Another fantastic extract from our extract-making pro, Starlette. We are pleased to present this recipe to you in her own words:
Pint Jar or larger
4 cinnamon sticks
1 tsp whole allspice
1 tsp whole cloves
1 whole nutmeg [cracked]
3 whole star anise
1 sm ginger root, peeled
1 tablespoon green cardamom [optional]
1/2 ounce vanilla beans
12 oz Kracken Spiced Rum
I tied the vanilla beans in a knot to keep the caviar inside the bean. Place all ingredients into the jar and store in a cool, dark place. Give a gentle shake every 2 to 3 days at first, then shake monthly.
*Note: You can add more or less spices to customize this extract to your liking. I use it in fall breads, pies, and cookies. Makes a great tasting spice cake and muffins.
Extract time: 3-6 months, longer for the vanilla beans to extract into the flavor. I strained and removed the spices after 6 months, added the vanilla beans back, and let it extract until the vanilla flavor came through. About another 3-4 months.