With a hint of French Vanilla

On a recent excursion to Hubble & Hudson, a local gourmet food retailer, cooking school and restaurant extraordinaire, I came across wonderful French simple syrup. For the past few months, I’ve been craving Vanilla Steamer beverages and my mission was to simplify the "make it from scratch" process.



I’ve been locally searching for vanilla bean simple syrup, so when I came across the Epicerie De Provence Vanille Sirop I was absolutely elated. Tonight, my husband and I enjoyed an aromatic cup of steamed milk enhanced with a vanilla bean infused vanilla simple syrup. Each drink was topped with whipped heavy cream with a dash of vanilla extract (This was left over from the blueberry crumbles I made last night.)


The recipe is quite simple:
1 cup of milk
1 tbls of Epicerie De Provence Vanille Sirop (or Vanilla Bean Simple Syrup)
Whipped Cream to garnish (optional)


Directions:
Pour milk in a microwave safe mug
Microwave milk for 45 seconds.  Remove from microwave
Add vanilla syrup and froth with a handheld frother
Return to microwave for another minute and frother one last time

With Whipped Cream

Upon frothing the heated beverage, you can see flecks of the vanilla bean. The best part of it all was no additional sweeter was required as the syrup was all encompassing. Although the price point of this delicacy can be a little steep at $12 to $16 per bottle, it is absolutely worth it!

Toot, Toot! All a board a Vanilla Steamer!

With all the travel I've been doing lately, it's sad when airport security recognizes me in line.  Every airport has 50 billion Starbucks and I've become one of those sleepy eyed travelers waiting in line for a pick up me up.  However, it is the Vanilla Steamers with whip (whipped cream) I crave, not coffee.  It is eaiser to have these cravings when someone else is footing the bill.  So, when I am no longer traveling, the budget gourmet in me kicks in.

Here is my own spin on Vanilla Steamers:

1 cup Milk
1 tbls Honey
1/2 tbls Vanilla

I've made this two different ways:

Option 1 -

1.  Blend ingredients in a double boiler over low/medium heat until heated through

2.  Pour into a mug 

3.  Use a handeld frother to add volume

Option 2 -

1.  Blend ingredients in a mug

2.  Microwave for 45 seconds and remove from microwave

3.  Use a handheld frother to mix and add volume

4.  Microwave again for 1 minute

5.  Remove from microwave and froth one last time with frother

Dagoba Saves the Day

Due to spending the last 2-1/2 months non-stop in airports, I've developed a craving for Starbuck's Vanilla Steamers.  Do not fret.  I am still obsessed with Hot Chocolate.  However, I've come to appreciate Starbuck's Vanilla Steamers.  After running my errands, I decided to lazily drive through the drive thru of my local Starbuck's location.  I ordered my favorite combo:  A tall Vanilla Steamer and a blueberry scone.  In my excitement, I decided to order a Grande Steamer versus the Tall.  Yahoo!  This was going to be a wonderful day.

Unfortunately, the scones were already gone.  However, the associate helping me found a blueberry muffin.  SCORE!  After paying for my order,  I hastily took off without sipping my drink.  I just assumed the beverage was correct since the cup was labeled Vanilla Creme.  Oh my joy was stolen when I arrived at the house to heat up my muffin and enjoy my Steamer.  Yuck!  It was a Vanilla Mocha. 

I tried and tried to indulge in this beverage, but anything with coffee traditionally is just horrible for me.  So, it was off to the pantry to select a Hot Chocolate to quench my thirst for something delicious. 

The chosen hot chocolate of the day is Dagoba's Authentic Hot Chocolate.  As an aficionado of their Xocolatl spicy hot chocolate, I knew this selection would be just as fabulous.

The Authentic Hot Chocolate has a subtle blend of flavors leaving a wonderful essence in your mouth. 

It blended together fine, but required a few extra turns of the spoon in both a clockwise and counterclockwise direction to ensure the cocoa powder and milk was mixed together.

