In March of 2008 I posted about making your own vanilla extract using a product called Perpetual Vanilla. Since then I have had many opportunities to use the extract and have been very happy with it. As you can see, the vanilla beans have turned the liquid into a rich, warm color that looks like it will taste terrific, and believe me, it does, which is why it has earned a spot on my list of favorite ingredients.
In order for vanilla extract to be considered “pure” the US FDA requires that the solution contain a minimum of 35% alcohol and 13.35 ounces of vanilla bean per gallon (about six whole beans per 8 ounces), so any 80 proof vodka or rum will do just fine when creating your own extract.
Vanilla extract is made by percolating vanilla beans in ethyl alcohol and water for about 48 hours. Imitation vanilla extract is usually made by soaking wood, which contains vanillin, the in alcohol. Vanillin is then chemically treated to mimic the taste of real vanilla.
I’ve used this homemade vanilla extract dozens of times and have occasionally tasted a little right out of the bottle to judge it’s potency and flavor. I’ve never been disappointed. Since I almost always have vodka on hand, I never having to worry about running out of vanilla. Just top off the bottle to replace what you used and your vanilla keeps on truckin’.
Soon it will be time to replace the beans to keep the cycle going (you know your beans have exhausted themselves when the solution fails to darken) and when that happens, I’ll probably buy a few extra beans to make some vanilla sugar.
There are lots of expensive vanillas you can buy–some organic extracts are $30+ for four ounces–but I say buy good beans and make your own!
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Paul, forgive me but this sounds like a recipe for some awe-inspiring vanilla vodka. You've tasted it; can you recommend how much less vanilla bean to use in order to make a potable flavored vodka?
Improved Black Russian/White Russian: vanilla vodka, Starbucks dark coffee liqueur, and half-n-half or Bailey's. The Starbucks liqueur is such an improvement over kahlua, it's amazing, and using vanilla vodka is even better. I imagine making vanilla vodka from scratch would be sublime.
Jeff, sounds good to me! Vanilla is pretty potent, so I'd probably go with 3 beans cut lengthwise per bottle of vodka. Two to five days should be enough. Id' recommend tasting on days three, four, and five to get the flavor you want. Leave the beans in longer if need be and keep testing until you get the flavor you're looking for. Let me know how it goes!
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