Buzz
Vanilla beans come at a steep cost. There's no denying that. But their rich, irresistible flavor is another unavoidable fact. Given these realities, I'm hesitant to ever discard a pod, even when it's completely devoid of seeds. After carefully scraping out every last speck of vanilla, I look at the emptied husk and wonder what to do with this precious, expensive part of the plant.
Luckily, there are numerous options. You could throw it in a jar of sugar to make vanilla-infused sugar. You can gently heat it in cream to create vanilla cream. Or, like I did, you could return it to its jar, cover it with Fernet-Branca, and let it sit for a few weeks.
When you finally remember this clever move, you'll discover that your Fernet (or whichever amaro you chose) has been infused with the wonderful flavor and fragrance of real vanilla. It won’t be sweeter, but it will feel a bit more inviting. If you're a fan of the more bitter amari, you’ll notice some of that bitterness has softened. It won’t taste like a dessert drink, but it has a hint of dessert, giving the digestif a stronger “after dinner” appeal. It’s also great in an iced Americano—a type of café corretto, if you will. To create your own vanilla-infused amaro, you’ll need:
1 spent vanilla pod, with its seeds scraped out
2-3 ounces of your favorite amaro (I prefer Fernet!)
A small jar (Either the original jar the pod came in, or one just big enough to fit the pod and amaro.)
Place the pod in the jar. Add the amaro to the jar, ensuring the pod is fully submerged. Seal the jar and store it in a cool, dry spot, then forget about it for a week (or more). The infusion is ready when your amaro starts to take on the flavor of vanilla—so take a little taste. Enjoy it as you normally would (over a large ice cube) or mix it into your favorite coffee drink.
