Name: Cognac Vanilla Extract
Prep time: 15 min
Total time: 15 min
Yield: 8 ounces
Ingredients: 1 sterilized 8-ounce glass bottle or jar; 7 vanilla beans; 8 ounces (1 cup) of Cognac or any 70 proof, 35% alcohol, like bourbon, vodka, rum, or brandy

Sweets

Cognac Vanilla Extract

Author: Mary DiSomma

Pure vanilla extract can be pricey. Some people cheap out and use clear vanilla extract or imitation vanilla extract, but the real stuff is worth the splurge—and the effort if you want to make it at home. I’ve been crafting homemade vanilla extract for years because it’s easy and it only calls for two ingredients: split vanilla beans (or vanilla pods) and alcohol. Combine the two in an airtight glass jar and let it sit for an extended period, and you have vanilla extract. Pretty easy, right? This is a make-ahead recipe. You will need to let the vanilla soak for at least 2 weeks.

Cognac Vanilla Extract

For this homemade vanilla extract recipe, I prefer to use Madagascar 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.

Yield: 8 ounces
Prep Time: 15 minutes 15 min
Cook Time: 0 minutes0 min
Total Time: 15 minutes 15 min

Ingredients

1 sterilized 8-ounce glass bottle or jar
7 vanilla beans
8 ounces (1 cup) of Cognac or any 70 proof, 35% alcohol, like 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.

View Mary's Tips

Ingredient Tips

Vanilla extract is made by taking a split vanilla bean (or vanilla pod) and soaking it in alcohol for an extended period of time. Pretty easy, right?

People rave about Mexican vanilla beans, but for this homemade vanilla extract recipe, I prefer to use Madagascar vanilla beans (they're actually Madagascar Bourbon vanilla beans. If you come across "bourbon vanilla" it means it's made from a Madagascar vanilla bean). They have a floral aroma with a unique cherry-chocolate vanilla flavor that you can't get with imitation vanilla. For a bolder and 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.

I know what you’re thinking, and no, you don’t steep vanilla pods in a liter of rubbing alcohol from the drugstore. You can use the alcoholic beverage of your choice. I prefer cognac, but vodka or spiced rum work, just don’t use a flavored vodka.

If you store your vanilla in a dark, cool place like a cabinet, vanilla can last for a very long time. However, for the best flavor, you should use your vanilla within two years.

Vanilla beans are naturally gluten-free, but most alcohols are not. So, if you want to make sure your vanilla extract is gluten-free, the alcoholic beverage you use should be gluten-free.