Spice Extracts

Cinnamon, Clove:

This method yields a highly concentrated, long-lasting extract, but requires several weeks to prepare. The alcohol helps preserve and extract a wider range of flavors and compounds.

Ingredients

14 organic cinnamon sticks (Ceylon cinnamon is recommended for true cinnamon flavor)
Optional: 8 oz or more, organic whole cloves (coarsely smashed)
32 oz (approx. 4 cups) pure, unflavored vodka

Nutmeg  Only extract: 2 teaspoons of ground  = 1 whole when using in a recipe, so i use the same for extract.
you generally use a ratio of about 1 ounce (or 1-2 whole nutmegs, roughly) per 8 ounces of high-proof alcohol (like vodka), though ratios vary; the key is to start with a good amount (e.g., 1/2 cup crushed nutmeg to 1/2 cup oil/alcohol), infuse, and adjust to taste, often by adding more nutmeg or steeping longer to get desired flavor strength.

Cinnamon & Nutmeg Extract

Instructions

To make a combined cinnamon and nutmeg extract, you infuse whole cinnamon sticks and 2 teaspoons of  ground not powdered,  for 1 whole crushed whole nutmeg in high-proof alcohol for several weeks. Using whole spices prevents the extract from becoming cloudy or bitter, though the nutmeg should be crushed slightly to aid infusion. 
Ingredients
  • Alcohol: 2 cups (16 oz) of 80-proof (40% ABV) or higher vodka, rum, or a neutral spirit
  • Cinnamon: 4-6 whole cinnamon sticks (Ceylon cinnamon provides a milder flavor, while Cassia is spicier)
  • Nutmeg:  6-8 teaspoons of ground for 1 whole nutmeg. Recipe calls for 3-4 whole nutmegs, lightly crushed
  • Container: A pint-sized glass jar with a tight-sealing lid (like a Mason jar) 
Instructions
  1. Prepare the spices: Break the cinnamon sticks in half to expose more surface area. Lightly crush the whole nutmegs using a mortar and pestle or by placing them in a bag and hitting them gently with a heavy object.
  2. Combine ingredients: Place the prepared cinnamon sticks and crushed nutmeg into the clean glass jar.
  3. Add alcohol: Pour the vodka or rum over the spices, ensuring they are completely submerged. Leave about 1 to 2 inches of headspace in the jar.
  4. Seal and store: Seal the jar tightly with the lid and ring. Shake the jar gently to mix everything well. Store the jar in a cool, dark place (like a pantry or cabinet).
  5. Infuse: Allow the mixture to steep for 4 to 6 weeks, shaking the jar once or twice a day for the first few days and then periodically throughout the process. The extract will develop a rich brown color and strong fragrance.
  6. Strain and bottle: Once the desired strength is achieved, strain the liquid through a fine mesh strainer or a coffee filter to remove all solid spice particles.
  7. Store: Transfer the finished extract into dark glass bottles to protect it from light and store it in a cool, dry place. 
Note: Unlike vanilla beans, cinnamon sticks can turn bitter if left in the alcohol for too long, so it’s important to remove them after 4 to 6 weeks. The finished extract can be used in baking and drinks as a substitute for ground spices. 

Disclaimer: These homemade extracts use potent spices. Limit consumption to small amounts, as overuse can irritate the stomach or liver. Consult a healthcare professional if you are pregnant, on blood thinners, or have existing medical conditions.