Vegan Homemade Baking Extracts

Vanilla, Chocolate, and Lavender extracts..
I use them all!  I love making extracts.  Nothing says homemade more than baking cookies or a cake with your very own extract that you created with your own hands.

I have not bought extract in years, and you shouldn't either.  Why? You may ask.  Well, first of all not all extracts are vegan.  The extract has to be made with a vegan vodka, rum, or brandy.  Also, organic and pure extracts are a must, but can be hard to find or expensive.  Additionally, your extract should be pure, containing very little (if any) water and it should not contain any sugar.

You bake only the best desserts, so why wouldn't you use only the best extracts?  So, how do you get the best?  You make them!  Being vegan has taught me many things, but one of the biggest has been to learn how to create and conquer the methods of traditional baking and cooking.  We shouldn't leave it up to the large food manufacturers to supply us with our vegan products, and I do not.  I simply adore the "true vegan" food companies that are serving us great food.  However, I wholeheartedly object to the major food brands cashing in on us vegans; creating products for us solely because we are part of a growing market.  Well, enough of that rant!  Let's get back back to happier thoughts!  By making your own extracts you can create custom flavors to suit your taste.  How about, cherry vanilla?  Or, chocolate coffee?  I've never seen those flavors on a store shelf.

Grab your bottles, fruit, vanilla beans, vodka and measuring cups!  It's time to brew extracts!

Lemon Extract

Ingredients:

The yellow peels of 4 organic lemons (that were washed and dried thoroughly)
1 cup organic vodka, rum, or brandy

Place lemon peels in a clean jar, that has a tight fitting lid; add the alcohol of choice.  Seal tightly with the lid.  Make sure you label the extract with date started so you know when the 4 weeks is up. Let sit in a dark cool place for 4 weeks.  Shake the jar every few days.  After 4 weeks, drain the extract through a fine sieve and discard the peels.  Store your lemon extract, when not in use, in a dark place; you want to avoid sunlight hitting the bottle.  You can also decant your finished lemon extract into a amber colored bottle; this is best for storing to avoid sunlight.

Almond Extract

Ingredients:

6 tablespoons coarsely crushed, organic almonds
1 cup organic vodka, rum, or brandy

Place crushed almonds in a clean jar with a tight fitting lid; add alcohol of choice.  Seal tightly with the lid.  Label the extract with the date started, and let sit in a dark cool place for 4 weeks.  Shake the jar every few days.  After 4 weeks, drain the extract through a fine sieve and discard the almonds.  Store your finished almond extract in a dark place when not in use.

Coffee Extract

Ingredients:

4 tablespoons crushed, organic coffee beans
1 cup organic vodka, rum, or brandy

Place the crushed coffee beans in a clean jar with a tight fitting lid; add alcohol of choice.  Seal tightly with the lid.  Label the extract with the date started, and let sit in a dark cool place for 4 weeks.  Shake the jar every few days.  After 4 weeks, drain the extract through a fine sieve and discard the coffee beans.  Store your finished coffee extract in a dark place when not in use.