I love using homemade vanilla extract when I cook. The flavor and aroma of homemade vanilla is incredible.
I’ll take homemade vanilla over chocolate any day of the week.
Vanilla
A vanilla bean is actually a fruit from an orchid. And it’s the second most expensive spice after saffron.
This recipe only takes 2 ingredients. It just can’t get any easier than this.
I try to always use organic beans.
Jars
Since you get to choose, choose jars that you like. I don’t know about you but I have a collection of jars of all shapes and sizes. I liked these.
I had 5 beans left, so I divided them evenly. I’ll just let it sit longer than I usually do before I begin to use it.
I generally like to use 4 beans per bottle. But I’ve used 2 to 3 before too.
You can use bottom shelf vodka for this, but use the highest proof you can get. I think this was 80 proof. I would have preferred 90, but…
Make sure you fill to cover your beans. Then put in a dark place and let it sit for at least 6 weeks.
This is my current bottle. You can pull your beans when it gets to the flavor you like. But I leave them because I don’t think you can ever have too much vanilla.
Homemade Vanilla Extract
Ingredients
- 2-4 Vanilla Beans
- 1 1/2 to 2 cups (about a pint) of vodka
Instructions
- Add beans to a glass jar
- Fill the jar with vodka, enough to cover the beans
- Sit in a dark place for at least 6 weeks.
I think the longer it sits the better it is.
Try using your new vanilla extract in a batch of lavender cookies from last week
I really hope you’ll give it a try. If you do, let me know how it turns out. If you have a different recipe, feel free to share in the comments below.
I hope you all had a fabulous Valentine’s Day.
Next week I’ll show you how to make a corn dollie. A fun craft for you and your kids or grandkids.
Until next time – Health, Wealth & Blessings ~ Tracey