Heilala Vanilla sent me a huge bottle of their wonderful Vanilla Bean Syrup to try out. AMAZING! Such a 'whack it in your face' hit of vanilla sweetness that I found myself overdosing the first few times I used it. I have it down to a fine art now, all good. I am totally LOVING it in my normal everyday morning Brew Choc as a sweetener. Just a drop mind. We also have a Vanilla Ritual Brew Choc which would be even better than the OG with a dash of vanilla syrup.
The concentrate will keep in the fridge and is easy to add to cold milk for a quick morning cold brew. Don't miss out on all those antioxidants through summer just because you don't want to drink it hot...have it cold instead!
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- 75 Grams Brew Choc dry granules, flavour of choice BUY
- 400 Grams water
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- Drizzle of Heilala vanilla bean syrup to taste
Place all ingredients into Thermomix bowl and brew 10 min/90ºC/speed 2. Cool in Thermomix bowl and then strain to remove solids. (Reserve solids for another use, put onto your garden; veggies love it, or use as a body scrub, use in brownies, as an ice cream addition, or freeze into ice cube trays for later use in smoothies, ragus, chillies etc).
Cool concentrate completely before using to make a shake.
To make an actual shake, drizzle a little vanilla syrup around a glass and place a scoop of ice cream into the glass as well.
Place milk, and Brew Choc concentrate into milkshake maker and/or Thermo and froth until well blended. Pour over ice cream and vanilla syrup.
Top with a little drizzle of the Brew Choc Concentrate just to tone down the sweetness. Top with some whipped cream if desired.
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