You may wonder why to bother making something so easily purchased. Grocery store vanilla can’t hold a candle to this recipe. It’s fragrant and delicious. It isn’t hard, but does call for a good bit of lead time. Ingredients 750 ml bottle of vodka (cheap stuff works best) 1/2 c sugar 2 oz. (That’s about 18-25 beans) Madagascar or Tahitian vanilla beans. Equipment Measuring cup Small sauce pan Bottle (dark 1 liter bottle is ideal.) Sharp knife Cutting board Tape & marker Directions 1) Measure 1/2 c. Sugar & 1/4 c.vodka. Mix in a small saucepan & stir over low heat until sugar is dissolved. Allow to cool 2)Using a very sharp knife, slit each bean lengthwise. This will release the tiny seeds (called “caviar”) 3) Cut beans into pieces, about 1” long. Add to your mixing bottle, along with the remaining vodka. 4) Once it is cool, add the vodka/sugar syrup. 5) Close the bottle & tape the lid, to seal it. Use another piece of tape to date the bottle. 6) Store in a cool, dark place for 4 months, shaking occasionally. 7) Strain out the beans & use as you would any other vanilla extract. * You may want to transfer some to a smaller bottle that will be easier to use, when you want to measure small amounts.
I love making my own vanilla. Don't think I added in any sugar but I do have about four big bottles still around. Started those in 2012ish. Tahitin, Madagascar and two other varieties. Definitely worth investing in.
Ahhh! Very good! I don't use the sugar. I also bruise (slightly smash) my beans after the above described dissection. I did use Clearwater 190 for my alcohol tinctures and extracts, but I can't get it in my state anymore. Now I'm stuck at Clearwater 151 unless I visit a state that still allows it to be sold. Any cheap, clear alcohol will do. But I find the higher the alcohol content, the better the extraction. Are you sure you don't have some hillbilly blood in you? tp
