Homemade coffee extract recipe

Homemade coffee extract recipe

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  • Recipes
  • Dish type
  • Dessert

Once in a while I come across a recipe that asks for coffee extract which I have a hard time finding. Note that it needs to sit for 1 month before you can use it.

8 people made this

IngredientsMakes: 1 small jar

  • 2 tablespoons fresh coffee beans
  • 120ml vodka

MethodPrep:5min ›Extra time:30days › Ready in:30days5min

  1. Coarsely grind coffee beans or crush them in a mortar. Heat the vodka till steaming, then pour into a jar with the coffee beans. Let cool, then screw on the lid and let set at a cool place for 1 month.
  2. Strain through a fine sieve and discard coffee beans. Pour the extract back into the jar and close tightly. Store in a cool place (I keep it in the fridge).

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How to Make Homemade Coffee Creamer – [9 Variations]

If you happen to be a coffee addict, like I am, you’ll quickly come to realise that it can be quite an expensive habit. Especially when you’re constantly looking to improve your coffee drinking experience by experimenting with exotic or seasonal flavour additions from time to time.

In my case this usually involves buying an bottle of coffee creamer, using it a couple of times to satisfy my craving and then letting it languish in the fridge till it goes bad. What a horrible waste of resources!

Well, not anymore! I have discovered (rather late in the day) that it is possible to make your own customised coffee creamer at home for literally a fraction of the price. It is an unbelievably simple process too.

All you need are a couple of base recipes for vanilla coffee creamer. Use this as a starting point for an endless combination of flavours that meet your tastes. No more limited store-bought options. The best part is you can do away with all those extra chemicals in store bought creamers and save a few dollars along the way. Win win! So let’s get started.

Bulletproof Coffee Recipe​

Bulletproof coffee is a vibrant and creamy brew filled with healthy fats and other nutrients. Many coffee drinkers also call the popular drink as 'keto coffee' and 'butter coffee' because it consists of keto-friendly grass-fed butter, MCT oil (a concentrated form of coconut oil), and good coffee. The original bulletproof coffee recipe can give you a steady boost of energy without the caffeine crash you'd usually get with regular coffee.

The original bulletproof recipe is simple, easy to make, and 100% delicious. To make a single serving of bulletproof coffee, you'll only need three simple ingredients, including 1 cup of hot coffee, 1 to 2 tbsp of grass-fed unsalted butter, 1 to 2 tbsp MCT oil, and a blender. What makes this coffee recipe unique is the addition of butter and oil.

Although adding butter or oil to coffee can be less than ideal for many people, healthy fats can provide satiety, helping curb cravings. You can adjust the amount of fat, for instance, you can add 2 tbsp of grass-fed butter and 1 tbsp of MCT oil or vice versa. However, never add more than 2 tbsp of MCT oil in 1 cup of coffee as it can upset your stomach. The fat and caffeine blend well together, giving you a boost of energy to start your day right.

You can tweak the recipe using different ingredients such as decaf coffee, if you're not into caffeine, or adding sweetened cocoa powder for a sweeter brew. However, these changes won't give you the same effect as a traditional bulletproof brew, but you'll still have a delicious and filling drink.

You can easily make this recipe at home as long as you use the right ingredients. Butter coffee, bulletproof coffee, and keto coffee is a nutrient-packed drink with healthy fats. It has over 21 grams of saturated fat per serving, making it the perfect breakfast replacement meal for busy mornings. It's the perfect cup of coffee that gives you the much-needed energy to power through the day.

Instant Simmering Potpourri Recipes

These recipes can be ridiculously simple. Just cinnamon sticks simmering in a cup of water on low heat makes a wonderful cinnamon smell.

Add vanilla extract to some clove and you&rsquove got vanilla spice. You don&rsquot really need specific amounts &ndash you just combine the ingredients slowly, letting your nose tell you when you&rsquove got the blend just right.

You may want to invest in a mini crock pot like the Crock-Pot Food Warmer. Instead of sitting on your stove, it can be plugged in anywhere in your home and release fragrance from your homemade potpourri for hours.

