Recipe Details
Ingredients
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2cupsvodka
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3vanilla bean, split lengthwise and halved
Cooking Directions
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Fill a large pot with water and place a sous vide circulator into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer’s directions.
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Place vodka and vanilla beans into a sterilized pint-size Mason jar and secure with lid until finger-tight. Lower into the water, ensuring jar is completely covered, and process for at least 8 hours.
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Remove jar. Cool and store in a dark cupboard, gently shaking occasionally. The extract is ready to use immediately, but the longer it sits, the better it will become.
Cook’s Notes:
3 whole vanilla beans weighs approximately 8 grams. Use 4 beans if you want extra vanilla flavor.
Grade B Madagascar vanilla beans contain less moisture than Grade A and are ideal for infusing.
This is one of the few instances where cheap vodka is perfectly fine!
