Love vanilla. I always double or triple the vanilla in most recipes. My mother said her mom would always dab some behind her ears when she used it for baking.
You’ve inspired me. Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.
Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.
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I’ll quote the Daring Gourmet post because it’s a good explanation/answer to your question:
What Kind of Alcohol is Best for Making Vanilla Extract?
You can use any alcohol as long as it is 80 proof. The best and most popular choices are vodka, bourbon, brandy, or rum.
Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.
https://www.daringgourmet.com/make-best-homemade-vanilla-extract/
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The Chickens in the Road blog recipe notes that she likes the extra kick of dark rum in her vanilla - after she pours a the first small bottle out of her big batch bottle, she refills with the dark rum (or more vodka).