Now that's my kind of recipe.
Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.
- 3 vanilla beans
- 1 cup vodka
- glass jar with tight fitting lid
Method1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
|Yes, I am using Burnett's vodka. This is a great way to get rid of that cheap vodka you've got lingering in your liquor cabinet. I had some left over cheap vodka from my college years and was happy to get rid of it.|
|The finished product on day one. As the months go by, the color will get darker and darker.|
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for about a month.
This is said to last for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. It can be used for baking, and I think it would be great for putting a sugared rim on cocktail glasses. I'll be using that when I make sangria this summer.
Recipe Courtesy SimplyRecipes.com