Cooking Vanilla

Cooking Vanilla


  • 1 bottle straight bourbon whisky -- (750 ml)
  • 4 vanilla beans


Slit open the vanilla beans lengthwise and scrape the seeds out. Place the split beans into the bottle, along with the seeds that were scraped out. Shake well. The flavor will come out after about a month or two. Keep shaking and sniffing the bottle. As soon as it starts to smell sweet>> it's ready for cooking and baking. A great idea would be to make an additional bottle this year so it will be ready for all your holiday baking next year. Or, for a great gift to a fellow cook, poor some into a decorative bottle with an additional bean inside and wrap a ribbon around it. Remember, the longer the beans ferment in there, the stronger the vanilla flavor you will have.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Substitutions"

Close Window