Almond-Flavored Tequila Liqueur
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INGREDIENTS 8-ounces unpeeled almonds, dark roasted* 1/2 vanilla bean, split 1 (3-inch) stick of cinnamon 1 bottle Gold Tequila 2 tablespoons Spicy Piloncillo Syrup 1/4 teaspoon pure almond extract *TO DARK ROAST ALMONDS - Place nuts on baking sheet in a 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. Cover with tequila and steep for 2 week in cool, dark place, shaking gently occasionally (a murky sediment is natural). After 2 weeks, 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. Makes 3-1/2 cups