Only a specific bee, found in Central America, can pollinate vanilla.Pure vanilla extract contains 13.35 ounces of vanilla beans per gallon during extraction, according to FDA specifications.The Aztecs named the fruit lilxochitl, or “black flower”, after the matured fruit, which shrivels and turns black shortly after it is picked. Vanilla beans are hand-picked and then cured, wrapped, and dried in a process that takes 4 to 6 months. The flower that produces the vanilla bean lasts only one day.
We all know the smell of vanilla as calming, sweet and cozy. After it’s processed the familiar scent is present. Fresh vanilla beans have no taste or aroma.Vanilla is the only fruit-bearing member of the orchid family.The American diet typically has excessive amounts of sugar and it should be used in moderation. 1 tablespoon of syrup is 40-50 calories and is certainly an added sugar. I won’t sugar-coat the nutrition facts about the vanilla syrup. After visiting Tahiti and bringing back extract and beans it puts your typical grocery store vanilla to shame. Tahitian vanilla extract and vanilla bean are a non-negotiable for me. This homemade vanilla has also come in handy as an ingredient in so many other recipes including coconut whip cream, topping on pancakes and a nice little addition to certain cocktails. This easy homemade vanilla syrup recipe was a game changer along with some homemade almond milk.
So, for those slow Sunday mornings when I actually sit and enjoy breakfast, I do love a creamy vanilla latte. Store bought syrups and whip creams just don’t do it for me. If I am going to have a latte it better be the real deal. I’ll be honest, I don’t typically use syrup in my coffee, it’s more about the quality of the espresso shot and crema for me. After finally upgrading my espresso machine it was only a matter of time before I had to create my own easy homemade vanilla syrup recipe.Ī high-quality espresso machine with the best coffee beans meant I needed to up my syrup game for fancy lattes.
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