Ingredients
- 5 Madagascar Bourbon Vanilla Beans for every 5 ounces of Vodka, Bourbon, Light Rum or Brandy used.
- NOTE: FOR A LIGHTER EXTRACT USE VODKA, FOR A HEAVIER EXTRACT USE BRANDY.
Preparation
Step 1
1. Prepare your bottles by cleaning them with hot, soapy water and letting them dry thoroughly after rinsing.
2. Remove covers from bottles and place aluminum foil over tops of bottles, bake at 350 degrees for 45 minutes. Turn oven off and leave bottles in oven to cool. DO NOT REMOVE ALUMINUM FOIL FROM BOTTLES UNTIL YOU ARE READY TO FILL THEM. When ready to fill bottles, boil caps in water for 5 minutes.
3. Using a sharp knife (or kitchen scissors), split each Madagascar Bourbon Vanilla bean lengthwise, end to end. NOTE: YOU MAY HAVE TO CUT THE BEAN IN HALF SO IT WILL FIT IN YOUR BOTTLE!!
4. Place split beans in bottle and fill with either vodka, bourbon, light rum, or brandy. For a lighter extract, use vodka; for a heavier extract use brandy. BE SURE THE BEANS ARE COMPLETELY COVERED WITH ALCOHOL.
5. Seal tightly and store in your cupboard. (It's important that your vanilla is kept out of the light.) Lightly shake the bottle from time to time.
6. Your extract will be ready in approximately four weeks, but this isn't an exact science. The darker it gets, the stronger your extract.
7. Each time you use your extract, refill the bottle with your alcohol of choice so that the beans are always covered. You'll have the best tasting extract for ylears to come!!