Homemade Cognac Vanilla Extract
What are the best beans for homemade vanilla extract?
For this homemade vanilla extract recipe, I prefer to use Madagascar Bourbon vanilla beans. They have a floral aroma with a unique cherry-chocolate vanilla flavor that you can't get with imitation vanilla. For a bolder and a slightly smoky flavor, try Ugandan vanilla beans. Tahitian vanilla beans have a floral aroma with tones of ripe fruit; they are the perfect beans for when you are looking for cherry-chocolate, licorice, and caramel notes in a baked good.
You can really taste the difference when using homemade vanilla as an ingredient for baking. There’s no comparison. Plus, your bottles of homemade extract make great gifts!
Yield: Makes 1 8-ounce bottle
Homemade Vanilla Extract
For this homemade vanilla extract recipe, I prefer to use Madagascar Bourbon vanilla beans. They have a floral aroma with a unique cherry-chocolate vanilla flavor that you can't get with imitation vanilla. For a bolder and a slightly smoky flavor, try Ugandan vanilla beans. Tahitian vanilla beans have a floral aroma with tones of ripe fruit; they are the perfect beans for when you are looking for cherry-chocolate, licorice, and caramel notes in a baked good.
Ingredients
- 1 (8-ounce) sterilized glass bottle or jar
- 7 vanilla beans
- 1 cup (8 ounces) 70 proof/35% alcohol, or more as needed
- (Cognac is my liquor of choice, but you can use bourbon, vodka, rum, or brandy)
Instructions
- Place a vanilla bean pod on a cutting board. Make sure the flat side of the vanilla pod is facing down with the curled tip pointing to the left. Using a sharp knife, split vanilla bean lengthwise, making sure not to puncture the bottom side.
- Slightly open the sides of the bean exposing the vanilla seeds or bean paste. With your knife held perpendicular to the bean, scrape the bean paste out of the pod with the blade of your knife. Place the vanilla paste and the empty pod into the jar. Continue with the remaining six vanilla beans.
- Pour enough of the alcohol over the bean and paste until it is submerged. Close bottle and shake.
- Remember to shake the bottle one to two times per week. Store the vanilla at room temperature and out of direct sunlight. The vanilla extract is ready to use after 8 weeks. You will enjoy the best vanilla you have ever tasted.