Ingredient Tips: Rum Extract

Typically various brands of rum extract list their ingredients as: water, alcohol an rum (or some other word for rum flavoring). Manufactures in the USA don’t need to list the type of alcohol and be forewarned, if you have a corn allergy, you may or may not be sensitive to the alcohol used in any given bottle of extract due to corn being common as the source of the alcohol used in manufacturing such extracts.

GUIDE:

• 1/2 tsp of rum extract is equivalent to 1 TBSP of light rum
• 1,5 tsp of rum extract is equivalent to 1 TBSP of dark rum

USE SUGGESTIONS:

• EGGNOG: for every 1 cup of whipped cream (veg or regular) add 1/4 tsp rum extract and 1/4 tsp nutmeg.
• OATMEAL: for every one cup of prepared oatmeal, add 1/4 tsp rum extract. Stir and add raisins if desired.
• FRENCH TOAST: When making French Toast, make it eggnog flavored by adding 1/2 tsp of rum extract for each egg in your bread dunking mix.
• RUM BALLS: (recipe)
• CHEESECAKE: (recipe)

“Cheese Dip” (dairy free)

INGREDIENTS:

• 1 TBSP Water
• 1 TBSP Cornstarch (arrowroot or cassava equivalent)
• 13.6 Ounce Can Coconut milk
• 3/4 C Nutritional Yeast
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp (tumeric)
• 1/8 tsp cardamom (optional)

DIRECTIONS:

1. In a small bowl, wisk together water and cassava.
2. In a sauce pan, over medium heat wisk together, until combined well, theccoconut milk, nutritional yeast, and spices.
3. Stir in water mixture into sauce pan and continue whisking while heating for 5-10nminutes while your sauce reaches the consistency you want.
4. Taste. Adjust flavor with added, but optional, salt, pepper, or cumin powder, etc to taste,
5. Enjoy with your favorite dippers or use as nightshade-free pizza sauce, casserole sauce or as a veggies sauce.