Prep 5 mins
Cook 0 mins
You can use this to replace vanilla extract in any recipe. Also use it to flavor French toast, batter and whipped cream. After preparing, the essence needs to sit for a couple months before using.
- Place the brandy in a bottle or jar with a tight-fitting lid.
- Split the vanilla beans and scrape the seeds from the inside into the brandy.
- Add all the scraped beans as well.
- Seal tightly and let steep in a cool place for a few months before using.
- Makes 2 cups.
I think I've made a big mistake, I used vodka instead of brandy, any chance this will still work out. Don't know how I made that mistake, I promise I wan't sampling the vodka before hand.
This is wonderful Bev...I've just finished the second batch...and am ready to start using the first batch that I previously made...wow, what a scent...I will never by store bought vanilla again....this is just too easy. i'm looking forward to wonderful results with this dark, heavy scented vanilla...which I let sit for 4 months...I will drain the vanilla beans out and grind them up into a small amount of white sugar to flavour the sugar....Kudo's Kato
I think this is the best, full of vanilla flavor and a touch of brandy puts it over the top, I will be keeping this on hand for my holiday baking. Thanks Bev for another great recipe.