- Almond Extract
- Blueberry Extract
- Chocolate Extract
- Cinnamon Extract
- Coconut Extract
- Coffee Extract
- Gingerbread Extract
- Holiday Extract
- Lemon/Lime Extract
- Maple Extract
- Mint Extract
- Vanilla Extract
- Walnut Extract
Almond Extract (3-4 months)
• 1 cup skinless almonds OR 1/2 cup apricot/cherry/peach/nectarine/plum pits, roasted and cracked (roasted is VERY important)
• 8 oz vodka / rum (at least 40% or 80 proof)
Blueberry Extract (4 months)
- 1 cup dehydrated blueberries
- 8 oz vodka / rum (at least 40% or 80 proof)
Note: If using fresh blueberries, more vodka needs to be added as the moisture in fresh fruit will lower the proof of the alcohol. There is a chance of the pectin being activated at this point of adding more alcohol and making a fruit extract sludge. Therefore, most extractors will tell you to use dehydrated fruit.
Chocolate Extract (3 months)
• 1 cup raw cacao beans
• 8 oz vodka / rum (at least 40% or 80 proof
Note: No need to roast the cocao nibs – roasting removes top notes from the flavor.
Cinnamon Extract (3 months)
• 1 cup Cinnamon Sticks
• 8 oz vodka / rum (at least 40% or 80 proof)
Coconut Extract (5 weeks)
• 3/4 cup toasted coconut
• 8 oz vodka / rum (at least 40% or 80 proof)
Coffee Extract (1-2 weeks max, or will become bitter)
• 1/2 cup organic (preferable) coffee beans; cracked
• 8 oz vodka / rum (at least 40% or 80 proof)
Gingerbread Extract (6 months)
• Ginger (sliced thin), cinnamon sticks, whole allspice, whole nutmeg, whole cloves, peppercorns
• 8 oz vodka / rum (at least 40% or 80 proof)
Holiday Extract (6 months)
• Orange Peels, whole cloves, cinnamon sticks, whole allspice, whole star anise, whole nutmeg, peppercorns
• 8 oz vodka / rum (at least 40% or 80 proof)
Lemon / Lime Extract (3 months)
• 1 cup citrus peels (remove the pith)
• 8 oz vodka / rum (at least 40% or 80 proof)
Maple Extract (1 month)
- 1 cup Fenugreek seeds
- 1 vanilla bean
- 8 oz vodka / rum (at least 40% or 80 proof)
- Place the fenugreek seeds in a non-reactive frying pan. Stir and toss regularly for even heating. Do not let the seeds brown, or the resulting extract will take on a acidic flavor.
- Put the seeds into an herb grinder while they are still warm. This helps release essential oils in the seeds that provide more flavor! You want a consistency similar to drop coffee grounds.
- Warm the vodka with the vanilla bean. Use the lowest setting on your stove to avoid boiling. Put the seeds into a glass jar, then add the liquid so that it covered the ground seeds completely. Place lid on container.
- Put the closed bottle in an area that remains cool and dark. Shake daily for three to four weeks. Strain. Return the clarified extract to the bottle. Use as desired.
Mint Extract (steep leaves for 2 days at a time, strain, replace)
• 1 cup mint leaves
• 8 oz vodka / rum (at least 40% or 80 proof)
Vanilla Extract (3 months)
- 1 ounce of vanilla beans (6-8 beans)
- 8 oz vodka / rum (at least 40% or 80 proof)
Note: Vanilla extract will be ready in at least 3 months. You can keep the beans and alcohol mixture indefinitely – just continue to add more beans and vodka on occasion.
Walnut (Black) Extract (2 months)
- 1/2 cup shelled black walnuts
- 1/2 cup vodka (at least 40% or 80 proof)
- 1/4 cup bourbon whiskey
- Heat a large skillet over medium heat. Add the black walnuts and toast until golden brown, about 5 minutes. Place walnuts in a clean jar.
- Pour the vodka and bourbon into the jar. Cover, store in a cool dark place. Shake the jar occasionally.
- After 2 months, strain the walnuts from the liquid. Walnuts can be discarded or used in baking.
