Blending and crushing the seeds of Madagascar and Tahitian beans produces a finished product with all the unique flavor components from both in just one extract. The best of both worlds! The finished extract is more rich, dark, and a bit more syrupy than the basic vanilla extracts.
1. 1 oz Madagascar Vanilla beans
2. 1 oz Tahitian Vanilla beans
3. 8-16 oz vodka or white rum
-Split the beans and remove the caviar into a small bowl or mortar n pestle
-Lightly crush the seeds
-Add the lightly crushed caviar along with the pods to your jar and cover with the spirit of choice.
-Let set and extract for 12-14 months, shaking occasionally
-When ready to decant, remove the pods, but don’t filter the extract
Ice cream, cheesecake, custards, whipped cream, frosting, cookies, anywhere you want the specks to shine along with that vanilla rich flavor.
Blending beans opens a whole new extracting world we are crushing on!
A big thank you to Debbie for sharing her recipe!