July 17th, 2008

The results of the vanilla extract experiment

Coco&Me - vanilla exract experiment - recipe

(Got a white edding pen & wrote direct on the bottles instead of sticking paper labels!)


Hello, hows things? Hope life is treating you sweet.


Thought I’d let you know of how my homemade vanilla extract turned out after the 5 week+ of brewing. – As you know, I made 3 samples – with vodka, rum & brandy – & I can say that the best one was… drum-roll please… with Vodka!! Ta-da〜!


The clear vodka now coloured rich auburn brown, has the most heady scent of vanilla. Bliss. It’s a “happy-moment”. You know that the vanilla has been fully extracted. It has a slightly syrupy density, & when you shake the bottle then pour, you’d get loads of specks of vanilla beans. Gorgeous.


The other two, the rum & the brandy versions, well, forget ’em really… The distinct flavour of the alcohol drowned the delicate vanilla scent. Quite disappointing & pointless. Despite this, I think I’ll use the rum for making “rum-soaked raisin chocolate truffles” that I used to make for the market sometime ago. Just chop raisins up & soak them in rum overnight before mixing it into ganache with some of the rum liquid you used to soak with. Slightly boozy & definately heavenly.


As for the brandy version, well…, if anyone has a good idea on how to use that up, please let me know!


– Since the last time I posted on this blog, I’ve been busy with perfecting my triple lemon drizzle cake, like changing ingredients here & there. I’ve made it 6 times now, & finally “got it right”. It’s soooo amazingly tasty, I’m thinking of adding it to the stall cake-line-up come from this September. I’m now in a process of writing about it for this blog, which is taking ages, because I want to explain about why it uses sour cream, etc…

– I also made a “3-tier wedding cake with chocolate swirly sticks” for my best friend recently, which I will also post about in the near future if & when the wedding photographer gives me some nice pictures of it.
– SO, ’til the next time, see y’all! ^^




  1. Mmm, you’ve got my mouth watering, between the vanilla and the lemon cake and the wedding cake! I look forward to your upcoming posts, knowing how carefully written and explained they will be (but no pressure, I’m also happy just to look at pictures!)

    Comment by Astrid - July 18, 2008 2:01 pm

  2. I swear I read your whole entry but my mind went a bit blank and my tummy rumbles took over upon reading the words “rum-soaked raisin chocolate truffles”…….. 8D


    Comment by Jan - July 18, 2008 5:45 pm

  3. Oooh, they look gorgeous (even if only one of them actually tastes gorgeous – thanks for saving the rest of us from having to experiment)!

    Brandy ideas… these are all autumn/winter ideas, but you could use it in a dessert of roasted plums (I have a fab recipe I could send you if you like). Or brandied oranges… or even marmalade. Hope that helps! x

    Comment by Rachel - July 18, 2008 6:02 pm

  4. Hi Astrid!
    cheers – I’m hoping to post about the lemon cake real soon – hopefully next week – hopefully as good as your writing. Hope to hear from you next time!
    How you doin’ Jan,
    when I start working from this September, I’ll promise I’ll make the rum-raisin truffles for your visit! ^^
    And dear Rachel,
    so you roast the plums/ oranges in brandy?? Wow! Never would have thought of that. If you could email me the recipe, that’ll be cool! xx

    Comment by tamami - July 18, 2008 8:44 pm

  5. hey Tamami,
    hoping to be in london 1st week of August. spoke to zita today maybe we could meet up at H woods.
    hope you are well . ps vanilla looks great.

    Comment by nikki - July 22, 2008 7:55 pm

  6. O.m.g! Hello there Nikki! It’s fantastic to hear from you! I’m gonna write an email to you straight away!
    t xxx

    Comment by tamami - July 22, 2008 8:33 pm

  7. Hi Tamami,

    Great post! May I use a little thumbnail of the image when I link to it?

    Looks great.

    Comment by ian - July 24, 2008 8:08 am

  8. Hello Ian, sure please do use the image. many thanks for the great recipe!

    Comment by Tamami - July 24, 2008 9:16 am

  9. Tamami, thank you so much for reporting on your vanilla extract experiment. And your writing and doodles are just ADORABLE.

