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.

  Ingredients:

1. 1 oz Madagascar Vanilla beans
2. 1 oz Tahitian Vanilla beans 
3. 8-16 oz vodka or white rum

 Instructions:

-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

Uses:

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!