Vanilla Extract
I LOVE good-quality vanilla extract. Years ago, when I was a kid, my mom received a big bottle of Mexican vanilla from a pilot friend. It smelled amazing. This gift gave me the impression that vanilla extract was a good Mexican souvenir, so when I went to Cancun for spring break 6(!) years ago, I brought back a bottle. My roommate thought I was crazy, but I loved it. Sadly, though, that extract is running low, and I have not been looking forward to the day when I would have to buy non-Mexican vanilla. So, instead, I decided to just make my own.
I first got this idea last year, when one of my favorite food bloggers posted an entry about homemade vanilla extract. I thought to myself, “What a delightful Christmas gift!” Alas, the entry was posted at the end of November, which didn’t leave nearly enough time for the vanilla beans to steep (is that what they do?). So I decided to wait a year and, just as I was starting to think I should buy some vanilla beans, another blogger mentioned on Facebook that she was making her extract for Christmas. Hint taken!
This über-easy recipe calls for 12 vanilla beans, which is a little scary when you think of how much 2 or 3 beans cost at the grocery store. Even Penzey’s, which I’ve found to be cheaper than the supermarket, charges $30 for 15 beans. No thanks. However, on Amazon I found 25 beans for $15. With shipping and handling, I paid less than $18 for a huge bag of the suckers!! Even a few years ago, I don’t think I would’ve ever guessed how happy I would be about receiving a shipment of vanilla beans, but I’m so excited. I just got them today, but I’ve already made the extract and have plans for fleur de sel caramels, vanilla sugar, and even vanilla salt (which I think would be amazing on said caramels and even brownies).
The only other ingredients are vodka and time. I picked up a bottle from the liquor store, stuck the beans in the bottle, and put it aside. I’ll check on it again at Christmas, when it’s time to pour it into little bottles and wrap them up. Easiest Christmas gift ever! (I hope no one in my family is reading this. Please pretend to be surprised when you get a bottle of vanilla extract in December.)
Homemade Vanilla Extract
12 vanilla pods (I bought Tahitian)
1 750-mL bottle of vodka
Split the vanilla pods in half. Shawnda of Confections of a Foodie Bride recommends leaving ½ an inch uncut so the bean stays together. Stick the pods in the bottle of vodka, seal it up, and set it aside in a cool, dark place. Check it again in 12 weeks. Voila! You’ll have vanilla bean extract.
Although I’m new to extract-making, I understand that, as you use up the extract, you can just top off the bottle with more vodka. Brilliant! I may never need to buy vanilla extract again.
