# Homemade Adams Extract Almond Extract Recipe:

# Homemade Adams Extract Almond Extract Recipe:

Pure Almond Flavor Without the Additives

Category: Extract

Introduction

Adams Extract Almond Extract has been a trusted name in many kitchens for decades, offering a concentrated almond flavor that enhances baked goods, desserts, and beverages. The history of Adams Extract dates back to 1905 when it became the first to package and sell vanilla extract in the U.S. Their almond extract quickly gained popularity for its robust, authentic almond flavor, making it a staple in many recipes. However, many home cooks and bakers are now seeking ways to create homemade versions of their favorite extracts to control ingredients, reduce additives, and enjoy fresher flavors. Making almond extract at home is not only cost-effective but also allows for customization, such as using organic almonds or adjusting the strength of the flavor. Plus, homemade extracts make thoughtful gifts for fellow food enthusiasts. In this recipe, we'll guide you through creating a pure almond extract that rivals the original, using just a few simple ingredients and basic equipment.

Why Make It at Home?

Making your own almond extract allows you to avoid preservatives and additives found in some commercial products. You can also customize the strength and type of almonds used, offering a more personalized flavor profile. Additionally, homemade extracts are often more economical, especially if you buy almonds in bulk. This process is straightforward and requires minimal effort, making it a rewarding DIY project for any home cook.

Personal Anecdote

I remember the first time I tried making homemade almond extract. I had run out of my store-bought bottle and needed it for a cake recipe. Skeptical at first, I decided to give it a try. With just almonds, vodka, and a bit of patience, I was amazed at how the flavors developed over a few weeks. The result was a fragrant, intense extract that elevated my baked goods to a new level. It was so much better than the store-bought version, and I've never gone back since. This experience inspired me to experiment with other extracts, and now my pantry is filled with custom flavors that add a personal touch to every dish.

Recipe Details

• **Prep Time:15 minutes
• **Cook Time:0 minutes
• **Total Time:15 minutes (plus 4 weeks for infusion)
• **Yield:1 cup (240 ml)

Ingredients

Ingredients

Main Ingredients:

• 1 cup (120g) raw almonds (preferably organic and unsalted)
• 2 cups (480ml) high-proof vodka (at least 35% ABV)
• 1 tsp (5g) pure almond oil (optional, for enhanced flavor)
• 1 tsp (5g) glycerin (optional, for smoother extraction)

Instructions

• Preparation:

• Rinse the almonds under cold water and pat them dry with a paper towel.

  • If you have a coffee grinder or food processor, pulse the almonds a few times until they are coarsely chopped. Be careful not to over-process, as this can release too much oil and make the mixture cloudy.

• Infusion:

• Place the chopped almonds into a clean glass jar with a tight-fitting lid. A wide-mouth mason jar works well.

  • Pour the vodka over the almonds, making sure that they are completely submerged. Add the almond oil and glycerin if using.
  • Close the jar and shake it vigorously for about 30 seconds to combine the ingredients.

• Steeping:

• Store the jar in a cool, dark place, such as a pantry or cupboard. Shake the jar once a day for the first week, then every few days after that.

  • Allow the mixture to steep for at least 4 weeks. The longer it steeps, the stronger the flavor will be. For a mild extract, 4 weeks is sufficient, but you can steep it for up to 6 weeks for a more robust flavor.

• Strain and Filter:

• After the steeping period, strain the mixture through a cheesecloth or a fine-mesh sieve into another clean glass container. Squeeze the cheesecloth to extract as much liquid as possible from the almond pulp.

  • Discard the solids and transfer the extract to small glass bottles with tight-fitting lids. You can also filter the extract through a coffee filter for a clearer appearance, though this step is optional.

Storage Instructions

Store your homemade almond extract in a dark glass bottle with a tight seal. Keep it in a cool, dark place, such as a pantry or cupboard. The extract will keep indefinitely due to the high alcohol content, but it's best used within 6 months for optimal flavor. You can also store it in the refrigerator to slow down any potential oxidation, though it's not necessary.

Variations

Low-Sugar Version:

• Omit the glycerin, which adds a slight sweetness, for a sugar-free option.

Spicy Version:

• Add a few whole cloves or a cinnamon stick to the jar during the steeping process for a warm, spicy undertone.

Smoky Version:

• Use smoked almonds instead of raw almonds for a smoky flavor profile.

Vegan Version:

• Ensure that the vodka used is vegan-friendly, as some brands use animal products in their filtration processes.

Special Equipment

• Mandatory: Glass jar with a tight-fitting lid, cheesecloth or fine-mesh sieve.
• Optional: Coffee grinder or food processor, small glass bottles for storage.

Pro Tips

• Enhance Flavor: For a more intense almond flavor, toast the almonds in a 350°F (175°C) oven for 10-15 minutes, or until fragrant, before chopping them. Let them cool completely before proceeding.

• Adjust Strength: If you prefer a stronger extract, you can add more almonds or extend the steeping time. Conversely, you can dilute the extract with a bit more vodka if it becomes too potent.

• Custom Blends: Experiment with different types of nuts, such as hazelnuts or pecans, to create unique extract flavors. You can also combine almonds with vanilla beans for a complex flavor profile.

Nutritional Comparison

Note: Nutritional values are approximate and may vary based on specific ingredients used.

FAQ

• Q: Can I use almond extract immediately after making it?

  • A: No, the extract needs time to develop. Allow at least 4 weeks for the flavors to mature.

• Q: What can I do if the extract is too strong?

  • A: You can dilute it with a small amount of vodka or water to achieve the desired strength.

• Q: Can I make a larger batch?

  • A: Yes, simply multiply the ingredients proportionally. Keep in mind that larger batches may require longer steeping times.

• Q: Is it necessary to use high-proof vodka?

  • A: Yes, high-proof vodka ensures proper extraction and preservation. Lower-proof alcohol may not extract flavors as effectively and could lead to spoilage.

• Q: Can I use other types of alcohol, like rum or whiskey?

  • A: While vodka is neutral and won’t affect the flavor, you can experiment with other spirits, but they may impart additional flavors to the extract.

Serving Suggestions

• Baked Goods: Add a few drops to cakes, cookies, and pastries for a vibrant almond flavor.
• Beverages: Use it in coffee, tea, or cocktails for a subtle almond note.
• Desserts: Enhance ice cream, custards, and puddings with a teaspoon of homemade almond extract.
• Marinades: Incorporate it into marinades for chicken or fish for a unique twist.

Conclusion

Making your own almond extract at home is a simple and rewarding process that offers numerous benefits over store-bought versions. With just a few ingredients and some patience, you can create a pure, customizable extract that enhances your cooking and baking. The ability to control the ingredients and adjust the flavor to your liking makes this homemade version a superior choice. Give this recipe a try and experience the difference fresh, high-quality ingredients can make in your dishes. Share your creations with friends and family, and enjoy the satisfaction of crafting something truly special. Happy cooking!