It's Five O'Clock Somewhere {Homemade Vanilla Extract}

Have you ever been to Costco at ten in the morning with a huge bottle of vodka in your cart? No? Oh, well, I had a good reason.  I needed that huge bottle to make vanilla extract; yeah, that's my story.

So, I hate to tell you, but the holidays are approaching.  School has started, Halloween candy is out in all of the stores, and here in Alaska the leaves are slowly beginning to change colors.  I love to make cookies for Christmas.  I give them to everyone; the mail delivery person, teachers, neighbors, my husband's co-workers, and I even think I will give some to that lady who walks her boxer every day when I pick Jack up at the bus stop.

There is something special about making my favorite cookies with homemade vanilla extract.  I think they taste better and I love the little flecks of vanilla speckled in the dough.  And it is SO easy.  Give yourself at least six weeks, maybe more, to let the vanilla fully develop a rich smooth flavor.  So plan ahead.  I ordered my Madagascar Vanilla Beans from the online store Beanilla, but you can get them at most major retailers.

Homemade Vanilla Extract

Jar or Bottle (Ball jars work beautifully)

Vanilla Beans

Vodka (You can also use rum, brandy, or bourbon if you want)

The general rule of thumb is five beans to one cup of alcohol.  Split your beans lengthwise to expose the beautiful black vanilla and slip them into your jar.  Pour your alcohol over top and tightly cap.  Give your bottle a good shake and place in a dark cupboard.  Once a week pull it out and give the jar a shake.  Your vanilla should be ready to go in about six to eight weeks.  It'll darken in color the longer it sits.  As you use it just top it off with more alcohol.

These bottles will be ready in time for my holiday baking.  Yum. I love Christmas cookies.  

Who am I kidding, I love all cookies.