foodz: 2.1 (vanilla extract)

I am pleased to report that the vodka has already darkened significantly, so I’m assuming the vanilla is extracting nicely.

On the original vanilla extract post, the most excellent Amy (of this completely gorgeous blog), suggested that I try dark rum or bourbon in place of the vodka! Amazing!

How could I resist? I had the wee bottle and vanilla pods and Don picked up a small bottle of bourbon on his next trip to the bottle shop.

And the incredibly complex process of vanilla extraction began once again.

I’m pretty jazzed about this (I think I now have enough vanilla to last at least 6 months) and will conduct a super-scientific comparison between the queen, the vodka and the bourbon in around two months. Yay! Science! Yay! Vanilla!

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