Years ago, a friend had a pretty bottle on her kitchen counter containing a dark liquid. When I asked about it, she told me it was vanilla. She shared her concoction, and I followed her instructions to make my own.
Having a young family at the time, I was baking in huge quantities and spending a fortune, or so it seemed, on pure vanilla extract from the grocer.
See the vanilla bean seeds in there? I shook the bottle right before snapping the picture to show you that. I’ve never noticed real vanilla bean seeds floating around in store-bought vanilla extract.
To make yours, visit your local grocer or food market and purchase two or three whole vanilla bean pods. Most stores have them in a jar on the spice aisle. Others have them packaged in some sort of plastic container in the produce section.
Wipe the vanilla beans with a wet paper towel to clean them. Slice down the length of the vanilla pods, but don’t scrape out the seeds.
Drop the bean pods into a decorative bottle.
Purchase any type whiskey product, your choice.
I have a friend who won’t step foot in “that place”, ’cause it looks bad if someone from church sees her going in there. It’s just vanilla, y’all! I’ll admit, we Southern women have an idea of what’s lady-like, and going into a package store doesn’t seem to fit the description. Maybe your spouse or a friend can do it for you. 😉
Pour the whiskey to fill the bottle, leaving at least a two-inch space at the top of the neck. Cork the top, and you’re done.
The longer it sits on the counter, the better it “flavors”, y’all. The liquid seeps into those bean pods and the tiny bean seeds just mix all in. Before I pour into my measuring spoon, I hold the cork down and turn the bottle upside-down to get the seeds down near the neck. I love to get lots of those dark speckles included into the measuring spoon!
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