VANILLA EXTRACT

I started making my own vanilla extract a few years back, both because it tastes delicious and because it ends up being much cheaper than the store-bought bottles. This vanilla extract can be used in any of the recipes in this book. Vanilla beans can be purchased online in bulk, see “Resources” .

6 vanilla beans

1 cup vodka (bourbon, rum, or brandy can also be used here; vodka will have the lightest, cleanest flavor)

Use a knife to split the vanilla beans in half lengthwise, leaving about ½ inch at each end intact. Put the vanilla beans in a glass bottle or jar (a large mason jar works well) and cover with vodka (or other alcohol). Tightly close the bottle and store in a cool, dry place, away from the light for at least 8 weeks. I like to age my vanilla for an entire year, but if you can’t wait that long, anytime after 8 weeks will do. Give the bottle a shake every week or so. The vanilla can be strained if desired, but leaving the seeds and pods in the jar will not hurt the vanilla, and only add to the flavor. This recipe can easily be doubled or tripled.