Most potpourri burners and simmer pots are designed for liquid and wax potporri, but a crock pot can handle anything. Plus, it&rsquos more useful because you can also cook with it.

Here are some suggested recipe combinations for simmering on the stovetop in a saucepan, or in a potpourri burner:

Recipe Summary

  • 1 cup nonfat dry milk powder
  • 1 cup powdered non-dairy creamer
  • 1 cup French vanilla flavored powdered non-dairy creamer
  • 2 ½ cups white sugar
  • 1 ½ cups unsweetened instant tea
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

8 Recipes For Homemade Extracts

1. Vanilla Extract

  • 1 cup vodka
  • 3 vanilla beans
  1. Place beans and rum in a clean glass jar or bottle.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer as you consume the vanilla extract. This mixture will get darker over time and the flavors get richer. Don’t forget to use the vanilla beans when you are done! The vanilla is ready in about 8 weeks.
  3. Remove beans after extraction process is complete.

Tip: You may split the beans or leave them whole. If you leave them whole you can reuse it after the vanilla extract is complete.

2. Chocolate Extract

  • 1 cup vodka
  • 1/4 cup cocoa powder (use high quality dark chocolate for the best flavor)
  1. Place cocoa powder and vodka in a clean glass jar or bottle. Mix well.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Strain mixture to remove any cocoa powder.

3. Coconut Extract

  • 1-1/2 cups freshly grated coconut
  • 2 cup vodka
  1. Drain coconut water and grate fresh coconut shavings and add them to a clean glass jar or bottle.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Strain mixture to remove any coconut shavings after extraction process.
  1. Add berries and vodka to a clean glass jar.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Strain mixture to remove any coconut shavings after extraction process.

5. Orange Extract

  • 1 cup vodka
  • peel of 5 oranges, pith removed
  1. Place fruit peels and vodka in a clean glass jar or bottle.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Remove peels from extract when process is complete.

6. Lemon Extract

  • 1 cup vodka
  • peel of 5 lemons, pith removed
  1. Place fruit peels and vodka in a clean glass jar or bottle.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Remove peels from extract when process is complete.

7. Almond Extract

  • 3/4 almonds, toasted and skins removed
  • 1 vanilla bean
  • 1 cup vodka
  1. Place fruit peels and vodka in a clean glass jar or bottle.
  2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
  3. Strain and remove almonds from extract.

8. Peppermint Extract

  • 1/2 cup fresh peppermint leaves
  • 1 cup vodka
  1. Coarsely chop mint leaves and add to a clean glass jar. Fill jar with vodka.
  2. Leave jar in a cool dark cabinet for 6-8 weeks.

This article was originally published at Ready Nutrition&trade on January 22nd, 2014

How to Make Vanilla Syrup for Coffee:

  • 1 cup of granulated sugar
  • 1 cup of water
  • 2 teaspoons of pure vanilla extract or 2 vanilla beans split lengthwise

1. In a saucepan over medium heat, combine sugar and water.

2. Bring to a boil, stirring occasionally.

Let your mixture boil until the sugar is fully dissolved. Keep an eye on it — you don’t want it to boil over!

3. Add vanilla and stir well.

4. Reduce heat to low and simmer to desired thickness.

Your ideal syrup texture is up to you! Once your syrup is as thick as you like it, remove the pan from the heat and allow it cool. If you used whole vanilla beans, strain them out once the syrup is cool.

5. Store in the refrigerator in an airtight container.

Your homemade coffee syrup should last up to a month in your refrigerator. Add it to your coffee whenever you like!

How to make the homemade coffee syrup:

  • Add ingredients into a heavy saucepan (this will help it not boil over as easily!).
  • Bring to gentle boil, stirring often.
  • Add any flavor add-ins.
  • Simmer on low.
  • Cool before putting into a container.
  • Crystallizing is something that can happen when working with simple syrup. To avoid it be sure to have dry pans and utensils. Don't introduce extreme temperatures to your syrup (cold spoons, pans. etc.).
  • The coffee syrup recipe variations I have uses ingredients like maple syrup, caramel sauce, and peppermint candies because they bring ingredients that will keep your coffee syrup from crystallizing. If you make your own recipe and don't add in anything processed using only natural flavor or spice, try adding a wee bit of corn syrup, lemon juice, or cream of tartar to your syrup right before you pour it into your bottles to help solve your crystallizing problems.

