If You're Out Of Vanilla Extract, Use A Dark Liquor Instead 

Photo by Michael Mroczek on Unsplash

Vanilla is a ubiquitous ingredient found in almost every recipe for every baked good ever created but, unless you're making a vanilla-focused treat with a large amount of the extract, you can sub in a little bourbon or dark rum.

As Emma Laperruque explains over at Food52, the pod-infused serum's main job is to provide a little bit of complexity and depth. If your recipe only calls for a tiny amount — a teaspoon or less — a bit of dark booze can do the same job. Lapperuque recommends using a dark alcohol with a "distinct personality," such as bourbon or rum, but I can't wait to play around with some bitter-sweet amari like Cynar or Nonino. Just be sure to double the dosage; if your recipe calls for a teaspoon, use two.

Out of Vanilla Extract? This Substitute is Probably in Your Kitchen [Food52]


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