My Vanilla Bean Liqueur is a pure vanilla cocktail experience that can be enjoyed in cocktails or poured over cakes, ice cream and fruit for dessert. It's also really easy to make.
Plan ahead for this one if you can't find vanilla liqueur to purchase - my recipe for the homemade vanilla bean liqueur takes a month to infuse.
HOME MADE
VANILLA BEAN LIQUEUR
INGREDIENTS
1 fifth (750ml) bottle of vodka
1 cup sugar
3 vanilla beans, split lengthwise
*Vanilla Beans for decorative effect, optional
TOOLS
1 Quart Infusion Jar (any glass jar with a lid), measuring cups, decorative bottles with screw tops, labels
*Optional: Large strainer, coffee filters
DIRECTIONS
In your one quart infusion jar combine the vodka, split vanilla beans and the sugar.
Seal the jar and shake until all the sugar has dissolved.
Store in the fridge or a cool, dark location for two weeks to one month. The longer you allow the infusion to distill, the stronger your vanilla flavor.
Remove the split vanilla beans.
At this point you can, if you like, strain out any of the vanilla seeds by filtering through a metal strainer lined with coffee filters.
Pour into your decorative bottles, add a fresh, full vanilla bean for decoration if you like, label and enjoy or share or enjoy it yourself in my
VANILLA BEAN MARTINI:
Did you know?
Vanilla Beans come from an Orchid - the Flat-leaved Vanilla Orchid (Vanilla Planifolia):
Updated August 2016
Plan ahead for this one if you can't find vanilla liqueur to purchase - my recipe for the homemade vanilla bean liqueur takes a month to infuse.
HOME MADE
VANILLA BEAN LIQUEUR
INGREDIENTS
1 fifth (750ml) bottle of vodka
1 cup sugar
3 vanilla beans, split lengthwise
*Vanilla Beans for decorative effect, optional
TOOLS
1 Quart Infusion Jar (any glass jar with a lid), measuring cups, decorative bottles with screw tops, labels
*Optional: Large strainer, coffee filters
DIRECTIONS
In your one quart infusion jar combine the vodka, split vanilla beans and the sugar.
Seal the jar and shake until all the sugar has dissolved.
Store in the fridge or a cool, dark location for two weeks to one month. The longer you allow the infusion to distill, the stronger your vanilla flavor.
Remove the split vanilla beans.
At this point you can, if you like, strain out any of the vanilla seeds by filtering through a metal strainer lined with coffee filters.
Pour into your decorative bottles, add a fresh, full vanilla bean for decoration if you like, label and enjoy or share or enjoy it yourself in my
VANILLA BEAN MARTINI:
Did you know?
Vanilla Beans come from an Orchid - the Flat-leaved Vanilla Orchid (Vanilla Planifolia):
Updated August 2016