Lifestyle: baking: successful substitution of bourbon for vanilla extract in a recipe

More lifestyle self-tutoring: the tutor confirms the idea of yesterday’s post.

In yesterday’s post I brought up the idea that bourbon can perhaps be used as a substitute for vanilla extract in some baking recipes.

Last night, I made rice pudding with the substitution of bourbon for vanilla. The recipe called for two tsp vanilla extract; I used four tsp bourbon instead.

Perhaps surprisingly, the rice pudding seems to have a lighter taste. However, I wouldn’t notice the difference if I didn’t know I’d made the switch.

Cheers.

Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.

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