Third new recipe of the year was wicked simple, but one that I again didn’t do last year. Now in reality, it’s not difficult and I really won’t know if it’s successful or not for at least six months, but I’m still excited.
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The more baking I do, combined with my love for a homemade almond milk London Fog on Friday mornings, means I got through a lot of little bottles of McCormick pure vanilla extract. (1) they’re expensive and (2) those bottles are plastic and single-use. If everything goes according to plan, I’ll have vanilla for life so long as I top off the jar each time.
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Most recipes called for vodka, but I’m a whiskey girl through-and-through and I saw a few recipes that said you could use whiskey. I used 15 Tahitian vanilla beans, slit down the middle, and 3 cups of whiskey. I also made a smaller jar experimenting with slitting and halving 5 vanilla beans with 1-1/4 cups of whiskey.
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I’ve set a reminder on my phone to shake the jars once a week and tucked them away in my pantry. As a practice of patience, I won’t use them until summer to really let the flavor build. Fingers are crossed!
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6+ Month Update!

Just under seven months later and my homemade whiskey vanilla extract has reached its initial peak. I used some last week in some cookies and again today in my standard Friday at-home almond milk London fog and both times I’m calling it a win.

If I continually top it off, I should never need to buy vanilla extract again! Plus it’ll only get more flavorful with time!

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