You Should Know How To Do This: Vanilla Extract

Behold: The Vanilla Bean, creator of Vanilla Extract.
Behold: The Vanilla Bean, creator of Vanilla Extract.

Vanilla extract: necessary, expensive, and so easy a monkey could make it. After the jump, I’m going to explain this to you, and you’re going to feel like a fool.

First things first: you need to get your stuffs:

Two things: inexpensive vodka (this was what I had; it's actually very good), vanilla bean. You also need a clean glass vessel.
Two things: inexpensive vodka (this was what I had; it’s actually very good), vanilla bean. You also need a clean glass vessel.

For every 2 ounces of vodka, you need one vanilla bean. Get out a paring knife and slit the vanilla bean lengthwise. Put it in the jar. Dump the vodka/clear neutral grain spirit in. Close the jar.

No, I'm serious. This is it.
No, I’m serious. This is it.

Let it sit for 3 months somewhere dark-ish and dry. Shake it when it occurs to you to do so.

TAH DAH.
TAH DAH.

If you are like me in any way, and I assume you are if you read and enjoy my bloglette, you cook with vanilla bean every so often. Use the leftover bean pod, the ends, or whatever by tossing them in and topping with more vodka periodically.

I’m serious. This is it. It takes less than one minute, including the cleaning of the jar. You can use this basic principle to make whatever extract your loony little heart desires.

Are you going to make this? Please say yes.

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