We find that bourbon makes lovely vanilla extract that offers a little extra something to recipes. Bourbon Vanilla Extract is a personal favorite, because bourbon has a rich caramel essence on its own. Therefore when infused with vanilla beans it offers a luxurious well-rounded flavor. For this recipe, we will be using our Grade-A Madagascar Vanilla Beans. We hope you enjoy this recipe as much as we do!
- 1oz VanillaPura Grade-A Madagascar Vanilla Beans
- 1 cup 80 proof Bourbon
- For "single-fold" vanilla extract (this is the extract you find in most stores) Use 1oz ounces (or 28 grams) of vanilla beans per 1 cup of Bourbon
- For "double-fold" vanilla extract (much stronger flavor preferred by most professional bakers) Use 2 ounces (or 56 grams) of vanilla beans per 1 cup of Bourbon
Cut the vanilla beans in half lengthwise with scissors or a knife. Leave a bit intact at the end if desired. Cut the beans down to fit the height of your jar if necessary.
Put the beans in an 8-ounce jar. Cover with Bourbon. Screw the lid on and give it a good shake.
Place in a cool, dark place. The longer the vanilla sits, the stronger the flavor will be. While it's sitting, give the jar a shake every week, or as often as you can remember.
Note:One of the most important factors that determines the quality of the outcome is how long you allow the vanilla extract to age. BE PATIENT. While you "can" use it in as little as 8 weeks the flavor becomes vastly superior the longer it ages. For better results wait 6 months, for best results wait a year. You can always refer to our page on, "How to Know My Extract is Ready," for fun ways to make sure you have the best extract possible!