Vanilla Vodka Extract

I was surprised at how fast this concoction turned brown. I added about 1 C vodka, 2 oz dark rum and two and 1/2 split old vanilla beans in a jar on Tuesday. Thursday it is turning dark and looking great. Why didn’t I know that making vanilla extract was so easy???

OK, the pictures aren’t the greatest, but I decided to use a good, smooth vodka for this little experiment. Already, I think it is working out. The extract is getting darker and smells wonderful. I’ve heard this stuff lasts for years and, like sourdough, feeding it is encouraged. I will add some Meyers Dark Rum and another vanilla bean or two to this bottle at some point. The point being, when it feels right!
Buying vanilla beans appears to be a choice of countries where they are produced. I particularly like Mexican vanilla beans. You can buy the beans on the interned at a bunch of sites. Research and find the best deal for your particular beans.

The basic recipe:
1 C vodka or a mixture of vodka and dark rum
2 oz dark rum (or more, depending on what flavor you want)
3 6″ vanilla beans split up to 1″ of the top
sterile jar with a lid

Enclose vodka, rum and beans in the jar, place in a dark place and shake every 2-3 days for 6-8 weeks. I have my jar in a cabinet where I keep vinegars I use all the time and when I get out a vinegar, I shake the vanilla!