Vanilla Extract

Written By Cali Simon

Story behind the Recipe:

I love Christmas, and I deeply enjoy the ability to gift something to the people that touch our lives on a routine basis. Christmas is such a fun season to give back to the people who pour into ours.

One Summer I ran out of my favorite vanilla extract that I picked up from a cruise with friends. I was desperate to recreate it. I came up with the bright idea to make this a Christmas gift project. So I did!

I ordered a ton of beans from Mexico off of good-old Amazon, and I made a two-gallon container of Mexican Vanilla. I let them soak for 18 months. It was better than the vanilla from the cruise. I bottled it up and gave it friends, but I accidently put Madagascar Vanilla on the gift label.

I laugh to this day about my mistake, and I kept my little secret. Still delicious, even if the bottle is having an identity crisis.

My secret weapon with everything I bake. Now is yours.

 

Vanilla Extract

Vanilla Extract


Ingredients:

  • Vanilla beans

  • Vodka


Directions:

  • ***Wash your hands***

  • On a clean cutting board cut off the ends of the vanilla bean with a sharp knife (careful not to cut yourself)

  • Then cut the Vanilla bean length wise to expose the bean center

  • I personally like to cut the vanilla into 1.5-inch pieces

  • Place into Vodka- ensuring vanilla bean is not exposed to air**

  • Repeat with remaining beans until complete

  • Soak for 3-18 months (longer = more flavor)


Calculation for Vanilla/Vodka:

  • Single Fold: 13oz vanilla beans per gallon

  • Double Fold: 23oz per gallon


Recommended Ingredients:

  • Vanilla Beans from Mexico are my favorite for the strong woody vanilla notes with a hint of sweetness/spice.

  • Vodka: Reyka- small-batch Iceland vodka, which I love because it is extremely smooth

Cali Simon
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