Vanilla Extract like you’ve never seen, smelled, or tasted it! This is Gourmet Vanilla Extract my friends and is powerfully fragrant and unique and will take your home baked goods to a whole new glorious level.
Using a sharp pointed knife or kitchen shears, cut each bean in half and then split in half lengthwise leaving about an inch still connected. If beans are too dry to split, cut them into 1 inch pieces.
Place the vanilla beans in a pint size Mason jar. Add roasted ground cacao beans, cinnamon sticks, or coconut flakes depending on what flavor you are making. Pour in vodka, leaving 1 inch of headspace. Top with a canning lid and ring and barely tighten (also known as fingertip tight).
Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, unplug the pressure cooker and use a full natural release. Do not quick release the pressure!
Carefully remove the Mason jar, tighten the lid, and swirl it lightly to release more vanilla seeds from the pod. Place on a cooling rack overnight.
There are 3 options at this point:
Option 1: For stronger notes of chocoalte, cinnamon, and coconut, allow the flavors of the ground cacao beans, cinnamon sticks, and coconut flakes to extract for 1- 2 weeks. After 1-2 weeks, remove and reserve the vanilla beans. Pour extract through a fine mesh sieve to remove and discard the ground cacao beans, cinnamon sticks, and/or coconut flakes. Pour strained Gourmet Vanilla Extract back into a clean mason jar. Return the vanilla beans to the mason jar and top with a pourable lid.
Option 2: For lighter notes of chocolate, cinnamon, and coconut, let the extract sit undisturbed for 24 hours than strain and replace the vanilla beans as described in Option 1.
Option 3: For gifting (this can be done after 24 hours if needed or at any point after that): strain the extract as directed in Option 1. Divide extract into gifting bottles and place 2-4 of the slit vanilla beans into each bottle so the flavor can get even stronger over time.
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release. Avoid any type of open flame for the entire duration of cooking, including when the lid is removed after the natural release.
Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
When vanilla extract is gone, let the beans air dry, then add to sugar for vanilla infused sugar.
The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Nutritional values based on Gourmet Chocolate Vanilla Extract