Extracts
Posted: Wed Apr 27, 2011 9:14 pmVanilla extract is not available to me in China. It’s just not a flavor that has caught on here.
I was able to score some vanilla beans though and it’s just too easy now to have an almost limitless supply.
Find a suitable bottle, say about 500 ml or so, split about 5 or 6 beans down the center lengthwise and drop into the bottle. Top up with warm vodka - it doesn't have to be warm but my thought is it would speed up the process a bit. Set aside a month or two, in a dark place is best, and enjoy in your next Kahlua creation. Just keep topping up the bottle with more neutral alcohol.
A variation is to use rum instead of neutral.
I could sure see a wide assortment of different botanicals being used this way. Spices and hot peppers come to mind. It may be a way to perfect your spiced rum recipe.
I was able to score some vanilla beans though and it’s just too easy now to have an almost limitless supply.
Find a suitable bottle, say about 500 ml or so, split about 5 or 6 beans down the center lengthwise and drop into the bottle. Top up with warm vodka - it doesn't have to be warm but my thought is it would speed up the process a bit. Set aside a month or two, in a dark place is best, and enjoy in your next Kahlua creation. Just keep topping up the bottle with more neutral alcohol.
A variation is to use rum instead of neutral.
I could sure see a wide assortment of different botanicals being used this way. Spices and hot peppers come to mind. It may be a way to perfect your spiced rum recipe.