Making your own baking powder is the norm for me now. Getting around to making my own Bourbon Vanilla was just a matter of time. Almost every Southern cookbook has this recipe or refers to the simple task of making your own vanilla extract. Apparently short of the finest vanilla which comes from Mexico this is the next best thing.

I waited till the husband was home to do the honors of pouring the bourbon in my glass jar. Unfortuneatley I made the error of also waiting till he was comfortable on the sofa watching golf when I asked for his assistance. Lucky for me he jumped up, found his Bourbon and then poured.

Not wanting to break one of my Kitchen Rules, will cause me to do a little pre-arranging. So when the time comes for the vanilla to be used, the husband will be my assistant in the kitchen to do the pouring. It has been over 21 yrs. since I poured any type of libation into a recipe or a glass for that matter. By the grace of God I will continue living my life without pouring.

Of course you may make this with Vodka or Brandy, but the good ole Southern cooks will scratch their heads wondering why on earth you would want to do this. I wouldn’t dare think of trying anything other than Bourbon.

This is quite simple to make and only requires 2 whole vanilla beans and 1/2 cup of bourbon.  Take a sharp knife splitting the bean in half and scrape out the seeds. Carefully put them into the jar along with the beans and pour over the bourbon. Give it a good shake, push the beans down into the bourbon and store tightly sealed in the pantry for 2 weeks.

When you have used this up keep the same jar and keep adding more vanilla beans and more bourbon.

Apparently this is more mild than regular vanilla. Mine has just been sitting for two weeks, so yet to make anything with it. But if it is anything like homemade baking powder than I am a convert to making my own.