Vanilla Extract

Vanilla Extract

This is something I made a while ago.  The beauty of this lovely extract is that it will keep indefinitely, due to the high alcohol content.  All you need is alcohol and vanilla beans.  I actually used bourbon this time around, but any 35% or 70 proof (or stronger) alcohol will work.  It makes a fantastic gift and can even be used as wedding favours.  You can even print pretty labels to place on the bottles to personalise the gift.

VARIATIONS: I use 5 or 6 vanilla bean pods in my extract as I like it quite strong.  You could always reduce the amount to 3 or 4 if you prefer.  Also, the type of alcohol can be varied to change the taste.   Think vanilla rum extract, or vanilla vodka extract.  Or maybe tequila or brandy vanilla extract if more your style.

USES:  While we’re not making this to drink, but rather to enhance our baked treats, there is no rule to say you can’t drink it.  A nip of vanilla laced bourbon would hit the spot right about now.  Or maybe a ‘special’ spiked coffee.  Or, OMG, an adults only milkshake…  You can thank me later.

Happy Tasting 😛

VANILLA EXTRACT

Preparation time: 10 minutes

Infusing time: 2 months

Yield: 250 mL/1 cup, 50 serves

  • 5-6 vanilla beans
  • up to 250 ml/ 1 cup 35% (70 proof) alcohol, I used bourbon
  • 250mL/1 cup capacity glass bottle

Split the vanilla bean pods in half 4/5 of the way along its length.  Place the vanilla beans into the bottle.  Fill the bottle up with your choice of alcohol.  Close bottle and invert a couple of times.  Store in a cupboard or pantry for 2 months before using, inverting the bottle every few days.  As the volume decreases to 1/3 of the bottle, top up the liquid with you choice of alcohol.  You can also add spent vanilla beans used in other recipes to boost the vanilla flavour.

LINKS:

Vanilla Bean Facts

Wikipedia’s take on Vanilla Extract

I Found Free Label Templates Here!  Just download and alter at will.

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2 thoughts on “Vanilla Extract

  1. Pingback: Vanilla and Star Anise Infused Sugar | Vanilla Spiced Lullaby

  2. Pingback: French Apple Cake – David Lebovitz | Vanilla Spiced Lullaby

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