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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.

    The split beans can also be cut 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 one of those quiet kitchen staples that shows up everywhere once you start using it. Gently infused with fresh garlic, it brings a warm, aromatic richness to everything from pasta and vegetables to pizza and grilled meats. The chili variation builds on that same foundation, adding a layered heat that’s perfect for noodles, dumplings, and stir-fried dishes—simple, versatile, and worth keeping on hand.

    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 light heat
    • ½ tsp dried herbs, such as oregano, basil, or thyme
    • 1 small sprig fresh rosemary

    Chili Garlic Oil Variation

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

    Directions

    Prepare the Ingredients

    Peel and thinly slice the garlic. If using optional aromatics, measure and set them aside.

    Infuse the Oil

    Place the oil and sliced garlic in a small saucepan or skillet over low heat.

    Heat gently, allowing the garlic to slowly release its flavor into the oil.

    • For mild flavor, cook until small bubbles form and the garlic turns pale golden, about 8–10 minutes.
    • For deeper flavor, continue cooking until the garlic reaches a rich golden brown, about 12–15 minutes, without letting it burn.

    Make Chili Garlic Oil (Variation)

    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, then cool completely.

    Cool and Strain (Plain Garlic Oil)

    For plain garlic oil, let the oil cool completely, then strain out the garlic and any solids if a clear oil is desired.

    Store

    Transfer to a clean, dry jar.

    • Plain garlic oil – refrigerate for up to 2 weeks.
    • Chili garlic oil – refrigerate for up to 1 month.

    Notes

    Preparation

    • For food safety, always refrigerate garlic-infused oil to reduce the risk of botulism.
    • Let refrigerated oil come to room temperature before using to restore full aroma and pourable texture.
    • Use low heat during infusion—high heat can burn the garlic and create bitterness.

    Serving Suggestions

    • Drizzle over pasta, grilled vegetables, or roasted meats.
    • Brush onto pizza dough for a garlic oil base before baking.
    • Use the chili variation for noodles, dumplings, or fried rice.

    Variations

    • Add herbs such as rosemary or thyme during infusion for a Mediterranean-style oil.
    • Blend a small amount of sesame oil into the finished chili version for a deeper, nutty flavor.
    • Infuse with a strip of lemon peel for a fresh, aromatic note.

    Make-Ahead & Storage

    • Store in a sealed container in the refrigerator immediately after cooling.
    • Do not leave garlic oil at room temperature for extended periods.
    • Discard if any cloudiness, off odors, or signs of spoilage develop.