HOMEMADE VANILLA EXTRACT

Have you ever made your own vanilla extract?

I tried this and it was wonderful! and beautiful, too. It also makes a great gift around the holidays. I purchased a small-medium pretty glass bottle with a cork (any tight fitting lid will work), and place 2-3 whole vanilla beans in it. Then, I filled the rest with alcohol. I’ve used vodka or a clear, non-tropical rum, and either works well. The alcohol can get a little expensive, though, but the result is a wonderful, rich vanilla to use in all of your favorite recipes, and it lasts for a really long time. 

I also just read the other day aobut someone using a heated version using milk, honey, and vanilla beans. While this version is non-alcoholic (unlike store-bought vanilla) needs to be frozen for extended storage, and thawed in small bits for use. I think I’ll try this one next, because the ingredients are less expensive. 

You need about a quart of milk, a vanilla bean, and a teaspoon of honey. You pour the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half. Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top. Stir the mixture constantly as it cooks to prevent burning.