Over the holidays I wanted to give a few of my baker coworkers something they would be able to use. I confess, this was actually not the original plan I had. I wanted to make hot chocolate and homemade marshmallows, which then I changed my mind to hot chocolate on a stick with homemade marshmallows. In the end, after a long weekend of baking, I changed my mind once again and decided on the vanilla extract.
I actually started to second guess my decisions the previous week, that's why ended up buying some bottles. I thought they were good to have, just in case I needed a last minute gift :).
Months ago, I started a batch of vanilla extract in a 8.5oz flask with used vanilla beans. Although not as dark as the ones I bought before, it has still had that wonderful vanilla-y smell of the extract. I made was enough to fill four 2-oz bottles of extract. I also added half a split vanilla bean into the bottle, so whenever they run out, they can fill with more rum and it would be the never ending supply! I tied these printable gift tags to them as a final touch.
I used rum in my extract since that's what I have on hand. Since we don't drink, most alcohol I have in the house is reserved for cooking and baking. If you have vodka or bourbon, you can used that as well!
a cathy's kitchen journey original
inspired by the web
inspired by the web
ingredients:
- 8 ounces rum or vodka
- 3 whole vanilla beans, slit open (or several used beans)
equipment:
- 8.5 ounce (or larger) glass bottle that seals tightly
directions:
- For every 8 oz of liquid, add 3 whole vanilla beans, split lengthwise. Store in a dark area and shake every few days. Vanilla is ready to use in 6-8 weeks.
- I made mine with 5-6 used vanilla beans, then transferred them to 2-oz bottles after a few months, and added half a split vanilla bean to each bottle.
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Looks fabulous! I need to try this soon!
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