    Ok so now, I have triple lemon drizzle cake in mind. And totally need the recipe. Pretty pretty please!

    xx fanny

    Comment by fanny - July 24, 2008 9:38 am

  10. Hi Tamamai
    Love your blog! Everything looks amazing!


    Comment by julian - July 24, 2008 1:04 pm

  11. Cheers Fanny!
    I find YOUR website adorable! xx
    And hi Jules!
    I’m so happy you checked this blog out! Hope to c u around in the summer hol. Give me a shout if you’re going to a nearby park, etc. We’re pretty much free all of the holiday…!

    Comment by Tamami - July 24, 2008 10:35 pm

  12. Wow, great work!!! Congratulations! Now, we all can save money from buying vanilla extract. Not only that, we are assured what’s going into the bottle instead of commercial version with preservatives , etc even if it’s extract.

    I hope your family all doing well…:-) I missed reading your blog for sometime due to hectic work and managed to shed some pounds off – secret is… 海草!

    I got the tip from my japanese gf’s doctor and some confirmations from some japanese when I was shopping at my local japanese shop. Only thing is you need to eat it ..a lot. My consumption is 5 -10 g per meal :-D

    Maybe you can try too…

    Lots of love

    Comment by pixen - September 11, 2008 5:15 pm

  13. Hello there Pixen!

    nice tip about the seaweed diet! How are you eating it? Like the dried sheets that we use for sushi for example? – I lurve seaweed. I used to take the sheeted ones around with me to give to my child for a snack when outside. Mind, here in England, I did once get a bizarre comment from a teenager: “urgh, what is THAT? How can you eat it? That’s just wierd…, Urgh.”
    When I was a child, my mother used to tell me that “you’d get beautiful black hair” if we eat seaweed. I guess that was her way of making me eat my miso-soup.
    Family is doing well thanks! Thanks for checking out my blog. Hope to hear from you again soon, t x

    Comment by tamami - September 12, 2008 12:10 am

  14. Hi Tamami,

    I’m refering to wakame (and hijiki) – the ones used in miso shiru not Nori. Hahhaha… If it’s me, I will offer a piece to him and said that’s how Teenage Mutant Ninja Turtles got their power :-D

    Comment by pixen - October 1, 2008 5:42 pm

  15. Hello…I found your blog when searching for homemade vanilla extract and I’m so happy I did! I absolutely love your bottles and recipe tips! Could I have permission to use a couple of your photos and link to your blog?

    Comment by Jessica - July 3, 2009 5:42 pm

  16. Hello Jessica! Sure! And thank you for asking ^^

    Comment by tamami - July 3, 2009 11:38 pm

  17. Posted! Thanks again! You are so sweet. Thanks for sharing your recipes and ideas!

    Comment by Jessica - July 9, 2009 3:54 am

  18. Hi Jessica! Thanks for mentioning me on your website!!!!!

    Comment by tamami - July 10, 2009 4:32 pm

  19. I bought 190 proof grain alcohol before I found a recipe for vanilla extract. Can I dilute it down to 90 proof and use it, or should I go back and get vodka instead?

    Comment by Alice Peterson - March 28, 2010 5:03 pm

  20. Hello Alice! Sorry to say, I’m not sure… Perhaps direct your question to http://www.vanillareview.com/ ,
    which is where I originally got my recipe from!
    Good luck with your extract!!

    Comment by tamami - March 29, 2010 12:29 am

  21. […] […]

    Pingback by Packaging Homemade Vanilla « The Excellent Wife - October 5, 2011 8:00 pm

  22. The excellent wife, thank you for the link! x

    Comment by Tamami - October 5, 2011 8:03 pm

  23. […] CoCo&Me, vanilla extract ngâm từ rum và brandy không cho kết quả mong đợi vì mùi vị quá […]

    Pingback by Vanilla extract « Nước Mắm Ớt - November 1, 2011 3:17 pm

  24. Thanks for linking back! Shame I can’t read it! I hope your extract went well! x

    Comment by Tamami - November 1, 2011 10:20 pm


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