It'sRecipe Redux time again and this month theme is all about using alcohol is the kitchen. Now for me this isn't something I do regularly given that family and kid friendly meals are my go - so what to make?? Vanilla extract seemed the obvious choice, it is a staple in my pantry and a recipe I have been wanting to try for ages (and I just happened to have some vodka on hand too). So the actually process to make it is super easy, but it will take about 8 weeks before your extract is ready to use - mine is not even half way there yet but you can already see it is starting to get lovely and dark.
1 small glass jar with a secure fitting lid, thoroughly cleaned
I am only making a small batch, using the ration of 1 vanilla bean per 30 mls of vodka, but you can easily double or triple this depending on how much you want to make.
Fill you jar with the desired amount of vodka (ensuring there is still plenty of room in the jar to fit the vanilla bean without spilling over).
Using a sharp knife or kitchen scissors, open the vanilla bean and scrap the inside into your glass jar. Place the entire bean pod into the jar too.
Secure the lid on the jar, give it a good shake and place in a cool, dark cupboard for 8 weeks or longer. I have been giving mine a little extra shake every couple of days.
Once ready, just add to your baking as you would commercial vanilla extract - it may take a bit of experimentation to get the desired amount right.
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