| 8 oz Unpeeled almonds, dark | | . roasted (see note) | | 12 x Vanilla bean, split | | 1 stk cinnamon, 3 inch | | 1 bot gold tequila | | 2 tbl Spicy piloncillo syrup, see | | . other recipe | | 1/4 tsp Pure almond extract |
| | U 'h teaspoon pure almond extract | | Note: Place nuts on baking sheet in 325-degree preheated oven and toast until dark brown, turning occasionally. | | When done, remove from pan to prevent overcooking. | | Coarsely chop nuts. Place in jar along with the vanilla bean and cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark place, shaking gently occasionally (a murky sediment is natural). Strain several times through paper coffee filters. | | Add syrup and almond extract in small increments, tasting after each addition, until satisfied with flavor. Pour into sterilized dark-colored jar: allow to set for 2 weeks, adding more syrup if needed. | | Pour into pretty decorative jars for gifts. Serve either poured into hot coffee or served over ice in brandy snifters with a twist of lemon . |
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