And the best part?? When you make vanilla extract this way, as the bottle gets low (say 1/3 of it is used up!), you just top it off with fresh vodka and there you go! Genius!!
Are you wondering why I have a need for 24 bottles of vanilla extract?
Well, besides my love for it… I am working on Christmas gifts!
(So please… if you are a family member who usually gets a gift from us, please forget that you ever saw this post!) :o)
Also, I am running low on vanilla extract myself… which turned out to be great motivation to get started on my Christmas gifts early this year!
(I also made a few bottles of rum-soaked vanilla for myself… I’m thinking that will make some yummy whipped cream flavoring this winter, not to mention the Gluten Free factor!)
Ingredients
- good-quality vanilla beans
- vodka, rum or bourbon
Instructions
- Cut the vanilla beans in half crosswise and then slice them in half again lengthwise. Place several pieces (I use 6 pieces - or 1 1/2 whole beans worth - in my 4oz bottles) in a glass bottle or jar. Fill completely to cover the beans with vodka.
- Cover tightly and place in a cool, dark place for 2-3 months or longer for best flavor!
- I left the quantities out of this recipe on purpose. It's not an exact science! I bought a 1/2 pound of really amazing madagascar bourbon vanilla beans and two big bottles of semi-cheap vodka and that made 24-4oz bottles of vanilla with about 1/4 pound of vanilla beans leftover (don't worry I have lots of plans for those beans!).
adapted from Bethany Actually
((By the way, I got my vanilla beans here…
my cute little glass bottles here…
and my vodka at the local liquor store!))