In the end, Dagoba saved the day.

Is it that easy? Homemade marshmallows

Lately, I've been thinking about making my own marshmallows to pair with a few of my favorite hot chocolates. Or, to perk up a poorly tasting hot chocolate conquest (I can never get myself to throw out a bad cup of hot chocolate).

So, I reached out for a little how to lesson...

Recipe Alert: Divine Intervention

Last night I was craving a white hot chocolate. That was extremely odd since I am not a white chocolate fan. As I pulled the ingredients to try a make a creamy white chocolate drinking beverage I couldn't find the white chocolate. I bet you the gremlin called my husband probably got to it when I was on a business trip. If so, he has improved his chocolate sneaking skills as I didn't catch on until it was too late. So, I changed my plans. My goal was to go deep and dark.

Making hot chocolate can no longer can be a messy adventure. We have a new dog now named Wally that we picked him up from a shelter a few weeks back. He is an absolute hoot! So, I must make sure to measure my chocolate/cocoa in the sink because chocolate/cocoa is not good for dogs.My inspiration lead me to retrieve Valrhona Cacao Powder, heavy cream, Mexican Vanilla, lemon curd, nutmeg, cinnamon and fine baker's sugar. I didn't have a clue where this was going to take me. But I was ready to get crackin'.

In the end, I created a dreamy dark drinking chocolate with Valrhona cacao powder, nutmeg, cinnamon, sugar and vanilla. My husband gave it a "10" and asked why "I didn't make more". Unfortantely, I only had 3/4 cup of heavy cream so this adventure came out to be very positive. Before we shared our lone glass of drinking chocolate, I decided to take a picture of this delectable creation.

Another star in the cocoa lady's hat for this one!
Divine Drinking Chocolate(Click here for a copy of my drinking chocolate recipe)

Land O Lakes Cocoa Voluntary Recall

Land O Lakes International Drinking Cocoa “Madagascar Vanilla” in 12 ½-ounce foil bags with a “Best By 09/04/10” or “Best By 11/05/10” date are being recalled by Precision Foods Inc. of St. Louis. This single product voluntary recall is due to a potential salmonella contamination in the cocoa products. Precision Foods Inc. was notified by two of its suppliers, AMFOTEK and Plainview Milk Products Co-op, regarding Plainview’s Instant Non-Fat Dry Milk recall which is used to make the drinking cocoa.

No reported illnesses or salmonella has been found in the cocoa product. However, Precision Foods Inc. has decided to suspend production and distribution of the product while the Food and Drug Administration (FDA) continues their investigation.

Those that purchased this cocoa are asked to return the identified packets to the place of purchase for a full refund. For additional information call (877) 585-2365 or visit FDA.gov for more information.

Product: Land O Lakes International Drinking Cocoa “Madagascar Vanilla”
UPC: 8 78326 00071 0
Best Due Dates: “Best By 09/04/10” or “Best By 11/05/10”
Size: 12 ½ ounce foil bags

Closing out a delicious cocoa inspired year, part II

I started the fondue with four (4) Luker Bitter Chocolate squares and two (2) SOL Chocolate with brown sugar squares. Since Luker is 100% pure cocoa chocolate, the SOL was added to sweeten the mix. Both chocolates were added to my double boiler along with one (1) teaspoon of Mexican Vanilla. Since the SOL chocolate has a grainy texture with visible brown sugar granules, the overall texture of the fondue was grainy as well. This definitely wouldn’t do!

Around a half cup of evaporated milk was added for smoothness along with two (2) more squares of SOL chocolate. The bitter chocolate is quite overwhelming and I didn’t want an extremely sweet fondue, but one that would balance the flavor of various fruits and cheeses. I decided to add a cinnamon orange sugar blend I purchased during one of my trips back to California. After multiple sugar additions, one (1) additional teaspoon of Mexican Vanilla and a desire to throw in two Vanilla Bean Marshmallows from Plush Puffs things started to look up. Ahhh…my creation was official.

