Alright, this is hardly a post at all – but you know, I don’t want to rely *too* heavily on reposting from the Rock Salt archives, so this seemed like a nice solution. Fresh content without spending a long while uploading photos or trying (and perhaps failing) to think of interesting words to say about them.
Vanilla essence is one of those things that can be quite divisive among bakers. I think we all know that you should really use the real stuff – vanilla extract, from one of those sturdy-looking and expensive bottles. Failing that, you should buy vanilla beans and scrape the seeds in to whatever you’re making – these are expensive, too. So, with expense in mind, I will admit to using generic, own-brand vanilla extract from whatever supermarket I’m in when I need the stuff.
There, I said it.
However, more recently I’ve been brewing up my own vanilla essence, and it’s painfully simple to do. No excuses now, folks. Start with one vanilla pod, and carefully split it open without spilling the seeds everywhere (if you can). Now, place it in a nice wee bottle and fill with vodka. Leave to develop for at least a week and BAM – you’ve got vanilla essence, ready to be used and topped up again.
I used a 50ml bottle, which had formerly held violet liqueur, and topped it up with Bison Grass vodka, only because that’s what I had on top of my fridge, where I keep the booze. This vodka has quite a strong flavour of its own, which I happen to like, but you can use a plainer vodka if you prefer.
The colour starts to develop quite fast, but the flavour takes a little longer.
I have no idea what that red thing is in the background of this photo. My kitchen is a bit of a riot.
After the first time I used my new vanilla essence, I topped the bottle up with bourbon instead of vodka. This adds a lovely dimension to the essence, in colour as well as flavour. ‘Bourbon vanilla’ is actually the name of one of the most common kinds of vanilla you can buy, and the name prompted me to think that putting actual bourbon in my essence would be a good idea. It was. It really, really was. I reckon you could also try a bit of brandy, if you are into brandy. Because you use the essence in small amounts, the booze only adds a subtle flavour to the whole recipe, but I do believe that adding the bourbon has added sweetness and smokiness to the flavour of the essence, and therefore to the flavour of my vanilla flavoured baked goods.
This one vanilla pod (which was a Foodie Penpals gift) has lasted for months now, with top-ups every time I use it. So far it’s still giving off a vanilla flavour and scent, though my last load of baking did completely empty the bottle so I’ve started from scratch again. My advice is to top the bottle up every time you use any, and maybe to use a bigger bottle… This is a great way to make a vanilla pod last longer and get your money’s worth, without resorting to the synthetic and inferior flavourings you can so easily buy.
I won’t disown anyone for using them – and I do have a bottle in the cupboard for those times when the homemade stuff has run out or is infusing – but there is another way.
Join us.
November 2nd, 2012 at 12:05 PM
I have some vanilla “brewing” (is that what is does, steeping maybe) in the pantry as we speak. I chucked like 5 split vanilla pods into a 35 cl bottle of vodka several weeks ago with an aim to share with my foodie penpal in December. Fingers crossed. Smells gorgeous so far. hope the writing is going well!! x Steph
November 3rd, 2012 at 5:22 PM
I like brewing, sounds much more interesting! It’s amazing how quickly it starts to smell like the real deal.
November 2nd, 2012 at 12:16 PM
I often use the seeds, then leave the pods to infuse in sugar. I am guessing that I can do the same in alcohol for essence. Thanks for a great idea, Carol Ann
November 3rd, 2012 at 5:22 PM
Vanilla sugar is a great idea too, I like that you don’t waste the pods once the seeds are scraped out.
November 2nd, 2012 at 1:52 PM
I can’t believe it! I didn’t even know that vanilla essence was made with alcohol! You’ve inspired me to try it. Thanks!
November 3rd, 2012 at 5:23 PM
You’re welcome! It’s not always but I think the proper stuff is. It’s really good with added bourbon, worth sparing a tablespoon of it every now and again for a good cause
November 2nd, 2012 at 2:31 PM
I can’t wait to read about some of the delicious cocktails you will be making with that mixture.
November 3rd, 2012 at 5:23 PM
Thanks Bam!
November 2nd, 2012 at 9:27 PM
Yes, and if you don’t use it in cooking you can always drink it
Used to be back in the day that people in need of a quick high hit the pantry if all else failed. Cool idea.
November 3rd, 2012 at 5:24 PM
Ha – yep, vanilla essence and cooking sherry…
November 4th, 2012 at 11:43 AM
Know what else is awesome? Make some cinnamon sugar and then shove a vanilla bean in there. Yup. Awesome.
Gawd, I love vanilla.
November 4th, 2012 at 2:37 PM
OOFT that is an excellent plan. You’re always thinkin’…
November 7th, 2012 at 11:42 PM
I need to do this. Soon. Along with some infused vodkas just for fun. Then I can drink them while baking with my new vanilla!
November 8th, 2012 at 3:14 AM
OMG I had no idea it was this simple…. will this replace the “imitation” vanilla my mother-in-law uses?