• Oatmeal: We usually add vanilla to our oatmeal, so a drop of almond extract is a nice change of pace. It goes well with other oatmeal toppings like peaches, figs, dried cranberries, and raisins. We bet it would be great in oatmeal cookies, too.
• Rice: First we added almond extract to rice pudding – a delicious no-brainer – and then we experimented with steamed rice. Inspired by a Middle Eastern recipe, we cooked the rice with saffron, almonds, raisins, and almond extract. It was wonderfully fragrant!
• French toast: Again, almond extract is a good substitute for the usual vanilla extract. We prefer just a subtle boost of flavor – about 1/4 teaspoon of almond extract for 4 slices of bread, but you can add more, if you like.
• Coffee: We haven't tried this one yet but have seen it mentioned online. Have you added almond extract to beverages?
Do you have any other suggestions?
Related: Good Product: McNess Ginger Extract