Homemade Extracts

Featured Ingredient: Extracts


Several weeks back, I mentioned that I was experimenting with making my own extracts. With the project completed and a success, here are the recipes. It’s really easy to do and takes little more than a lot of patience as you wait several weeks for the flavors to develop. I can already envision the yogurt lemon cake that the lemon extract will come in handy for and the chocolate stout cake that the chocolate extract will make even more chocolaty.

Chocolate Extract

3 tablespoons cocoa nibs

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a fine sieve to remove solids.

Lemon Extract

2 lemons

1/2 cup vodka or white rum

1/4 cup water

With a vegetable peeler, remove peel from lemons being careful to avoid getting too much of the white pith. Add to a jar with vodka or rum and water, and seal tightly. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract to remove solids.

Coffee Extract

2 tablespoons crushed coffee beans

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a fine sieve to remove solids.

Vanilla Extract

3 vanilla pods

3/4 cup vodka or white rum

1/4 cup water

Split vanilla beans along their length and then slice each in half. Place vanilla beans in a glass jar and pour in alcohol and water. Seal the jar with an airtight fitting lid and let sit for 6 to 8 weeks in a cool, dark place. Shake the jar every few days or so.

Almond extract

3 tablespoons ground skinless, blanched almonds

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a coffee filter to remove solids.