If you haven't noticed, I like to bake. A lot. Much of what I make calls for vanilla extract so you can imagine that I go through a bottle pretty quickly. It's not cheap either, with a 2 oz bottle of Madagascar vanilla costing between $3 and $6. I decided to make my own so I could save some money and have a large supply on hand.
4 Madagascar bourbon vanilla beans
1 1/2 cups vodka
1/2 cup dark rum
tall glass bottle or large canning jar with lid
Cut each vanilla bean lengthwise to within one inch of the end (to help it stay together.) Push each bean into your jar or bottle and pour the liquor on top. You want the beans to be fully submerged so I used a tall, narrow bottle. Shake a few times then place in a cool, dark place. Shake every day or so for 6-8 weeks.
Now, I just have to be patient.
I hate wait. (*bonus points if you know what that's from*)