Homemade Vanilla Extract
- Good quality, unflavored rum
- Vanilla beans (I used 8, a mix of Tahitian and Madagascar beans)
Split the vanilla pods vertically, then scrape the seeds out and into the bottle. If the beans won't fit into the rum bottle (or whatever bottle you use for your vanilla extract), cut them in half. Place the pods in the bottle too.
There are homemade vanilla tutorials all over the internet, so if you want a few more photos, they will be easy to find. Typically vodka is recommended, but little guy is allergic to many of the sources, so I used rum because it's made from sugar cane. Research the brand you buy and make sure no other flavors are added to it. Another safe option we found for my guy would have been barley vodka, but went with rum because I wanted to be able to use it when baking for my gluten-free friend too!
Let the vanilla mixture soak for about 2 months, shaking it occasionally. I keep the bottle in a dark corner of my counter. I use it pretty frequently, but if you don't, give it a shake once and a while.
I added this to Cybele Pascal's Allergy Friendly Friday post! Check out the other allergy friendly recipes linked up!