That vanilla extract is just vanilla-flavored vodka? So thw-p-p-p-p-p-p-p-p-t to anyone who teased me in the past for stocking the cupboard with various cooking wines for recipes. Just kidding. Anyway, I'm taking it a step further and trying my hand at making the concoction. Here's a site for information if you're interested, I've heard the homemade stuff is awesome: (wow, I really do sound like a lush, don't I?)
http://tipnut.com/homemade-vanilla-extract/
But, as a sidenote, if you happen to live in Utah, send a man to the liquor store. Whereas in other parts of the country you can buy vodka in the grocery store and throw it in the cart next to your frozen pizzas and diapers, the Utah liquor store culture is a little more... well... market specific.
My mom brought back a handful of vanilla beans she picked fresh while visiting Tonga this summer, so this is a perfect use for them! In fact, I'm considering now making bunches and keeping it on hand for gifts. But I'm getting ahead of myself... let's see if this first batch works first... Here's my creation, jar courtesy of Logan Probst's recent wedding. ;-) I'm going to have to find more of these!
5 comments:
You are more creative than I! I just use my pure Mexican vanilla (the Puerto Rican is the best though!) and call it good!
Oh I love vanilla and whenever a recipe calls for it I double what they recommend and even add it when it's not recommended. I'll have to try this sometime for sure! Thanks for the idea.
Sounds good, but complicated. Let us know how it turns out.
Amanda, I think next time I'll just get the vodka and drop the vanilla beans right into the same bottle. That sounds easier to me, too! :-) I think I saw that it takes 7 beans per 5th of vodka.
Wow! I love real vanilla.
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