The Mocha Vanilla Extract Blend - 4 Ingredients - 1 Pouch - Just Add Vodka

The Mocha Extract Blend - Featured in The Art of Extract Making

Discover the fan favorite mocha extract blend as originally introduced in our bestselling book, The Art of Extract Making. This expertly crafted blend combines Madagascar and Mexican vanilla beans with perfectly balanced volume of roasted cacao nibs and coffee beans to make an extract that will enhance all of your dark chocolate baking treats as well as your morning coffee. 

A Masterful Blend of Premium Ingredients

We've carefully selected four exceptional ingredients to create this aromatic extract blend:

• Mexican Vanilla - Rich vanilla flavor with mocha undertones and a spicy vanilla kick.
• Madagascar Vanilla - Rich, creamy vanilla with classic depth
• Coffee Beans - Medium roast to ensure subtle yet present coffee depth.
• Cacao Nibs - Rich chocolate flavor with earthy depth and soft fruity undertones.

No need to buy each ingredient individually. We've included the perfect amount of each ingredient in the pouch. Just add vodka!

Perfect for Holiday & Winter Baking

This versatile extract blend elevates all your favorite chocolate-forward recipes:

• Double chocolate cakes and brownies
• A splash in your hot coffee or hot coco. 
• Chocolate cream pies.
• Chocolate frostings and pie crusts. 
• Chocolate candies and cordials. 
• Homemade chocolate ice creams, gelatos and cold desserts. 
• Chocolate mousse and classic chocolate pudding. 

The VanillaPura Difference

Each pouch contains the perfect ratio of premium Mexican & Madagascar vanilla beans, coffee beans and cacao nibs - just add vodka and let the magic happen. Our blend recipe has been tested and perfected to deliver consistent, professional-quality results every time. Whether you're a professional baker or passionate home cook, this extract blend brings the warm, comforting flavors of the season to life in every dish.

Simple to make: Add the vanilla beans to an extract jar of your choice. Pour the coffee beans and cacao nibs into a mortar and pestle and break open the coffee beans. Do not grind, just crack them open. Then, add the cracked coffee beans and cacao into the jar with your vanilla beans.

Each pouch is designed for double-fold sweetness. Follow these simple instructions:

• 4oz Pouch: Add to 12oz of Vodka
• 8oz Pouch: Add to 24oz of Vodka
• 1lb Pouch: Add to 48oz of Vodka

NOTE: The coffee beans and cacao will absorb the alcohol. "Top off" the alcohol as needed to ensure that all of the ingredients remain submerged. 

AFTER 1 Month:

• Remove the coffee beans and cacao nibs. They will have absorbed some of the alcohol.
• Measure the extract without any of the ingredients to ensure that you have at least 8oz - 12oz. Top off the alcohol if needed to get at least 8oz.
• Add the vanilla beans back to the extract, ensuring that they are fully submerged.
• Wait another 11 months, and begin use. 

A Longer Wait?

• If you prefer a more pronounced coffee and/or chocolate flavor, leave either or both of the cacao nibs and coffee beans for a second month. Taste test at month 1 and then again at month 2 to ensure you like the strength of the chocolate and coffee flavor. You can leave both ingredients in the extract for up to 3 months if you want a stronger mocha taste. You won't be able to taste a strong vanilla flavor yet - it will be subtle. But you will be able to determine if you like the strength of the coffee and chocolate flavors. 
  

Ingredient Uses:

• Don't throw away the coffee and cacao. Let them dry and then grind them to be used as a garnish on your next chocolate dessert or add them to your ground morning coffee to add a chocolate/mocha taste.