This sweet recipe was designed by one of our kind group members and vanilla extract-making pros, Donna E. She combines a smokey Indonesian bean with a fruity Ugandan bean to make a bold vanilla blended extract.
In Donna's words:
The one I am in love with is my double fold of Indonesian and Ugandan in 8 ounces of vodka. (1 ounce of each bean)
I have them in an 8.5 ounce container and I split the Ugandan beans and left the Indonesian whole so I could tell them apart. I started on December 5th and it is already a dark color (on 2/18/21) and smells like caramel.
I think I will test it after 6 months with some cream just so I can document it’s progress. The lightest bottle on the right is the one. You can see how dark it is after just two months. I must admit I smell this almost daily. Thank you for asking me. Donna