vanilla extract: make your own!

I have a small confession to make.

When I'm baking anything from a recipe that includes vanilla extract,

I always add a little extra. Sometimes... a whole teaspoon extra.

Which means I go through vanilla extract pretty quick around here.

[I just really love the warm, homey, sweetness vanilla adds.]

But as anyone who bakes knows, good vanilla can be pricey.

A few weeks ago, I found the perfect economical solution:

how to make your own vanilla extract!

Cathy from bright bakes posted this "recipe", which is incredibly simple.

How did I not think of doing this sooner?

All you need are some vanilla beans, a jar, and some booze.

Well, and a little patience...

Homemade vanilla takes 2 months to age.

I decided to use rum, but Cathy says bourbon or vodka would work too.

I just so happened to have some of The Kraken [how awesome is their site?]

on hand and figured since it has a nice spicy, vanilla flavor to it already, 

it would be the perfect thing to use for extract.

Even if you aren't in the market to make your own vanilla,

I would suggest trying this stuff out. It's delicious.

Hot rum and cider? A-mazing.

Anyway, back to the vanilla extract...

Start by slicing your beans lengthwise

Place them in a mason jar or other container with a lid that will seal tight. 

I picked up this cute little jar from IKEA for just $2.99! 

[I may or may not have specifically bought it just to be my vanilla jar.]

Pour in your rum/bourbon/vodka.

And that's it. [No, seriously.]

Just let it sit on your shelf and give it a little shake now and then.

I ended up using more beans than the 2 pictured above.

Cathy suggests using 6 beans per pint of alcohol, which is what my jar is.

[Note: I don't actually have webbed fingers. No, seriously.]

Sadly, the extract won't be finished aging until mid-March.

But it already smells incredible! I can't wait to start using it.