I noticed that I keep referencing an old post to explain my homemade vanilla, but the information is kinda buried in that recipe. This is so simple. Just in case you hadn’t thought of it, though, here it is:
HOMEMADE VANILLA VARIETALS makes one small jar
- 1 fresh looking (shiny, moist appearing, pliable) good-quality vanilla bean. I usually buy Nielsen-Massey Madagascar Bourbon. Use a fragrant pod.
- good quality rum (silver, gold or dark—your preference—I like Flor de Caña Gold), or Maker’s Mark bourbon (or your favorite brand), or your usual brandy (we’ve got Christian Brothers)
Split your bean lengthwise, and halve it at the equator if your jar is short. Place the pod in the jar and fill ‘er up with liquor. Let it steep for a couple of weeks before using. It’ll keep forever. Top it off with more spirits when necessary. You can even add used (washed and dried!) vanilla beans for more flavor and thrift. AND you can mix drinks with your flavored booze!
Bottoms up!
Savor The Earth 