I’ve been making my own for a few years. Vodka is great and you can use “the cheap stuff” haha! But rum and bourbon make delicious extract too! Love you Nancy in the US!
Hi Nancy, does the vanilla taste of vodka or glycerin when you get to use it in a recipe, and can I ask you, I fancy making a ginger cake with bits of ginger in, do you know if I can just grate some fresh ginger in, or do you know how to crystalize some, it's also quite expensive to buy. Thanks julie
Alcohol evaporates, particularly when you run it through a hot oven in baked goods. Ginger's fairly cheap. Slice up a good size chunk, simmer is sugar water. Dry/cool the bits, then roll in sugar. Ginger bits then are good for baking, and the syrup's excellent in lemonade. But would be helpful if Nancy gave us some explicit instructions.
I’ve been making my own for a few years. Vodka is great and you can use “the cheap stuff” haha! But rum and bourbon make delicious extract too! Love you Nancy in the US!
ohhhh using bourbon or rum makes senes for extra aromatics!
Nice tip!
I make a litre with vodka and Madagascan pods 10 to 12 and leave it for a year. I do the same with spiced rum. It makes a great gift too. ❤️💙💜
Hi Nancy, does the vanilla taste of vodka or glycerin when you get to use it in a recipe, and can I ask you, I fancy making a ginger cake with bits of ginger in, do you know if I can just grate some fresh ginger in, or do you know how to crystalize some, it's also quite expensive to buy. Thanks julie
Alcohol evaporates, particularly when you run it through a hot oven in baked goods.
Ginger's fairly cheap. Slice up a good size chunk, simmer is sugar water. Dry/cool the bits, then roll in sugar. Ginger bits then are good for baking, and the syrup's excellent in lemonade. But would be helpful if Nancy gave us some explicit instructions.