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    Home / Recipes / Recipes / Tips & Tricks

    How to Make Your Own Extracts

    Mar 18, 2011 · Leave a Comment

    How to Make Your Own Extracts
    Tips & Tricks

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    Ingredients

    Cinnamon Extract

    Ready In: 2 weeks
    2 ½ tablespoon cassia cinnamon shards

    4 oz. Everclear or Vodka

    Combine ingredients in a jar. Shake daily for two weeks.

    Hazelnut Extract

    Ready In: 1 month
    ¼ Cup Hazelnuts, skinless, toasted

    ½ Cup Everclear

    Pour hazelnuts into a skillet to toast. This should take about 5-7 minutes on a medium heat. If any hazelnuts looked burned do not use them.
    Once cooled, chop the nuts coarsely.

    Place chopped hazelnuts and alcohol in a jar and close tightly. Allow at least one month before using.

    Lavender Extract

    Ready In: 1 week
    1 tablespoon lavender buds

    4 oz Vodka

    Combine the ingredients in a jar and twist the lid on, shake, and place out of direct sunlight.
    Shake daily for at least one week.
    Strain through a sieve lined with a coffee filter. Repeat as necessary.

    Vanilla Extract

    Ready In: 2 months
    3 vanilla beans

    8 oz. Vodka or Bourbon

    Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
    Put vanilla beans in a glass jar or bottle with a tight fitting lid Cover completely with the alcohol.
    Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.

    Directions

    Recipe Credit: Cherry Tea Cakes

    « Cantaloupe Ice Cream
    Honey Lavender Ricotta Ice Cream »

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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