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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Need
- 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
Do
- 1
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).
- 2
Cool concentrate completely before using to make a shake.
- 3
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.
- 4
Place milk, and Brew Choc concentrate into milkshake maker and/or Thermo and froth until well blended. Pour over ice cream and vanilla syrup.
- 5
Top with a little drizzle of the Brew Choc Concentrate just to tone down the sweetness. Top with some whipped cream if desired.
