Yesterday, March 5th, I finally opened one of my Christmas presents.
I made myself a gift this year.
Vanilla bourbon. Or vanilla extract, I guess.
It can – and should – be used as both. Because for the first 6-7 weeks that this stuff sits, calling you from the pantry, it smells like a lot of bourbon with just a little vanilla. Yum.
But once it hits around the 8 week mark, it starts smelling like the best vanilla bourbon ever.
Add it to cookies, add it to cakes, add it to cocktails, add it to whipped cream.
Homemade Vanilla Extract
Makes: 8 oz. extract
- 2 vanilla beans, split down the middle
- 8 oz. bourbon
- Place vanilla beans in an air tight container and pour the bourbon over the beans.
- Close the container and let it sit for 6-8 weeks before using, shaking every week to agitate the beans.
The best part about homemade vanilla is that it’s a gift that keeps on giving. As you start running low, add more alcohol. After a few months, you can add some new beans and remove the old ones. Just keep refilling with your choice of alcohol (bourbon, vodka, or rum) and swapping out the beans as needed. Easy!