Real vanilla (NOT imitation! Yuck!) is one of the truly wonderful things on the planet and I adore it. In fact, I often dab some on instead of perfume when I want to smell especially yummy (I know, but you should try it sometime…it’s amazing.) Maryam makes it look so easy and pretty to make, I just might try making this and giving it out for the holidays (AFTER I have a liberal supply in my pantry for myself, of course.)
Here’s the thing: I don’t like artificial flavors. I prefer the genuine article — the real deal, the bonafide, the true. Because life is really too short, isn’t it? So forget the make believe. Forget the supermarket fakery, the Stepford Wife veneer. Even if it’s painful…say no to lying to yourself and to others. Say no to pretending that things are different than they really are. You might be surprised at what happens. It might taste strange at first. But then again, in the long run, it’s likely to taste better………. and be better for you….
And in that spirit….a recipe for real Vanilla Extract.
Ingredients:
One bottle of vodka, preferably the kind with the not-so-perfect English in fine print on the label (bringing to mind men huddled over a fire wearing large fur hats). Scrub off the label — you’re starting fresh, after all….
12+ vanilla beans. Redolent of Madagascar. Or perhaps, Mexico or Indonesia. Make far off lands yours……….
Add the vanilla beans – split or whole - directly to the bottle of vodka. Don’t be scared.
Suddenly…things are looking hopeful. Almost like a tale of new beginnings… Store in a dark cool place for at least a month (but take all the time you need). Then use.
And enjoy…..
Holy easiness!!! Liquor store here I come!
I have been making vanilla this way for years. I have used vodka and occasionally brandy for a different twist.
The beauty of it ~ when you get to half a bottle, just add more vodka to it. The beans will work for 1 addition of liquor.
Wow, this looks totally doable. Now for a trip to the liquor store.
I am on my third batch of Maryam’s vanilla. This time around I used a dark rum. Wow! I love the stuff.
I’ll have to try brandy next time.
Oh I LOVE THIS! I am all for making your own anything! I had no idea you could do this! I can’t WAIT to do this and what a lovely gift it would make for the person who would appreciate it!
Shared it, ordered the beans, buying the vodka today. I add vanilla to everything so this is right up my alley.
Ok….this I will do!!! I love vanilla ….everything I bake gets 2x the vanilla….really! Hugs to you my friend…hope all is well. xoxox
This is so doable; I love that you shared your authentic passion for the real thing. I love dabbing on vanilla, when I bake. It takes me back to being a child; the stir of memories arrive and I’m eight years old again. Thanks for sharing~
I’ve had a bottle of this ‘perpetual vanilla’ for a couple of years now… I started it in 151 bacardi and it took forever to develop (at least 6-8 months), and I could always seem to taste to alcohol after I used it in a dish. Kinda threw everything off. I’ve been adding regular rum and vodka to it for about six months, and it’s really mellowed out. So despite whatever research you read- the higher the proof of the alcohol isn’t always best!
I love it, and will never buy any other vanilla flavor!
Thank you so much for sharing this wonderful recipe! I have always wondered how to make this! I am going to share this on our site and our wall..hope that’s okay!
Happy 4th to you and of course, Where Women Cook! We were in the debut issue of this wonderful magazine and I love it!
I made some about 4 months ago and used Vanilla Vodka PLUS split vanilla beans…HOLY VANILLA BATMAN!
I saved all of those tiny brown extract bottles, scraped off the label and made my own, then give them as gifts!
Where do y’all find the best price on vanilla beans and which type of vanilla bean do you prefer?
I made it too just like the one you are making a few weeks ago. Should turn out well. I used to get extract from the USA since here in Italy they do not have the liquid one except for the beans. thanks