My friend Jamie, who comes over for our combined-effort dinners, told me she was making vanilla extract to give as gifts. I immediately said, “Can you make it for my blog?” I use a lot of vanilla these days for making my homemade version of Starbucks’ Earl Grey Tea Latte (a.k.a. London Fog). I think I’m partly in love with the name London Fog. I am an anglophile through and through. It conjures up memories of walking through the streets of London on an overcast day, having tea and toast for breakfast in a heavily wood-paneled dining room of a hotel and wearing rain coats and carrying umbrellas everywhere. Did I mention rainy days are my favorite? Too many days of sun make me grouchy. I know…weird!
Anyway, back to making vanilla extract. Jamie said she bought Madagascar vanilla beans. She read all about making vanilla extract from this blog. I may need to make it in bulk like her if my “London Fog” making ways keep up. Jamie also said she did some research on bottles to get the tinted ones that were food grade. Here are some I found.
Start with the vanilla bean.
Cut it in half and then slice it lengthwise.
Try to get amber bottles to keep the light from penetrating through the bottle. Fill with a good vodka. It doesn’t have to be crazy expensive, but not the cheap kind.
Drop the vanilla beans into the bottle.
Let sit for 6 weeks in a dark place. Enjoy!
I can’t wait to try mine and make my copycat Earl Gray Tea Latte with it!