Save yourself a ton of money by making your own vanilla extract. It's incredibly simple; plus, it makes a great homemade gift that people will actually use.
I did it... I broke the seal. I started listening to Christmas music this weekend.
I know it's a little early, but I have been so antsy to start listening. In high school I used to start listening to Christmas music starting in September and October, so this is really good for me.
My sister and I got into the holiday season with some Christmas tunes and perusing catalogs for ideas for my blog and for Christmas gifts.
I decided I'd share a few food related gifts that don't stink. Vanilla extract is a great one, but it needs to be made in advance {like 6 weeks in advance}. Therefore, I am posting the recipe today.
Christmas is 6 weeks from tomorrow, so that gives you enough time to get all the ingredients {all three ingredients you need} and the bottles, etc. to make this.
I found a few different recipes for homemade vanilla extract. Most say it takes a few weeks to develop that fabulous vanilla flavor {I never skimp on vanilla in any recipe, especially cookies! Nan's advice}. Some recipes suggest heating the vodka with the vanilla beans and some say to just put them in a glass jar together.
I decided to err on the side of over-infusing because is that even possible to get too much vanilla flavor? No, I think that answer is a definite no.
And I thought it would help jumpstart the flavor meshing process for the alcohol and vanilla beans.
Just three days in, my vanilla-vodka mixture already looks close to being the color of "real" vanilla extract or the kind you think of that you buy from a store.
Unfortunately, being the procrastinator that I am, I didn't start making this until this week. So I don't have the finished product picture quite yet.
I have absolutely no doubt in my mind that this will not turn out to be my new favorite thing. A quick taste foreshadows what I know will be deemed my new favorite flavor addition to any and everything. I already love vanilla extract. If a sweet recipe doesn't call for vanilla extract, you can bet your bottom dollar that I'll be putting it in.
I can't wait to taste the finish product. Until now, I'll just be researching other vanilla bean varieties as well as finding the perfect homemade vanilla extract bottles. I'll keep you posted on my results and preferences.
How about you save the hassle of wondering what you're going to make this year as Christmas gifts and get this homemade vanilla extract a cookin'.
Everyone needs vanilla extract and this stuff has an unlimited shelf-life so even people that don't bake very often will enjoy this gift. It'll gift them for years to come {and I have this feeling that I'll be gifting it for years to come as well. After seeing how stupidly simple this was to make, I'll be making this stuff for years to come}
Quick note regarding ingredients: So vanilla beans... they are kind of expensive. I found them in the spice isle of the store and they were like $8 for one vanilla bean. What the what?! Luckily, the thoughtful man at Rouse's showed them to me in the produce section and they were like $5 for 2. You can also purchase them online.
Alcohol: most recipes call for vodka because it has a neutral flavor. Top shelf is not important here. I used Tito's because that is what was in my pantry. Use whatever is on sale {and doesn't taste completely like rubbing alcohol}. Also, you can experiment with other alcohol options. I read that bourbon is a good choice. On that thought... bourbon vanilla chocolate chip cookies. Holy moly I can't even...
Homemade Vanilla Extract
Ingredients
- 1 ½ cups vodka or bourbon
- 6 vanilla beans
Instructions
- Add the vodka to a small saucepan.
- Slice the vanilla beans in half and scrape out the vanilla seeds. Transfer to the small saucepan with the vodka. Cut the vanilla beans in half and add to saucepan. Cover.
- Heat over medium low heat for 2 minutes. Remove from heat and pour into a glass jar with a lid {you want all the stuff to go in the jar, including the vanilla beans and seeds}.
- Let sit for at least 4 weeks for flavor to intensify. Shake occasionally.
- When ready to use {or give away}, strain through a cheesecloth lined sieve and transfer to small, preferably dark colored bottles.
Notes
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What to use in this recipe:
Meme
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