Here's another extract recipe from one of our favorite extract-making pros, Dawn N. Shared here in her words:
I call this my Vanilla Holiday Extract because I use it in everything from Halloween to New Year's Eve. It pairs well with both sweet and savory dishes that use pumpkins, apples, squash, cranberries, pomegranates, persimmons, quince, figs, or bananas. Add 1T to a large pot of black tea for Holiday Tea or put a dash into a Hot Toddy to spice it up!
- 1 oz vanilla beans (100%Madagascar is great but 50/50 with Mexican is even better as it adds that hint of caramel)
- 1 cinnamon stick (Ceylon is preferred if you can get it but Cassia works as well)
- 1 nutmeg (smashed into pieces-4 or more, 7 is a lucky number!)
- 1-2 allspice berries (depending on size-if large use 1, if small use 2)
- 12 oz Sailor Jerry's Spiced Rum
Sailor Jerry's already has notes of vanilla and oak with hints of clove/cinnamon making it the perfect base for a vanilla holiday extract.
- Cut the vanilla beans open from top to bottom
- Pop the vanilla beans in whole or cut in half if you don't think the alcohol will cover
- Break the cinnamon stick in half as needed
- Smash up 1 whole nutmeg into at least 4 pieces, lucky 7 is a good number!
- Toss in allspice berries
- Store in a cool dark place but one you go into frequently so you will see it and remember to shake it up, shake it up. ;)
- Check in on it after 6 weeks to see how it is progressing and make decisions from there.
- I age mine for a year so the vanilla and spices all deepen but this is 100% personal choice.
When is it Ready?
Due to the spices and individual taste preference you should smell and taste when this is ready for you. Say for example after 2 months you think the cinnamon is showing up nicely but you can't taste the other spices yet, go ahead and remove the cinnamon and leave the nutmeg and allspice in longer.
You can also play around with all 3 spice levels, switch out the rum, add a clove = let this be a base recipe you jump from to create your own custom blend.