Homemade almond extract is a must-have in any kitchen, and it can also make for a thoughtful present and save you money. When stored properly, it can be used for up to two years.
Two places to buy cheap almonds are bulk food and discount grocery stores. Make sure to purchase raw almonds, not salted or roasted.
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Nut Milk Bags, All Natural Cheesecloth Bags, 12″x12″, 2 Pack, 100% Unbleached Cotton Cloth Bags for Tea/Yogurt/Juice/Wine/Soup/Herbs, Durable Washable Reusable Almond Milk Strainer(Weave 66×70)
$6.99 (as of December 18, 2025 13:04 GMT -06:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Natural Material: Made of 100% natural unbleached cotton cloth, getting rid of synthetics(nylon, polyester) can make life healthier. Easier Handling: Cotton nut milk bag will squeeze out the liquid more quickly and easily, output smoothly nut milk wi… read more
Alcohol Options
- Vodka: Neutral flavor, high proof (around 80).
- Rum: Subtle sweetness, high proof (around 80).
- Everclear: Extremely high proof (around 95), potent extraction.
- Brandy: Rich, warming flavor, lower proof.
- Whiskey: Adds depth and complexity, lower proof.
Helpful Equipment for your homemade almond extract.
- Cone Shaped Fine Mesh Strainer
- 6 Pack 8 Ounce Empty Glass Bottles with Lids, Amber
- 8 Pack [1 Liter / 33 fl. oz.] Swing Top Glass Bottles w/ Airtight Stopper Lids
Ingredients for homemade almond extract:
- 1 cup (about 140 grams) of raw Almonds
- 1-liter Everclear 190-proof
Preparation:
- Blanch almonds to remove skins, then dry completely.
- Chop or crush almonds.
Infusion:
- Place almonds into a clean, airtight glass jar.
- Pour base alcohol over the almonds to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Steeping:
- Allow the almonds to steep in the alcohol for several weeks 2-4 weeks, depending on the desired intensity of flavor.
- Shake the jar occasionally to redistribute the flavors.
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Straining:
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
Storage:
- Transfer the strained extract into clean, airtight bottles or jars.
- Seal tightly and store in a cool, dark place until ready to use.
Notes for homemade almond extract:
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time. 1-2 years.
Almond extract
Ingredients
- 1 cup blanched and skinless almonds
- 1 liter Everclear (190 proof or higher)
Instructions
- Place the blanched and skinless almonds in a clean, airtight glass jar.
- Pour the Everclear over the almonds until they are completely covered.
- Seal the jar tightly with its lid.
- Store the jar in a cool, dark place for at least 4 weeks, shaking gently every day.
- After 4 weeks, strain the mixture through a fine mesh sieve or cheesecloth into a clean container to remove the almond solids.
- Transfer the strained almond extract into a clean, airtight bottle or jar for storage.
- Label with the preparation date.
- Store the almond extract in a cool, dark place.
- Use the extract in recipes as desired, remembering its potency.
Notes
- Blanched almonds create a smoother extract without bitterness.
- For a stronger flavor, add more almonds or extend the infusion up to 8 weeks.
- Store in a cool, dark place for best preservation.
- Labeling helps track aging and freshness.
- Enjoy in various recipes for a rich almond flavor.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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