Madagascar Bourbon Vanilla Bourbon Extract Recipes

HOMEMADE BOURBON VANILLA EXTRACT

Steps:

• I recommend sterilizing your bottles or jars before using them. This can be done by boiling them in a stock-pot of water for 10 minutes, then carefully remove them to a clean towel to dry completely.
• Using the tip of a sharp knife slice bean gently lengthwise, stopping just before you get to the end.
• Place desired number of sliced vanilla beans into the bottle of choice, snip your beans in half if the alcohol doesn't cover the entire bean as this will prevent mold.
• With funnel placed on top of the bottle, slowly pour your alcohol over the beans until they are covered and bottle is full. *Tip | If your funnel isn't flowing, simply lift it slightly off the mouth of the bottle breaking the seal and allow it to flow easily. Place on lid and tighten, shake passionately for a minute.
• Write date started on the bottom or side of the bottle, using chalk or metallic marker as well as type of vanilla.
• Once your vanilla no longer smells of the spirit you used and smells instead like vanilla it is ready!

MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT

Steps:

• Combine ingredients in a jar with tight fitting lid.
• Cover jar and let stand 4 weeks.
• Mixture will turn amber colored in a day or two.
• Shake every couple days and store out of direct light and heat.
• When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.