Homemade Coffee Extract

I don’t see coffee extract used in recipes or even in stores like I think I should. Maybe it’s me and most times it is but a little coffee in a chocolate recipe can really do wonders.

While I was in culinary school we made a coffee buttercream for a chocolate cake that used instant coffee and booze to make a paste. This recipe is delicious. I could have ate it with a spoon had I not been in class with a bunch of narcs.

I was able to take one of these chocolate and coffee buttercream cakes home for Thanksgiving dinner to my family. My dad devoured it. This dude hates coffee.

That right there is proof that you know something is good.

“I don’t even like coffee but I love this” – say people all the damn time.

I still use it to this coffee buttercream recipe to this day and perhaps I’ll post it next Tuesday. Hint: Please come back next Tuesday.

Extracts are the curse words in the baking world. They emphasize what you are trying to do. It’s like adding a teaspoon of “Fuck yeah” to a recipe.

Adding a teaspoon of coffee extract into your chocolate cake recipe will enhance the richness and flavor of your cake.

Add a teaspoon to a creme brûlée recipe for a coffee creme brûlée. Oh man, a coffee creme brûlée with a cup of coffee is like putting bacon bits on a slice of bacon.

Here’s a tip or more like a secret. Use a little coffee extract next time you marinate some ribs.

Last month I had surgery and well, being stuck home for a long time with just me and my brain and a bottle of pain killers. Some weird shit happened, let me tell ya. One of the few and not so weird things that happened was I wrote a little poem for my best friend coffee.

Ode to Coffee

I’m spending the day with my best friend
He’s sitting next to me
Quiet and hasn’t spoken a word
Since we got together
He doesn’t have to
He’s here and that’s all that matters

He’s comforting
He’s honest and nonjudgmental
He’s hot and sometimes cold
But aren’t we all?

Sometimes he’s sweet
But man can he be bitter
He drinks from time to time
But I don’t mind
He’s actually better with a
Little booze in him

He brings me to life this guy
He’s there when no one else is
This guy goes everywhere with me
I can’t stand being apart from him

I have withdrawals
He’s that amazing

It’s rare that someone gets me
Or tries to figure me out
What’s there to figure out?
He never asks
Thank God

I love you coffee.

Love that poem. I’ve never written a poem for someone I love. Beside myself, I’ve never loved anyone the way I love coffee.

A word of caution. This extract recipe sounds too simple and too good not make a cup of coffee. Nothing could be further from the truth.

You might be thinking, “Why can’t I add a teaspoon of extract to a hot cup of water to make my coffee?”

Near fatal mistake my friend. It’s disgusting. If the first try doesn’t make you throw up and you give it another shot in order to figure out the ratio to make it drinkable. Please share with the rest of us.

I can’t bring myself to try it again.

“The secret of freedom lies in educating people, whereas the secret of tyranny is in keeping them ignorant.” – Maximilian Robespierre


-combine and let set. You will see little clumps. Let set for at least an hour and those clumps will eventually dissolve.
-your mixture will be thick like motor oil.

Every time I make this homemade coffee creamer, I still can’t believe how easy it is. Why don’t you give this a try and let us know what you think. Which flavor is your favorite?

If you didn’t find your favorite, just play around with a variety of flavors you like. You are bound to find something suitable for your coffee.

Be sure to share your flavor combinations with us here. We’d love to hear how you made this your own!

I love sweetened condensed milk and it really makes a rich and creamy coffee creamer. You can experiment with sugar free syrups or flavoring if you prefer.

Try almond milk or fat free milk. There are so many options from cocoa powder, hazelnut extract and even pumpkin spice and maple syrup. Let us know what combination you try.

Your morning coffee will be even more amazing with so many creamer options that save you money.

Watch the video: Σπιτικό ροδόνερο με βότκα σε 5 λεπτά (August 2022).