Make Homemade Flavored Extracts for Baking & Cooking

[NJCher]

The other day I bought vanilla extract and the price surprised me. When I opened the package at home, there wasn't much of it. I wish I'd known about this:

snip

Flavored extracts may seem like they'd be complicated to make, but there's a lot less to them than you'd think, and will cost you less in the long run.

Extracts are made by soaking the flavoring ingredients in alcohol for a few weeks to a few months. They require very little effort and often taste even better than the ones you buy at the grocery store.

Getting the Right Alcohol
You don't need to buy the top shelf stuff, but it's important that you don't use low-quality alcohol as it affects the taste of the end product. For some extracts, you can choose from a few different types of alcohol based on your taste.

Steeping Your Extracts
While your extracts are steeping, you want to store them in a cool, dark place and give them a good shake about once a week. After it's done, be sure to remove the ingredients and strain the extract before storing it so it doesn't keep getting stronger.

Most extracts can be made at home at a fraction of the cost of buying them. Here are 5 easy flavors you can make in your own kitchen.

snip

At the link are directions for:
vanilla
mint
citrus
cinnamon
almond

https://food-hacks.wonderhowto.com/how-to/make-homemade-flavored-extracts-for-baking-cooking-0152747/

[Laura PourMeADrink]

1. I will definitely try this. But when you buy pure vanilla extract

for example, it doesn't include alcohol does it? Thought it was like 100% pure extract.

[soothsayer]

5. You have the best name to be asking! Pure vanilla extract is at least 70 proof

Alcohol is the thing that extracts the flavor from whatever.

Pure vanilla extract is required to be at least 35% alcohol (70 proof). That’s why extracts are an old refuge of the desperate drinker.

[Laura PourMeADrink]

6. Did not know that. Thanks for that info. Yup, who

would have thought after picking a DU user name the day someone caught Bush drinking beer in China would be the last time DU decided not to let us change names anymore. In retrospect, insanely cruel to make fun of someone with a drinking problem.

[csziggy]

10. Oh, yes extracts definitely have alcohol in them

The alcohol is what "extracts" the flavors from the spices. That is one reason they have different flavor profiles than the same spices cooked in water or oil. Each solvent pulls out a different set of the flavor compounds.

A fun story - in October of 2017 my husband and I took a short cruise to Cozumel (out of Tampa it's one night sailing, one day at the island, and another night back to Tampa) to see how we liked cruising. For our excursion we took a submarine trip (fabulous fun) and spent the rest of the day in the port shopping district. One of the items we bought was vanilla extract - 2 one liter bottles for less than we buy 16 ounces at Costco.

Arriving back onto the ship, you have to check any alcoholic products, partly so you don't buy cheap port booze and not drink their overpriced stuff, and partly for US Customs. I offered to check my vanilla but they didn't want it. Since they were making people check even beer, I was surprised - I knew the vanilla extract had a higher alcohol content. I guess they don't expect people to chug it!

The Mexican vanilla is a little harsher than the Costco vanilla, but it's OK for things such as putting into hot chocolate or smoothies. I've just cracked open the second bottle. I may have to go back to Cozumel to get some more.

[druidity33]

2. I've done cardamom, coffee, coconut, cacao...

and of course vanilla. I'm thinking of trying hazelnut next.



K&R

[Karadeniz]

3. I saw a show on TV that said American cinnamon isn't cinnamon!!!! Ours is made from something

Else, but I can't remember what. You can get the real thing on order, but it doesn't quite taste like what's sold in our stores.

[mitch96]

7. Yup, I believe real or "true" cinnamon is Ceylon cinnamon. A bit pricy but delish..nt

[Saviolo]

9. It is sometimes cassia

Sometimes referred to as "Chinese cinnamon."

It has a similar flavour to cinnamon, but is a bit hotter and has a slightly less complex flavour. We frequently have both on hand, as they each have their own uses.

[mopinko]

4. i made extracts of all my spices for my cookies this year.

after thanksgiving, i took all the rather old whole spices i had, and filled the bottles w bourbon.
worked rly well.

[mitch96]

8. If you are cooking with high proof extracts the alcohol evaporates or burns off.

I toast the spices before I douse them in the alcohol. When you first start to smell them they are ready. I use high proof vodka or 151 pure grain alcohol. I can't get the 190 stuff here in Fla or I would use that. Better extraction from what I've read. Vodka and grain alcohol is distilled to over 95% purity so no "congeners" are left over in the final distillation and then cut with water down to 80 proof (40% etoh) or 100 proof (50% etoh)
Gins and whiskeys are distilled at a lower final alcohol level and leave some of the congeners to give it that unique "bouquet". So if you want a hint of gin or bourbon flavor in your extraction use that alcohol. I extract tinctures for other things and it works out great.
Now I'm trying my hand at making "shrubs".. Fruit, sugar and vinegar mixed and extracted. Great in a cocktail or just flavored water... Apple pie flavored water any one?? YMMV
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