DIY Holiday Gifts
The gift giving season is upon us! Do you have a plan? If you are looking for some easy, DIY holiday gifts, check out the ideas below, from elderberry syrup to homemade sprinkles.
Vanilla extract:
Did you know that the ubiquitous vanilla extract that is used in baking is actually really easy to make at home? Dressed up in a pretty jar and a ribbon, it makes a fun gift for the bakers in your life!
Ingredients:
3-5 vanilla beans (find them in our Bulk spice section!)
8 ounces vodka (80 proof or higher)
Instructions:
Split the vanilla beans lengthwise. Place the beans in an 8 oz glass jar and cover completely with vodka. Cover the jar and shake gently. Store the jar in a cool, dark place for about a month (or longer if you like a stronger flavor), shaking gently every once in a while. When it’s ready, strain out the vanilla pods, if you would like (you can just leave them in the liquid too). If you also want to strain out the little vanilla seeds, strain through a coffee filter.
If you are giving this as a gift and you don’t have a month to let it sit, feel free to give it as is with instructions for how much longer it needs to infuse and when to remove the vanilla pods.
Experiment with other types of alcohol like bourbon, brandy, or rum, if you want a different taste.
Elderberry syrup:
Elderberry syrup is tasty and comforting to sip on when battling the common cold. Take 1 tsp per day to keep your immune system strong. Elderberry is a great source of vitamin C! Or, try adding some to seltzer or a mixed drink for an adult version.
Ingredients:
2 cups cold filtered water
1 cup organic dried elderberries (we like Mountain Rose Herbs)
1 stick cinnamon
Up to 1 tsp fresh grated ginger or dried ginger (optional)
Raw honey
Instructions:
Combine the berries, cinnamon, and ginger (if using) with the cold water in a saucepan and bring to a boil. Reduce heat and let simmer 30-40 minutes. Remove the pan from heat and mash the berries to extract juices. Strain the mixture through a fine mesh strainer or cheesecloth and squeeze out as much juice as you can. Measure the liquid and add an equal amount of honey. Put the liquid and honey mixture in a saucepan and heat gently (do not boil!) to combine. Transfer the syrup to glass jars. Store in the refrigerator for up to 3 months.
Makes about 3-4 cups.
Sprinkles:
Sprinkles are fairly easy to make and are fun to hand out as gifts! If you want them to be colored, use food coloring gel or liquid (or try experimenting with natural dyes derived from foods like beets, red cabbage, and turmeric). The recipe below will produce plain white sprinkles. Package in a festive little bag or jar.
Ingredients:
4 ounces (about 2 cups) confectioner’s (powdered) sugar
¼ tsp vanilla, lemon, almond or other extract (optional)
2 egg whites (or pasteurized egg whites, for longer shelf life)
Food coloring (optional)
Instructions:
Sift the powdered sugar through a sieve to get rid of any clumps. Add your extract, if you are using, to the powdered sugar and mix. Add the egg whites and then whip with an electric mixer for 5 – 10 minutes. You’ll want the icing to form a stiff peak. Once you reach this point, feel free to mix in a small amount of coloring, if you are using it.
Lay out a long piece of parchment paper. Transfer the icing to a small plastic bag and snip a small (sprinkle-size) hole in the corner. Squeeze all the icing down to that corner. Pipe the icing out of the bag in thin lines as straight as you can make them (or make different shapes, like dots!). Let the icing set on the parchment paper for 24 hours. You must let the icing set for this long so that they harden enough to be sprinkles. Once they’ve hardened, cut the icing lines into the length of sprinkles that you want and then store in an airtight container.
Makes about 1 ounce.
Fire Cider:
Fire cider is another great tonic to have on hand during the winter months to support the immune system. This recipe comes from Rosemary Gladstar.
Ingredients:
½ cup ginger, fresh, grated
½ cup horseradish, fresh, grated
1 onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeño peppers, chopped
Zest of 1 lemon
2 Tbsp dried rosemary, or several sprigs of fresh rosemary
1 Tbsp ground turmeric
apple cider vinegar
¼ cup honey (plus more to taste)
Instructions:
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary and turmeric in a quart canning jar. Cover with apple cider vinegar by about two inches. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Add ¼ cup of honey and stir until incorporated. Taste your cider and add another ¼ cup until you reach desired sweetness. Fire cider should taste hot, spicy and sweet. It is great as a winter time tonic and as a remedy for colds and coughs. Often people use it as salad dressing, on rice, or with steamed vegetables.
