Homemade Bourbon Vanilla Extract🤎

If you love Vanilla like I do, you definitely gotta try out this recipe. I love adding vanilla extract to pancakes, french toast, baked goods like cookies, cakes, pies, and so much more. This recipe is cost effective, you know what's in it, and its extremely easy to make. Just need minimal prime ingredients and patience.🤎

EQUIPMENT:

• 1 Bottle or Jar (a little bigger than 8 oz. for this recipe. Use larger/smaller as needed.)

INGREDIENTS

• 8 oz. Bourbon 

• 6-8 quality Vanilla Beans (1 oz. by weight is the goal. Actual number of beans may vary.)

INSTRUCTIONS:

• Slice each bean lengthwise and place in bottle. (If it helps to cut them into smaller, tootsie roll-sized pieces so they fit in the bottle better, go for it).

• Pour one cup of bourbon (or alcohol of your choice) into the bottle. Make sure the vanilla beans are completely submerged. No cheating now - the whole cup needs to go into the bottle! Seal bottle with lid or cap.

• Shake once or twice a week.

• Wait at least 12 weeks, but 9-12 months or longer is ideal. The longer brewing time allows the flavor to fully develop.

• Nice, your alcohol has turned into delicious homemade vanilla extract! Store at room tempertaure and out of direct sunlight. Enjoy!

NOTES:

The ratio of beans to alcohol is calculated based on the weight of the vanilla beans. The standard for pure vanilla extract is 1 oz. of vanilla beans (by weight) per 8 fl. oz. (1 cup) of alcohol.

Bourbon is commonly used to make vanilla extract as it adds additional richness and flavor. You can use any bourbon you like (you can experiment and find what you like - popular alternatives are vodka or rum).

Fyi, the longer it sits, the darker and the more concentrated it gets. So delicious.

Be well.

Grace🤎