Holiday baking runs on a handful of flavors: peppermint, vanilla, orange, clove, cinnamon, and the warm mix we call pumpkin spice. Each one sets a different mood, from cool and festive to warm and spiced. Here is how to choose between them, where each one shines, and how much to use.
- Cool and festive: peppermint for bark, brownies, mocha, and hot chocolate.
- Warm and spiced: clove, cinnamon, and pumpkin spice for gingerbread, pies, and cookies.
- Bright and fresh: Valencia orange for cranberry bread, chocolate orange, and glazes.
- The foundation: vanilla under almost everything, including sugar cookies and eggnog.
The holiday flavor lineup
| Flavor | What it tastes like | Where it shines |
|---|---|---|
| Peppermint | Cool, bright, clean | Peppermint bark, brownies, mocha, hot chocolate |
| Vanilla | Round, creamy, sweet | Sugar cookies, eggnog, custards, frosting |
| Valencia orange | Sweet, juicy citrus peel | Cranberry orange bread, chocolate orange, glazes |
| Clove | Deep, warm, slightly sweet | Gingerbread, spice cake, mulled cider, ham glaze |
| Cinnamon | Sweet, woody warmth | Cinnamon rolls, snickerdoodles, apple pie |
| Pumpkin spice | A balanced warm spice blend | Pumpkin pie, spiced lattes, cheesecake |
| Almond | Sweet, marzipan like | Spritz cookies, stollen, cherry desserts |
Peppermint: the signature holiday note
Peppermint is what makes a dessert read as Christmas. It pairs best with dark chocolate and cream. Because it is bold, start with fewer drops than the baseline below. For bark and dipped treats, use the Pure Infusions™ peppermint flavor oil in the melted chocolate. Our peppermint guide covers drinks, baking, and candy in detail.
Warm spices: clove, cinnamon, and pumpkin spice
Clove is the deep note in gingerbread and spice cake. It is assertive, so like peppermint it starts below the baseline. Cinnamon is softer and sweeter and works almost anywhere. Pumpkin spice is a finished blend, so it saves you balancing four spices yourself; see pumpkin spice in coffee and baking.
A spice extract adds aroma without specks or grit, which is handy in a pale frosting, a custard, or a clear glaze where ground spice would show.
Orange: brightness for rich desserts
Valencia orange lifts heavy holiday baking. Add it to cranberry bread, chocolate cake, or a powdered sugar glaze. Chocolate orange is a classic for a reason: the citrus keeps a rich dessert from feeling heavy. See how to use orange extract.
Vanilla: the foundation under everything
Pure Vanilla Extract, Planifolia & Tahitian is the background flavor in sugar cookies, eggnog, custard, and nearly every frosting. Unlike the concentrated flavors on this page, vanilla is a standard strength extract. Use the amount your recipe calls for, one for one. The same goes for chocolate extract. Our vanilla guide has more.
How much to use
These rates apply to the concentrated Culinary Aromatics® extracts: peppermint, orange, clove, cinnamon, pumpkin spice, almond, and the rest of the collection. They do not apply to vanilla or chocolate, which you measure exactly as your recipe says.
| What you are flavoring | Starting rate |
|---|---|
| Cocoa, coffee, cider, and other drinks | 3 to 5 drops per cup |
| Frosting, whipped cream, ice cream | 3 to 5 drops per cup |
| Cookie dough, cake batter, quick bread | 5 to 7 drops per cup |
| Holiday syrups | 1/4 teaspoon (about 50 drops) per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different. Peppermint and clove are assertive, so start below the baseline with those two. The full dosing guide converts drops to teaspoons.
Finish holiday desserts with aroma
The Culinary Aromatics Kit includes a dropper and a spray nozzle. Use the dropper in the recipe, then mist a little peppermint over whipped cream, orange over a chocolate torte, or clove over a mug of cider right before serving. The aroma reaches your guests first, and it makes a simple dessert feel finished. Read about aromatic finishing.
One cookie dough, a whole holiday tray
Extracts make it easy to bake a varied cookie tray from a single batch of sugar cookie or shortbread dough. Divide the dough into four bowls and flavor each one differently: peppermint in one, orange and clove in another, almond in a third, and vanilla in the last. Mix the drops in well, chill, then roll or scoop as usual.
Decorate so the flavors are easy to tell apart: crushed candy canes on the peppermint, orange zest sugar on the orange clove, sliced almonds on the almond, sprinkles on the vanilla. Glazes and frostings take the same approach. A plain powdered sugar glaze flavored with orange or peppermint turns a simple bake into something that looks planned.
Two flavors at a time
Holiday flavors combine well, but two is usually enough. Try peppermint with vanilla, orange with clove, almond with cherry, or cinnamon with vanilla. Pick one lead flavor and let the second sit behind it.
Shop the holiday flavors
Our Culinary Aromatics extracts are No Sugar Added, Kosher Pareve, Non-GMO, Gluten-Free, and vegan, and a 2 oz bottle of a concentrated flavor covers more than 300 cups. For candy and chocolate, browse the Pure Infusions flavor oils.
Bakeries and cafés planning a seasonal menu can order gallon sizes through our wholesale inquiry page.