Infused booze:
Create your own tasty alcohol infusions! Both of these were taught in our recent Infuse Your Booze class, taught by Jessica LaBrie of Blackbird’s Botanicals.
Ingredients:
4 cups water
1 ½ cups instant coffee crystals (preferably organic)
4 ½ cups 100 proof vodka
8 cups organic sugar
2 organic vanilla beans
Instructions:
Mix water, sugar, and instant coffee in pot and stir over medium heat until combined. Add vanilla beans and cool to room temperature. Add vodka. Stir combine. Pour into half gallon mason jar and store in a dry, dark place. After 2-3 weeks, strain, and remove beans. This liquor will last indefinitely when stored in the dark, and ages incredibly well, so make enough to enjoy now and again next holiday season!
Apple Cinnamon Bourbon
Ingredients:
2 large tart apples
1 750ml bottle bourbon (does not have to be top quality)
1 cup sugar
1 cup water
2 cinnamon sticks or 2 Tbsp. cinnamon chips
Zest of 1 orange
2 cloves
Instructions:
Peel and grate apples. Place all ingredients except for bourbon into a 1 quart pot. Cook on low heat stirring constantly until all sugar crystals have dissolved. Let cool and strain through cheesecloth or mesh strainer, pressing out all liquids from leftover contents. Pour infused syrup into a 1 quart glass jar, or divide equally amongst smaller jars, and top with bourbon. Shake. Let infuse for 1 week to two months in a cool dark place, making sure to shake daily. Taste will improve the longer it sits.
Infused Honey or Maple Syrup:
Did you know it’s super simple to infuse honey and maple syrup to create fun flavor profiles that work as an accompaniment to a variety of dishes? Play with your favorite flavors and make it your own!
Honey:
Plan on using about 1-2 Tbsp of dried herbs to 8 ounces of honey. Using dried herbs decreases the water content and reduces any risk of bacteria growth.
You can use whole sprigs of dried herbs, or chopped herbs. Honey with chopped herbs will infuse faster, but will be harder to strain. You can use one type of herb or a mixture. Some herbs to try are rosemary, sage, thyme, lemon balm, and lavender, or try spices like vanilla bean, cinnamon sticks, or star anise. Or give this Hot Pepper Honey infusion a try.
In a glass jar, add the dried herbs and then pour the honey over the top and fill to the shoulder of the jar. Gently stir to coat the herbs with honey and then add a little more honey to top off the jar. Cover the jar tightly. Let honey infuse for about 5 days (or up to 10 days for a stronger flavor). If the herbs float to the top, make sure to invert the jar a few times to recoat the herbs.
When ready, strain the herbs out of the honey. Store the honey in a covered jar in a cool, dark place. It will not expire.
Maple syrup:
The Kitchn blog offers some ideas. Below are two combinations we recommend (both version make about 1 cup of maple syrup):
Blackberry and Thyme Maple Syrup
Ingredients:
1 cup maple syrup
½ cup fresh blackberries
3 sprigs fresh thyme
Instructions:
Combine all ingredients in a saucepan and bring to a simmer over medium heat. Cook for about 5 minutes (blackberries should pop and soften). Remove from heat and let stand for about 10 minutes. Strain to remove the thyme and then transfer to a glass jar. Store covered in the refrigerator. Serve warm or at room temperature with a sweet or savory dish.
Spicy Ginger Maple Syrup
Ingredients:
1 cup maple syrup
1-inch piece fresh ginger, peeled and thinly sliced
¼ tsp cayenne pepper
Instructions:
Combine all ingredients in a saucepan and bring to a simmer over medium heat. Cook for about 5 minutes. Remove from heat and let stand for about 10 minutes. Strain to remove the ginger and then transfer to a glass jar. Store covered in the refrigerator. Serve warm or at room temperature with a sweet or savory dish.
Other DIY recipes to try:
Apple Cider Vinegar
White Chocolate Peppermint Popcorn
Mulling Spice Blend
Herb Salts
Forest Fresh Room Spray
Comfort and Joy Room Spray
Pumpkin Coconut Body Scrub
If you aren’t able to make your own holiday gifts, we carry a variety of products that make great gifts! Check out this gift guide and video for more information.