DIY Extract Experiment: Part 1

A while back I promised that I would document the extract making process from start to finish with different spirits. Life got in the way and I didn't BUT Trader Joe's is stocking their vanilla beans again ($3.99 for a 2 pack!) so I stocked up and went to the brand new liquor store conveniently located across the street and got some mini-bottles.

The first batch I made was with Jameson that I had in the house and decanted into an empty vanilla extract bottle. Other than the FOUR KINDS OF BOOZE, the only major change from last time is less bean in the bottle. It seems that most people on the internet recommend putting 3-4 vanilla beans in a mason jar of alcohol to steep for their extract recipes. This may increase the waiting time, but I am probably working with a smaller volume of alcohol this time around so I'm optimistic that I'll have some new extracts to try out in a month.

These are the spirits that I decided on, left to right, light rum, dark rum, basic whiskey, bourbon. Just wanted to get a reference shot for color before the beans were added. Yes, that is a bottle of whiskey on the counter and that is my cocktail behind the Bacardi. You don't know me! Actually, if you're reading this, you probably do know me. Nevermind.

With the beans: there is a vanilla bean, split lengthwise, in each bottle. I was lucky enough to get them all into the bottles and completely submerged without any issues of overflow. Obviously, the Bacardi is the only one with a very definitive "before" color. I was smart enough to take some start photos so that I can compare each week. Definitely keeping my fingers crossed for a trend in coloration.

And now they rest in my cupboard for a month. Let's hope lightning strikes twice and I get some good batches out of this endeavor.

Total cost: $3.99 for vanilla beans, $16 at the liquor store (that little bourbon was $5, bit much but the bottle is adorable).

Time: I had enough time to make a cocktail and do this.

Boozy Chai Spice Pumpkin Cupcakes

Nothing says Fall like pumpkin spice (thanks Starbucks). This recipe was actually on my brain for the better part of a year when I decided to spoof the seasonal lattes in cake form, but I had only managed to make a boozy peppermint mocha cake. I love pumpkin-themed foods and drinks, but they can be sickeningly sweet and one-dimensional sometimes (hi Starbucks). I decided to change up the usual fall spice note and go bold with garam masala.  It's difficult to put a twist on something that gets done to the nth degree. Luckily with my birthday and Thanksgiving, I get lots of opportunities to try and guests make great taste testers. And no one objects to a baby bourbon.


Total time: 1 hour --- 30 minutes to make the cakes and frosting, 30 minutes to let them cool/blow out my hair.


VERDICT: I made these while cleaning and packing for a work conference so my mind was in at least 3 other places. Everyone seemed to like them enough go back for extra helpings. Hooray!

And the Hudson Baby Bourbon makes another appearance.

Boozy Chai Spice Pumpkin Cupcakes

adapted from chow.com, yields 12 cupcakes

1 3/4 cups all-purpose flour

1 teaspoons baking powder

1 teaspoons ground cinnamon

1 1/2 garam masala

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1 /2 cups granulated sugar

1/2 cup vegetable oil, plus more as needed

2 large eggs

1/2 (15-ounce) can pumpkin purée

3-4 tablespoons bourbon

1. Preheat the oven to 350°F and arrange a rack in the middle. Line muffin tin with paper liners or coat with oil/cooking spray.

2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl. Whisk to break up any lumps and set aside.

3. Place the sugar and vegetable oil in the bowl. Beat on medium speed for 1-2 minutes or until the sugar is incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Then, add the eggs, 1 at a time, beating well after each addition.

4. Add the pumpkin, and beat on low speed until just combined. Stop the mixer and scrape down the sides of the bowl. Then, add the flour mixture, and beat for about a minute or until it is almost completely incorporated. Fold in any unincorporated flour at the edges, making sure to scrape to the bottom of the bowl. Stir in bourbon.

5. Fill the muffin tin three-quarters of the way (~1/4 cup per well). Place the muffin  tin in the oven and bake for 12 minutes. Rotate the tin and bake for ~10 more minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool before frosting. Optional: brush cakes with bourbon while they're still slightly warm.

Spiced Cream Cheese Frosting

1 (8oz) package cream cheese

2 cups powdered sugar

1 teaspoon vanilla extract, boozy if you like.

2 teaspoons garam masala
2-3 tablespoons bourbon

1. Soften cream cheese and sift powdered sugar and garam masala to remove clumps.

2. Add powdered sugar to butter, 1 cup at a time. Alternate with rum in small batches. You may need more or less powdered sugar/bourbon to get your desired consistency/booziness.