6 months!?! I know I know, this vanilla takes a long time! But it’s all hands off- aside from the occasional monthly shaking. Vanilla is one of those ingredients I prefer to have complete control over. Ingredients and strength vary from brand to brand and month to month. I get tired of checking and hoping it’ll be the same. Instead I prefer to buy my vanilla beans from Beanilla.
I dump two cups of booze into a mason jar and let it sit for 6 months. The cost is about the same as 2 cups of name brand, and this vanilla seems to last FOREVER. After the 6 months you can use the spent bean caviar for ice cream, vanilla sugar, pastry creams etc., and they still put out hella flavor! So the value overall is better. It’s definitely worth it. See notes for my most used bean and booze pairings.
- 1 pint mason jar w/ lid
- 10 vanilla beans
- 2 cups liquor of your choice (no beer or wine)
- Slice vanilla beans in half length wise. Do not remove the caviar.
- Place split beans in a mason jar and fill with liquor of your choice.
- Date the jar and label it with the type of bean and alcohol you selected so if you really love it you can recreate it. I learned that the hard way the first time lol.
- Tightly seal the mason jar and vigorously shake for 1 minute.
- Place the jar somewhere cool and away from light for 6 months.
- Give a good shake monthly. Vanilla will be the same as single strength (think the little red and white bottle) of store bought and can be used equally.
Did you make this recipe? I’d love to see it!@FlavorSlut #FlavorSlut @flavorslutofficial #FlavorSlut http://facebook.com/flavorslut
Madagascar beans: (Bourbon, vodka, and whiskey) These are the beans you’re most used to seeing and tasting. When you smell a vanilla candle this is the vanilla you smell! Think banana breads, whipped cream, vanilla ice cream, and that little red and white bottle of vanilla.
Mexican Beans: (Vodka, spiced rum, brandy, gold tequila) These beans are warmer in flavor and a bit sweeter than Madagascar beans. They carry a bit more spice notes to them like cinnamon and clove, and pair well with dairy based desserts, chocolate, and spices. Think tres leches, rice puddings, chocoflans, spice cakes.
Ugandan Beans: (vodka, brandy, congac, spiced rum) These beans are extremely fragrant and rich smelling. They stand up well to chocolate and bring a unique flavor to anything they touch. Think chocolate truffles, puddings, ganache, rich chocolate cakes, baked fruits.
Tongan Beans: (vodka, brandy, white rum, spiced rum) These beans are a true rarity. They’re almost always sold out and very hard to get your hands on. They’re warm, deep, fragrant, and very pronounced in flavor. It’s nearly impossible to describe. Think baked bread puddings, wine poached fruits, fall based desserts.
Tahitian Beans: (vodka, white rum) These beans are bright, fruity, and sweet! Right off the nose they remind of cotton candy and sugar. These beans you’ve likely tasted if you’ve had anything with pastry cream from a bakery like an eclair. Nothing mimics their flavor. This bean is meant to be used in lighter tasting desserts where the vanilla is the focus. Think creme brulee, pastry creams, whipped creams, fresh fruit desserts like berry shortcakes and angel food cakes.