Look, I know, I know, I know what you’re thinking: vanilla extract from scratch? What is this madness? But bear with me.
I too was feeling a little wary of this project, worried that this was probably the kind of intensity reserved for Martha Stewart’s massive team of culinary assistants, or the kind of thing you’d see on Roost or Design*Sponge, but it’s actually incredibly easy. Honestly, you are talking to the girl who wakes up to this sight every single morning:
(because who can be bothered tidying up their shoes, ever?), and I basically never make my bed, yet even I find this task manageable. Also, as you might have noticed, I bake a lot, so I find making my own not only cheaper, but more efficient than running out to buy those teeny 75ml bottles time and again.
Vanilla extract from scratch!
(Make as much or as little as you’d like)
What you’ll need:
- a jar, cleaned, with lid
- two months
1. For every cup of vodka, you’ll need three vanilla beans. (Side note: I find the beans in stores to be ridiculously expensive, so I use the Vanilla Food Company — their stuff has always shipped really quickly, and the beans are fresh and plump.)
2. Fill your jar with desired amount of vodka, noting how many cups it amounts to.
3. Using a paring knife, slit the corresponding number of beans lengthwise, and add them to the vodka.
4. Lid on jar. Shake. Finished!
5. Now you just have to wait six to eight weeks for the vanilla to infuse the vodka, and presto! Vanilla extract.