Homemade Vanilla Essence
Recipe: #21802
November 19, 2015
Categories: Australian, One-Pot Meal, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, more
"I have this brewing in my cupboard. I am posting it here, as I thought in may intrigue a few other people. Found in a Country Woman's Assoc Cookbook (Australia) recipe by Jenni Manguy. The used beans can be spilt and used in other recipes or the can be used in the next batch as extra's. The contributor writes ~ Many years ago vanilla beans were transported for the West Indies in kegs of rum. This recipe enables us to make a very special vanilla essence. Makes 700 ml"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1058 g)
- Calories 2065.2
- Total Fat - 0.9 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 30.6 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 10.8 g
- Sugars - 13 g
- Protein - 7.3 g
- Calcium - 148 mg
- Iron - 4.4 mg
- Vitamin C - 48.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the vanilla beans in the bottle of rum.
Step 2
Place the bottle in a dark place for at least 3 months, preferable 6 months.
Step 3
Use as required.
Step 4
You can decant into smaller bottles keeping one for use, and giving the others as presents.
Tips
No special items needed.
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