The warmth of cinnamon, the deep richness of chocolate, and the sweetness of vanilla all in one extract! The use of Mexican vanilla beans in this recipe provides notes of spice, sweet buttery vanilla, and hints of mocha. It can be used in both sweet and savory dishes. It will add a new depth of flavor to your chili’s and stews. Use it when a cake or cookie recipe calls for vanilla extract. Add a teaspoon or two to your hot cocoa or coffee. Just imagine the enchanting impact this extract will have in your baking and cooking!
Makes approximately 18-24 ounces of extract
Extract time: 12 months
Jar size: 32 ounces [quart jar]
Ingredients:
3 ounces Mexican Vanilla Beans
24 ounces 80-100 proof Vodka
6 Cassia Cinnamon Sticks
1 cup Gourmet Cacao Nibs from Peru
Instructions:
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Place 1⁄2 cup of cacao nibs in the jar. Reserve the remaining 1⁄2 cup for next month.
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Place 4 cinnamon sticks in the jar, standing up along the side of the jar, leaving space for the vanilla beans. Reserve the remaining 2 cinnamon sticks for next month.
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Cut the vanilla beans in half, this helps ensure that they will stay submerged during extraction, and place them in the jar. Then pour the vodka over all the ingredients, making sure everything is fully submerged in the alcohol.
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Seal the jar tightly and store it in a cool/dark place for 1 month.
After Month 1
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Remove the 4 cinnamon sticks and cacao nibs by pouring the extract through a strainer. Return the extract and vanilla beans to the jar.
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Add the reserved 1⁄2 cup of cacao nibs and 2 cinnamon sticks to the jar. *At this time you may choose to replace the vodka that the cinnamon and cacao nibs have soaked up. Bringing your extract back to the original 24 ounces of vodka.
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Seal the jar tightly and store it in a cool/dark place for 1 month.
After Month 2
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Remove the 2 cinnamon sticks and cacao nibs by pouring the extract through a strainer. Return the extract and vanilla beans to the jar.
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Seal the jar tightly and store it in a cool/dark place for an additional 10 months.
After Month 12
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Taste test the extract by adding 1-2 drops of extract to 1 tablespoon of milk or milk alternative [or by placing 2-4 drops on a sugar cube] letting sit 3-5 minutes before tasting. If you like the taste, then your extract is now ready for use. If not, continue to store and taste test at 1-month intervals.
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When ready to use, either remove the beans or leave them in if preferred, ensuring that they are cut small enough to remain submerged in the alcohol.
Comments
That’s a great question Melody, it’s always good to be able to give your extract ingredients a second life! You can roast the cacao and snack on it or add it as a topping to yogurt, granola, cakes…You can also grind the cinnamon with the cacao into a powder and brew it with coffee, or add it to any of your baked goods.
What do you do with the used cacao and cinnamon? Can they be used for something else?
I started this 2 weeks ago.
I cannot begin to tell you hoq awesome it is already!
I want to learn to make the exact.