Usage Ideas & FAQs

Some ideas for using our Vanilla or Cinnamon Extract

Oatmeal
French toast
Pancakes or Crepes
Waffles
Milk shakes
Coffee
Most desserts you prepare such as sweet breads, cookies, cakes, puddings, ice cream, pies, etc...

Some ideas for using our Coffee Extract

Use in place of other extracts such as in a buttercream frosting, cake, milk shake, etc.
Coffee is well known to accompany chocolate in recipes. Add it to your brownies or chocolate ice cream.
Add to a marinade or rub on beef or pork.
Add to your barbecue sauce when making ribs or BBQ pulled beef or pork. It brings out that smoky taste.
Add a 1/2 teaspoon to a glass of milk or chocolate milk.

Pointers & Tips

A recipe or box mix doesn't have to call for an extract. If you think the flavor matches what you are eating, add it for enhanced flavor! Add 1T to your brownie or cake mix.
When you cook our extracts into your foods, you will cook off the alcohol and no longer have the alcohol taste. This is something to consider when you add to uncooked products. If adding to uncooked products, use smaller amounts such as 1/4-1/2t per serving.
Vanilla extracts can be shaken as often as you like. The more you shake, the more pulp and specks come off the beans into the liquid. If your extract gets cloudy, that is the just the sticky pulp from inside the beans. That's okay and is all flavor.
Swirl any extract before using to disperse any flavorful sediment.

FAQs

Why does Boone Co. Vanilla leave the beans in the bottle?

The vanilla beans are preserved in the alcohol where they continue to extract flavor with time. You can safely leave the beans in the bottle for a year. Some people leave them in much longer. With cold extraction, the longer the beans stay in the alcohol the better. For that reason, we feel like we owe it to you to give you the beans as well.

What do I do with the beans when I finish my vanilla extract?

There are several ways to use those leftover beans. My favorite is to just transfer them to my next bottle and shake vigorously. If done within a year or so, that flavor will just add to the next bottle. Some people leave the beans out to fully dry. Then they transfer them to their coffee grounds or granulated sugar to impart more flavor to those items. Other people add more alcohol such as bourbon, rum, or vodka to the bottle, shake often and sit for several weeks to make a little more extract. What will you choose to do with the beans?

What makes Boone Co. Vanilla extracts different than store bought?

Most store brands use heat extraction to prepare extracts. This is a highly efficient way to produce quantities required for wholesale. With this heat extraction, many of the flavor compounds are lost. Boone County Vanilla uses a cold method of time and agitation. The more you shake the extract and the longer you wait (up to about a year), the stronger the extract will be. The hundreds of flavor and aromatic compounds are maintained and will transfer to your food.

Why is your extract only 2 ingredients and why is that significant?

Extraction requires a carrier liquid and the most effective one is alcohol. It makes sense...use the item you want as a flavor and the carrier liquid only. No need to add anything else. Many brands will add sugars to their extracts. The goal of the extract is to add the flavor, not fill the bottle with sugar. I will not save money by filling your bottles with cheap sugar.

I poured some in my coffee and I taste the alcohol. Why?

The first ingredient is alcohol. If you put a large amount of extract into a food product that doesn't get cooked off, you may slightly taste the alcohol. The rule of thumb is to use less in uncooked goods (like frostings) and more in cooked goods (such as brownies). If you want the vanilla taste in your coffee without the alcohol taste, try our Vanilla Sugar or Vanilla (NON)Sugar products.

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