Homemade Bourbon Vanilla

by Savannah Ray

Total Time: 10 minutes to prepare + 12-24 weeks to infuse

Makes: 1 cup

I’ve been making my own bourbon vanilla at Savannah Ray Farms for several years now, and it has become one of my favorite things to make from scratch. I use it in my own kitchen, and I also make it to sell at Savannah Ray Farms.

There’s really nothing complicated about making homemade vanilla. It only takes two ingredients—good bourbon and good vanilla beans—but it does take a little patience. I use Paul Bee Distillery Ranch Cut Bourbon Whiskey and the highest grade organic Madagascar vanilla beans, and I let time do the rest.

The result is a rich, smooth vanilla with a wonderful depth of flavor. I love knowing exactly what goes into it, and once you have a bottle of homemade bourbon vanilla in your pantry, you’ll find yourself reaching for it all the time.

Ingredients

• 1 cup Paul Bee Distillery Ranch Cut Bourbon Whiskey or your favorite

• 5–6 organic Madagascar vanilla beans

Instructions

1. Split the vanilla beans lengthwise using a sharp knife. You don't have to scrape out the seeds—the whole bean goes into the bourbon.

2. Place the split vanilla beans into a clean glass jar or bottle. I like a swingtop glass bottle.

3. Pour the bourbon over the vanilla beans, making sure the beans are completely submerged.

4. Seal the jar or bottle tightly and give it a good shake.

5. Store the vanilla in a cool, dark place. Give it a shake every week or so.

6. Let the vanilla infuse for at least 12–24 weeks. The longer it sits, the deeper and richer the flavor will become.

7. Once your vanilla has developed a deep color and rich vanilla aroma, it is ready to use. Leave the vanilla beans in the bottle so they can continue to infuse.

Notes

• I recommend using high-quality vanilla beans and a bourbon you enjoy. The better your ingredients, the better your finished vanilla will be.

• Madagascar vanilla beans are my favorite for their classic, rich vanilla flavor.

• Make sure the vanilla beans stay completely submerged in the bourbon during the infusion process.

• The vanilla will continue to develop flavor as it ages, so don't be afraid to let it go longer than 12 weeks.

• You can use your bourbon vanilla anywhere you would normally use vanilla extract—cakes, cookies, pancakes, homemade ice cream, whipped cream, coffee and more.

• As you use your vanilla, you can continue to replenish the bottle with more bourbon and fresh vanilla beans to keep your batch going.

I’ve been making this bourbon vanilla for years, and it’s one of those simple homemade staples that I always like having in the pantry. Good vanilla beans, good bourbon, and a little patience are really all you need.

And if you’d rather let me make it for you, you can find my homemade Savannah Ray Farms Bourbon Vanilla at Fiesta Vineyard & Winery at Bend.

Happy cooking!

Savannah