Home Made Vanilla Extract
By Easy Recipe Collection
Published:
Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties. Bourbon vanilla does not contain bourbon -- it is named for the period when the island of Reunion was ruled by the Bourbon kings of France.
The Spanish first became acquainted with vanilla as an ingredient in the bitter Aztec aphrodisiac drink, xocolatl, which was brewed with cacao beans and chile peppers.
Ingredients
1 cup brandy
2 to 3 vanilla beans
Directions
Using a funnel, pour 1 cup brandy or rum into a small diameter bottle. Split 2 to 3 vanilla beans lengthwise, then cut the split pieces into halves, retaining the aromatic seeds. Drop pieces and seeds into the bottle and cap it tightly.
Set on a dark shelf for several weeks, shaking frequently (and sniffing deeply whenever possible). Use when the flavor suits you, topping off each time you remove some. Every now and then add a piece or two of split vanilla bean, to enrich the flavor.
Extracts can be stored indefinitely in a sealed airtight container kept in a cool dark place. Do not refrigerate vanilla extract. Matches well with: apples, apricots, chocolate, custards, fish, fruit, ice cream, plums, shellfish...
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