Sunday, June 9, 2013

boozy concoctions part III: homemade vanilla extract

Cooking with booze continues, but this time it's not for drinking. It's an essential ingredient for all those summer desserts: vanilla extract!

homemade vanilla extract
from a variety of sites, including this onethis one, and this one

3 vanilla beans
1 cup high proof alcohol (vodka, rum or bourbon)

Split vanilla beans down the centre with a knife. Put in a clean jar, and cover with alcohol. Leave at room temperature. You can multiply this recipe by however much you like - I started with two cups of bourbon and 6 beans. You can replenish the extract with more alcohol and beans as you use it up. If you use the seeds from a vanilla bean, throw the used pod into the extract to help replenish! It should be ready in 1 to 2 months - just taste for strength. 

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