Homemade Christmas Spice Extract

Today I've got a special treat for you! It's my Christmas Spice Extract which is perfect for the holiday baking season.

This sugar-free extract is made in the same way as classic Vanilla Extract which I've been making for years. It's so easy and so much cheaper to make your own, plus you never ever have to worry about added sugar.

This year I wanted to spice things up a little so I made this sugar-free spice extract that tastes like everything you love about Christmas!

The combination of warming spices including cinnamon, cloves, allspice and cardamom pair perfectly with fresh and citrusy orange peel, plus real vanilla pods for subtle sweetness.

And it's not just delicious, it's a cute edible gift option! I know you'll ask where I got those cute little gift jars from so I got these jars from Amazon UK and found the same jars in the US under a different name. The one drawback is that the lid is not very secure so keep that in mind to avoid any spillage, or use a different jar with a more secure lid.

Once ready, it can be used for baking, added to hot chocolate, chilled desserts and even ice cream.

I hope you enjoy making it as much as I did!

Preparation time

Hands-on:     15 minutes
Overall:     6-8 hours

Nutritional values (per tbsp, 15 ml)

Total Carbs	0.5	grams
Fiber	0.2	grams
Net Carbs	0.2	grams

Protein	0	grams
Fat	0	grams
of which Saturated	0	grams

Energy	35	kcal

Magnesium	1	mg (1% RDA)
Potassium	5	mg (1% EMR)

Macronutrient ratio: Calories from carbs (76%), protein (10%), fat (14%)

Ingredients (makes about 600 ml/ 20 fl oz)

peel of 1 small organic orange (outer layer only)
3 vanilla beans
12 whole cloves
6 whole allspice
6 whole cardamom pods
3 cinnamon sticks
600 ml vodka (20 fl oz)

Instructions

You'll need the outer layer of 1 organic orange, 3 vanilla beans (pods), 12 cloves, 6 allspice, 6 cardamom pods, 3 cinnamon sticks and good quality vodka.
Using a vegetable peeler, zest the outer layer of the orange peel. Make sure to use organic (you don't want pesticides in your extract). Also, the less of the white pith you use, the less likely you'll end up with bitter extract.
If you're using 6 small 100 ml gift jars like I did, cut the vanilla beans in half to get a total of 6 pieces. Using a sharp knife, split each of the halves lengthwise and scrape the tiny seeds out, into each one of the jars. Add the vanilla beans, cloves, allspice, cardamom and orange zest. Break each of the cinnamon sticks in half to get 6 pieces and add to the jars.
Top with neutral tasting alcohol like vodka. Cover with a lid and then turn upside down a few times to combine. Note: If you're using one large 600 ml (20 fl oz) jar, place all of the ingredients inside and add the vodka. Instead of vodka you can use rum, whiskey or bourbon.
Let it infuse for at least 2 weeks. The extract tastes best after 4-6 weeks or longer. Keep in the pantry just like you would vanilla extract. If you start running out, just add more vodka and a little bit of each spices.