When it came time to dine, my other half was quite pleased. Considering he was frowning at the sample I provided in the beginning of my fondue making experience, he truly enjoyed the final result.

So, here is how we welcomed the 2009 in our house!

Madagascar Vanilla & Hot Chocolate

Madagascar Vanilla & Hot Chocolate
For this last recipe, I decided to go down the drinking chocolate route using the last Vanilla of the Nielsen-Massey Vanilla Trio, Madagascar. This very thick drinking chocolate has 3/4 cup whole milk, 2 tbls Vanilla, 1 Cinnamon Stick, 1 Dylan's Candy Bar w/Nibs, 65% Cocoa, and 2 tbls Sugar.

To melt the chocolate bar, I used my trusty double boiler to avoid burning the chocolate and the milk. After the chocolate melted, I added my milk infused with the cinnamon stick and vanilla that was chillin' in the refrigerator. I blended the milk, chocolate and added the sugar to form a creamy mixture.

I served the boys this thick chocolately drink for them to try.... The verdict: Frank believes "it tastes just like a candy bar". Of course, I'm thinking. Micah enjoyed it, but it wasn't his favorite.

After a long day of creating hot chocolate the boys rated the hot chocolate made with Nielsen-Massey Vanilla as follows:
1. Mexican Vanilla Hot Chocolate
2. Madagascar Vanilla Hot Chocolate
3. Tahitian Vanilla Hot Chocolate

Y'all (opps that Texas influence) should try your own taste test.

Mexican Vanilla & Hot Chocolate

With my Nielsen-Massey Vanilla trio in hand, I am off to the hot chocolate races. First up, is the Mexican Vanilla. According to the Nielsen-Massey box, Mexican Vanilla is one of the best Vanillas for chocolate and cinnamon. This is perfect for my recipe! When I think of Mexico I think of fruity flavors…why… I don’t know but orange came to my head.

Nonetheless, the recipe I came up with was ¾ cup whole milk, 2 tsp Mexican Vanilla, 2 tbls Orange Juice, 1 Cinnamon stick, 1 tbls Sugar and 2 tbls of NoMU Cocoa Powder. The most important ingredient, of course, is the cocoa powder. The one selected for this brew is NoMU from Cape Town, South Africa. I found this bad boy on one of my many adventures back home to California. NoMU’s cocoa powder is Dutch Processed which means the cocoa was processed with an alkalizing agent (potassium carbonate) to remove the acidity from the cocoa.

In order to capture the true essence of the Vanilla, I decided to add the Vanilla and Cinnamon stick to the milk and let everything “marinate” in the ‘frig for a few hours.

A little while later, I added the rest of the ingredients to my double boiler, mixed it up and heated through. Since I can’t stand skim, I always heat my hot chocolate creations on a medium-low heat and stir consistently to avoid a skim appearance.

Since my husband’s friend Micah was visiting us, we had a hot chocolate and cocoa infused dessert festival. Micah thought the Mexican Hot Chocolate was “earthy and calming”. Also, he liked the after kick of the Orange Juice. Frank, my husband, enjoyed this one too, but he loves anything with chocolate.

Next up is the Tahitian Vanilla….

Nielsen-Massey Vanillas & Hot Chocolate

Vanilla is one of the most popular ingredients in hot chocolate. One of the perks of working at Williams-Sonoma was access to wonderful spices, ingredients and, of course, the employee discount.

One of my many purchases was a Nielsen-Massey Vanilla Extract sampler with three bottles of Vanilla from different regions of the world. It contains one 2 oz bottle of Mexican Vanilla Extract, Madagascar Vanilla Extract and Tahitian Vanilla Extract. Each bottle was very fragrant and I just know it has a delicious flavor. Now, I am ready to create some powerful hot chocolate recipes with this trio of taste.