Bourbon and ice cream. You are welcome.
Now, to be fair, this is not a boozy drink by any means. I do claim bourbon as the number one ingredient in the title, so I promise you will be able to get the flavor. The bourbon comes in with the vanilla extract. As I pointed out before, I have not used imitation vanilla extract for many, many years. Awhile ago I got sick of spending so much money for little jars of the high end vanilla so I looked into alternatives.
The best option I came up with was just to make my own. The pros? I can make a TON of extract for really cheap. Cons? It will take a minimum of six months to make. So, my advice to you? Make it now. Like this instant, because then it will be ready for all your Christmas baking. Ok, so I’ll tell you how to make it. You need two ingredients – 10 vanilla beans like these work pretty well, and alcohol.
We need to talk about the alcohol side of this. Most recipes you find will suggest vodka which is fine, but I had found a bourbon vanilla extract at one point and the flavor was outstanding. Pretty much any hard alcohol would work though so it is your call. I found a medium-cost bottle of bourbon – I didn’t choose the cheap plastic bottle or the top shelf stuff. I think that is the beauty in it too, make the cheaper stuff taste amazing!
So I took my 10 vanilla beans, split then in half lengthwise to release the flavor and put them in a 35 ounce mason jar. Then pour an entire bottle – or how ever much fits – over the beans. Seal up the lid and put the jar in a dark cool area, like a pantry, for at least 6 months. Every week or so I would turn the jar upside down then back just to redistribute the flavors.
Having a jar of vanilla extract extracting it’s yumminess in my pantry is cause for a great many discussions too. I cannot tell you haw many times someone would pick it the giant jar filled with a dark brown liquid and ask what the heck I was making. Once I explained it, I was a genius. It was quite the conversation starter.
Every once in awhile over the 6 months you can really smell the difference. It will smell like alcohol for a long time, but after 6 months it will start getting that sweet pungent vanilla smell. I absolutely loved making this, I didn’t even strain it. I just started using it right away right off the top of the jar. I put it in everything I possibly can.
In this case I have put my bourbon vanilla into this coffee float to give it that kick that it was screaming for. This concept came from the simple idea of a root beer float. In a tall glass I added vanilla bean ice cream – because it’s my favorite – and poured vanilla coffee on top. I mean, oh my goodness it’s addictive, possibly my new morning favorite. Hehe, ice cream for breakfast…
I have just realized in writing this that my jar of vanilla is about half gone – because I LOVE using it. I better make another jar myself because if I can use half of a jar in 6 months, I am going to need a new jar ready to go when this one runs out!
- Coffee Grounds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3 teaspoons vanilla extract
- Vanilla ice cream
- Before you brew your coffee, mix in the cinnamon, cloves and nutmeg in the grounds then brew enough coffee for about 3 cups. I used a french press and used 3 tablespoons of coffee grounds and that was perfect.
- Once the coffee has brewed, let it cool a bit so it doesn't melt the ice cream immediately. Mix the vanilla extract into the coffee. In a tall glass place a large scoop of vanilla ice cream, then pour the coffee over the ice cream. Serve immediately.