I first made it in 2004, I just keep adding vodka and beans to it. The dark rum sounds like a great addition!

{{gwi:1525508}}

I was watching Ciao Italia last weekend and Mary Ann Esposito added some of her homemade vanilla to a chocolate cake she was making. (Also added a splash of balsamic vinegar - said it's the secret to "Torta Barozzi" - the cake. Tried to find the recipe, but have come up empty so far.)

Virginia, I found your recipe! I'll put it on a separate thread.

Neat! I can see putting this up and giving great little bottles as gifts for Christmas!

Thanks for sharing the idea!

Alexa

My daughter gave me a mason jar of homemade vanilla extract last Christmas. Thanks for reminding me to use it. It's been more than 6 months because she started it at Thanksgiving. I don't know her receipe, but I do know she had a bottle of brandy in her room and wouldn't tell me what she was using it for, lol. She also made some brown sugar infused with vanilla bean. Time to try that, too.

I need to do this too..I guess I should head to the liquor store this week...If I remember...LOL I've got the beans...I keep my 'used' beans in a small jar and keep pouring white sugar over it..I use that to flavor whipping cream and a few other things that don't require cups..because the container only holds about a cup and a half..

Vodka is well and fine, but try Cherry Brandy Vanilla and use it in conjunction with chocolate - homemade chocolate pudding, chocolate snack cake, etc. I've also made coconut rum vanilla, spiced rum vanilla, peach brandy vanilla, etc. They are all fun choices for their undertone flavors. Many combinations work great with fruit dishes.

Helpful hint: Anywhere you have vanilla as a stand-alone flavor (vanilla pudding or ice cream), remove one long soaked vanilla bean from the bottle. Strip the luscious dark brown, thick, vanilla liquid from the bean by holding onto the top of the bean and with your thumb and index finger "milk" the liquid from the bean. You can replace the bean back into the bottle and "milk" it several more times. This is absolutely the BEST stuff...

-Grainlady

Yes, I have been making my own for years. Never tried other additions though.

Like Kathleen, I have been making my own vanilla extract for many years. The batch I have going has 25 Bourbon beans to a fifth of vodka; should be ready in August.

Another who has been making my own for many years now. I put 15 of Penzey's large, fresh vanilla beans, split, into a fifth of vodka and let it sit for at least 3-4 months. As I use it, I generally add up to another fifth of vodka. Obviously, the first batch is the best, but the second batch isn't bad.

How about vanilla vodka? I have a bottle that I have never opened.
Linda C

Linda...I made some with Vanilla Vodka too, and it works just as well as regular Vodka.It seemed to be ready sooner, but it tastes just the same. Diana55

Thanks for this post Diana. I have a hard time to find vanilla extract here as it's unknown to many people. The German ladies I know here have only used vanilla sugar in their cooking and haven't heard of vanilla liquid extract. I have had to bring bottles of it with me from Canada. So now I will give it a try.....providing of course that I can get a fresh supply of vanilla beans. I think a trip to the farmers' market is in my near future and I may find vanilla in one of the spice shops there. The Spanish recipes that use vanilla often will boil a bean in milk.

Thanks for letting us in on your experience!

SharonCb