Instead of vanilla extract, brown liquors such as bourbon or dark rum can be used. Depending on the flavor of the tequila and the beans used, you can either infuse them with vanilla beans or make vanilla-flavored liqueurs. The chemical composition of both liquids is vastly different. It is not possible to make tequila and vanilla extract at the same time. If you’re looking for a more traditional vanilla extract flavor, then you’ll want to go with vodka. This isn’t necessarily a bad thing, but it is something to keep in mind. If you use tequila, you’re going to end up with a vanilla extract that has a bit of a tequila flavor to it. The main difference is going to be the flavor of the finished product. You can use either vodka or tequila as your base alcohol, and both will work just fine. it has been used in extract and you have scraped out the seeds for other purposes), give the remaining pod a quick rinse, pat it dry and store in your sugar canister to make vanilla sugar.īase ingredients too variable for meaningful nutritional analysis.When it comes to making vanilla extract, there are a few different ways that you can go about it. When you’re completely done with a vanilla bean (i.e. Depending on how much or little you add, you may want to wait a week or so before using your extract, or if the amount is a third of the jar or less, you can use it right away.Īfter your extract has steeped, you can remove the split beans and use them elsewhere as you normally would, scraping off the vanilla seeds and adding them to your sweet goods. NOTES: If you want to a different amount of vanilla extract, a general guideline is 1 vanilla bean per 2 to 3 ounces (90 milliliters) of spirit.įor a never-ending supply the extract, top off with a spirit and fresh vanilla beans as needed, adding proportional amounts of each. (This will be harder to tell with darker spirits, such as bourbon or brandy, but you should still expect to see darkening.) The extract will be ready when the liquid turns inky-dark and fragrant. It’s best to give the jar a gentle daily shake in time you’ll see the liquid turn darker, with more of the vanilla flavor leaching out and coloring the liquid. Close the lid, and put away for at least 1 month in a cool, dark place, until the liquid becomes vanilla extract. Place the split vanilla beans in the jar and add enough vodka to cover. Any vanilla seeds that get stuck on the blade, transfer them to the jar. Using a sharp paring knife, split the beans lengthwise. Grab an airtight, wide-mouth glass jar, about a quart, and set it near your work space. Total: 5 mins, plus at least 1 month steeping time The extract must be made at least 1 month in advance. It is best to store the extract in wide-mouth jars, so that you can easily remove the beans for other uses.Įthically sourced vanilla beans can be found at Burlap & Barrel and Nielsen-Massey, among other online and bricks-and-mortar retailers. The extract can be stored in a cool, dark place indefinitely. We recommend a few sources below as well as in this story. Seek out quality, ethically harvested vanilla beans. It isn’t necessary to use top-shelf spirits, but a reputable brand is needed for the best results. Food writer Olga Massov likes to have an extract made with vodka, as well as one made with brandy or rum, and use either depending on what she’s cooking. All you need is a spirit of your choice - vodka is the most neutral and is generally preferred, but bourbon, rum or brandy are also excellent candidates - plump vanilla beans and time. It’s not only easy, but it’s also extremely cost-effective, and it makes the most delightful gift around the holiday season or any time of year. Once you make your own vanilla extract, you’ll wonder why you’ve ever spent money on store-bought.
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