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Ingredientes
- 8 ounce Unpeeled almonds, dark . roasted (see note)
- 1/2 x Vanilla bean, split
- 1 stk cinnamon, 3 inch
- 1 bot gold tequila
- 2 Tbsp. Spicy piloncillo syrup, see . other recipe
- 1/4 tsp Pure almond extract
Direcciones
- U 'h tsp. pure almond extract
- Note: Place nuts on baking sheet in325-degree preheated oven and toast till 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 cold, dark place, shaking gently occasionally (a murky sediment is natural). Strain several times through paper coffee filters.
- Add in syrup and almond extract in small increments, tasting after each addition, till 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 warm coffee or possibly served over ice in brandy snifters with a twist of lemon .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 3 servings | |
| Calories 175 | |
| Calories from Fat 125 | 71% |
| Total Fat 14.94g | 19% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 214mg | 6% |
| Total Carbs 6.6g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.22g | 1% |
| Protein 6.42g | 10% |
