Vanilla schnapps

Vanilla schnapps - based on vanilla seed pods - is a sweet and very delicious schnapps with distinctive and rich flavours and aromas.

It has a beautiful reddish golden colour.

Serve with ice cream, cheese, cheese cake, fruit salad, chocolate, coffee or tea.

Or add a little schnapps to your desserts, dessert sauces and dishes, where you would normally use vanilla.

Vanilla schnapps blends very well with...
cinnamon schnapps · apple schnapps · orange schnapps · sea buckthorn schnapps · pomegranate schnapps · apricot schnapps · almond schnapps.

Another fine combination is vanilla schnapps and strawberry schnapps.

Also, see how you can easily...
turn your vanilla schnapps into a liqueur.

Vanilla

The vanilla plant is a fleshy orchid.

It has waxy and very fragrant flowers, bright green leaves and hanging seed pods, which resemble big green beans.

The yellow-greenish flowers usually only last a day or so, but are replaced with others the next day.

The orchid is a vine and native to Mexico, South America and the Caribbean.

It's cultivated throughout the tropics with Madagascar and Indonesia being major producers.

There are about 150 varieties and many of them are leafless.

The seed pods are harvested before they are fully ripe - at that time they have neither flavour nor fragrance.

After harvesting they undergo a special treatment and a long curing process whereby they develop their black colour and sweet, characteristic flavours and aromas.

The long and complicated curing process and the need of manual pollination are some of the reasons why vanilla is one of the most expensive spices.

More information about the vanilla plant

Recipe

For best result, use only good quality vanilla seed pods.

The pods must have a rich taste and a strong aroma - have a thick, oily skin - and a lot of tiny seeds.

Both Bourbon, Mexican and Tahitian seed pods are equally good to use. However, their flavours are different, so I suggest you experiment.

Don't use synthetic vanillin. It lacks the subtle flavour of pure, natural vanilla and cannot substitute it.

Direction:

• Use 3 vanilla pods.
• Cut them lengthwise and scrape the seeds out. Then cut the pods in smaller pieces.
• Put seeds and pods in a clean glass jar with tight-fitting lid.
• Add 70 centiliter clear, unflavoured vodka - 40% (80 proof).
• Let steep for 1-3 weeks in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for at least 2 months in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your vanilla schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.