Photo Source: Liv Life
What is more pure and economical than “homemade?” By making your own “anything” you are placing a part of yourself into your creation. We’ve all heard the term “made with love.” So, when you prepare your creations you are indeed infusing it with your own personal energy! Speaking of “infusions” here’s a little nugget of information hence, love for you. Grab the ingredients below and get to concocting! “Double, double toil and trouble; Fire burn, and cauldron bubble.” 🙂 “Macbeth” William Shakespeare
Yield: 32 ounces of homemade vanilla—you may also cut the quantities in half, but more is more in this situation since it keeps indefinitely and mellows with age like fine wine 🙂
32 ounce jar or bottle with tight fitting lid—most times I simple use the liquor bottle
32 ounces of vodka, rum or bourbon—vodka imparts no flavor, but the other spirits should not be overlooked!
10 vanilla beans
Using a sharp knife, slice the beans open lengthwise to expose the seeds. Slip the beans into the jar or bottle; pour in the spirits. Recap the jar or bottle, shake several times. Store in a cool dark place. Let rest and mellow for at least 2 months—shake bottle about twice per week; More if you have the time—your call. I have some bottles that have been mellowing for 3 years 🙂 However, I have found that the flavors really peak around the 6 month time frame. You will notice the brew getting darker the longer the infusion matures. Use as you would any store-bought vanilla.
When your vanilla starts to run a bit low, top off with more liquor and slip in another bean or two. Also, as you use vanilla beans, feel free to slip them into your concoction after you’ve used them. This will continue to “feed” the brew. Your homemade vanilla will keep indefinitely, but you can start a new bottle any time you wish. Not only is making your own vanilla extremely economical, but when you say “it’s homemade” you will be saying this from the bottom up! So bottoms up!