Memories of Mistletoe
This creative holiday extract was introduced by Lori for her Live extract making party on November 11th, 2022. It's a creative and unique use of several of our favorite flavors: Coffee, Cinnamon, Cloves and Vanilla!
We are so pleased to share it with you in Lori's words.
Memories of Mistletoe Extract
This extract invokes memories of the holiday season for me. I love the warmth of the coffee flavor, and the delicious combination of vanilla, cinnamon and cloves. Think of using this extract in caramels, brownies, custards, fudge, whipped cream, etc.
½ ounce The Mavea Vanuatu vanilla beans from VanillaPura (1 oz. for an extra vanilla kick)
½ c. coffee beans
5 or 6 The Kandy Ceylon cinnamon sticks from VanillaPura
1-1/2 t. The Betafo cloves from VanillaPura
12 ounces Gosling’s Black Seal Rum
16 ounce bottle or jar
Split ½ oz. vanilla beans (I use Mavea Vanuatu, but use any that would go well with coffee or sweet spices), and add them to the jar. Crack coffee beans (I use a rolling pin or a mortar and pestle to give them a light crack), add them to the jar. Break or leave whole the Ceylon cinnamon, and add it to the jar along with the cloves. Cover with 12 ounces of Gossling’s Black Seal Rum (or a dark rum of your choice), cover and store in a cool dark place for three to four weeks. Remove the coffee beans and exchange them for freshly cracked beans, check the flavor of your extract (in sweetened milk, cream or whipping cream) for the other spices, and remove them or leave them in according to your taste (I remove the cloves at 4 weeks, but add another fresh cinnamon stick). Leave the vanilla beans in indefinitely for added flavor. Your extract should be complete in 6-8 weeks.