Homemade Bourbon Vanilla
By kmorganmoss • Aug 4th, 2008 • Category: Cooking Tips, Desserts •
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Making your own baking powder is the norm for me now. Getting around to making my own Bourbon Vanilla was just a matter of time. Almost every Southern cookbook has this recipe or refers to the simple task of making your own vanilla extract. Apparently short of the finest vanilla which comes from Mexico this is the next best thing.
I waited till the husband was home to do the honors of pouring the bourbon in my glass jar. Unfortuneatley I made the error of also waiting till he was comfortable on the sofa watching golf when I asked for his assistance. Lucky for me he jumped up, found his Bourbon and then poured.
Not wanting to break one of my Kitchen Rules, will cause me to do a little pre-arranging. So when the time comes for the vanilla to be used, the husband will be my assistant in the kitchen to do the pouring. It has been over 21 yrs. since I poured any type of libation into a recipe or a glass for that matter. By the grace of God I will continue living my life without pouring.
Of course you may make this with Vodka or Brandy, but the good ole Southern cooks will scratch their heads wondering why on earth you would want to do this. I wouldn’t dare think of trying anything other than Bourbon.
This is quite simple to make and only requires 2 whole vanilla beans and 1/2 cup of bourbon. Take a sharp knife splitting the bean in half and scrape out the seeds. Carefully put them into the jar along with the beans and pour over the bourbon. Give it a good shake, push the beans down into the bourbon and store tightly sealed in the pantry for 2 weeks.
When you have used this up keep the same jar and keep adding more vanilla beans and more bourbon.
Apparently this is more mild than regular vanilla. Mine has just been sitting for two weeks, so yet to make anything with it. But if it is anything like homemade baking powder than I am a convert to making my own.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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This looks delicious! Also–if you’ve been using store-bought vanilla in the past, you’re safe to use homemade as the store-bought has a high alcohol content as well (as with all extracts, I believe). Don’t worry though, it would all cook off in the oven either way!
That looks so good, almost like you could drink it straight! What a treat I bet this is.
Finally, a replacement for when I run out of Reyna (God forbid).
Curious, though: what brand of bourbon did you use? I would think that you might want to go with a sweet bourbon (e.g. Jim Beam, Early Times if you wanna be cheaper), but then, I think of the possibilities of using Maker’s Mark and swoon with the thought.
Kate
Sara-thanks for the heads up on store bought which I did know does have a high alcohol content. Though still not the same as a bottle of bourbon in my hands.
Noble- You probally could drink this straight up!
Kate- I think the husband poured Jim Bean or Jim Dean or Jim something onto my vanilla beans.
what a great recipe and condiment to have at home. I use vanilla extract a lot, especially in my flans! I’ll be picking up some fresh vanilla in Mexico next week!
Fantastic! I regularly buy Bourbon Vanilla extract and hadn’t even thought about making it at home. I - like you - do not really imbibe myself, but I’m a great fan of steeping things in alcohol to give to those who do. Vanilla extract is something I can make and keep.
Thanks.
x x x
I must make this to go in my arsenal of homemade vanilla products along with vanilla sugar. I like to use Bulleit bourbon in bourbon balls and other sweets, though Maker’s Mark is described in some places as “vanilla-ed” and might be the perfect choice to support the vanilla flavor. Thanks Kim… and I really must read more southern cookbooks!
I need to start making my own, I have heard of using vodka, but not bourbon.
Can you suggest anywhere online to buy vanilla beans? Local stores seem to be very expensive. thanks
I have been making my own vanilla for over 30 years — would never think of using store bought! But I use rum — white rum and when it turns, it’s done. I’ve heard of vodka and did try it once but didn’t think it had the flavor that the rum did. I’ve never heard of bourbon vanilla. I’ll have to try that next batch. Of course, in the south, I’m sure that bourbon is truly the only spirit! Enjoy your vanilla!
Martha
This looks divine… I think this will be my Christmas present to all the baker’s in my family!