By now you’ve probably been told once or twice that make your own vanilla extract.
the recipes tell you how easy it is to prepare the solution, which is basically alcohol-soaked vanilla pods. Solo buy vanilla pods, cut in the middle, put in a jar, drowned in alcohol (most people use vodka; bourbon is also good game).
But what if I told you that I have a method even easier for him homemade vanilla extract: just skip the vanilla.
Listen to me. The confectionery has its chosen ingredients: there is cinnamon, which appears everywhere (even when he is not invited).
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And the vanilla, which is so overloaded and omnipresent that many equate it to “simple”: the absence, against the addition, of a flavor. So unfair to the vanilla. Often it shines on its own (these recipes will convince you!). Other times it’s there by default – a teaspoon, just because. here
when you should let the bourbon in.
You might not even realize it. Maybe you like it even more!
Plus, most vanilla extracts are expensive. Do you know how buying in bulk saves you money? Go to your kitchen and find the vanilla extract. Now find the bourbon. Which bottle is the biggest? Sounds silly, doesn’t it? So does the price difference: Most vanilla extract you’ll find in a supermarket costs between $ 2.50 and $ 6 an ounce. A mid-range bourbon, on the other hand, would cost less than $ 1 an ounce.
Here are the rules:
- Use black alcohol with a different personality. My favorite liqueurs are dark rum, bourbon and brandy. You can use any brand you have on hand, without needing to wear anything fancy, here. (If you don’t have any of the above products, you can also try almond extract or maple syrup.)
- Simply replace the vanilla extract and replace it with 1 to 2 times that amount of alcohol. Example: If a recipe calls for 1 teaspoon of vanilla extract, replace it with 1 to 2 teaspoons of dark rum. (If you go the almond extract route, cut the amount of vanilla in half, so for 1 teaspoon of vanilla extract, swap out 1/2 teaspoon of almond extract.)
And this is it! Now give it a ride. Here are some recipes and spirits that you can replace with vanilla extract. Even better than the original? You tell me.
Dark rum is an obvious choice to replace vanilla extract. It’s smoky, sweet, a bit spicy and likes to combine with rich, tangy flavors (which is why piña coladas are then Well!). Speaking of which, when thinking about how best to swap vanilla for alcohol, why not consider the flavors that come through in a rum cocktail? Try dark rum instead of vanilla in these delicacies, which are made with rich coconut, hot spices and floral fruit:
Cardamom and cashew clouds
These buttery, crumbly cookies are made with rich ground cashews and cardamom.
Pineapple and coconut cake
This sweet and super chewy cake has crushed pineapple in the batter and is covered with a sticky caramel frosting.
Mango lime sponge cake with brown butter cake
Mix the mango and salt lime puree with a thick custard, whipped cream and a brown butter and brown butter cake; It is a dessert suitable for all seasons.
Bourbon replaced by vanilla is another easy fix. Many actually describe vanilla as a main flavor in sweet liqueur. Caramel, maple, chocolate, and caramel are other notes people take on bourbon, so it would make sense for it to sparkle when added to recipes with these ingredients. Ditch the vanilla and try the bourbon in these desserts (you won’t regret it):
Blondies with brown butter
The spongy chocolate-filled blondies taste like caramel thanks to the brown sugar and deep golden butter.
Apple pie
This chewy, cinnamon-packed apple pie is as welcome at breakfast with a scoop of yogurt as it does after dinner with plenty of vanilla ice cream.
Chocolate Chess Cake
The gooey chess patty has a hint of chocolate here, which makes it ideal for dessert tables in colder climates.
Syrupy, fruity, barely sweet brandy is one of those bottles I quickly buy and forget. While I don’t regularly pour myself a drink (eh, ever?), The bottle stays in the back of my liquor cabinet, just in case. One of these cases? Running out of vanilla extract. I’ll take some brandy instead of vanilla in some super creamy desserts to cut some of that richness. These recipes are a good place to start:
No-Bake Avocado Chocolate Mousse
Don’t let the avocado factor scare you off – this is the creamiest, richest chocolate mousse. Who needs heavy cream?
Lava cake with chocolate and clementine
Rich lava cakes dipped in olive oil and chocolate are small, but pack a punch. Still, it couldn’t be easier to put them in the oven when you’re craving a cake.
Our best vanilla ice cream
Prepare this classic ice cream enriched with egg yolk to keep it in the freezer at all times.
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