I've been playing around with eggnog recipes. The one from ATK cooks the custard base to 170f and then add nutmeg, vanilla extract, and liqueur before cooling for 3 or so hours. The extract often separates and remains in little globules, even after cooling in the frig for several hours. Thoughts?

Hi lazycook, I found some information on Tone's vanilla extract, which may help you. The vanilla extract still has a pour spout, & is available at Sam's Clubs. You can also order direct from Tone's. "This product is packaged in a clear recyclable plastic bottle with a tamper evident foil-lined inner seal. The bottle has a pour spout lid for ease of measuring. For best results, store tightly closed in a cool dry place. http://www.tones.com/products/display_product.php?product_id=86 SamÂs Club locator http://www.tones.com/locator.html For Tone's Products not available at your local store, please call Diversified Distributing at 1-877-453-1638 between 8 a.m. and 4 p.m. Central Standard Time, Monday through Friday, to place your order. Or order online from SpiceMall here. http://www.tones.com/product_guide/tones_homeuse_spices.html Here is a link that might be useful: Ordering from Tone's

I've purchased EXCELLENT, high-quality, fresh vanilla beans from the Vanilla Bean Man off eBay. Much better price and better quality than Penzeys. I've made peach and cherry brandy vanilla. The cherry brandy vanilla was excellent in chocolate pudding and homemade ice cream with chopped cherries in it. I also made coconut rum vanilla - great in coconut ice cream, and also plain old vodka vanilla. I also leave one bean whole in each one - just score it top to bottom with a knife without going all the way through both sides of the bean. You can "milk" the vanilla out of the whole bean with your thumb and index finger, just strip the liquid out of the bean. This is more like "vanilla syrup" and has a lot of intense vanilla flavor, as well as the tiny seeds come out in the very dark vanilla liquid. Put the whole bean back in and use it over and over. Grainlady

Thanks, y’all. I’ve tried making my own vanilla extract before, and I was terribly disappointed with the results. I used Trader Joe’s beans and good vodka. I can remember how long I steeped it before tasting, but it was several months. Mostly, it tasted like vodka with a vanilla undertone. After about two years, it had enough vanilla flavor for me to use it, but I was still underwhelmed.