ingredients

    • 375 ml (12.7 oz) vodka (or light rum or bourbon)
    • 37.5 g (1.32 oz) vanilla beans

    Directions

    Prepare the Beans

    Beginning just below the curved end of each vanilla bean, split the pod lengthwise, leaving the top intact.

    Cut the split beans into 1–2 inch segments to increase surface area and improve extraction.

    Combine

    Place the prepared vanilla beans into the liquor.

    Seal the bottle and shake well.

    Extract

    Store in a cool, dark place.

    Shake daily for the first 2 weeks to help initiate extraction.

    After that, shake every few days for an additional 6 weeks.

    Finish

    The extract is ready in about 8 weeks and will continue to deepen in flavor over time.

    Notes

    Preparation

    • Use liquor that is at least 70 proof (35% alcohol) for proper extraction.
    • Vodka produces a clean, neutral extract; bourbon and rum add subtle background flavor.
    • For best results, use a glass bottle with a tight-fitting lid.
    • The FDA single-fold standard is 0.1 g vanilla beans per ml liquor.

    Serving Suggestions

    • Use in baking, custards, ice cream, and sauces.
    • Add a splash to coffee, whipped cream, or oatmeal for extra depth.

    Variations

    • Double-fold extract: double the vanilla bean weight for a more concentrated extract.
    • Blend different spirits, such as vodka and bourbon, for a layered flavor profile.
    • Use beans from different origins to explore flavor differences, from deeper cocoa-like notes to brighter floral tones.

    Make-Ahead & Storage

    • Store in a cool, dark place indefinitely.
    • Top off with additional liquor as you use the extract to maintain volume.
    • Beans can be reused for a second batch, though the flavor will be lighter.
    • For scaling, use 10 g (0.35 oz) beans per 100 ml liquor, 25 g (0.88 oz) per 250 ml, 50 g (1.76 oz) per 500 ml, 75 g (2.65 oz) per 750 ml, and 100 g (3.53 oz) per 1 liter.
  • Garlic Oil

    Garlic Oil

    Garlic oil is a simple yet flavorful staple for cooking, dipping, or drizzling. Slow-infused with fresh garlic, it adds aromatic richness to pasta, grilled vegetables, and stir-fries. The chili version adds a spicy kick perfect for noodles, dumplings, and stir-fried dishes.

    Ingredients

    • 1 cup neutral oil (canola, vegetable, or light olive oil)
    • 6–8 cloves garlic, thinly sliced

      • Optional Aromatics

    • ½ tsp crushed red pepper flakes (for heat)
    • ½ tsp dried herbs (oregano, basil, or thyme)
    • 1 small sprig fresh rosemary (for infusion)

      • Chili Garlic Oil Variation

    • 2 tbsp crushed red pepper flakes
    • 1 tbsp minced shallots or dried minced onion
    • 1 tsp sesame seeds (optional, for texture)

    Directions

    Prepare the Ingredients

    Peel and thinly slice the garlic. Gather optional herbs and spices if using.

    Infuse the Oil

    Place oil and garlic in a small saucepan or skillet.

    • For mild flavor – heat gently over low heat until small bubbles form and garlic turns pale golden (about 8–10 minutes)
    • For deeper flavor – continue cooking until garlic reaches a rich golden brown (about 12–15 minutes), but do not let it burn

    For Chili Garlic Oil

    Remove the saucepan from heat and let the oil cool for 1–2 minutes. Add the following directly to the hot oil:

    • Crushed red pepper flakes
    • Minced shallots or onion
    • Sesame seeds (if using)

    Allow the mixture to sizzle lightly for 30–60 seconds as it infuses, then cool completely before transferring to a jar.

    Cool and Strain (for Plain Garlic Oil Only)

    Remove from heat. Let the oil cool completely, then strain out the solids if a clear oil is desired.

    Notes

    Preparation

    • For food safety, always refrigerate garlic oil to prevent botulism.
    • Let refrigerated oil come to room temperature before using to restore full aroma and pourable texture.
    • To enhance flavor, include a few slices of toasted garlic or chili flakes when serving.

    Serving Suggestions

    • Use as a drizzle over pasta, grilled vegetables, or meats.
    • Brush on pizza dough for a garlic oil base before baking.
    • Use chili garlic oil for noodles, dumplings, or fried rice.

    Variations

    • Add herbs like rosemary or thyme during infusion for a Mediterranean twist.
    • Use a mix of neutral oil and sesame oil for a nutty, Asian-inspired flavor.
    • Infuse with a strip of lemon peel for a fresh, aromatic note.

    Make-Ahead & Storage

    • Transfer to a clean, dry jar after cooling.
    • Plain garlic oil – refrigerate for up to 2 weeks.
    • Chili garlic oil – refrigerate for up to 1 month.
    • Always keep stored oil chilled and discard if any cloudiness or off odors develop.