Ready to venture into something new? Try making your own Brazilian Vanilla Extract for a deep flavor and fragrant addition to your favorite menu items. The extract is done when it turns a deep dark brown and gives off a fragrant aroma.
- 2 vanilla beans, very moist and oily, split length-wise
- 1/2 cup (125 ml) cachaça
- 1 Sterilize the container by simmering in hot water.
- 2 Put the vanilla beans inside the glass jar and cover with cachaça, completely submerging the beans. If the beans are taller than the jar, cut it.
- 3 Close the bottle and let it stand in a cool dark place for at least 6 weeks before using.