Chloe Tuttle, Innkeeper
1607 Big Mill Road
Williamston, North Carolina 27892
BigMill.com • info@BigMill.com
3 or 4 vanilla beans
1 cup vodka (some recipes use bourbon, light rum or brandy)
Step by Step
You will need some cute glass bottles with tight-fitting lids.
Slit each bean using a very sharp knife – slit the bean except for an inch at the end. If you cut too much the seeds will come out and cloud the vanilla. This isn’t a problem, just doesn’t look as pretty. You can strain through cheesecloth or a coffee filter if it bothers you.
Put beans into a glass jar with a tight-fitting lid. Cover with the vodka. Shake.
Store in a cool, dark place for at least a month – longer is better. Shake the jar every once in a while. This wonderful elixir will last for years. As you use it up, just add more vodka, and give the bottle a shake or two.
I used three beans for the small bottle of Absolut Vodka (200 ml) and six beans for the larger bottle of Absolut (375 ml), just remember to use 3 beans per cup of vodka. It isn’t necessary to use the high quality of vodka like Absolut, but I really like the bottle!
Vanilla beans can be difficult to find. I found mine at Costco during the holidays for 10 Madagascar beans for $12. That is an excellent price. Trader Joes has them also during the holiday season.
Just a thought –
Commercial vanilla extract often has a sweetener added to take away the bitter aftertaste. You can add simple syrup (sugar water) if you want.
How to make vanilla extract – recipe from Big Mill B&B makes great holiday gift
© 2008 Chloe Tuttle. All rights reserved. For personal use only. Not to be reprinted without permission.